Apple Coffee Cake
For the Topping
• 1 1/2 cup walnuts, chopped
• 1 Tablespoon cinnamon
• 1/4 cup coconutoil (it not have to be melted)
• 3 Tablespoons honey
For the Cake
• 1 cup almond flour
• 3/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 large eggs
• 1/2 cup cashew milk (or milk of choice)
• 3 Tablespoons melted coconut oil
• 1/2 cup honey
• 1/2 teaspoon vanilla
• 2 medium apples such as Granny Smith of Fuji. I love Fuji but if you like it more tart use Granny Smith.
1 Preheat the oven to 350° F. Line the bottom of a 9-inch round cake pan with parchment paper. Lightly grease the paper and sides of the pan with coconut oil
2 Combine the topping ingredients in a bowl and set aside.
3 Peel, core, and chop the apples, then set aside.
4 In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, and salt until there are no lumps.
5 In a small mixing bowl, whisk together the eggs and almond milk.
6 Add the egg/milk mixture, coconut oil, honey, and vanilla to the dry ingredients. Beat with an electric mixer until well combined. (It will be pretty thick )
7 Stir in the chopped apple.
8 Spread the mixture evenly in the cake pan and then sprinkle the topping over it. Bake for 35 minutes or until toothpick comes out clean.
9 Cool the pan on a wire rack about 10 minutes. Invert onto a plate, remove the parchment paper, and then invert again onto a serving plate.