Moist Almond Flour Apple Cake (Gluten-Free, Dairy-Free)

Gluten-Free Apple Cake With Almond Flour

With fall rolling around soon, and apple season coming in strong, there’s never been a better reason to take advantage of all the abundant apple bounty!

Among our favorite apple desserts are this delicious apple crumble, these easy baked apples, and this delightful apple pie filling.

And of course, when we want cake, this almond apple cake is definitely perfect for ushering in the autumn season!

This gluten-free dairy-free apple cake with almond flour has a moist texture thanks to the almond flour and fresh apples and the warm cinnamon adds a beautiful fall flavor. Topped with sliced almonds for a beautiful presentation, it’s going to be the star of the show for all your fall gatherings!

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients you’ll need for this easy almond flour apple cake recipe are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing the apple almond flour cake batter is a matter or mixing the dry ingredients with the wet ingredients, then folding in the apples and topping with sliced almonds before baking!
• Totally Gluten-Free & Dairy-Free: The best part is that this apple cake with almond flour is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this almond flour apple cake recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Eggs: Eggs help the ingredients to bind together better, so make sure to include them in.
• Sugar: I used dark brown sugar, but you can also use white sugar, cane sugar, light brown sugar, or coconut sugar instead. If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index) instead.
• Vanilla Extract: I like adding a bit of vanilla extract to add extra flavor. However, if you prefer to have a more pronounced almond flavor, go ahead and use almond extract instead.
• Almond Flour: For the best texture, I recommend using blanched almond flour (blanched almonds without their skins on that have been processed into a fine flour), as opposed to almond meal (whole almonds with their skins on ground into a meal) which can result in a heavier, denser final texture.
• Baking Powder: Baking powder is the only leavening agent used in this recipe to help the almond flour cake batter rise, so make sure you add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder instead.
• Cinnamon: Ground cinnamon adds the characteristic fall flavor to this apple cake, so make sure to add it in.
• Apples: I used green Granny smith apples because I like the tart flavor they provide, but you can also use red apples, or a mix both green and red apples instead.
• Sliced Almonds: I like decorating the top of the cake with sliced almonds (also called flaked almonds), but slivered almonds or chopped almonds will work too.

How to Make this Almond Flour Apple Cake:

Beat Eggs & Sugar: Add the eggs and sugar to a bowl. Using an electric mixer, beat on a medium-high speed for a few minutes until the mixture becomes lighter in color and the eggs are well beaten.

Add Vanilla: Add the vanilla extract and beat for ten seconds.

Dish by Dish Tips:

• Use Fine Blanched Almond Flour: For the best texture, I recommend using finely sifted blanched almond flour for a more delicate crumb (as opposed to almond meal which is coarser in texture).
• Use Firm Apples: I recommend using apples that hold their shape while baking (such as Granny Smith, Honeycrisp, Pink Lady, Fuji, Gala). In this recipe I used green Granny Smith apples, but you can also mix both green and red apples for a mix of both tart and sweet.
• Dice Apples into Small and Even Pieces: Make sure that the apple pieces are small and uniform, as larger pieces may release moisture unevenly and can make the cake harder to slice evenly.
• Line Pan with Parchment Paper: I recommend that you line the cake pan with parchment paper both on the sides and the bottom, as this will make it easier to remove the cake from the pan (almond flour cakes are more delicate than wheat flour cakes because of the lack of gluten, so having the parchment paper will help remove it without it falling apart).
• Let Cool Before Slicing: Because almond flour baked goods will continue setting with the residual heat even after you remove them from the oven, it’s important that you let the apple almond flour cake cool for at least 15 minutes before removing it from the pan.
• For a Decadent Dessert: For a very rich dessert, you can serve this apple almond cake with a scoop of vanilla ice cream.

