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    Home » Baking

    Showstopper Gluten-Free Apple Coffee Cake

    Published: Oct 21, 2021 · Modified: Oct 1, 2022 by Jamie · This post may contain affiliate links · 7 Comments

    Jump to Recipe·Print Recipe
    Side view of a slice of gluten-free apple coffee cake to show the three layers: cake, sliced apples, and crisp streusel.
    Overhead view of a slice of gluten-free apple coffee cake to show the crisp streusel and smooth glaze.
    Side view of a slice of gluten-free apple coffee cake to show the three layers: cake, sliced apples, and crisp streusel.

    This incredible Gluten-free Apple coffee cake is sweet and crumbly with layers of gluten-free cake, fresh sliced apples, and streusel. The first bite is a totally magical show-stopping experience that whisks the world away and plunges you into a sea of cinnamon apple bliss.

    With an extra drizzle of glaze, this dessert goes from amazing to wow, making it the perfect holiday breakfast or afternoon coffee treat. Serve it with coffee, eat it for dessert, or bring it to a potluck -- no one will know it’s gluten-free, dairy-free, and paleo!

    Side view of a square piece of gluten free apple coffee cake with a bite removed to show the soft cake, apple, and crumble layers.
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    This paleo apple coffee cake is perfect for fall when the Honeycrisp apples are big and in season! It's also a great coffee cake recipe year-round since apples are always available. Try it with peaches, plums, or other seasonal fruits. 

    This was inspired by my Strawberry Rhubarb Coffee Cake, and pairs well with Dairy-Free Whipped Cream or Pumpkin Spice Coconut Whipped Cream in the Fall.

    Why you’ll love this Gluten-Free Apple Crumb Cake:

    • equal layers of cake, sliced apples, and streusel
    • only 11 ingredients
    • reminiscent of an apple cinnamon roll
    • amazing mouthfeel -- soft cake, juicy apples, crisp streusel, melt-in-your-mouth glaze… YUM. 
    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Top tip
    • Showstopper Gluten-Free Apple Coffee Cake
    • FAQ's

    Ingredients

    This recipe needs only 11 ingredients. Note that some of the cake ingredients are repeated in the streusel topping, so the list may appear longer than it really is. 

    . The 11 ingredients you need to make this Gluten-Free Apple Coffee Cake with almond flour.

    Wet Ingredients

    • coconut oil
    • coconut sugar
    • eggs
    • vanilla extract
    • full fat coconut milk

    Dry Ingredients

    • almond flour
    • cassava flour (or gluten-free 1-to-1 flour)
    • baking soda
    • salt

    Fruit and Streusel

    • sliced apples
    • cassava flour (or gluten-free 1-to-1 flour)
    • coconut sugar
    • coconut oil
    • cinnamon

    Optional glaze: confectioners sugar and dairy-free milk

    See the recipe card for quantities.

    A note on apples: I love using large Honeycrisp apples when they are in season in the Fall in North America. Otherwise, I often make this recipe with whatever variety I have on hand. If you need apple recommendations, I recommend checking out this fun post from Bon Appetit magazine on 6 Best Apples for Baking.

    Instructions

    Prep: Preheat the oven to 350 degrees F and grease a 9 x 13 inch baking dish. 

    Wet Ingredients: Add wet ingredients to a large mixing bowl. Mix thoroughly with a whisk.

    Overhead view of a glass mixing bowl with fully mixed wet ingredients and a whisk.

    Dry Ingredients: In a separate bowl, add dry ingredients and mix well.

    Overhead view of a bowl of dry ingredients fully mixed with a wooden spoon.

    Make the batter: Add the dry ingredient mixture to the bowl of wet ingredients in ½ cup increments, mixing as you go.

    Overhead view of a bowl of cake batter with ½ cup of dry ingredient mixture ready to mix in with a wooden spoon.

    Cake Layer: Pour the batter into the baking dish and smooth to evenly cover the dish.

    Apple Layer: Evenly distribute the apple slices across the top of the batter.

    Overhead view of hands laying apple slices on top of the batter in a glass baking dish.

    Make the streusel topping: In a clean mixing bowl, add all ingredients for streusel topping and mix well with a fork.

    Overhead view of hands mixing sugar, coconut oil, and gluten-free flour in a bowl with a fork.

    Streusel Layer: Sprinkle the crumb topping evenly over the apples, breaking up large clumps with your fingers. Note that I used white sugar when I ran out of coconut sugar but recommend using all coconut sugar or brown sugar.

    Overhead view of a hand sprinkling streusel over the sliced apples.

    Bake: Bake for 35-40 minutes or until the topping is lightly crisp and a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes before cutting in. Drizzle with glaze for an extra special treat!

    Overhead view of the fully baked paleo apple cinnamon coffee cake ready for serving.

    Hint: For optimum streusel crumb, use melted (but not hot) coconut oil. Mix the ingredients together with a fork then crumble it over the cake with your fingers. Break up any large chunks but still keep it chunky for crispy texture and variety!

