This Almond Flour Apple Cake is a tender and moist apple cinnamon cake with streusel topping and a powdered sugar glaze. It’s naturally gluten-free and dairy-free and super easy to make!
Okay, believe it or not, this apple cake is my absolute favorite almond flour cake to date! That’s a pretty bold statement on my part, since there are quite a few amazing almond flour cakes already on the blog.
That includes this lemon almond flour cake, which is a reader favorite, and this almond flour carrot cake, which is a personal favorite!
Hey there, fellow baking enthusiasts! If you’re on the hunt for a dessert that’s as delish as it is good for ya, lemme introduce you to almond flour apple cake. This ain’t just any cake—it’s a gluten-free, dairy-free masterpiece that’s perfect for breakfast, a sneaky snack, or a light dessert Packed with the nutty goodness of almond flour and the natural sweetness of apples, this cake is gonna steal your heart (and your taste buds). I’ve been whipping this up for family gatherings, and trust me, it’s a crowd-pleaser every dang time So, grab your apron, and let’s dive into why this cake rocks and how you can make it in your own kitchen!
What’s So Special About Almond Flour Apple Cake?
First things first why should you even care about this cake? Well it’s a game-changer if you’ve got dietary restrictions or just wanna eat a bit cleaner. Here’s the lowdown on why almond flour apple cake is the bomb
- Gluten-Free Goodness: Made with almond flour instead of regular wheat flour, it’s perfect for those with gluten sensitivities or celiac disease. No more missing out on cake!
- Dairy-Free Delight: No butter or milk here—most recipes use coconut oil or other alternatives, so it’s safe for lactose-intolerant peeps.
- Low Sugar Vibes: Thanks to the natural sweetness from apples and options like maple syrup, you don’t need a ton of sugar to make this sweet enough.
- Nutty and Moist: Almond flour gives it a rich, nutty flavor and a dense yet tender texture that’s just… chef’s kiss.
- Versatile AF: Serve it for brekkie with a cup of coffee, as a midday treat, or fancied up with a dusting of powdered sugar for dessert.
I remember the first time I baked this—my sis, who’s gluten-intolerant, nearly cried ‘cause she hadn’t had a proper cake in ages. That’s the kinda magic we’re talkin’ about!
What Exactly Is Almond Flour?
Before we get to the nitty-gritty of baking, let’s chat about the star ingredient: almond flour. If you ain’t familiar, it’s basically just ground-up almonds. They blanch ‘em to remove the skins, then grind and sift ‘em into a fine powder. It’s not the same as almond meal, mind you—meal’s got the skins on, so it’s coarser and a bit grittier. Almond flour, on the other hand, is smooth and perfect for baking.
Why use it? Well, it’s naturally gluten-free, low in carbs, and packed with protein and nutrients. Plus, it’s got a subtle sweetness, so you don’t gotta overload on sugar. It does make baked goods a tad denser than regular flour, but with a few tricks (which I’ll spill later), you can get a fluffy result You can snag it in the baking aisle of most grocery stores, so no need to hunt too hard
Ingredients You’ll Need for Almond Flour Apple Cake
Alright, let’s talk about what you’ll need to whip up this bad boy. The beauty of this recipe is how simple the ingredient list is. Here’s what I usually grab:
- Almond Flour: About 2 cups of the finely ground stuff. Make sure it’s blanched for a lighter texture.
- Apples: 1-2 medium apples, peeled and either grated or diced small. I’m partial to Honeycrisp for their sweet juiciness, but Granny Smith adds a nice tart kick if that’s your jam.
- Eggs: 3-4 large ones, depending on the recipe tweak. Room temp is best for mixing.
- Sweetener: I use about ⅓ cup of maple syrup for a natural vibe, but honey or even a bit of granulated sugar works too.
- Coconut Oil: Around ¼ cup, solid not melted. It’s a great dairy-free fat, though unsalted butter can sub in if you’re cool with dairy.
- Baking Powder: 1-1.5 teaspoons to give it some lift.
- Salt: Just a pinch, like ½ teaspoon, to balance the flavors.
- Vanilla Extract: A teaspoon for that warm, cozy flavor. If you’ve got almond extract, a dash of that ramps up the nutty vibes.
- Optional Toppings: Sliced almonds or a sprinkle of coarse sugar for a crunchy top. Powdered sugar for dusting after baking is my go-to for a pretty finish.
That’s it! No fancy schmancy stuff needed. Most of this is probs already in your pantry.
