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Moist Fluffy Almond Flour Apple Cake (Gluten-Free) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 33 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

This Moist, Fluffy Almond Flour Apple Cake is a delicious gluten-free dessert perfect for fall or any time you crave a tender, flavorful cake. Made with almond and coconut flours, spiced with cinnamon and nutmeg, and studded with juicy diced apples, this cake balances natural sweetness from maple syrup and applesauce. It’s easy to prepare and baked to perfection, offering a healthy yet indulgent treat that’s great for breakfasts, snacks, or dessert.

Ingredients

Dry Ingredients

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • Pinch of salt

Wet Ingredients

  • 2 large eggs
  • 1/4 cup maple syrup
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract

Add-ins

  • 1 1/2 cups diced apples (peeled or unpeeled)
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped walnuts or pecans (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and lightly grease it to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together almond flour, coconut flour, baking soda, baking powder, ground cinnamon, nutmeg, and a pinch of salt until evenly combined.
  3. Combine Wet Ingredients: In a separate bowl, whisk the eggs, maple syrup, unsweetened applesauce, and vanilla extract well until smooth.
  4. Prepare Apples: Toss the diced apples with lemon juice to prevent browning, then fold them gently into the wet ingredient mixture.
  5. Combine Wet and Dry Mixtures: Add the wet mixture to the dry ingredients and stir until just combined. Be careful not to overmix to keep the cake light and fluffy.
  6. Transfer to Pan: Pour the batter into the prepared cake pan evenly. If using, sprinkle the chopped walnuts or pecans over the top for added texture and flavor.
  7. Bake the Cake: Place the pan in the oven and bake for 30-35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  8. Cool: Allow the cake to cool in the pan for 10 minutes. Then, remove from the pan and transfer to a wire rack to cool completely to room temperature.
  9. Serve: Serve the cake plain, dusted with powdered sugar, or with a dollop of whipped cream or yogurt for extra indulgence.

Notes

  • You can peel or leave the apple skin on depending on preference; it adds extra fiber and nutrients if left on.
  • If you prefer a nut-free version, omit the walnuts or pecans.
  • Make sure not to overmix the batter to keep the cake tender.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For extra flavor, try adding a teaspoon of fresh lemon zest or a pinch of ground ginger.
  • This cake freezes well; wrap tightly and freeze up to 2 months.

Find it online: https://slsrecipes.com/moist-fluffy-almond-flour-apple-cake-gluten-free-recipe/