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A Healthier Apple Cinnamon Coffee Cake

Ah, the leaves are changing ever so slightly, the temperature is dropping, and apple season is upon us. It’s time to bake all the cozy things and I’m starting the season with this Apple Cinnamon Coffee Cake. This is my healthier take on coffee cake. It’s gluten-free, lighter in sugar and replaces oil or butter with some yogurt. It’s full of cinnamon and a nutty flavor. This is a versatile recipe and does not have to be made gluten-free. I’ve included some substitutions and some helpful information below. This simple recipe is fairly easy to make and will fill your home with the most wonderful smell. In a 9 x 9 baking dish, this should serve six however if you grab a fork and go for it, I couldn’t blame you. This coffee cake may use less sugar and fat but it’s full of incredible flavor and makes the perfect weekend breakfast treat. Packed with apples, cinnamon, a hint of nutmeg and a richness from the pecan flour, you’ll want to keep this on rotation in your fall baking this year.

Baking substitutions:

This recipe uses a gluten-free, measure for measure flour however all-purpose flour can easily be used in place of gluten-free flour as well as the almond flour in this recipe in the same measurements.

I’ve chosen to use coconut oil in this recipe instead of butter for its nutty flavor. I think it compliments the nuttiness from the pecan flour.

If you do not have pecan flour, crush pecans or even walnuts in a food processor until you have a finely ground mix. If you’d like to omit a nut flour all together, I recommend doubling the oats in the crumble mixture.

If you do not have arrowroot flour or starch, cornstarch is perfectly fine.


For the Cake:

1 cup gluten-free flour (1:1)

1 cup almond flour

2 teaspoons baking powder

1 teaspoon baking soda

¼ teaspoon salt

½ cup coconut sugar

4 eggs, at room temperature

¼ cup maple syrup

2 teaspoons pure vanilla extract

¾ cup Greek yogurt, plain or vanilla

For the Apple Filling:

1 large apple, peeled and diced

2 tablespoons of arrowroot flour

2 tablespoons coconut sugar

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon salt

Juice of half a lemon

For the Crumble:

⅓ cup coconut sugar

½ cup almond flour

2 teaspoons ground cinnamon

½ cup pecan flour

⅓ cup oats

¼ teaspoon salt

¼ cup melted coconut oil


To make the cake:

Preheat oven to 350°. Using a cooking spray or coconut oil, prepare a 9 x 9 baking pan and set aside. Whisk together both flours along with baking powder, baking soda, salt, and sugar. In a small bowl, lightly whisk eggs and add them to flour mixture. Stir in maple syrup, vanilla extract, and yogurt. Pour batter evenly into pan. Set aside.

For the apple filling:

Peel and dice apple into small pieces. In a small bowl, fully coat apples with arrowroot flour. Add coconut sugar, cinnamon, nutmeg, salt and toss to coat. Squeeze the juice of half a lemon into apple mixture and stir until fully mixed. Disperse apples evenly over cake batter mixture and set aside.

For the crumble:

Stir together the coconut sugar, almond flour, cinnamon, oats, pecan flour, and salt. Melt coconut oil and pour into mixture. Using a fork, cut into mixture until it becomes crumb-like. Spread evenly over the apples in the pan. Place in oven and bake for 40 to 45 minutes. Let cool completely before serving.

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