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Paleo Apple Gluten Free Coffee Cake

This Paleo Apple Gluten Free Coffee Cake is made with almond flour, apples and sweetened with coconut sugar. Its a healthy breakfast treat that's perfect with coffee!
Course Breakfast, Snack
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 People
Calories 240kcal
Author Taylor


  • For the cake:
  • 3 Cups Almond Flour (300g) *
  • 1/4 tsp Salt
  • 2 tsps Baking powder
  • 1/2 tsp Baking soda
  • 2 tsps Cinnamon
  • 1 tsp Ginger powder
  • 3 Eggs
  • 1 tsp Vanilla extract
  • 1/2 cup Unsweetened almond milk
  • 3/4 Cup Coconut sugar
  • 1/3 Cup Monkfruit **
  • 2 Tbsp Honey
  • For the filling:
  • 2 Cups Chopped apples (about 1 1/2 large apples) reserve half an apple for topping) 230g
  • 2 Tbsp + 1 tsp Honey
  • Pinch of Cinnamon


  • Preheat your oven to 350 degrees and line the bottom of an 8 inch Springform pan with parchment. ***
  • In a medium sauce pan, on medium/high heat, combine the 2 cups of chopped apples, 2 Tbsp + 1 tsp honey and pinch of cinnamon to make the filling.
  • Cook until soft, about 3-4 minutes.
  • Once the apples are soft, lightly mash them with a fork. You want them mostly mashed, but with some bigger chunks for texture. and set aside.
  • In a large bowl, combine the almond meal, salt, baking powder, baking soda, cinnamon and ginger. Mix until well combined. Set aside.
  • In a medium bowl, beat together the eggs, vanilla, almond milk, coconut sugar, monkfruit, and honey using an electric hand mixer.
  • Pour the wet ingredients into the dry ingredients and mix until well combined.
  • Take the remaining 1/2 an apple and cut it into quarters, cutting each quarter into thin slices.
  • Lay the apple slices on their side on the bottom of the prepared Springform pan in a spiral shape, so just the inside ends are lightly touching.
  • pour about 1/2 the batter into the pan and spread carefully, making sure not to move the apple slices around too much.
  • Spoon the apple filling over top and spread evenly.
  • Carefully spoon the remaining filling over top of the apple mixture and spread out evenly. This does require you to be patient and gentle to make sure you don't end up mixing all the apple filling in with the cake dough.
  • Bake for 40-45 minutes, or until a tooth pick comes out clean.
  • Let the cake completely cool in the pan.
  • To serve, run a knife along the edge of the pan before opening the springs, to make sure your cake doesn't rip in half!
  • Devour!


*As always, PLEASE weigh your flour to ensure accurate results.
**I did think the cake was a little on the sweet side, but the hubs and all his coworkers LOVED it like this. You may want to taste the batter before adding the monkfruit, keeping in mind that it will get slightly less sweet when baked! You could even add 1/4 cup and then try the batter and add a little more if needed.
*** Do NOT omit the parchment or the cake sticks to the pan and you can't get it out!
The cake freezes beautifully!


Calories: 240kcal | Carbohydrates: 26.2g | Protein: 7.1g | Fat: 13.9g | Saturated Fat: 1.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Cholesterol: 46.5mg | Sodium: 72.7mg | Potassium: 49.9mg | Fiber: 3.3g | Sugar: 20.9g | Vitamin A: 105IU | Vitamin C: 1.7mg | Calcium: 80mg | Iron: 1.2mg