    Substitutions

    • Gluten-Free 1-to-1 Flour - instead of cassava flour, you can use gluten-free 1-to-1 flour. I tested this recipe with both and there was no difference in texture or flavor. I used Bob’s Red Mill 1-to-1 Gluten-Free Flour and Otto’s Cassava Flour.
    • Brown Sugar - if you don’t have coconut sugar, brown sugar works well too.
    • Paleo - this recipe is paleo as written. You must use coconut sugar and cassava flour for it to qualify as a Paleo coffee cake.

    Variations

    • Peach Coffee Cake - replace the sliced apples with sliced peaches
    • Plum Coffee Cake - replace the sliced apples with pitted sliced plums
    • Strawberry Rhubarb Coffee Cake - see the exact measurements of strawberry and rhubarb needed for this recipe in my Gluten Free Rhubarb Cake recipe on this website

    Equipment

    • 9 x 13 inch baking dish
    • spatula or wooden spoon
    • large and small mixing bowls
    Overhead view of a piece of gluten-free apple coffee cake with glaze drizzled over the top and crisp streusel topping!

    Storage

    Store this Gluten-Free Apple Coffee Cake in an airtight container or covered at room temperature for up to 1 day. Or store in an airtight container in the refrigerator for up to 4 days.

    To freeze, cut into individual servings and freeze in a refrigerator-friendly airtight container for up to 6 months.

    Top tip

    Cut the apple into slices about ⅛ inch thick so they still have some bite after baking. This texture is much better than diced apples or apples cut too thinly. I see many recipes recommending super thin slices or dicing -- the apples cook down too much and you may as well use applesauce!

    I don’t recommend substituting white sugar for coconut sugar, but brown sugar works well in its place. It’s important that the sugar adds a rich caramel-y flavor after baking for the best taste, and the darker sugars do this wonderfully!

    Other Gluten-Free Baking Recipes you'll love:

    • Gluten Free Rhubarb Cake with strawberries and streusel
    • Best Bakery-Style Gluten Free Chocolate Muffins
    • Healthy Gluten-Free Pumpkin Muffins with almond flour
    • Vegan Blueberry Lemon Muffins
    • The BEST Soft Almond Flour Chocolate Chip Cookies
    Print

    Showstopper Gluten-Free Apple Coffee Cake

    Side view of a slice of gluten-free apple coffee cake to show the three layers: cake, sliced apples, and crisp streusel.
    Print Recipe
    Pin Recipe

    ★★★★★

    5 from 2 reviews

    A three-layered Gluten-Free Apple Coffee Cake with excellent texture and crisp topping! This recipe is gluten-free, paleo, and dairy-free.

    • Author: Jamie
    • Prep Time: 15
    • Cook Time: 40
    • Total Time: 55 minutes
    • Yield: 16 1x
    • Category: Baking, Breakfast
    • Method: Baking
    • Cuisine: American
    • Diet: Gluten Free

    Ingredients

    Units Scale

    WET INGREDIENTS

    • ½ cup (115 ml) coconut oil, melted but not hot
    • ¾ cup (115 grams) coconut sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1 cup (235 ml) full fat coconut milk

    DRY INGREDIENTS

    • 1 cup (100 grams) almond flour
    • 1 cup (125 grams) cassava flour (or gluten-free 1-to-1 flour)
    • 1 teaspoon baking soda
    • ½ teaspoon salt

    Fruit and Streusel

    • 1 ½ pounds (700 grams) whole apples, peeled and sliced in ⅛ inch (¼ cm) wedges
    • 1 cup (125 grams) cassava flour (or gluten-free 1-to-1 flour)
    • 1 cup (150 grams) coconut sugar
    • ⅓ cup (75 ml) melted coconut oil
    • ¾ teaspoon cinnamon
    • Optional glaze: ¾ cup (75 grams) confectioners sugar and 1 tablespoon dairy-free milk (adjust for desired consistency)

    Instructions

    1. Prep and Wet Ingredients: Preheat the oven to 350 degrees F and grease a 9 x 13 inch baking dish. Add wet ingredients to a large mixing bowl. Mix thoroughly with a whisk.
      Overhead view of a glass mixing bowl with fully mixed wet ingredients and a whisk.
    2. Dry Ingredients: In a separate bowl, add dry ingredients and mix well.
      Overhead view of a bowl of dry ingredients fully mixed with a wooden spoon.
    3. Make the batter: Add the dry ingredient mixture to the bowl of wet ingredients in ½ cup increments, mixing as you go.
      Overhead view of a bowl of cake batter with ½ cup of dry ingredient mixture ready to mix in with a wooden spoon.
    4. Cake Layer: Pour the batter into the baking dish and smooth to evenly cover the dish.

    5. Apple Layer: Evenly distribute the apple slices across the top of the batter.
      Overhead view of hands laying apple slices on top of the batter in a glass baking dish.
    6. Make the streusel topping: In a clean mixing bowl, add all ingredients for streusel topping and mix well with a fork.
      Overhead view of hands mixing sugar, coconut oil, and gluten-free flour in a bowl with a fork.
    7. Streusel Layer: Sprinkle the crumb topping evenly over the apples, breaking up large clumps with your fingers.
      Overhead view of a hand sprinkling streusel over the sliced apples.

