October 4, 2017
Looking for a coffee cake to serve with breakfast on a chilly, fall day? This grain, dairy and gluten free cake is a mixture of seasonal flavors including walnuts, cinnamon, coconut sugar and maple syrup. We enjoy ours with a warm cup of French Press coffee!
1/4 cup Organic Cold Pressed Coconut Oil, melted and cooled
1/2 cup Organic Maple Syrup
2 cups Super-Fine Almond Flour, blanched whole almonds
1 cup Organic Granny Smith Apple peeled and finely diced
1/4 cup Organic Cold Pressed Coconut Oil, softened
1Preheat your oven to 350 degrees and line an 4" x 8" baking pan with parchment paper. I recommend using FSC Certified Parchment Baking Paper by If You Care.
2Add all your cake ingredients to your electric mixer and blend until well incorporated. Pour batter into your baking pan and smooth out evenly.
3After you dice your apples, I found this handy dandy chopper on Amazon here, add your topping ingredients to a bowl and mix. Pour over your cake batter and gently push apple topping mixture into cake batter.
4Bake for 25 to 30 minutes, turn off oven and keep baking for an additional 15 to 20 minutes. You will know the cake is ready when the middle is firm to the touch. Remove from the oven and let cool for at least 30 minutes before serving. Don't worry, it will still be warm!