How to Make Almond Flour Apple Cake: Step-by-Step
Now, let’s get to the fun part—baking this beauty. I’ve tweaked my recipe over time to make it stupid-easy, even if you’re not a pro baker. Follow these steps, and you’ll have a cake that looks and tastes like it came from a fancy bakery.
Step 1: Prep Your Gear and Oven
Preheat your oven to 350°F (that’s about 175°C if you’re metric). Grease a 9-inch round cake pan or an 8-inch springform pan and line the bottom with parchment paper. This makes popping the cake out a breeze. If you don’t got a round pan, a square 9×9 works too.
Step 2: Mix the Dry Stuff with Fat
In a big ol’ mixing bowl, whisk together 2 cups of almond flour, 1.5 teaspoons of baking powder, and ½ teaspoon of salt. Then, toss in ¼ cup of solid coconut oil. Use your fingers or a pastry cutter to work the oil into the flour mix ‘til it looks like wet sand. This step’s key for that tender crumb.
Step 3: Add the Wet Ingredients
Crack in 4 large eggs, one at a time, whisking after each so they blend nice and smooth. Pour in ⅓ cup of maple syrup and a teaspoon of vanilla extract. If you’re feelin’ fancy, add a tiny splash of almond extract too. Mix it all up ‘til you’ve got a batter. It might look a bit lumpy from the coconut oil, but don’t sweat it—that’s normal.
Step 4: Fold in Them Apples
Peel and grate (or finely dice) 1 medium apple—I like Honeycrisp, but Pink Lady or Gala work awesome too. Fold the apple into the batter with a rubber spatula. Make sure it’s spread out evenly so every bite’s got that apple goodness.
Step 5: Bake It Up
Pour the batter into your prepped pan and smooth the top. If you want a lil’ extra pizzazz, sprinkle some sliced almonds or coarse sugar on top for a crunchy finish. Pop it in the oven for 30-35 minutes. Check it with a toothpick—if it comes out clean from the center, you’re golden. If not, give it another 5 minutes.
Step 6: Cool and Serve
Let the cake cool in the pan for about 15-20 minutes, then transfer it to a wire rack to cool completely. I know it’s tempting to dig in right away, but trust me, it slices better when cool. Dust with powdered sugar or top with thin apple slices for a pretty look. Slice it up and enjoy!
A Lil’ Trick for Extra Fluffiness
Here’s a pro tip I picked up after a few dense flops: if you want your cake lighter than a brick, separate your eggs. Beat the yolks with the sweetener ‘til they’re pale and thick, mix in the other stuff, then whip the egg whites ‘til stiff peaks form. Fold them into the batter gently at the end. It’s a bit more work, but whoa, the texture’s like a fluffy cloud! This works ‘specially well with almond flour since it’s heavier than regular flour.
Best Apples for This Cake
Not all apples are created equal when it comes to baking. You want ones that hold their shape and don’t turn to mush. Here’s my faves:
- Honeycrisp: Sweet and juicy, my top pick for a balanced flavor.
- Granny Smith: Tart as heck, but great if you like a zingy contrast to the sweet cake.
- Golden Delicious: Mild and sweet, holds up well in the oven.
- Pink Lady: Sweet with a tiny tart edge, super crisp.
- Jonagold or Braeburn: Both got a nice sweet-tart mix and firm texture.
I’ve tried Granny Smith once and paired it with extra maple syrup to balance the sourness—turned out amazin’. Pick whatever you’ve got on hand, but these are the champs.
Variations to Spice Things Up
One thing I love about this almond flour apple cake is how easy it is to switch up. Here’s some ideas I’ve played with:
- Add Warm Spices: Toss in ½ teaspoon of cinnamon, or a pinch of nutmeg and ginger for a fall vibe. It’s like apple pie in cake form.
- Nutty Crunch: Mix in chopped walnuts or pecans with the apples for extra texture.
- Streusel Topping: Skip the sliced almonds and make a quick streusel with ¼ cup almond flour, 2 tablespoons melted coconut oil, and 3 tablespoons sugar. Sprinkle it on before baking for a crumbly top.
- Double Apple Power: Use 2 apples instead of 1 for a fruitier punch. Just make sure they’re diced small so the cake don’t get too soggy.
- Muffin Mode: Pour the batter into a muffin tin for individual servings. Bake for about 20-25 minutes. Perfect for grab-and-go snacks!
