Almond Flour Apple Cake:
Ever since I started baking with almond flour a few years ago, I find myself gravitating towards fruity almond flour cake made with whatever fruit is in season. I know you like them as well, because my basic Almond Flour Cake, Almond Flour Chocolate Cake, Almond Flour Strawberry Cake, Flourless Lemon Cake, Almond Flour Banana Bread, and Almond Flour Carrot Cake recipes are amongst the most popular posts on my blog.
With apples currently being in abundance, I knew it was about time to share a recipe for a paleo apple cake recipe made with almond flour. I mean who can say no to cinnamon and apple smells filling up the whole house. Am I right?
Table of Contents
- Almond Flour Apple Cake:
- Ingredients You Will Need:
- What Are The Best Apples For Baking This Apple Cake without Flour?
- How To Make This Easy Paleo Cake? Step by Step Instructions:
- For the best results, let your freshly baked Apple Almond Cake rest:
- How To Store?
- Can I Freeze?
- How To Serve?
- Can’t Get Enough? Here are a few more Apple Recipes with Almond Flour:
- Paleo Apple Cake Recipe
So here I am with a deliciously moist, minimally sweetened, dairy-free, and gluten-free almond flour apple cake recipe that is easy to make and truly delicious.
Agreed? Let’s break it down.
Ingredients You Will Need:
As I mentioned earlier, the ingredients list for this easy paleo apple cake recipe is pretty short. There are only 10 ingredients in total and I bet you have them all in your pantry.
For the dry ingredients, gather almond flour, baking powder, baking soda, ground cinnamon, and salt.
For the wet ingredients, you will need eggs (at room temperature), maple syrup, melted coconut oil, and vanilla extract.
A Few Helpful Notes About Ingredients:
- Almond flour and almond meal can be used interchangeably in this recipe: You can use store-bought almond flour/meal or make almond flour at home (cheaper than almond flour sold at the store).
- Wet ingredients should be at room temperature: As it is with most cake recipes, it is always best to have your wet ingredients at room temperature before mixing them up. I usually take out the eggs and the maple syrup a few hours before I am ready to bake.
- Not a fan of coconut oil? Any vegetable oil would work here. I personally like using avocado oil or grapeseed oil if I do not have coconut oil on hand.
- Can I use honey instead? I find that honey is a little stronger than maple syrup, especially when it is baked. Therefore I usually use less of it. In this recipe, I’d use only ½ cup of honey.
What Are The Best Apples For Baking This Apple Cake without Flour?
Finally, you will need a medium-sized (5 oz. or so) apple. While any type of apple you have on hand would work, I usually use honey crisp or pink lady apples.
If you have a mandoline, I highly recommend using it to ensure that the slices are thin and equal in size. If you do not have a mandoline, then use a sharp knife to slice them as thin as possible.
And if you are wondering whether or not to peel the apples, I’d say it is a personal preference. I usually give it a good wash, dry it off and use it with the skin on but you can certainly peel it off as well.
How To Make This Easy Paleo Cake? Step by Step Instructions:
You will need two bowls, a whisk, and a spatula to make this cake. Simply:
- Mix dry ingredients: Mix almond flour, baking soda, baking powder, kosher salt, and ground cinnamon in a large bowl until no lumps remain.
- Whisk wet ingredients: Whisk together eggs, maple syrup, and coconut oil in a bowl until emulsified.
- Combine the dry ingredients into the wet ingredients: Mix until just combined.
- Fold in the sliced apples: Add the thinly sliced apples in and fold them in until they are equally distributed within the batter.
- Transfer the batter to a pan: Transfer the batter into an 8-inch springform pan (affiliate link) or a cake pan that is greased and lined with parchment paper. Using the back of a spatula distribute it evenly throughout the pan. Sprinkle with thinly sliced almonds.
- Bake: Bake in a preheated 325 F degree oven for 55-60 minutes.
For the best results, let your freshly baked Apple Almond Cake rest:
As it is with almost all my almond flour recipes, this paleo almond cake recipe is very soft and gooey when it first comes out of the oven. This is because almond flour behaves differently than your regular all-purpose flour. In short, it absorbs less liquid.
To top it off, we are also using juicy apples so there is a lot of moisture in the cake while it is still warm.
For the best results, I highly recommend letting the cake rest for at least 45 minutes before slicing. The additional time of rest allows the cake to cool down and set in for a perfectly moist flourless apple cake.
How To Store?
For best results, store this gluten-free apple cake in an airtight container or wrapped in parchment paper on the kitchen counter for up to 3 days or in the refrigerator for up to 5 days.
I would not recommend wrapping it in plastic wrap, as doing so will trap moisture and make the bread too soggy.
Can I Freeze?
For longer storage, slice it up and place it into a large plastic freezer storage bag with small squares of parchment between each slice.
