Ingredients
The Cake
- 1 ¾ cups almond flour
- ¾ cup maple syrup
- ¾ cup full fat coconut milk (from the can)
- 4 eggs
- 2 tsp cinnamon
- ¾ tsp salt
- 2 apples, chopped into small pieces (I like Pink Lady for this recipe)
The Crumble
- ½ cup pecans
- ½ cup walnuts
- 3 tbsp coconut oil
- ⅓ 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
Calories: 3572kcal | Carbohydrates: 326g | Protein: 62g | Fat: 251g | Saturated Fat: 81g | Polyunsaturated Fat: 40g | Monounsaturated Fat: 30g | Cholesterol: 6mg | Sodium: 416mg | Potassium: 1838mg | Fiber: 40g | Sugar: 230g | Vitamin A: 263IU | Vitamin C: 20mg | Calcium: 874mg | Iron: 17mg
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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