Ingredients
Instructions
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1.
Preheat oven to 330 F and line a 9 x 12-inch baking pan with parchment paper
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2.
CRUMB TOPPING
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3.
Mix almond meal, rice flour, cinnamon and 1/8 teaspoon salt in a medium size bowl. Add melted coconut oil and maple syrup and using a spatula mix until small to medium clumps form
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4.
CAKE
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5.
Whisk together flour, baking soda and ¼ teaspoon salt
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6.
In a separate bowl beat the eggs until fluffy, add buttermilk, maple syrup, coconut oil and vanilla. Continue to beat until creamy
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7.
Add wet mixture to dry ingredients and mix until smooth. Spoon batter into prepared pan
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8.
Using a fork mix together apples, blueberries, tapioca starch and cinnamon and spread evenly over the batter. Evenly scatter crumb topping on over top
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9.
Bake for 1 hour or until golden brown. Cool cake on a wire rack for 15 minutes before serving. Serve warm or at room temperature
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