Paleo Apple Crumble Cake

Today I’m sharing with you guys a recipe that I tested about 4 times to get right. Sometimes the struggle is just REAL, but lucky for you, I am one determined chick. The first time they came out dry and I (sadly) had to toss the whole batch. The second time they came out too puffy (tasty, but like a foot high). The third time they came out good. But the fourth time, you guys, they came out PERFECT!

I’m so excited to share my recipe for Paleo Apple Crumble Cake! Without wasting any of your time, here is the recipe!

PALEO APPLE CRUMBLE CAKE

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Nicole Modic

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Ingredients

The Cake

• 1 3/4 cups almond flour
• 3/4 cup maple syrup
• 3/4 cup  full fat coconut milk (from the can)
• 4 eggs
• 2 tsp cinnamon
• 3/4 tsp salt
• 2 apples, chopped into small pieces (I like Pink Lady for this recipe)

The Crumble

• 1/2 cup pecans
• 1/2 cup walnuts
• 3 tbsp coconut oil
• 1/3 cup coconut sugar

Instructions

• Preheat oven to 350.
• Line a baking dish with parchment paper (i always oil the pan first so the paper sticks).
• Wash and chop your apples into small pieces and set aside.
• In a medium bowl, whisk together the dry cake ingredients and set aside.
• In a small bowl, whisk together the eggs, coconut milk, and maple syrup.
• Pour wet ingredients into dry and incorporate well.
• Fold in the apples.
• Next, make the crumble by pulsing all of the crumble ingredients in a blender or food processor for about 30 seconds.
• Pour half of the batter into the baking dish, followed by half the crumble mixture, followed by remaining batter, then remaining crumble.
• Bake for 45 minutes or until a toothpick comes out clean!

  XO

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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