Desserts,  Gluten-Free,  Paleo

Paleo Apple Crumble Cake

    I wish I could say that being on a diet is easy but it’s not. It requires lots of willpower, self discipline and positive attitude. Everyone who has ever tried any diet knows this very well. That is why I thought I need to come up with a recipe that will ease the pain of being on a diet…and there goes my positive approach…. So what would you say for a simple delicious and healthy cake? 

If you are on a gluten-free, Paleo, low sugar and dairy free diet, my recipe is definitely for you. This Paleo Apple Crumble Cake is easy and doesn’t require any special baking skills. 

A Piece of this delicious healthy cake will make your day, I promise you!

Paleo Apple Crumble Cake

Paleo Apple Crumble Cake
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes



  • 80g almond meal
  • 50g coconut flour
  • 50g tapioca starch
  • 15g psyllium husk ( mix with 100 ml cold water)
  • ½ teaspoon baking powder
  • Pinch of salt
  • 1 tablespoon vanilla extract
  • 1 tablespoon maple syrup
  • 1 tablespoon powdered xylitol
  • 2 egg yolk
  • 50g coconut oil (cold melted)
  • ½ cup coconut flakes


  • 5 big apples (jonagolds, jonathans or other crispy and flavorful )
  • 1 ½ tablespoon cinnamon
  • 2 tablespoon lemon juice
  • 2 egg white


  1. First make the crust. Mix almond meal, coconut flour, tapioca, baking powder and salt in a big bowl. Then add egg yolks, vanilla, maple syrup, coconut oil, psyllium husk and using your fingertips knead the dough until it begins to come together and becomes smooth.  Form the dough into the ball. Wrap it and chill in the refrigerator for 1 hour.
  2. Make the filling.  Peel, core, and chop apples into thick slices. Melt 1 tablespoon of coconut oil in a large pan, then add apples, lemon juice, cinnamon, and toss until combined. Then simmer on a low heat until soft, stirring from time to time. Let it cool and leave aside.
  3. In the meantime preheat the oven to 170°C and line 20x28 cm cake tin. 
  4. Get the dough out of the refrigerator and grate it, using the large holes of a box grater, directly into the pan, making sure the shavings create an even layer. Leave less than half of ungrated dough for the top crust.
  5. Using a hand mixer or a stand mixer whisk the egg whites over high speed until stiff, then mix with apples. Spread apple’s mixture over the bottom crust. 
  6. To make the crumb topping, grate remaining dough and use your hands to mix with xylitol and coconut flakes. Sprinkle the crumb over the apples covering completely. 
  7. Bake the cake for 40 minutes, then remove it from the oven and let it cool.


  • If the crust is browning too quickly, cover the tart with foil or parchment paper.
  • Leave a Reply

    Your email address will not be published. Required fields are marked *

    Skip to Recipe