Chai Apple Coffee Cake (Date Sweetened!)

Jan 18, 2019 | Breakfast, Snacks

This Paleo Chai Apple Coffee Cake is moist, laced with cinnamon and chai spice, and sweetened entirely with fruit! And it’s all topped with a crunchy mix of toasted nuts and cinnamon.

coffee cake

I made this Paleo coffee cake back before Thanksgiving and I’ve been dying to show it to you ever since! It’s easily my favorite baked good I’ve ever made, and I love that it’s entirely fruit sweetened and grain free. It’s the kind of cake that doesn’t make you feel yucky and sloth-like after you eat it, ya know? #cakegoals.
I’m so excited for the weekend because it means I finally get to have a decent nights rest. I’ve been on the struggle bus since Christmas and I still haven’t recovered. Part of it is all of my inner squeals about my e-book coming out in less than two weeks now.
I need to make myself pretend that it’s not coming out so that I can do things like sleep and focus on adulting.Because lying to yourself is always the best way to solve problems, right?

But seriously, it was so fun to put together for you guys and I’m on already thinking about making a part two. But first I want to see what your favorite things about this one are. My favorite chapter is definitely soups and I have a feeling a lot of you guys will feel the same!

Oh, but speaking of skillet recipes, this skillet full of Paleo Chai Apple Coffee Cake deserves your full attention. Enjoy!

Chai Apple Coffee Cake

PREP TIME 15 minutes
COOK TIME 40 minutes
TOTAL TIME 55 minutes


  • 3 dates
  • 1/4 cup applesauce
  • 1/3 cup full fat coconut milk
  • 4 eggs
  • 1/4 coconut oil
  • 3/4 cup coconut flour
  • 1/2 cup arrowroot starch
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp salt

For Apple Filling

  • 1 small apple chopped
  • 2 tbsp lemon juice
  • 1 tsp cinnamon

For Topping

  • 1/4 cup almond meal
  • 1/4 cup pecan pieces
  • 1/4 cup sliced almonds
  • 2 tbsp coconut oil
  • 1 tsp cinnamon


  1. Preheat oven to 350 F. Grease a baking dish or 9 inch skillet and set aside.

  2. To make apple filling, place a skillet over medium heat with apple, lemon juice, and cinnamon and sauté for 7 to 8 minutes, or until apples break down and become syrupy. Remove from heat and set aside.

  3. In a blender or food processor, blend applesauce, dates and coconut milk on high for 3 to 4 minutes, or until the dates are puréed.

  4. Add eggs and coconut oil to the blender and blend for one more minute to combine.

  5. In a large bowl, stir together coconut flour, tapioca starch, and baking powder. Pour the date mixture from the blender into the dry ingredients and stir well. Allowed to rest for a few minutes to thicken.

  6. Pour the batter into the greased baking dish or skillet. Poor the syrupy apple mixture evenly on top and use a spoon to press it into the batter.

  7. To make the crunchy topping, stir together all ingredients with a fork and spread evenly over the top of the coffee cake. Place additional sliced apples on top if desired.

  8. Bake at 350 F for 35-40 minutes, or until a knife inserted comes out clean. Cool for at least 15 minutes before slicing and serving. 

coffee cake

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Hey! I’m Moriah– a commercial and editorial food photographer and creative entrepreneur who is perpetually drinking coffee and covered in dog hair. I write this blog from New York City where I run my creative agency, The B Edit. I write this blog in the hopes that you can one day have your creative dream job, too!   

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