This apple cinnamon breakfast cake doesn't have any gluten and is fluffy and full of flavor. Because it's made with almond flour and coconut flour, it's a better choice for breakfast or brunch. Adding warm cinnamon and diced fresh apples makes it the perfect treat for a cold morning.
Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 cup coconut sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 2 tsp cinnamon. 3 large eggs. 1/4 cup almond milk. 1/4 cup coconut oil, melted. 2 medium apples, peeled and diced.
Instructions: Preheat oven to 350F 175C. Grease a 9-inch round cake pan and set aside. In a large bowl, whisk together almond flour, coconut flour, coconut sugar, baking powder, baking soda, salt, and cinnamon. In a separate bowl, beat the eggs. Add almond milk and melted coconut oil, and mix well. Pour the wet ingredients into the dry ingredients and stir until well combined. Fold in the diced apples. Pour the batter into the prepared cake pan and spread it out evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve. Enjoy!
Prep Time: 15 minutes
Cook Time: 35 minutes
Pinecrest Parent Council