Ingredients

Cake:

• 1 cup almond milk
• 1 teaspoon apple cider vinegar
• 1/2 cup organic sugar
• 1/3 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 1/4 cups unbleached, all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1 cup peeled, diced ripe apples
• 1 scoop of Elite Protein in Vanilla

Crumble topping

• 3/4 cup unbleached, all-purpose flour
• 1/3 cup chopped walnuts
• 1/3 cup packed organic brown sugar
• 1/2 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 4 to 5 tablespoons coconut oil

Procedures

1. Pre-heat oven to about 350° F. Lightly oil an 8-inch square baking dish.
2. In a medium-sized mixing bowl, whisk together the apple cider vinegar and the almond milk vigorously until the mixture forms a froth. Let it to sit for a few minutes. Then add the sugar, coconut oil, and vanilla extract.
3. In a large mixing bowl, mix the flour, baking powder, baking soda, cinnamon, and salt. Add the wet ingredients to the dry ingredients and mix until they’re just combined, adding a little more almond milk if necessary. Add in the diced apples and pour the batter into the baking dish.
4. For the last ingredient, add 1 scoop of Elite Protein Vanilla Powder.
5. For the crumble topping, place the flour, walnuts, sugar, ginger, cinnamon and salt in a small bowl. Work the oil with your fingers, one tablespoon at a time. Continue working until large crumbs form. If possible, you can also mix the ingredients together in a food processor if you have one.
6. Spread the crumble topping over the coffee cake. Bake for 35 to 40 minutes, or until the topping is fragrant and toasty and a toothpick inserted into the cake comes out clean.