Perfectly balanced, slightly toasty, classic apple coffee cake that also happens to be gluten-free and can be plant-based. Perfect for afternoon tea, or as a snack or dessert.
Simple ingredients and just 1 bowl required!
3/4 cup unsweetened dairy-free milk (I use almond)
1/2 cup vegan or regular butter, melted
1/4 cup maple syrup
1 tsp vanilla extract
1/2 cup coconut sugar
2 ½ cups almond flour
1 ½ cups Gluten-Free Flour (I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour)
1 ½ tsp baking powder
1 ½ tsp baking soda
1/2 tsp cinnamon
1/4 tsp sea salt
1 ½ cups chopped Granny Smith apples, peeled and cut into 1/2-inch cubes
CRUMB TOPPING optional
1/4 -1/2 cup coconut sugar (depending on how sweet you like it)
1/2 tsp cinnamon
1/4 cup vegan or regular butter, melted
1/2 – 3/4 cup Gluten-Free Flour (I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour)
Preheat the oven to 375F and line an 8×8-inch baking dish with parchment paper, leaving plenty of paper over the edges so you can easily lift the cake out later. This recipe will also work in a 9-inch round cake pan, or two 6-inch round cake pans.
In a large mixing bowl, combine dairy-free milk, melted butter, maple syrup, and vanilla and mix well. Next, add the coconut sugar, almond flour, gluten-free flour, baking powder, baking soda, cinnamon, and salt and stir until well combined. The texture will be quite thick and will resemble a cookie dough more than a typical cake batter. Add the cubed apples and mix until they are evenly distributed throughout the batter.
Scrape the batter into the prepared baking dish and spread it evenly. It’s okay if the top has some texture; it will be covered with the crumble topping later!
Put the cake into the oven and bake for 40 minutes. Meanwhile, prepare the crumble topping (optional).
To your now-empty mixing bowl, add the coconut sugar, coconut sugar, and cinnamon and mix with a fork until evenly combined. Add the butter and mix well. Next, begin adding the flour in 1/4 cup (40 g) increments, mixing well with your fork after each addition. You may need more or less flour depending on the brand of your gluten-free blend. Add flour until the texture appears pale and slightly dry and the mixture clumps together easily when you pinch it.
At the 40-minute mark, remove the cake from the oven and carefully add the crumble topping in an even layer on top of the cake. Return the cake to the oven for 5 minutes until the crumble topping is dry to the touch and just beginning to look toasty.
Remove from the oven and let cool for at least 10 minutes before removing from the baking dish. Let cool almost completely before slicing and serving. Keep at room temperature for up to 3 days or in the freezer for up to 1 month.
Recipe Inspiration: Minimalist Baker