This Paleo Caramel Apple Coffee Cake is an incredibly delicious fall inspired dessert that can be enjoyed anytime! Sweet cinnamon apple coffee cake topped with a decadent yet healthy crumb topping and dairy free caramel sauce that makes it extra special and perfect for brunch and holidays.
Just like I said yesterday – apples are being delivered! Starting now with a perfectly decadent (yet still technically Paleo) Caramel Apple Coffee Cake. As far as Paleo friendly coffee cakes go, this one is a winner – and I am pretty picky about my coffee cakes.
And my caramel, as you probably know if you’ve been around for a while. And if you’re new here, I really, really, really hope you like caramel, since, it tends to pop up over here pretty frequently.
What Makes This the Best Coffee Cake Recipe
This healthy caramel apple coffee cake has so much to offer! It’s Paleo, grain free, topped with a crazy good streusel, and drizzled in a delicious dairy free caramel sauce! Does it get any better than that?!
Ingredients in Paleo Caramel Apple Coffee Cake
There are three components to this coffee cake – the cake, the crumb topping, and the caramel drizzle. For the cake you’ll need:
Shredded apple (squeeze the excess water out into a paper towel)
Almond flour & tapioca flour
Baking soda & sea salt
Tip: I recommend using a creamy cashew butter in this easy coffee cake recipe. The smooth texture is essential for keeping this coffee cake moist, but not too dense.
For the Crumb Topping you’ll need:
Cinnamon & Nutmeg
How to Bake Coffee Cake
Although it may seem like there are a lot of ingredients in this Apple Coffee Cake recipe, there are really only a few simple steps for baking it.
- Wet ingredients: Whisk together the wet ingredients and the coconut sugar in a large bowl
- Dry ingredients: Combine the dry ingredients in another bowl, then add them to the wet ingredients, stirring until just combined.
- Add the apples into the batter, then pour it into a prepared baking dish.
- Crumb topping: Combine the ingredients for the crumb topping, then sprinkle it generously over the batter and bake.
- Caramel sauce: Make it on the stove while the coffee cake bakes, and drizzle it overtop when it’s done baking.
How to Make Paleo Caramel Sauce
As you probably already know, I love caramel sauce. I just can’t help myself – once I figured out how to make it in under 10 minutes with coconut milk, let’s just say it was over from there. Paleo-caramel-addict-4-life is now my middle name. Right after Beth.
To make this Paleo caramel sauce, all you have to do is melt the coconut cream and coconut sugar in a saucepan over medium heat, stirring. Bring the mixture to a boil, then lower the heat and allow it to simmer until it reaches caramel syrup consistency. Remove the caramel from the heat, and stir in the vanilla and sea salt.
Drizzle the caramel all over the coffee cake and serve!
If you’re wondering if it’s worth it, while I can’t exactly offer you a “money back” guarantee, I can tell you this: This Paleo Caramel Apple Coffee cake is just as delicious as any coffee cake I’ve had – Paleo or not!
Plus, my very un-Paleo husband said it was one of his favorites and both the picky kiddos ate it. (Full disclosure – one of them picked out the nuts.) Plus, the refined coconut oil used in the topping ensures no coconut taste at all, which is sometimes a deal breaker for the littlest one.
Since I’m sure you’ve had enough of my selling and pleading, I will now leave you with the recipe – hopefully one that will become a favorite! Remember to post pictures and tag me on Instagram if you make it, or any of my recipes!
Paleo Caramel Apple Coffee Cake
Paleo Caramel Apple Coffee Cake
For the Coffee Cake
For the Crumb Topping
Preheat your oven to 350 degrees and line a 9 inch baking dish or cake pan with parchment paper
In a large bowl, whisk together the eggs, cashew butter, 1/4 cup coconut sugar, and vanilla extract. In a smaller bowl, combine the 1/2 cup almond flour, tapioca flour, baking soda, salt, 2 tsp cinnamon plus the nutmeg and allspice.
Stir the shredded apples into the cake mixture and pour the batter into the parchment lined baking dish.
To make the crumb topping, combine all ingredients except the pecans in a small bowl and blend with a fork or pastry blender until combined, then stir in the pecans.
Top the unbaked coffee cake generously with all of the crumb topping, then bake in the preheated oven of 20 minutes, or until the topping is golden brown and a toothpick inserted in the center comes out clean.
While the cake bakes, prepare the caramel sauce. In a small saucepan over medium heat, whisk together the coconut cream and coconut sugar, stirring as it melts. Bring to a boil, stirring, then lower the heat if needed to a strong simmer (the mixture should continue to bubble) and continue to stir and cook for 5-10 minutes until the mixture becomes thick, syrupy, and deep golden brown. Remove from heat and stir in the vanilla and sea salt.
Once cake is done, remove and transfer carefully to a wire rack by holding both ends of parchment paper. Allow both the cake and caramel sauce to cool completely before drizzling caramel over the top to serve. Store leftover caramel in a sealed container in the refrigerator for up to 4 days. Enjoy!
Want more Paleo coffee cake recipes? Try one of these!
Have you tried refined coconut oil for baking?
What’s one thing you should be sick of but probably never will be?
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