Name: Almond Flour Apple Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups almond flour; 1/2 tsp baking soda; 1/2 tsp cinnamon; 1/4 tsp salt; 2 large eggs; 1/2 cup coconut sugar; 1/4 cup coconut oil, melted; 1 tsp vanilla extract; 2 cups peeled and diced apples

Why You’ll Love This Recipe

I love how this cake feels cozy without being heavy. The almond flour gives it a tender crumb, the apples keep it moist, and the cinnamon adds just enough warmth. I also like that it is gluten-free and easy to make with simple ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups almond flour

½ tsp baking soda

½ tsp cinnamon

¼ tsp salt

2 large eggs

½ cup coconut sugar

¼ cup coconut oil, melted

1 tsp vanilla extract

2 cups peeled and diced apples

Directions

I preheat the oven to 350°F (175°C). I grease an 8-inch round cake pan or line it with parchment paper.

In a medium bowl, I whisk together the almond flour, baking soda, cinnamon, and salt.

In a separate large bowl, I beat the eggs, coconut sugar, melted coconut oil, and vanilla extract until smooth.

I gradually add the dry ingredients to the wet ingredients and stir gently until a thick batter forms.

I fold in the diced apples, then pour the batter into the prepared pan and spread it evenly.

Next I bake the cake for 30 to 35 minutes, until the top is golden and a toothpick inserted into the center comes out clean.

I let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and Timing

This recipe makes 8 servings.

Prep time: 15 minutes

Cooking time: 35 minutes

Total time: 50 minutes

Calories: about 220 kcal per serving

Variations

I sometimes add chopped walnuts or pecans for extra crunch. I also like adding a pinch of nutmeg for a deeper fall flavor. For a slightly brighter cake, I mix in a little lemon zest with the apples.

Storage/Reheating

I store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

To reheat, I warm a slice in the microwave for about 10 to 15 seconds, or I let it come to room temperature before serving.

Related Recipes:

Cranberry Orange Muffins with Greek Yogurt

FAQs

Can I use regular sugar instead of coconut sugar?

Yes, I can use regular sugar or brown sugar in the same amount.

Can I make this cake dairy-free?

Yes, this cake is naturally dairy-free because I use coconut oil instead of butter.

What kind of apples work best?

I like firm apples such as Honeycrisp, Fuji, Gala, or Granny Smith because they hold their shape well.

Can I freeze almond flour apple cake?

Yes, I freeze slices wrapped tightly for up to 2 months. I thaw them in the refrigerator or at room temperature.

Why is my cake very moist?

Almond flour and apples both add moisture, so I let the cake cool completely before slicing to help it set properly.

Conclusion

This almond flour apple cake is simple, wholesome, and full of cozy apple-cinnamon flavor. I like making it when I want an easy gluten-free cake that feels homemade, comforting, and perfect for sharing.

📖 Recipe: