Name: Flourless Apple, Almond & Cardamom Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: International
Ingredients: 2 medium apples, peeled and grated; 1 cup almond flour; 1/2 cup ground almonds; 1 teaspoon ground cardamom; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/4 cup maple syrup or honey; 1/4 cup coconut oil, melted; 3 large eggs; 1 teaspoon vanilla extract; 1/4 cup chopped almonds (optional, for topping)

This Flourless Apple, Almond & Cardamom Cake is a moist, rich, and aromatic dessert that beautifully blends sweet apples, nutty almonds, and the warm spice of cardamom. It’s naturally gluten-free, making it a perfect option for anyone seeking a wholesome and satisfying treat without flour.

Why You’ll Love This Recipe

I love how this cake delivers both flavor and comfort with its simple ingredients and effortless preparation. The combination of grated apples and almond flour results in a moist, dense texture, while the cardamom adds a cozy, exotic aroma. It’s a healthier alternative to traditional cakes, ideal for afternoon tea or as a refined dessert. Plus, it’s naturally gluten-free and adaptable for dairy-free diets.

Ingredients

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

2 medium apples, peeled and grated

1 cup almond flour

1/2 cup ground almonds

1 teaspoon ground cardamom

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 cup maple syrup or honey

1/4 cup coconut oil, melted

3 large eggs

1 teaspoon vanilla extract

1/4 cup chopped almonds (optional, for topping)

Directions

I preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.

In a large bowl, I whisk together almond flour, ground almonds, cardamom, cinnamon, and salt.

In a separate bowl, I beat the eggs with maple syrup (or honey), melted coconut oil, and vanilla extract until well blended.

I stir in the grated apples into the wet mixture.

Then I add the dry ingredients gradually, stirring until just combined.

I pour the batter into the prepared pan and smooth the top.

For extra texture, I sprinkle chopped almonds over the top.

I bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.

After baking, I let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Servings and timing

This cake serves 8 and takes about 45 minutes in total—10 minutes for prep and 35 minutes for baking. Each serving contains approximately 220 kcal.

Variations

I sometimes swap the cardamom for nutmeg for a different warmth, or I mix in a handful of raisins or chopped dates with the apples. To make it vegan, I replace the eggs with flax eggs and use maple syrup instead of honey.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 2 days or refrigerate it for up to 5 days. To reheat, I warm individual slices in the microwave for about 20–30 seconds.

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FAQs

Can I use applesauce instead of grated apples?

Yes, but I find grated apples give a better texture. Applesauce can make the cake more dense and less structured.

Is this cake freezer-friendly?

Absolutely. I slice and wrap individual portions and freeze them for up to 3 months. I thaw slices overnight in the fridge before serving.

What can I substitute for almond flour?

I sometimes use hazelnut flour for a different nutty flavor, but any fine nut flour should work.

Can I make this cake without eggs?

Yes, I’ve had success using flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) as a substitute.

Do I need to peel the apples?

I prefer to peel them for a smoother texture, but keeping the skin on adds extra fiber and texture if that’s what I’m looking for.

Conclusion

This flourless apple, almond, and cardamom cake is a wholesome, aromatic dessert that fits into a variety of diets and preferences. It’s simple to make, full of comforting flavors, and perfect for any season. I love baking it when I want something both nourishing and indulgent.

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