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Gluten-Free Apple Streusel Cake - this is the perfect Fall cake - it's even healthy enough for breakfast

Apple Streusel Cake with Yogurt Cream

Servings 10

Ingredients

Apple Cake

  • 2/3 cup coconut sugar
  • 1/3 cup non-fat Greek yogurt
  • 1/3 cup unsweetened cashew milk or low-fat milk
  • 1/3 cup olive oil
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup almond flour I used Bob's Red Mil
  • 1 cup millet flour I used Bob's Red Mill
  • 1/3 cup arrowroot starch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon ground ginger
  • 2 cups ~ 3 small or 2 large apples shredded peeled apples (I used Golden Delicious)

Streusel Topping

  • 3 tablespoons quick-cooking oats
  • 2 tablespoons chopped raw pecans
  • 1 tablespoon organic brown sugar
  • 1 1/2 tablespoons frozen unsalted butter grated

Yogurt Cream

  • 1/2 cup plain non-fat Greek yogurt
  • 1/4 cup heavy cream
  • 1/2 teaspoon vanilla
  • 1 tablespoon maple syrup

Instructions

Apple Cake

  1. Preheat oven to 350 degrees.
  2. Line bottom of 9" springform pan with parchment paper cut to size; spray with cooking spray.
  3. Place coconut sugar, yogurt, milk, olive oil, vanilla and eggs in a large bowl; beat until well combined, about a minute.
  4. Combine almond flour, millet flour, arrowroot starch, baking powder, baking soda, cinnamon, salt and ginger; whisk together. Add to sugar mixture and beat on low until just combined. Stir in shredded apples. Transfer to prepared pan. Bake for 45 minutes; place pan on wire rack and let cool in pan 10 minutes; remove sides of pan.

Streusel Topping

  1. In a small bowl, mix together oats, pecans, brown sugar and grated butter. Sprinkle on top of batter.

Yogurt Cream

  1. Place yogurt, cream, vanilla and maple syrup in a small bowl; beat until soft peaks form. Serve with warm cake.

Recipe Notes

Adapted from Cooking Light