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coffee cake

Chai Apple Coffee Cake

PREP TIME 15 minutes
COOK TIME 40 minutes
TOTAL TIME 55 minutes


  • 3 dates
  • 1/4 cup applesauce
  • 1/3 cup full fat coconut milk
  • 4 eggs
  • 1/4 coconut oil
  • 3/4 cup coconut flour
  • 1/2 cup arrowroot starch
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp salt

For Apple Filling

  • 1 small apple chopped
  • 2 tbsp lemon juice
  • 1 tsp cinnamon

For Topping

  • 1/4 cup almond meal
  • 1/4 cup pecan pieces
  • 1/4 cup sliced almonds
  • 2 tbsp coconut oil
  • 1 tsp cinnamon


  1. Preheat oven to 350 F. Grease a baking dish or 9 inch skillet and set aside.

  2. To make apple filling, place a skillet over medium heat with apple, lemon juice, and cinnamon and sauté for 7 to 8 minutes, or until apples break down and become syrupy. Remove from heat and set aside.

  3. In a blender or food processor, blend applesauce, dates and coconut milk on high for 3 to 4 minutes, or until the dates are puréed.

  4. Add eggs and coconut oil to the blender and blend for one more minute to combine.

  5. In a large bowl, stir together coconut flour, tapioca starch, and baking powder. Pour the date mixture from the blender into the dry ingredients and stir well. Allowed to rest for a few minutes to thicken.

  6. Pour the batter into the greased baking dish or skillet. Poor the syrupy apple mixture evenly on top and use a spoon to press it into the batter.

  7. To make the crunchy topping, stir together all ingredients with a fork and spread evenly over the top of the coffee cake. Place additional sliced apples on top if desired.

  8. Bake at 350 F for 35-40 minutes, or until a knife inserted comes out clean. Cool for at least 15 minutes before slicing and serving.