Gluten-free Apple Cake with Almond Flour

This gluten-free apple cake with almond flour is soft, moist, and full of cinnamon flavor. Made with almond flour and fresh apples, it has a tender crumb and a deliciously nutty flavor. It’s simple to make with everyday ingredients.

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Quick and easy apple cake

This simple gluten-free apple cake with almond flour is soft, moist, and packed with fresh apple and warm cinnamon flavor. It’s an easy fall baking favorite, just like this popular gluten-free apple crisp!

Made with simple ingredients and fresh apples, this homemade apple cake comes together in just a few easy steps. The almond flour gives the cake a tender, moist texture, while cinnamon adds flavor. It’s perfectly sweet without being too heavy, making it a delicious treat for breakfast, an afternoon snack, or dessert.

For an extra-special dessert, serve a warm slice with whipped cream or a scoop of vanilla ice cream. It’s an easy gluten-free apple cake you’ll want to enjoy all year long!

Why Use Almond Flour in Apple Cake?

Almond flour adds moisture, richness, and a subtle nutty flavor. It also gives this fresh apple cake a soft and tender crumb that pairs especially well with juicy baked apples and cinnamon. For the best texture, use finely ground almond flour rather than almond meal. Almond flour is made from blanched almonds and has a finer texture, which works particularly well in cakes.

What goes in: ingredient notes

Some NOTES about the main ingredients of this recipe:

• Apples: Granny Smith and Pink Lady are both good choices, but you can use your favorite baking apple. For the best texture, peel, core, and slice the apples into small, even pieces.
• Almond flour: For the best results, use finely ground almond flour rather than almond meal.
• Cream: Heavy cream for the best flavor and consistency.
• Lemon: Fresh lemon juice is better than bottled.
• Eggs: Room-temperature eggs are better.
• Cinnamon: Ground cinnamon complements the sweetness and flavor of the apples.

How to make this apple cake with almond flour

Preheat the oven to 347°F (175°C). Grease a 10-inch round cake pan with butter and sugar, or line the bottom with parchment paper.

Prepare the apples: Peel the apples, cut them into quarters, remove the cores and seeds, and slice them thinly. Sprinkle with a few drops of lemon juice to prevent browning, and set aside.

Whisk together the almond flour, cornstarch, brown sugar, baking powder, salt, and cinnamon in a large bowl. Set aside.

In a medium bowl, beat the eggs. Add the cream and warm melted butter, and whisk until well combined.

Add the dry ingredients to the egg mixture and stir until everything is well incorporated. Gently fold in the sliced apples.

Transfer the batter to the prepared pan and spread it evenly.

Bake for about 40 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.

Let the cake cool before removing it from the pan and slicing.

Store the cake in an airtight container at room temperature for 3 days or in the refrigerator for up to 5 days. You can freeze it in an airtight container or freezer bag for up to 3 months.

To reheat frozen cake, microwave for about 20 seconds or bake for 5-10 minutes in a medium oven (350°).

Good to know: baking tips

• Almond flour: Finely ground almond flour gives the cake a softer and more delicate texture. Avoid using coarse almond meal, which can make the crumb heavier.
• Apples: Choose apples that hold their shape when baked, such as Granny Smith or Pink Lady. You can also use a combination of sweet and tart apples for more complex flavor. Cut the apples into similar-sized pieces so they cook evenly.
• Don’t overmix: Once the dry ingredients are added, mix just until everything is incorporated. Overmixing can make a cake dense.
• Let the cake cool: Allow the cake to cool before slicing. This gives the crumb time to set and makes it easier to cut neat slices.

You might wonder: FAQ

Do I need to peel the apples for this cake? Peeling the apples is optional, but recommended for the best texture. The apples become softer and blend more seamlessly into the tender cake crumb. If you prefer a little extra texture and color, you can leave the skins on; they soften while baking.

Can I make this apple cake ahead of time? Yes. You can make the cake a day ahead and store it covered at room temperature or refrigerated for longer storage.

For more gluten-free recipes with apples

• Apple Crisp
• Fresh Apple Cinnamon Cake
• Apple Bread (Easy Quick Bread Recipe)
• Apple Crisp (with oats)
• Apple Berry Crumble (no oats)

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