Gluten-Free Paleo Almond Flour Apple Coffee Cake
A grain-free coffee cake made with almond flour, naturally sweetened with maple syrup or honey, and topped with a cinnamon-spiced pecan streusel. The tender crumb pairs tart Gala apples with warm spice, delivering classic coffee cake comfort without grains or refined sugar. Serve warm with coffee or tea for breakfast, brunch, or afternoon snack. This paleo version substitutes coconut oil for butter and almond flour for wheat, making it accessible to those avoiding gluten and processed ingredients while maintaining the moist, cake-like texture of traditional versions.
Ingredients
- 2 large eggs
- ¼ cup coconut oil, melted
- ½ cup pure maple syrup or honey
- ½ tsp lemon juice or cider vinegar
- 2 cups Bob's Red Mill Super Fine Almond Flour
- ½ tsp baking soda
- ¼ tsp sea salt
- 1 Gala apple, peeled, cored, and chopped (about 1 cup)Honeycrisp or Fuji1:1fruit
texture and tartness vary
- ⅝ cup Super Fine Almond Flour
- ¾ cup raw pecans, chopped
- 5 Tbsp coconut oil or butter, melted
- ⅝ cup coconut sugar
- 1 pinch sea salt
- 1 ½ Tbsp ground cinnamon
Instructions
- 1
Preheat oven to 350F. Line an 8-inch square baking pan with parchment paper.
- 2
Whisk together eggs, melted coconut oil, maple syrup, and lemon juice until well combined.
- 3
Add almond flour, baking soda, and sea salt; stir until thick dough forms.
- 4
Stir in chopped apple until incorporated.
- 5
In a separate bowl, mix together streusel topping ingredients until dry and crumbly.
- 6
Transfer half the cake mixture to prepared pan and smooth into even layer.
- 7
Sprinkle half the streusel mixture evenly over batter.
- 8
Repeat layers with remaining cake batter and streusel.
- 9
Cover with foil and bake for 30 minutes.
- 10
Remove foil and bake uncovered for 15 to 20 minutes until set and golden-brown at edges.
- 11
Cool for at least 15 minutes before slicing.
Tips
Use a rubber spatula to smooth thick, sticky batter between layers; imperfect layering won't affect final texture or taste.
Cover with foil during first 30 minutes to prevent streusel from over-browning; remove for final baking to achieve golden edges.
Gala apples provide natural tartness that balances sweetness; substitute Honeycrisp for more tart flavor or Fuji for milder apple taste.
Good to Know
Cover and refrigerate up to 4 days. Freeze wrapped slices up to 2 months; thaw at room temperature.
Prepare batter and streusel up to 8 hours ahead; assemble and bake day-of for best texture.
Warm or room temperature with coffee, tea, or milk. Pairs well with Greek yogurt or fresh berries.
Common Mistakes
Skip the foil covering to avoid burnt streusel topping before cake is cooked through.
Mix streusel thoroughly to avoid avoid clumpy texture; consistency should be dry and evenly crumbly.
Don't under-cool before slicing to avoid crumbly texture; allow minimum 15 minutes rest.
Substitutions
texture and tartness vary
FAQ
Can I make this dairy-free?
Yes. This recipe is already dairy-free with coconut oil. If substituting with butter, use clarified ghee to remain paleo-compliant.
How long can I keep sliced cake at room temperature?
Store covered at room temperature up to 2 days. Beyond that, refrigerate to prevent mold and maintain freshness.
Can I freeze the whole cake?
Yes. Cool completely, wrap tightly in plastic wrap and foil, freeze up to 2 months. Thaw at room temperature 2-3 hours before serving.