Paleo Apple Cake Recipe
A foolproof Paleo Apple Cake recipe made with almond flour. Sweetened with apples and maple syrup, this gluten free apple cake recipe is also dairy free, grain free, and refined sugar free. All you need is two bowls and a whisk. Perfect for fall baking!
Servings 8 slices
- 2 cups almond flour 8.4 oz.
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- ½ teaspoon ground cinnamon
- 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
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.
- * 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.
Calories: 295kcal | Carbohydrates: 23g | Protein: 8g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 61mg | Sodium: 292mg | Potassium: 92mg | Fiber: 4g | Sugar: 16g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 1mg