Ingredients
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1/4 cup vegetable oil
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3/4 cup brown sugar
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2 eggs
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1 tsp vanilla extract
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1 cup almond milk
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1 cup almond flour
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1 cup cassava flour
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1 tsp baking soda
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1/2 tsp salt
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2 apples
Streusel Topping:
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1 cup cassava flour
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1 cup brown sugar
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1/3 cup vegetable oil
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3/4 tsp cinnamon
Directions
- Preheat oven to 350 degrees Fahrenheit.
In a bowl, mix together all dry ingredients: almond flour, cassava flour, brown sugar, baking soda, salt.
- Add wet ingredients: vegetable oil, 2 eggs, vanilla extract, almond milk. Set aside.
- Cut apples into ⅛ to ¼ inch slices.
- Mix the crumb ingredients.
- Pour the batter in a baking pan or muffin mould/cups.
- Top it with the sliced apples and crumbs.
- Bake in the preheated oven for 35-40 minutes. Let cool before serving.
Recipe Note
Expert Tips
* Be sure to use the right size pan: either a 9 or 10-inch round cake pan or 10-inch or deep dish pie plate, or a 9-inch square pan or springform pan.
* Use a fork to mix the crumble so it doesn’t compact, and use your hands to sprinkle it over the top of the cake evenly.
* Bake the cake on a cookie sheet in case it bubbles over.
* If you use salted butter, reduce salt by 1/4 teaspoon.
* If you like crunch you can add 1/2 cup chopped pecans or walnuts to the crumble.
* Feel free to add a simple icing glaze on top – just drizzle it over the cooled cake. I’d make that with some powdered sugar, milk, and vanilla extract.
* Store cake in an airtight container for up to 3 days at room temperature or place wrapped cake in the freezer for up to a month.
* If you want to serve this for dessert add a scoop of vanilla ice cream or caramel sauce!
Nutrition Facts
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