    8. Bake: Bake for 35-40 minutes or until the topping is lightly crisp and a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes before cutting in. Drizzle with the optional glaze for an extra special treat!

    Notes

    Storage: Store this Gluten-Free Apple Coffee Cake in an airtight container or covered at room temperature for up to 1 day. Or store in an airtight container in the refrigerator for up to 4 days. To freeze, cut into individual servings and freeze in an airtight refrigerator-friendly container for up to 6 months.

    Note: I used some white sugar for the streusel when I ran out of coconut sugar for the photo, but recommend using all coconut sugar or brown sugar.

    Substitutions

    • Gluten-Free 1-to-1 Flour - instead of cassava flour, you can use gluten-free 1-to-1 flour. I tested this recipe with both and there was no difference in texture or flavor. I used Bob’s Red Mill 1-to-1 Gluten-Free Flour and Otto’s Cassava Flour.
    • Brown Sugar - if you don’t have coconut sugar, brown sugar works well too.
    • Paleo - this recipe is paleo as written. You must use coconut sugar and cassava flour for it to qualify as a Paleo coffee cake.

    Variations

    • Peach Coffee Cake - replace the sliced apples with sliced peaches
    • Plum Coffee Cake - replace the sliced apples with sliced plums
    • Strawberry Rhubarb Coffee Cake - see the exact measurements of strawberry to rhubarb needed for this recipe in my Gluten-Free Rhubarb Cake recipe on this website

    Keywords: Paleo apple coffee cake, Almond flour apple cake, Apple coffee cake with almond flour, Paleo coffee cake, Gluten free apple crumb cake, Gluten free apple cake

    Did you make this recipe?

    Please leave a ⭐️⭐️⭐️⭐️⭐️ rating in comment field further down. Thank you!

    FAQ's

    Is coffee cake the same as crumb cake?

    Coffee cake and crumb cake are the same thing. Both names refer to a cake with a streusel topping, sometimes called a crumb topping.

    Do coffee cakes have coffee in them?

    Coffee cakes do not have any coffee in the ingredients.  They are called coffee cakes because they are often enjoyed with a cup of coffee.

    Why is it called coffee cake?

    Coffee cake is the American/English version of the German KaffeeKuchen.  They are called coffee cakes because they are often enjoyed with an afternoon coffee. There is no coffee in the cake ingredients -- it is named for how it is enjoyed rather than what is in it.

    When should I eat coffee cake?

    Coffee cakes can be eaten with your afternoon coffee, for brunch, as an after-school/work treat, or as a dessert. They are also commonly brought to afternoon potlucks. As their name suggests, the most traditional time to eat a coffee cake is with a cup of coffee.

    Wishing you a truly magical first bite!

    xo, Jamie

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    Comments

    1. Nicole

      October 01, 2022 at 9:02 am

      So I tried this and I'm not sure what I did wrong but none of my steps looked the way the pictures do. In the picture it says "coconut oil" but the recipes says "coconut butter" which is what I used. My batter was extremely crumbly and sticky - not like typical cake batter. My streusel was very dry and seemed like it needed another wet ingredient. Am I missing something?

      Reply
      • Jamie

        October 11, 2022 at 8:13 pm

        Hi Nicole -- my apologies for the confusion. It seems that the listed ingredients were combined when I had an assistant update this post. It should have said coconut oil or vegan butter. The image is correct, and the recipe does use coconut oil. Coconut oil is softer than coconut butter, and would add a significant amount of moisture to the recipe. I'm reaching out via email to see if I can make this up to you. If you don't see it, please reach out to me at [email protected]

        Reply
    2. Michaela R.

      November 14, 2021 at 1:43 pm

      Showstopper is right! This is so delicious! I'm glad I tried it before Thanksgiving. It's THAT good. I'm going to make it for my holiday dessert. Hopefully they'll be leftovers! Thanks, Jamie!

      ★★★★★

      Reply
      • Jamie

        November 18, 2021 at 8:36 am

        Wow thank you so much for the kind review Michaela! I am so glad you are enjoying this recipe!

        Reply
    3. Katelan

      November 05, 2021 at 2:59 pm

      Have you tried to prepare this the night before and bake in the morning? I am wondering if it will be okay to refrigerate uncooked overnight!

      Reply
      • Jamie

        November 06, 2021 at 10:42 am

        Hi Katelan! I have not tried preparing this the night before. I think it would work great though! The only potential issue I can see is if the crumb topping absorbs some of the liquid from the apples, making it a little less crisp. You could add just the crumb layer in the morning to avoid this. Let me know how it goes!

        Reply
    4. Shelley

      October 21, 2021 at 11:47 pm

      I have trouble describing how tasty this recipe is!!! I made a batch and couldn't stop eating it--good thing it has apples so it passes as healthy, right?

      ★★★★★

      Reply

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