Fat-Free Apple Cinnamon Coffee Cake

Is there a better combination than apples and cinnamon? It can be hard to beat! This delicious and versatile coffee cake features this winning combination for our taste buds, while being fat-free, dairy-free, gluten-free, and egg-free! This cake is a fantastic choice for anytime of year, and can also be a beloved dessert for your yearly holiday spread.

Apples are the ultimate colon cleanser. As the pectin from an apple moves through your gut, it collects and rids your body of microbes such as bacteria, viruses, yeast, and mold. It also gathers and expels putrefied, impacted protein and debris that’s been hiding in intestinal pockets and feeding colonies of harmful bacteria such as E. coli and C. difficile.

Fat-Free Apple Cinnamon Coffee Cake

Ingredients:

• ½ cup coconut sugar
• ½ cup applesauce
• ½ cup raw honey
• ¼ cup water
• 1 ½ cup gluten-free oat flour
• ¼ cup brown rice flour
• ½ cup tapioca starch
• 1 tsp baking powder
• ¼ tsp baking soda
• 1 ½ tsp ground cinnamon
• 1 cup diced apple

Crumble topping:

• ⅔ cup gluten-free oat flour
• 3 tbsps brown rice flour
• 1 tbsp coconut sugar
• 2 tbsps pure maple syrup, more if needed

Directions:

Preheat oven to 350°F (180°C). Line a springform cake pan or 9-inch brownie pan with parchment paper and set aside.

In a large mixing bowl, combine the coconut sugar, applesauce, raw honey, and water. Mix until the ingredients are well incorporated.

In a separate bowl, whisk together the gluten-free oat flour, brown rice flour, tapioca starch, baking powder, baking soda, and ground cinnamon. Gradually add the dry ingredients to the wet ingredients, stirring until you have a smooth batter. Gently fold in the diced apple until evenly distributed throughout the batter. Pour the batter into the prepared cake pan, spreading it evenly.

In a small bowl, prepare the crumble topping by combining the gluten-free oat flour, brown rice flour, coconut sugar, and pure maple syrup. Adjust the consistency with more maple syrup if needed. Sprinkle the crumble topping over the cake batter, covering it evenly.

Bake in the preheated oven for 30 to 40 minutes or until a toothpick inserted into the center comes out clean.

Allow the coffee cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Serves 4-6

Categories: Desserts, Kid Friendly, Fat Free, Nut & Seed Free, Cakes, New Recipes, Thanksgiving, Christmas

This item posted: 26-Nov-2024