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.
Fantastic paleo treat! I added nutmeg for a little extra spice.
I like the addition of nutmeg. Such a great idea.
Hello,
Can you substitute flax eggs for the Paleo Apple Cake?
Thanks!
Hi Ginny,
Sadly, when baking with almond flour flax eggs doesn’t work. The cake falls flat.
I know this is not the answer you are looking for but I would hate to provide you with a solution that wouldn’t work.
OK, it’s apple season here in colorful (leaves) New England and of course hubby said he really wanted an apple cake sooooo…I just made this recipe and here’s how I altered it, a little.
I used a grated not sliced Macoun with the skin. Instead of a 1/2 + I used 1/4 c maple syrup..trying to keep sugar down.
Then I chopped up walnuts, added a tablesp monk fruit sugar & cinnamon & butter for a topping. (mix it chunky) It’s in the oven but smells heavenly!! We will top it with coconut cream
YAY! So happy that you enjoyed the recipe. Thanks for sharing your experience and taking the time to leave a review, Deb.
Cheers!
Hi,
This cake looks fantastic! I am looking for a cake for my daughters birthday. She is trying to watch her carb and sugar intake. Do you think I could make it in 2 6 inch pans and use your maple whip cream frosting or do you think the cake would be too heavy to stack
?
Thank you!!
Hey Sandra,
I am happy to hear that you are considering making this recipe.
To be honest, I have never tried making this in a 6-inch cake pan. I am about to publish a muffin version of it and I know that it works.
Would it work in two 6-inch cake pans? I am not sure because as it is with all my almond flour recipes, the batter is not a lot (volume-vise) so that might be an issue.
May I suggest, perhaps serving it as muffins/cupcakes with maple whipped cream topping?
Or if you need a 6-inch almond flour cake, may I suggest trying my Strawberry Almond Flour Cake recipe – I know for sure that it works with two 6-inch cake pans and would make a good birthday cake.
Please let me know if I can answer any other questions.
Cheers!
PS: Happy birhtday!
I would love to make this, but I’m afraid I don’t have maple syrup at hand. Could I use sugar replacements (erythritol or monkfruit) instead?? If so, what quantity do you suggest? Thanks in advance!
Hi Jane,
I have never tried this but I see a few recipes that uses liquid erythritol in place of maple syrup. If you do not have that then you might use the dry version with one less egg in the recipe. Again, it is hard to say it would work 100% but I think it is a good place to start.
I am sorry. I am so new to keto baking and having a bit of a hard time with the after taste.
I hope this helps.
Best,
Ice
Made this apple cake for breakfast this morning and found it to be nice apple-y. It also doesn’t have the heaviness of other breakfast cakes. Thanks for the recipe and the recommendations for how to store and use almond flour!
That makes me so happy to hear long. Thank you.
This looks so delicious. I”m vegan – would it work with either applesauce (maybe too much apple!) or flax eggs in place of the eggs?
Thanks:)
Hi Mary,
I find it really hard to make almond flour recipes vegan. Eggs play a big role when it comes to making sure that the baked goods have a “body”. I have not tried it but I honestly do not think that this recipe would work with flax eggs.
Applesauce might work and I think it would be good. I would start with 2/3 cup of applesauce and go from there.
I hope this helps.
Cheers!
Thank you, Aysegul! This is absolutely delicious!! My 7 year old ate 2 slices in 2 minutes. Such a healthy treat.
Ahhh this is music to my ears Aysegul. I am happy to hear that you and your family enjoyed this recipe.
Cheers!
Oh my goodness, this recipe is fabulous. The cake is absolutely delicious, my husband ate a quarter whilst still cooling – it is so yummy! Our new favourite.
YAY! This makes me so happy Caroline. It is a favorite in our house too.
Cheers!
Hi what can i use brown sugar instead of maple syrup. If yes how much quantity
Hi,
I have never tried this recipe with brown sugar. Since maple syrup is liquid you would have to compensate for the liquid if you use brown sugar. It is hard to give exact measurements without trying but I would say start with 3/4 cup brown sugar and 1/2 cup almond milk (or regular milk).
Again, it is hard to say without trying but I believe this is a good place to start.
Hope this helps.
Can I use coconut flour instead ?
Hi Phyll,
I am afraid this recipe would not work with coconut flour. They behave differently when they are baked. Coconut flour requires much more liquid than almond flour.
I hope this helps.
Ice
I made this and subbed out the honey/maple syrup with a sugar-free apple sauce to make it whole30 friendly. It didn’t rise as high as the cake in the photo but it still was easy and delicious. 10/10 would make again.
YAY! Thanks for sharing your experience Christina.
Holy smokes no! Coconut flour is totally different than almond flour. It’s used to suck up moisture. I use it in my hot cereal in the morning. If you see it in a recipe, you’ll see like 6 eggs along with it.