Alternatively, you can also wrap them individually with pre-cut parchment paper. Seal tight, label, date, and store in the freezer for up to 3 months.
To enjoy, simply thaw to room temperature or pop it in a preheated 300 F degree oven for 5-10 minutes to warm it up.
How To Serve?
A slice of this paleo apple cake is perfect by itself to serve with a cup of coffee or tea for breakfast or tea time. However, if you want to take it up a notch, you can also top it off with a scoop of vanilla ice cream.
Whether you are someone following a paleo diet or interested in baking with healthier ingredients in general, I hope you add this paleo apple dessert to your collection of fall baking recipes.
And if you are in need of a next-level apple pie recipe, check out Amanda’s Gluten-Free Apple Pie.
Can’t Get Enough? Here are a few more Apple Recipes with Almond Flour:
- Almond Flour Apple Crisp – Vegan
- Almond Flour Apple Muffins
- French Apple Cake
- Healthy Apple Crumble Recipe
Paleo Apple Cake Recipe
Ingredients
Dry Ingredients:
- 2 cups almond flour, 8.4 oz.
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- ½ teaspoon ground cinnamon
Wet Ingredients:
- 3 large eggs at room temperature
- ½ cup +2 tablespoon maple syrup
- 3 tablespoons coconut oil, melted and cooled
- 1 teaspoon vanilla extract
- 1 apple, medium-sized (5 oz. or so) – Thinly sliced
Instructions
- Preheat oven to 325 F degrees. Generously grease an 8-inch springform pan or a cake pan and line it with parchment paper. Set it aside.
- Mix dry ingredients: Mix almond flour, baking powder, baking soda, kosher salt, and ground cinnamon in a large bowl until no lumps remain.
- Whisk wet ingredients: Whisk together eggs, maple syrup, coconut oil, and maple syrup in a bowl until emulsified.
- Combine the dry ingredients into the wet ingredients: Mix until just combined.
- Fold in the sliced apples: Add the thinly sliced apples in and fold them in until they are equally distributed within the batter.
- Transfer the batter to a pan: Transfer the batter into the prepared cake pan. Using the back of a spatula spread it evenly throughout the pan. Sprinkle with thinly sliced almonds.
- Bake: Bake for 55-60 minutes*.
- Let it rest & cool: Let it rest 5 minutes. Remove from the pan and allow it to cool on a wire rack for 45 minutes.
- Slice and serve.
Notes
- * When it first comes out of the oven, the cake will still be moist. Therefore, for the best results, I highly recommend letting the cake rest for at least 45 minutes before slicing. The additional time of rest allows the cake to cool down and set in for a perfectly moist paleo apple cake.
- How to store? For best results, store this gluten-free apple cake in an airtight container or wrapped in parchment paper on the kitchen counter for up to 3 days or in the refrigerator for up to 5 days.
I would not recommend wrapping it in plastic wrap, as doing so will trap moisture and make the bread too soggy. - Can I Freeze? For longer storage, slice it up and place it into a large plastic freezer storage bag with small squares of parchment between each slice. Alternatively, you can also wrap them individually with pre-cut parchment paper. Seal tight, label, date, and store in the freezer for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made it (with slight modifications) and it is terrific!
Mods:
– reduced maple syrup to 1/2 cup
– added to the dry ingredients 10g (~1 TBS) psyllium husk powder
Thanks for sharing your experience Shirina. I am happy to hear that you liked this recipe.
Hi there, I love your recipes!
Haven’t tried any of the cakes as I am watching my weight.
I assume that the calorie count is per slice and not for the whole cake??
I’m going to make the carrot cake for Easter but still want to be careful.
Many thanks
Hi Debs,
Happy to hear that you enjoy my recipes.
Yes, the calorie count is per slice.
I hope this helps.
Cheers!
This cake was fantastic!
I have a question about reducing the maple syrup. I reduced by 2T, but I’d like to reduce it a little more when I make it again, maybe use 1/3c instead of 1/2c. Do I need to add any extra liquid if I do this?
Thanks! Definitely a keeper recipe, everyone really enjoyed it.
Hello Jeni,
I wouldn’t worry about it if you are changing it to 1/3 cups. Most of the time apples are quite juicy anyways.
Hope this helps.
OMG, I made this for Christmas dinner’s dessert, and it was amazing! I served it with your maple whipped cream recipe. So simple and wholesome ingredients. I definitely need to get a second 8” pan so I can double the recipe next time!!
YAY! I am thrilled to hear that you liked it Marie. Apple cake this light never disappoints. Cheers!
This cake is delicious! I subbed apple sauce for the oil, and baked in glass pie round for 42 minutes. It was perfect!
I am thrilled to hear that Helena. Thanks for sharing your experience and taking the time to leave a review.