Description
This flourless apple, almond, and cardamom cake is a moist, rich, and aromatic dessert that blends sweet apples, nutty almonds, and warm cardamom. Naturally gluten-free and adaptable for dairy-free diets, it’s a wholesome treat ideal for tea time or dessert.
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)
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a 9-inch round cake pan with parchment paper.
- In a large bowl, whisk together almond flour, ground almonds, cardamom, cinnamon, and salt.
- In a separate bowl, beat the eggs with maple syrup (or honey), melted coconut oil, and vanilla extract until well blended.
- Stir in the grated apples into the wet mixture.
- Add the dry ingredients to the wet mixture gradually, stirring until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Sprinkle chopped almonds over the top if using.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For a vegan version, replace eggs with flax eggs and use maple syrup instead of honey.
Hazelnut flour can be used instead of almond flour for a different flavor.
The cake can be frozen for up to 3 months.
Store at room temperature for 2 days or in the refrigerator for up to 5 days.
Reheat individual slices in the microwave for 20–30 seconds.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 90mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
