Description

This Moist, Fluffy Almond Flour Apple Cake is a delicious gluten-free dessert perfect for fall or any time you crave a fruity, spiced treat. Made with almond and coconut flours, fresh diced apples, and warm spices like cinnamon and nutmeg, this cake is naturally sweetened with maple syrup and applesauce, resulting in a tender crumb and moist texture. It’s simple to prepare and ideal for those avoiding gluten while still indulging in a comforting, homemade cake.

Ingredients

Scale

Dry 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

Wet Ingredients

2 large eggs
1/4 cup maple syrup
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract

Additional Ingredients

1 1/2 cups diced apples (peeled or unpeeled)
1 tablespoon lemon juice
2 tablespoons chopped walnuts or pecans (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan by lining it with parchment paper and greasing it to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together almond flour, coconut flour, baking soda, baking powder, ground cinnamon, nutmeg, and a pinch of salt until evenly combined.
Combine Wet Ingredients: In a separate bowl, whisk the eggs, maple syrup, unsweetened applesauce, and vanilla extract until the mixture is smooth and slightly frothy.
Toss Apples: Toss the diced apples with lemon juice to prevent browning and then fold them into the wet ingredient mixture gently.
Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and fold together gently until just combined. Avoid overmixing to keep the cake light and fluffy.
Prepare for Baking: Pour the batter evenly into the prepared cake pan and sprinkle the top with chopped walnuts or pecans, if using, for added texture and flavor.
Bake the Cake: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps the cake set and makes it easier to slice.
Serve: Serve the cake plain, dusted with powdered sugar, or topped with whipped cream or yogurt for extra richness and flavor.

Notes

You can leave the apple skin on or peel them depending on your preference.
Walnuts or pecans are optional but add a nice crunch.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
To make it dairy-free, use coconut oil or a vegan butter substitute for greasing the pan.
This cake freezes well; wrap it tightly and freeze for up to 2 months.