Apple Crumble Cake (Paleo)

This cake is DELICIOUS. And I mean it, it was difficult for me not to eat the whole thing in one go. I originally made this as an 11 o'clock coffee break cake when my hunger was starting to kick in but after trying it and realising how delicious it was, I tried it with some vanilla ice cream and oh! What a great dessert, so give it a try!

The top is sweet and crunch and the bottom is packed with spice and flavour and very moist. These are great made as crumble muffins as well!

Apple Crumble Cake ( Paleo )

Serves: 4

Ingredients

For the cake

• 20g coconut flour

• 48g almond flour

• 1/4tsp baking soda

• 1 tsp cinnamon

• 1/8 tsp nutmeg

• pinch salt

• 25g coconut oil, melted

• 35g maple syrup

• 30g sugar of preference

• 60g grated apple , squeezed to remove some juice

• 2 eggs

• 1 small apple, chopped into chunks

For the Crumble Topping

• 20g coconut flour

• 35g walnuts, chopped

• 1 tbsp sugar of preference

• 2 tsp maple syrup

• 1 tbsp coconut oil, softened

• 1/2 tsp ground cinnamon

Method

- Preheat the oven to 160 degrees celsius, fan. Line a small, square tray with tin foil or baking paper.

- First, make the crumble by simply combining all the ingredients thoroughly in a small bowl and sett it aside.

- Combine all the wet ingredients for the cake together in a medium-sized bowl ( except for the chopped apples)

- Sift the dry ingredients together. Stir with a whisk. Add it to the wet mix and gently stir until combined. Throw in the apple chunks and fold them through.

- Scrape the cake batter into the lined pan then sprinkle the crumble mixture on top. Pop it into the oven for 40 minutes, or until cooked on the inside ( cut into the cake to check! ) before removing from the oven and allow it to cool.

*If the crumble is browning to quickly, cover the cake with a sheet of tin foil so it doesn't get burnt as the cake is a lot wetter than the crumble.