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.
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
INGREDIENTS
- 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
INSTRUCTIONS
-
Preheat oven to 350 F. Grease a baking dish or 9 inch skillet and set aside.
-
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.
-
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.
-
Add eggs and coconut oil to the blender and blend for one more minute to combine.
-
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.
-
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.
-
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.
-
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.
0 Comments