Paleo Apple Cake

Apple Coffee Cake

Gluten Free


For the Topping

• 1 1/2 cup walnuts, chopped

• 1 Tablespoon cinnamon

• 1/4 cup coconutoil (it not have to be melted)

• 3 Tablespoons honey

For the Cake

• 1 cup almond flour

• 3/4 cup coconut flour

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 4 large eggs

• 1/2 cup cashew milk (or milk of choice)

• 3 Tablespoons melted coconut oil

• 1/2 cup honey

• 1/2 teaspoon vanilla

• 2 medium apples such as Granny Smith of Fuji. I love Fuji but if you like it more tart use Granny Smith.

1 Preheat the oven to 350­° F. Line the bottom of a 9-inch round cake pan with parchment paper. Lightly grease the paper and sides of the pan with coconut oil

2 Combine the topping ingredients in a bowl and set aside.

3 Peel, core, and chop the apples, then set aside.

4 In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, and salt until there are no lumps.

5 In a small mixing bowl, whisk together the eggs and almond milk.

6 Add the egg/milk mixture, coconut oil, honey, and vanilla to the dry ingredients. Beat with an electric mixer until well combined. (It will be pretty thick )

7 Stir in the chopped apple.

8 Spread the mixture evenly in the cake pan and then sprinkle the topping over it. Bake for 35 minutes or until toothpick comes out clean.

9 Cool the pan on a wire rack about 10 minutes. Invert onto a plate, remove the parchment paper, and then invert again onto a serving plate.

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