Apple Crumb Cake

Gluten and dairy-free apple crumb cake that’s full of delicious apple flavor! The cake is soft and moist, and filled with fresh chunks of apples in every bite. A perfect pairing to your morning coffee!

I’m a sucker for any cake with a crumb topping. I know this dessert technically screams Fall, but I couldn’t help myself when the craving hit. Whenever apples, cinnamon and crumbles are involved- I’m always in.

This cake is SO delicious, and has the softest texture. It’s completely grain free and made from a blend of almond and tapioca flour. It’s lightly sweetened with coconut sugar, and filled with fresh chunks of apples.

Apple Crumb Cake Ingredients

This recipe uses a few of my pantry staples. I haven’t tested any flour substitutes, so for best results I suggest sticking to the original recipe!

Here’s what you’ll need to make this apple crumb cake:

• Almond Flour
• Tapioca flour– you can substitute arrowroot for the tapioca flour in this recipe, but I would not suggest replacing it with more almond flour.
• Coconut sugar
• Fresh apples
• Eggs
• Olive oil
• Non-dairy milk
• Vanilla extract
• Cinnamon

You can bake this in a square or round tin. I love topping mine off with powdered sugar!

I love pairing a fresh slice of cake with my morning or afternoon coffee. It’s light and flavorful, and always hits the spot.

The fresh apples add the best added sweetness. You can use any variety of apples you like for this recipe, but my personal favorite is Honeycrisp or Gala apples.

This recipe is super simple, and comes together in 40 minutes from start to finish. It’s the perfect little snacking cake to make for any occasion.

I can’t wait for guys to try it! Be sure to tag me on Instagram if you do 🙂

More gluten-free baked goods you may like

Birthday Cake Blondies

Gluten-free Carrot Cake Muffins

Gluten-free Birthday Cake Cookies

Apple Crumb Cake

5 from 6 votes

Course: Dessert

Servings

16

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Ingredients

• 2 cups almond flour

• 1/2 cup tapioca flour

• 1/2 cup coconut sugar

• 1/2 cup non-dairy milk, I used almond

• 3 eggs

• 1/4 cup oil, I used olive

• 1 tsp vanilla extract

• 1 tsp cinnamon

• 1 tsp baking soda

• 1/4 tsp salt

• 1 large apple, chopped

• Crumb Topping

• 1/2 cup almond flour

• 3 tbsp coconut sugar

• 2 tbsp soft coconut oil (not melted)- use refined for a neutral taste

• 1 tbsp tapioca flour

• Pinch of cinnamon

Directions

• Preheat your oven to 350 F
• In a large bowl, whisk together the eggs, coconut sugar, oil, milk, and vanilla extract.
• In a separate bowl, mix together the almond flour, tapioca flour, baking soda, salt and cinnamon.
• Stir the dry ingredients into the wet ingredients and mix well. Fold in the chopped apples and stir until evenly incorporated.
• Line a 9″ baking pan with parchment paper, you can use a square or round pan, and pour the batter into the pan.
• For the crumble, combine all the ingredients together in a bowl and mix together with a fork to create a crumb. Sprinkle it over the top of the cake.
• Bake the cake for 30-35 minutes, until firm to touch. Let cool 10 minutes.
• Top with a little powdered sugar and slice. Keep stored at room temp for up to 4 days, or refrigerate for up to 1 week.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!