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.
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- Fold in Diced Apples: Fold in the peeled and diced apples until they are evenly distributed throughout the batter.
- 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.
- 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.
- 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
