Paleo Apple Cinnamon Coffee Cake

5 from 1 vote

Prep Time20

Cook Time40

Servings: servings

Calories: 399kcal

Make the crumb topping. In a small bowl, combine the almond flour, coconut sugar, salt, apple pie spice and coconut oil. Mix until combined and crumbly. Set mixture aside until needed.
Make the apple layer. Add the ghee, apples, cinnamon and coconut sugar to a medium pan. Turn the heat to medium and cook, stirring regularly, for about 3-4 minutes or until the apples are tender. Set aside until ready to use.
Preheat oven to 350° and line a 8×8 or 9×9 square pan with parchment paper. Set aside.
Make the cake. In a large bowl, combine almond flour, coconut flour, salt, apple pie spice and baking soda. Mix well and break up any large chunks. In a small bowl, stir together the maple syrup, applesauce, eggs, and cashew butter, mixing as best as possible. Add that to the dry mixture and stir until everything is well combined and no dry spots remain. Scoop mixture into the pan and spread evenly.
Top evenly with apple mixture and then crumb mixture on top of the apples. Place in the oven and bake 40 minutes. Let cool before glazing.
Make the glaze. Make sure the coconut butter is soft first. You may need to microwave it for 30 seconds and stir first. In a small bowl, combine the coconut butter, maple syrup, vanilla and water. Add the water as needed until smooth. Drizzle over coffee cake.
Store cake covered in the fridge to keep fresh.

*cinnamon can be used in place of apple pie spice if you don't have it