Almond Flour Apple Cake

Ingredients

Streusel topping:

• 1/4 cup (40g) gluten-free 1-to-1 baking flour
• 1/4 cup (60g) brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 2 tablespoons plant-based butter, cold and cubed

Cake:

• 2 1/2 cups (260g) blanched almond flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 3 large eggs, room temperature
• 1/2 cup (110g) cane sugar
• 1/4 cup (60ml) olive oil
• 1 teaspoon vanilla extract
• 1 small apple

Glaze:

• 1/2 cup (70g) powdered sugar, sifted
• 3–4 teaspoons unsweetened almond milk

Directions

1. Preheat oven to 180°C. Grease an 8-inch springform pan and line the bottom with parchment paper.
2. Make the streusel topping by adding the 1-to-1 baking flour, brown sugar, cinnamon and butter to a small bowl. Use a fork, pastry cutter or your fingers to mix together the ingredients until crumbly. Place in the fridge until ready to use.
3. Use the medium holes on a box grater to grate the apple. You will need 1/2 cup or 85g of grated apple. Wrap the grated apple in a paper towel and squeeze out some of the juice. The grated apple should weigh 55g after the juice is squeezed out. Set aside.
4. In a large bowl, whisk together the almond flour, cinnamon, baking powder and salt.
5. In a separate bowl, whisk together the eggs, sugar, oil and vanilla.
6. Add the wet ingredients to the dry mixture and stir until just combined.
7. Fold the grated apple into the cake batter. Do not add in the excess apple juice.
8. Add the batter to your prepared pan and use an offset spatula to spread it out evenly. (The batter will be thick).
9. Evenly scatter the streusel mixture on top of the batter.
10. Bake for 28-32 minutes, or until a tooth pick inserted into the middle comes out clean.
11. Let cake cool in the pan for 10 minutes before removing the sides and transferring it to a wire rack to fully cool.
12. In a small bowl, whisk together the powdered sugar and almond milk and drizzle it over the cake.