Moist, Fluffy Almond Flour Apple Cake (Gluten-Free) A delightful almond flour apple cake that’s perfectly moist, naturally sweetened, and gluten-free. Ideal for breakfast, a snack, or a dessert, it’s packed with tender apple chunks and warming spices that will make every bite feel like comfort.
Why You’ll Love This Recipe
I love how this almond flour apple cake offers the perfect balance of flavors and textures. The combination of almond flour and coconut flour gives it a moist, fluffy crumb, while the warming spices and sweet apples create a cozy, inviting flavor profile. Plus, it’s naturally sweetened with maple syrup and applesauce, making it a healthier option that doesn’t compromise on taste. Whether I serve it for brunch or enjoy it as a simple dessert, it’s always a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
2 large eggs
1/4 cup maple syrup
1 teaspoon vanilla extract
1/4 cup unsweetened applesauce
1 1/2 cups diced apples (peeled or unpeeled)
1 tablespoon lemon juice
2 tablespoons chopped walnuts or pecans (optional)
Directions
Preheat the oven to 350°F (175°C) and prepare an 8-inch round cake pan by lining it with parchment paper and lightly greasing the sides.
In a large bowl, whisk together almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
In another bowl, whisk the eggs, maple syrup, applesauce, and vanilla extract until smooth.
Toss the diced apples with lemon juice to prevent browning, then gently fold them into the wet ingredients.
Gradually combine the wet mixture with the dry ingredients, stirring until just combined. Avoid overmixing to keep the cake tender.
Pour the batter into the prepared cake pan, spreading it evenly. If desired, sprinkle chopped walnuts or pecans on top for added crunch.
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 before transferring it to a wire rack to cool completely.
Serve as is, dusted with powdered sugar, or paired with whipped cream or yogurt for extra indulgence.
Servings and Timing
Servings: 8
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Variations
Spice it up: Add a pinch of ground cardamom or cloves for an extra layer of warmth.
Nut-free: Skip the walnuts or pecans for a nut-free version.
Fruit swap: Substitute the apples with pears for a fun twist.
Dairy-free topping: Use coconut whipped cream as a topping for a dairy-free option.
Extra sweetness: Fold in a handful of raisins or chopped dates for a natural sweetness boost.
Storage/Reheating
To store, I let the cake cool completely, then cover it tightly and keep it at room temperature for up to 2 days or refrigerate it for up to a week. For freezing, wrap individual slices in plastic wrap and store them in an airtight container for up to 3 months. To reheat, I warm slices in the microwave for about 15-20 seconds or let them come to room temperature.
Related Recipes:
- Oreo Balls with Sweetened Condensed Milk
- German Potato Pancakes (Kartoffelpuffer)
- The Best Almond Cake
FAQs
How do I know when the cake is fully baked?
I check by inserting a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, it’s ready.
Can I use regular flour instead of almond and coconut flour?
This recipe is specifically designed for almond and coconut flours, so substituting with regular flour may change the texture and require adjustments to liquid measurements.
What type of apples work best for this recipe?
I prefer using firm, sweet-tart apples like Granny Smith, Honeycrisp, or Fuji. They hold their shape well and balance the sweetness of the cake.
Is this cake suitable for vegans?
Since it contains eggs, it’s not naturally vegan. However, I can try using flax eggs or an egg substitute to make it vegan-friendly.
Can I skip the applesauce?
The applesauce adds moisture and sweetness. If you don’t have it, try replacing it with mashed banana or plain yogurt.
Conclusion
This moist, fluffy almond flour apple cake is a delightful treat that satisfies cravings while staying gluten-free and naturally sweetened. Its versatility and ease make it a go-to recipe for any occasion. Whether I enjoy it plain or dress it up with toppings, it’s always a comforting and delicious choice.
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Moist, Fluffy Almond Flour Apple Cake (Gluten-Free)
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
Moist, fluffy almond flour apple cake that’s gluten-free, naturally sweetened, and packed with tender apple chunks and warming spices. Perfect for breakfast, snack, or dessert, it’s a healthier indulgence everyone will love.
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
2 large eggs
1/4 cup maple syrup
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 1/2 cups diced apples (peeled or unpeeled)
1 tablespoon lemon juice
2 tablespoons chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C) and prepare an 8-inch round cake pan with parchment paper and grease.
- In a bowl, whisk together almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk eggs, maple syrup, applesauce, and vanilla extract.
- Toss diced apples with lemon juice and fold into wet ingredients.
- Combine wet mixture with dry ingredients until just mixed; avoid overmixing.
- Pour batter into prepared pan, sprinkle with nuts (optional).
- Bake 30-35 minutes, or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve plain, dusted with powdered sugar, or with whipped cream/yogurt.
Notes
For nut-free, omit walnuts or pecans.
Substitute apples with pears for variation.
Store at room temperature for 2 days, refrigerate for up to a week, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 210 kcal