Other Gluten-Free Apple Recipes to Make:

• Easy Apple Crumble (Gluten-Free, Vegan)
• Apple Cinnamon Baked Oatmeal (Gluten-Free, Dairy-Free)
• Apple Pie Filling (Gluten-Free, Vegan)
• Homemade Apple Pie Filling (Gluten-Free, Vegan)

Almond Flour Recipes You’ll Love:

• Flourless Almond Cake (Gluten-Free, Dairy-Free)
• Moist Almond Flour Pound Cake (Gluten-Free, Dairy-Free)
• Almond Flour Lemon Loaf (Gluten-Free, Dairy-Free)
• Almond Flour Corn Muffins (Gluten-Free, Dairy-Free)

Gluten-Free Cake Recipes to Bake:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Moist Almond Flour Apple Cake (Gluten-Free, Dairy-Free)

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• Author: Felicia Lim
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Diet: Dairy-Free, Gluten-Free, Low-Carb

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Description

This moist almond flour apple cake is filled with juicy apples and warm cinnamon. Almond flour gives it a naturally rich, nutty flavor and tender texture, while fresh apples add plenty of moisture and natural sweetness. Easy enough for a cozy afternoon treat but special enough for fall gatherings or dessert, and every bite tastes like apple season. Gluten-free and dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

• 3 eggs
• 1/2 cup dark brown sugar
• 1 teaspoon vanilla extract
• 2 cups blanched almond flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 cups green apples, peeled and finely diced
• 1/2 cup sliced almonds

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Instructions

1. Preheat & Line: Preheat the oven to 350F (175C). Line an 8-inch round springform cake pan with parchment paper, making sure the bottom and slides are covered.
2. Beat Eggs & Sugar: Add the eggs and sugar to a bowl. Using an electric mixer, beat on a medium-high speed for a few minutes until the mixture becomes lighter in color and the eggs are well beaten.
3. Add Vanilla: Add the vanilla extract and beat for ten seconds.
4. Add Dry Ingredients: Add the blanched almond flour, baking powder, ground cinnamon, and salt. Using a spatula gently fold the dry ingredients into the egg mixture with smooth, gentle movements.
5. Fold in Diced Apples: Fold in the peeled and diced apples until they are evenly distributed throughout the batter.
6. Transfer Batter to Pan: Pour the almond flour apple cake batter into the cake pan and spread it evenly. Sprinkle Almonds on Top: Sprinkle the sliced almonds over the top.
7. Bake Until Golden: Bake in the preheated oven for approximately 35-40 minutes. (If the top starts to brown too quickly, tent the cake pan with aluminum foil for the last 10 to 15 minutes). The cake is ready when the top is golden and a toothpick inserted into the center comes with only a few moist crumbs.
8. Let Cool Before Slicing: Allow the cake to cool in the pan for about 10-15 minutes before carefully removing it and slicing.

Notes

Eggs: Eggs help the ingredients to bind together better, so make sure to include them in.

Sugar: I used dark brown sugar, but you can also use white sugar, cane sugar, light brown sugar, or coconut sugar instead. If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index) instead.

Vanilla Extract: I like adding a bit of vanilla extract to add extra flavor. However, if you prefer to have a more pronounced almond flavor, go ahead and use almond extract instead.

Almond Flour: For the best texture, I recommend using blanched almond flour (blanched almonds without their skins on that have been processed into a fine flour), as opposed to almond meal (whole almonds with their skins on ground into a meal) which can result in a heavier, denser final texture.

Baking Powder: Baking powder is the only leavening agent used in this recipe to help the almond flour cake batter rise, so make sure you add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder instead.

Cinnamon: Ground cinnamon adds the characteristic fall flavor to this apple cake, so make sure to add it in.

Apples: I used green Granny smith apples because I like the tart flavor they provide, but you can also use red apples, or a mix both green and red apples instead.

Sliced Almonds: I like decorating the top of the cake with sliced almonds, but slivered almonds or chopped almonds will work too.

• Prep Time: 15 mins
• Cook Time: 40 mins
• Category: Cake, Dessert
• Method: Baking
• Cuisine: American