I once added cinnamon and nutmeg for a Thanksgiving brunch, and folks couldn’t stop raving. Get creative—make it your own!
How to Store Your Cake
Made too much? No prob. Here’s how to keep your almond flour apple cake fresh:
- Room Temp: Store it in an airtight container for up to 3 days. It stays moist, but don’t leave it out longer or it might dry up.
- Fridge: My preferred way—pop it in a sealed container in the fridge for up to 2 weeks. Slice it ahead of time for easy snacking.
- Freezer: Wrap it tight in plastic wrap, then foil, and freeze for up to a month. Thaw overnight in the fridge before eating. Note: if you’ve got a crunchy topping, it might soften a bit after freezing.
I usually slice mine up and stash it in the fridge ‘cause I’m all about that grab-and-go life. It actually tastes better the next day once the apple flavors settle in.
Serving Ideas to Wow Your Crew
This cake’s versatile enough to fit any occasion. Here’s how I like to serve it up:
- Breakfast Treat: Warm a slice and pair it with a dollop of plain yogurt and a drizzle of honey. Feels like a pancake but fancier.
- Dessert Mode: Dust with powdered sugar and add a scoop of vanilla ice cream (or a dairy-free alternative) for a decadent finish.
- Coffee Companion: Serve a plain slice with a hot cup of joe or tea. The nutty flavor pairs perfect with a bitter brew.
- Brunch Star: Cut into small squares and arrange on a platter with fresh apple slices on top. Looks super cute for a crowd.
Last fall, I brought this to a brunch potluck with some yogurt on the side, and it was gone in like 10 minutes. People legit asked for the recipe on the spot!
Common Hiccups and Fixes
Baking can be tricky, ‘specially with almond flour. Here’s some issues I’ve run into and how to dodge ‘em:
- Cake Too Dense: If it’s heavy, you mighta skipped the egg-separating trick. Next time, whip them whites for fluff. Also, don’t overmix once the apples are in.
- Too Moist or Soggy: Could be the apples. Use firm ones like Honeycrisp, and don’t go overboard with quantity. If you’re worried, pat the grated apple dry with a paper towel before adding.
- Won’t Come Out of Pan: Forgot parchment paper? Rookie mistake (I’ve done it). Grease well and line the bottom, or use a springform pan for easy release.
- Burnt Top, Raw Middle: Oven too hot. Check it at 30 minutes, and if the top’s browning too fast, tent it with foil for the last bit.
I messed up my first cake by using too much apple and got a mushy mess. Learned my lesson—less is more sometimes!
Why You Gotta Try This Cake
If you ain’t convinced yet, let me hit ya with one last pitch. Almond flour apple cake isn’t just a dessert—it’s a feel-good treat that fits so many needs. Whether you’re gluten-free, dairy-free, or just craving something cozy for fall, this cake’s got your back. It’s easy to make, forgiving if you tweak it, and tastes like a warm hug on a chilly day. Plus, the combo of nutty almond and sweet apple? Pure magic.
I’ve baked this for everything from lazy Sunday mornings to holiday brunches, and it never fails to impress. So, next time you’re itching to bake somethin’ special, grab some almond flour and an apple or two, and give this a whirl. You won’t regret it, I promise!
Final Thoughts and a Lil’ Pep Talk
Baking can feel intimidatin’, but trust me, this almond flour apple cake is beginner-friendly. Start with the basics I laid out, then play around once you’ve got the hang of it. Maybe add some spices, swap in different fruits, or try a new topping. The kitchen’s your playground, and I’m just here to cheer ya on.
Got questions or a cool variation you tried? Drop a comment below—I’d love to hear how it turned out for you. And if you’re as obsessed with this cake as I am, share the love with your baking buddies. Let’s spread the joy of gluten-free goodies, one slice at a time!
What makes this almond flour apple cake so good?
I love this cake so much because it has the perfect balance of apple and cinnamon flavor. It’s also not overly sweet, despite the streusel topping and icing sugar glaze.
In addition to the flavor, the texture is simply amazing. It is soft, tender and fluffy without being mushy, which is sometimes a risk when baking with almond flour. It’s also made with shredded apple, which has some of the juice squeezed out. This means you get the apple flavor and flecks of apple texture, without big chunks of apple, which can sometimes made the inside of cakes soggy.
Lastly, any cake that’s topped with a crunchy cinnamon streusel topping and sweet glaze, is a winner in my opinion.
