Gluten-Free Apple-Almond Coffee Cake

Make this gluten-free coffee cake in 20 minutes: It’s as easy as 1-2-3. Just put everything in the food processor and blend, in this order:

  1. Start with the fruit chunks, blending them to tiny pieces.
  2. Add the coconut oil and vanilla, then add the eggs one at a time.
  3. Add the dry ingredients.

Wet Ingredients

  • 2 cups peeled and chopped apples (or pears or peaches or plums, depending on the season and your preference)
  •  1/2 cup melted coconut oil
  • 1 tsp. pure vanilla extract
  • 1 tsp. almond extract
  • 6 eggs

Dry Ingredients

  • 3 cups almond flour (use freshly ground almonds for best flavor)
  • ¼ cup coconut or other sugar
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. ground cardamon
  • 2 pinches
  • 1 pinch allspice
  • 1 pinch dried ginger

Topping Mixture

  • ¼ cup coconut oil, melted
  • 3 Tbsp. coconut sugar
  • 2 Tbsp. ground cinnamon
  • 2 pinches cardamon
  • 2 pinches ginger
  • 1/2 cup chopped almonds
  • 1/2 cup chopped  pecans


  • ¼ cup apricot preserves, unsweetened or low-sugar
  • 1/2 cup mixed chopped pecans and almonds    
  • Preheat oven to 350˚.
  • Grease a Bundt* pan or a springform pan with butter or coconut oil.
  • Combine the dry ingredients in a medium bowl and mix well.
  • In a food processor, add the fruit chunks and melted coconut oil and pulse until well combined. It does not need to be pureed.
  • Add the vanilla and almond extracts.
  • Mix in the eggs one at a time, pulsing well after each one.
  • Add dry mixture and mix on low speed until just blended.
  • Pour half the cake cake batter into the greased Bundt or springform cake pan.
  • By the handful, sprinkle half the topping mixture over the batter and then pour the rest of the batter onto the topping.
  • Sprinkle the batter with the remaining topping.
  • Bake 45 -65 minutes.
    *A Bundt pan will cook the cake more rapidly than a springform pan.
  • Cool in pan 10 minutes and then flip the cake over on a platter.
  • Warm the jar of apricot preserves in a small pan with hot water, over medium heat.
  • Drizzle the the top of the cake with the warm apricot preserve and then sprinkle with nuts.

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