When it comes to this fall-inspired sweet treat, it’s first “crumb,” first serve! But seriously, it’s one of those post-dinner dishes that will likely form a line at the dessert table. Made with a gluten-free, nut-based batter, this caramel-apple crumb cake pairs perfectly with a hot cup of joe. It’s sweetened with date paste, unlike store-bought crumb cakes, which are made with loads of refined sugars (and other mega-processed ingredients). Be sure to read the recipe all the way though (and check out the notes section) before you bake! Lots of great tips below.
Gluten-Free Caramel-Apple Coffee Crumb Cake
- 2 cups almond flour
- 1 cup tiger nut flour
- 3/4 tsp. baking soda
- 3/4 tsp. cinnamon
- 1/2 tsp. pink salt
- 4 eggs
- 1/4 cup + 1 Tbsp. applesauce
- 1/4 cup + 1 Tbsp. coconut oil (liquified)
- 1/4 cup + 1 tsp. date syrup
- 1 tsp. vanilla
- 4 cups organic apples thinly sliced (about 2.5-3 small apples)
- 1 Tbsp. fresh lemon juice
- 1/2 cup almond flour
- 1/4 cup coconut milk powder*
- 2 Tbsp. date syrup
- 2 Tbsp. coconut oil
- 2 tsp. cinnamon
- 1/2 cup coconut cream from a can of coconut milk**
- 1/2 cup date paste
- Pinch pink salt
- Preheat oven 350 degrees F. Grease 9-in. springform cake pan with a little bit of coconut oil.
- In bowl, combine dry cake batter ingredients and mix well.
- In small bowl, mix wet cake batter ingredients.
- Add wet ingredients to dry ingredients, mix well and set aside.
- Next, make the crumb topping. In small bowl, mix almond flour, coconut milk powder, cinnamon, date syrup and coconut oil. Mix until crumb texture is reached. Set aside.
- Slice apples into quarters, remove seeds and stem, and slice each quarter into 1/4-in. thick slices. Transfer apples to bowl, squeeze fresh lemon juice on top and toss to coat.
- Pour cake batter into prepared pan. Top with sliced apples, spreading them out evenly. Then, spread crumbs out evenly over apples.
- Bake 38 minutes. Let cool for about 10-15 before removing from pan.
- While cake bakes, prepare caramel sauce. Combine date syrup, coconut cream and salt in small saucepan. Bring to a low boil over medium-low heat. Whisk every minute or so, while cooking for 7-10 minutes. Set aside.
To serve, top each slice with a drizzle of caramel sauce.
- *Do not substitute coconut flour. If you don’t have coconut milk powder, simply use more almond flour.
- **Refrigerate a can of coconut milk overnight. This will allow the milk and cream to separate. Open the can, spoon out the thick creamy layer on top, careful not to get any of the liquid below. Use remaining cream and liquid in another recipe.
- *Crumb* on over to Vitacost.com to gather these delicious ingredients in time for your next feast!