Start your day off right with this amazingly delicious paleo cinnamon applesauce coffee cake! It’s packed with nutritional goodness, too!
The best meal of the day.
I know, I know, I’ve said it just about a million times – breakfast is my favorite meal of the day. Beside dessert. And when those two combine <kisses fingers like an Italian chef> it’s amazing. Even if you don’t agree with me on the breakfast dessert part, you’ve gotta admit it’s a pretty amazing meal! And waking up to something as delicious as this cinnamon applesauce coffee cake is a wonderful way to start the day!
Paleo cinnamon apple coffee cake.
Lest you think I’m totally amazing and made this delicious recipe up myself, let me stop you. I only added things to this recipe. My wonderful friend and “I can’t eat anything” buddy, Michelle came up with the recipe for this paleo coffee cake. Then she sent it to me so I could put it on the blog so that we *both* could have it forever! At least, as long as I keep paying for my domain name…
But enough chit-chat. Let’s get down to baking!
I pretty much use Azure Standard’s coconut oil in all my baking (and cooking), but you can use avocado oil, olive oil, melted butter… whatever you want. They all work. Though if you want to use olive oil just be prepared that the end product won’t be as sweet.
Honey, as always! Though I do think maple syrup would be awwwwwwesome. You can try coconut sugar, if you want, too.
Hence the name, cinnamon applesauce cake. If you’re not into applesauce, I would definitely recommend trying pear. Pumpkin and sweet potato would also probably work, but the texture will change a tad.
I love Azure Standard’s cinnamon, but I also use Frontier Organics, too. DO NOT, for the love of everything with cinnamon in it, use McCormick or anything from Sam’s Club. Costco’s Kirkland cinnamon is fine, though.
This paleo cinnamon applesauce coffee cake uses two of my favorite paleo flours, cassava and almond. I’ve been trying to not use as much almost flour, so this is a nice medium. And the texture from the mix is uh-mazing.
I get my cassava flour from Azure Standard. It’s amazing and not as expensive as anywhere else. If you can’t do Azure, Anthony’s brand from Amazon is good, too.
My only real contributions to this recipe are the add-ins. When Michelle sent me her recipe, I mixed it up and couldn’t stop. I chopped up an apple into tiny little pieces, chopped up some walnuts, and mixed them in. And then sprinkled the finished product with coconut sugar before baking. And when it came out of the oven, I drizzled it with some of my homemade caramel sauce, just for extra fun.
You can totally leave out one or all of these. It’s still an amazing coffee cake!
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Paleo Cinnamon Applesauce Coffee Cake
Free from grain, gluten, and dairy.
- 1/4 cup coconut oil, melted
- 2 eggs
- 1/4 cup honey
- 3/4 cup plain applesauce
- 2 teaspoons cinnamon
- 1 cup cassava flour
- 1 cup almond flour
- 1 teaspoon baking powder
- 1 small apple, diced (about 1 cup)
- 1/2 cup chopped walnuts
- 2 tablespoons coconut sugar
- homemade paleo caramel sauce, for drizzling
Preheat oven to 350. Grease 9×9 inch baking dish and set aside.
In large bowl, whisk together wet ingredients.
Pour dry ingredients on top of wet, and stir in until no dry lumps remain.
Fold in apples and walnuts.
Pour and gently spread batter into prepared baking dish and bake at 350 for 30 minutes.
Sprinkle with coconut sugar, let bake for 5 more minutes. (Bake 35 minutes, total.)
Drizzle with homemade caramel sauce (optional).