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A slice of apple cinnamon coffee cake served on a small dessert plate.
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Apple Cinnamon Coffee Cake

This tender, moist gluten free coffee cake is filled with fresh apple chunks, brown sugar and cinnamon. It's a delicious treat to serve with tea or coffee.
Prep Time: 25 minutes
Cook Time: 55 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 35 minutes
Servings: 12
Calories: 312 kcal

Ingredients

Apple Filling:

  • 3 Tablespoons (42 g) Vegan Butter
  • 2 Cups (226 g) Granny Smith Apples 1-2 apples peeled and diced
  • 6 Tablespoons (80 g) Light Brown Sugar
  • ¾ teaspoon Cinnamon
  • ⅛ teaspoon Nutmeg

Crumble:

  • ⅔ Cup (99 g) Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
  • 2 Tablespoons (26 g) Light Brown Sugar
  • 2 Tablespoons (25 g) Sugar
  • ½ teaspoon Cinnamon
  • ¼ teaspoon Salt
  • ¼ Cup (56 g) Vegan Butter

For the cake:

Instructions

For the apple filling:

  • Melt the butter in a large saucepan or skillet over medium low heat.
    3 Tablespoons (42 g) Vegan Butter
  • Add the diced apples, brown sugar, cinnamon and nutmeg. Stir to mix well.
    2 Cups (226 g) Granny Smith Apples, 6 Tablespoons (80 g) Light Brown Sugar, ¾ teaspoon Cinnamon, ⅛ teaspoon Nutmeg
  • Cook until the sauce is bubbling and the apples are fork tender, stirring occasionally.
  • Remove from heat and allow to cool while you prepare the cake.

For the crumble:

  • Combine the gluten free flour, brown sugar, granulated sugar, cinnamon, salt and butter in a small bowl. Work together with your fingers or a fork until it’s crumbly and well combined. Place in the refrigerator while you mix the cake batter.
    ⅔ Cup (99 g) Gluten Free 1-to-1 Flour Blend, 2 Tablespoons (26 g) Light Brown Sugar, 2 Tablespoons (25 g) Sugar, ½ teaspoon Cinnamon, ¼ teaspoon Salt, ¼ Cup (56 g) Vegan Butter

For the cake:

  • Preheat the oven to 350 °F (177 °C). Line a 9x9 baking pan with parchment paper and set aside.
  • Combine the gluten free flour, baking powder, baking soda, cinnamon and salt in a small bowl. Whisk to mix well and set aside.
    1 ½ Cups (222 g) Gluten Free 1-to-1 Flour Blend, 1 ½ teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Cinnamon, ½ teaspoon Salt
  • Add the sugar and butter to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.
    ⅔ Cup (133 g) Sugar, ½ Cup (113 g) Vegan Butter
  • Add the vanilla extract.
    2 teaspoons Vanilla
  • Then add the eggs, one at a time, mixing for 30-60 seconds between each addition. Scrape down the bowl again.
    2 large (100 g) Eggs
  • Add in the sour cream and mix again until combined.
    ½ Cup (120 g) Vegan Sour Cream
  • With the mixer on low speed, slowly add in the dry ingredients and stir until just combined. The batter will be pretty thick.
  • Spread ⅔ of the cake batter in the bottom of your prepared pan. Use an offset spatula to spread it into an even layer.
  • Spoon the apples on top of the bottom layer of cake batter. Then pour any leftover liquid over the apples.
  • Sprinkle half of the crumble topping over the apples.
  • Dollop the remaining cake batter over the apple filling and spread it out - it’s kind of hard to spread, so it’s okay if it’s not a solid layer.
  • Sprinkle the remaining crumble topping over the cake.
  • Bake for 45-50 minutes or until the top springs back when gently poked. Remove from the oven and cool for 10-15 minutes in the pan. Use the flaps of the parchment paper to remove the cake from the pan and transfer it to a wire rack to cool completely.

Notes

NOT DAIRY FREE? Use unsalted butter and regular sour cream in place of the vegan ingredients.  The measurements are the same.
STORAGE: Store leftover coffee cake in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 4 days.