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Gluten-Free Apple Crumb Cake Recipe

An easy gluten-free and dairy-free apple crumb cake that requires only one bowl.
Course Breakfast, Dessert
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 -15
Author Tessa Fisher

Ingredients

  • 2 large apples peeled, cored, and chopped into 1/2 inch cubes (I used Honeycrisp, any baking apple will work)
  • 1/4 cup + 1 tablespoon arrowroot flour/starch divided
  • 3/4 cup coconut sugar packed
  • 3 tablespoons organic cane sugar
  • 10 tablespoons coconut oil
  • 3 cups almond flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/4 cup unsweetened almond milk or non-dairy milk of choice

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9x9 square baking pan with coconut oil and line bottom with parchment paper.


    Peel and chop apples. Once chopped, sprinkle 1 tablespoon of arrowroot starch on top of apples. Mix with hands to coat. Set aside. 

  2. In a large bowl combine coconut sugar, cane sugar, and coconut oil. Beat with an electric hand mixer until mixture appears light and fluffy. Add almond flour, 1/4 cup arrowroot flour, cinnamon, and salt. Beat again on medium speed until mixture appears crumb-like. Using a one-cup measuring cup, reserve one cup of the mixture and set aside.

  3. Beat in baking powder and baking soda. Beat in eggs, one at a time, followed by vanilla, and almond milk. Fold in chopped apples and transfer to prepared baking pan and using a spatula, spread in an even layer. Sprinkle the reserved crumb topping evenly over the top.
  4. Bake for 35 to 40 minutes, checking at about 30 minutes for doneness. Cake is done when a toothpick comes out clean. Remove from oven and allow to cool completely on a wire rack before slicing. Best the day it is made. Store leftover cake in an airtight container in the refrigerator.

Recipe Notes

Recipe adapted from One-Bowl Baking and Flavor Flours.