Apple Coffee Cakes
Refined sugar-free, high antioxidant, heart-healthy, gluten free, dairy-free
I find myself craving a sweet treat that's satisfying with bold flavor using fresh apples, raspberries, applesauce and cinnamon for sweetness and no refined sugar. Letting my fall orchard inspire me, I created apple and raspberry coffee cakes which turned out to have the perfect texture and a delicate crumb made using oat and brown rice flours. These baby coffee cakes are so beautiful - when you cut into them you can see the lovely chunks of apples and raspberries. These pretty cakes definitely satisfy my sweet tooth!
Apple Coffee Cakes
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021
Ingredients
1cup brown rice flour
1 cup oat flour
1 cup coconut sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Wet
2 large eggs
1/2 cup olive oil
1/3 cup plant-based milk
1/4 cup applesauce
1 cup diced apples
2/4 cup fresh raspberries
Topping
1/2 cup rolled oats
1/2 cup walnuts
2 tablespoons oat flour
1/4 cup coconut sugar
1/2 teaspoon each cinnamon and nutmeg
3 tablespoons vegan butter
Makes 12 coffee cakes
Find the ingredients & tools to make this recipe:
Instructions
1. Preheat oven to 350ºF/180ºC. Coat one 12-count single brownie or cupcake tin liberally with baking spray.
2. In a medium sized bowl whisk oat and rice flours, sugar, cinnamon, baking powder, baking soda and salt to combine.
3. In another bowl whisk eggs, olive oil, milk and applesauce into a frothy, light batter. Add a little flour mixture at a time into the wet ingredients. Stir until the cake batter forms. Fold in the diced apples and raspberries.
4. Pour the batter into the cupcake tins, filling 12 total cakes.
5. Prepare the topping in a bowl using all ingredients mixed together into a crumbly, sticky oat mixture. Top each cake with topping until it is all used.
6. Bake for 22 minutes until golden brown. Allow the cakes to cool in the tins.
Do you want to be our test baker? Please, share a photo of you with your bake on Instagram or Facebook and let us know how the recipe turned out and add any other comments you have! We can’t wait to hear from you!
Photos by Brian Byllesby
This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there through your own search and does not change by using the link. We only recommend products that we use ourselves and that we trust and love!