Apple Spice Coffee Cake (Almond Flour)

This Apple Spice Coffee Cake is really easy to make and pretty difficult to screw up. If you find it's too runny, add a little more coconut cream or simply stick it in the fridge for 5-10 minutes to help the oil to solidify. If it's too thick, run the bottom of the blender under some hot water for a few minutes to make the oil liquify a little more. Also - make sure your cake is completely cooled before drizzling the glaze on. If you don't, the oil in the glaze will melt and the cake will just absorb the glaze instead of it hardening on top. You can even chill the cake first if you'd like to make the glaze really harden.

Cake:
2½ cups blanched almond flour
½ tsp. baking soda
¼ tsp. sea salt
½ tsp. ground cinnamon
1 tsp. ground cardamom
½ tsp. pure vanilla extract
¼ cup coconut oil, melted
½ cup pure honey, liquified
3 large eggs, room temperature
½ lb gala apples, peeled, cored and coarsely chopped
1 Tbsp. lemon juice, freshly squeezed

Cinnamon Swirl:
1 Tbsp. ground cinnamon
1½ Tbsp. coconut oil, melted
2 Tbsp. pure honey

Glaze:
1 Tbsp. coconut oil, softened but not melted
½ Tbsp. unfiltered apple juice
1 Tbsp. raw honey, in its solid state
2 Tbsp. coconut cream (the solid fat that rises to the top of a can of coconut milk)

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Place a round piece of parchment paper at the bottom of a round cake pan, then lightly oil all sides with a little coconut oil.

Toss together the apples and lemon juice. Set aside.

Mix the flour, baking soda, cinnamon, cardamom and salt in a medium sized bowl.

Mix the coconut oil, eggs, honey and vanilla in another small bowl, then incorporate the wet into the dry ingredients.

Fold in the apple mixture, then spoon the batter into the prepared pan. Use a spatula to spread it into an even layer. the batter will be pretty thick.

Mix the cinnamon swirl ingredients in a small bowl, then drizzle around the cake. Use a toothpick or a skewer to drag the mixture around and make swirly patterns in the batter.

Bake for 20-25 minutes, or until toothpick comes out clean.

Cool on a wire rack, then use a knife to loosen the sides from the pan. Invert the cake onto the rack and peel off the parchment paper.

Flip the cake so it’s right-side-up and continue cooling either on the rack or by placing in the refrigerator.

Mix together all of your glaze ingredients in a blender or small food processor. If it’s a little too runny, place in the fridge for 5-10 minutes to thicken it up a bit.

Drizzle over the cake, then serve immediately or store in the fridge for 1-2 days.

Makes 12 servings.