This dairy and oil free apple cake makes the best of seasonal apples, sweetened with honey, apple sauce, and lots of shredded apples. Topped with a little healthier streusel for a perfect healthier coffee cake.
Begin by making the streusel topping. Add the oats, flour, coconut sugar, and coconut oil to a bowl and squish it all together with your hands. Once it's fully mixed, set it to the side and prepare the cake.
Combine the flour, baking powder, baking soda, cinnamon, and nutmeg in a large bowl.
In a medium sized bowl, lightly beat the eggs. Add the nut butter, applesauce, honey, and vanilla.
Remove the seeds from the apple and cut away any bruises. I didn't peel my apples, but if you're using conventional fruit from the supermarket, remove the skin. Grate with a box grater or with the grating attachment of a food processor. Add the shredded apple to the egg mixture.
Add the egg and apple mixture to the dry ingredients and stir with a wooden spoon until just combined. Pour into the prepared springform and level the batter.
Sprinkle the streusel topping over the cake, and bake at 375F for 30 minutes. It will spring back lightly when touched and the sides will be golden and pulling away from the edges of the pan. Serve with coconut whipped cream.
Notes
1. I used hazelnut butter, but feel free to use the substitution of your choice. Sunflower butter would work too if you can't have nuts.
2. This was four smallish apples for me. I imagine it'd take two or three supermarket apples.
3. I also just realized that my fork is in serious need of polishing. Pretend those water marks don't exist.