You can’t go wrong with this cake as a make ahead holiday dessert, especially if you’re looking for a gluten-free and dairy-free dessert option. It also makes a delicious snack cake to pair with an afternoon cup of tea!
Below is a brief overview of the ingredients and recommended substitutions. The recipe card at the end of this post includes the exact quantities used.
- Almond flour – Make sure you’re using blanched almond flour and not almond meal. I explain in the next section the difference between the two. The finer texture of the flour just results in a better cake texture in my opinion.
- Gluten-free flour – For the streusel topping, you’ll need some gluten-free 1-to-1 baking flour. I tried making the streusel topping with almond flour, but the 1-to-1 baking flour produced the better results. If you don’t need this cake to be gluten-free, you can use all purpose flour for the streusel.
- Apple – All you need is one small apple or enough to yield 85 grams of grated apple. I prefer Honeycrisp or Gala, but other sweet and crisp apple varieties will work too.
- Eggs – For leavening and moisture, you’ll need 3 large eggs brought to room temperature.
- Cane sugar – I tested this cake with both cane sugar and coconut sugar, and preferred the flavor and texture of cane sugar. You can substitute granulated sugar for the cane sugar but the texture may be slightly different. I haven’t tested it with brown sugar, but it will likely add more moisture to the cake, so substitute with caution.
- Brown sugar – You’ll need brown sugar for the streusel topping. You can substitute with coconut sugar, but brown sugar yields the best results. Feel free to use dark or light brown sugar.
- Oil – Just 1/4 cup of oil adds a little more moisture to the cake. I used olive oil here, but extra virgin olive oil, vegetable oil or avocado oil would also work.
- Plant-based butter – Cold, cubed butter will bring the streusel topping together. To keep this cake dairy-free, I used plant-based baking sticks, but you can use cow’s butter if you prefer. Avoid buttery spreads as they won’t have the same texture as baking sticks.
- Cinnamon – Ground cinnamon is essential for both the cake and the streusel topping. It’s not overpowering, but it does complement the apple and brown sugar topping nicely.
- Baking powder – For leavening.
- Salt – To enhance the other flavors. I used fine sea salt but kosher salt or even table salt works too.
- Vanilla – Also to enhance the other flavors. If you can, use real vanilla extract instead of artificial.
- Powdered sugar – This is for the glaze. If it’s lumpy, make sure to sift it before whisking it with the milk.
- Almond milk – Just a little is mixed with the powdered sugar. I used unsweetened almond milk to keep the recipe dairy-free, but you can use cow’s milk or cream if you prefer. Other plant-based options such as cashew milk or oat milk will work too. Just make sure the oat milk is gluten-free.
How to make this apple cinnamon cake with almond flour
Below is a brief overview of the steps to make this cake along with photos. For further details, please see the recipe card at the end of this post.
For convenience, US cup measurements are included in the recipe card for this recipe. To ensure greater accuracy, however, weight and volume measurements are also provided. So, if you see grams (g), you’ll want to use a kitchen scale to weigh your ingredients, and if you see milliliters (ml), you’ll want to use a liquid measuring cup. Smaller quantities of ingredients are provided in teaspoons and tablespoons.
Gluten-Free Apple Cake With Almond Flour – So Easy To Make, Healthy & Yummy! You’ll love it!
FAQ
What is the secret to baking with almond flour?
- Use Eggs as The Leavening Agent. Since baking powder contains baking soda, baking powder cannot be used in almond flour baking. …
- Be Careful Not to Overmix. …
- Add More Liquid for Thinner Batter. …
- Substitution Ratios.
Can you bake cakes with almond flour?
Homemade Almond Flour Cake Recipe
It’s a little thicker and denser than traditional wheat flour, but it works perfectly in this cake. I whip the eggs and sugar together until light and fluffy to create air pockets in the batter, which helps the cake rise. The added baking powder helps, too!
Can I use almond flour instead of all-purpose flour in a cake?
You’ll do best to substitute 1:1 to begin with, as many recipes respond well to this direct replacement. But be prepared to add more almond flour as you go to compensate for the wetter batter. You’ll also want to keep a few extra egg whites handy if you want to ensure that your bake doesn’t fall apart.
What was Julia Child’s favorite cake?
Julia Child wrote that the Gateau Reine de Saba was the first French cake she ever ate. My version is a bit simpler to make than hers. I melt the chocolate with liquid, and I use all ground almonds rather than the traditional mixture of flour and almonds.