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Grain-Free Apple Crumb Cake

  • Author: Kristi McCollom
  • Total Time: 50 minutes
  • Yield: 8 servings 1x


The perfect fall pairing of nutritious whole foods creates this delicious, sweet treat that is healthy enough for breakfast or snack time.  Elevate this confection to Apple Cake a-la mode with the BONUS recipe (found in the notes) for Cashew and Coconut Milk Ice Cream!



For the Crumb Mixture:

2 cups almond or combination nut flours (I like use a walnut, pecan, almond combo)

1/4 cup coconut oil

2 Tbsp honey

1/2 tsp vanilla

1 tsp cinnamon

1/2 tsp salt

For the Filling:

4 apples (I like a firm, tart variety like honeycrisp or fuji)

1/4 cup honey

1 Tbsp lemon juice

1/2 tsp ginger

1 tsp cinnamon


For the Crumb Mixture:

  1. Preheat oven to 325 degrees.
  2. If starting from whole nuts, place nuts in a food processor and pulse until a fine flour forms.  Do not over-process to create a nut butter!
  3. Combine all crumb mixture ingredients in a large bowl to form crumbs.

For the Filling:

  1. Peel and core the apples.  Coursely shred the apples.
  2. Squeeze apples to remove excess liquid.  Place in a bowl and toss them in 1 Tbsp lemon juice.
  3. Add the honey and spices to the apples.

To Assemble: 

  1. Press 1/3 of the crumb mixture into the bottom of an ungreased 8″ round or square pan.
  2. Sprinkle 1/2 of the apple filling mixture over the top.
  3. Repeat these steps 2 more times, to create 5 layers, ending with the crumb mixture on top.
  4. Bake for 30-35 minutes or  until the top of the cake is golden brown.


Store the cake in an airtight container in the fridge.  This cake is delicious warm or cold.  To warm, pop a piece in the microwave or gently warm in a microwave oven.

BONUS RECIPE** Top with a scoop of Cashew and Coconut Milk Ice Cream to create Apple Crumb Cake A-La Mode

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes