Apple Coffee Cake

 Apple Coffee Cake

Adapted from Minimalist Baker

 

APPLE CAKE

3/4 C unsweetened almond milk

1/2 C coconut oil, melted (or vegan butter)

1/4 C maple syrup

1 tsp vanilla

1/2 C coconut sugar

2.5 C almond flour

1.5 C whole wheat flour or gluten free flour blend

1.5 tsp baking powder

1.5 tsp baking soda

1/2 tsp cinnamon

1/4 tsp salt

1.5 C chopped apples, peeled and cut into 1/2-inch (or smaller) cubes

CRUMB TOPPING (optional, but delicious!)

1/2 C coconut sugar

1/2 tsp cinnamon 

1/4 C coconut oil, melted (or vegan butter)

1/2-3/4 C almond flour or gluten free flour blend

1. Preheat oven to 375, prepare an 8x8 baking dish with parchment paper going up past the sides so you can lift the cake out later. Or just spray it and plan to leave the cake in the pan. Also you can make it in a 9 inch cake pan or two 6-inch cake pans. 

2. In a large mixing bowl, combine milk, melted oil, maple syrup, and vanilla. You'll want to be quick about adding ingredients after the coconut oil so it doesn't solidify in the colder liquid. Add coconut sugar, almond flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt until well combined. Texture will be very thick, more like cookie dough. Careful not to overmix if you're using whole wheat flour. Stir in the cubed apples until well distributed. 

3. Scrape into prepared dish and spread evenly. It won't be very smooth on top, but that's ok especially if you add the crumble topping later. 

4. Bake for 40 minutes, and prepare the crumble topping. 

5. To the same or a different mixing bowl, add coconut sugar and cinnamon and mix until combined. Add oil and mix. Then begin adding the almond flour 1/4 C at a time, mixing well after each addition. Add flour until mixture looks a little dry and it comes together easily when pinched. 

6. At 40 minutes, remove cake and add the crumble topping over top of the cake. It'll be piled pretty high! Return to oven and bake for 5 minutes until crumble topping is dry and starting to toast slightly. 

7. Remove and let cool at least 10 minutes before pulling out of the baking dish in the parchment paper (leave it alone if you aren't pulling the whole thing out at once). Let it cool almost completely before slicing. This cake is VERY tender and somewhat crumbly, but ohhh so delicious! Keep at room temperature for up to 3 days or in the freezer for up to a month.