Description
This Moist and Fluffy Almond Flour Apple Cake is a delicious gluten-free dessert featuring a tender crumb with aromatic spices and juicy apples. Made with almond and coconut flours, natural sweeteners like maple syrup, and a hint of vanilla, this cake is perfect for a wholesome treat or special occasion. The addition of walnuts or pecans adds a delightful crunch, while the moist texture keeps every bite satisfying and flavorful.
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
- 1 1/2 cups diced apples (peeled or unpeeled)
- 1 tablespoon lemon juice
Optional
- 2 tablespoons chopped walnuts or pecans
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and grease it lightly to prevent sticking.
- Combine dry ingredients: In a mixing bowl, whisk together almond flour, coconut flour, baking soda, baking powder, ground cinnamon, nutmeg, and a pinch of salt to ensure even distribution of leavening and spices.
- Mix wet ingredients: In a separate bowl, beat the eggs, then add maple syrup, unsweetened applesauce, and vanilla extract. Whisk until the mixture is smooth and well combined.
- Prepare apples: Toss the diced apples with the lemon juice to prevent browning and add a subtle tang, then fold them into the wet ingredient mixture gently.
- Combine wet and dry mixtures: Pour the wet mixture into the dry ingredients and fold together just until combined. Avoid overmixing to maintain the cake’s fluffy texture.
- Transfer and add nuts: Pour the batter into the prepared cake pan. Optionally, sprinkle the top with chopped walnuts or pecans for added crunch and flavor.
- Bake the cake: Place the pan in the oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center — it should come out clean when the cake is ready.
- Cool: Let the cake cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely to prevent sogginess.
- Serve: Enjoy the cake plain, dusted with powdered sugar, or accompanied with whipped cream or yogurt for extra richness.
Notes
- You can peel the apples if you prefer a smoother texture, but leaving the peel adds extra fiber and nutrients.
- Substitute walnuts with pecans or omit nuts entirely if nut allergies are a concern.
- Maple syrup can be swapped for honey if preferred, but keep the same quantity for sweetness balance.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free, American-inspired
