Gluten-Free Easy Apple Cinnamon Cake
Quick and easy recipe for a gluten-free apple cinnamon cake! Made with fresh apples and almond flour, it’s an autumn favorite. The cake is very soft and moist and comes together very quickly.
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About this recipe
This gluten-free easy cake is delicious! Made with fresh apples and almond flour, it’s an autumn favorite like this popular GF apple crisp!
Apple recipes are perfect for fall/winter, and serving them warm with a scoop of ice cream or whipped cream. It looks great alone too!
This is a recipe to always have on hand for any occasion, It’s very difficult for something to go wrong. The cake is very tasty, and it’s perfect for dessert, snack, or tea time. Oh, and it also freezes very well too.
You should add this apple cake to your recipe fall list!
Ingredients
The main ingredients of the recipe are:
- Apples: Granny Smith apples peeled and sliced. You can use another variety of apples, like golden ones.
- Almond flour: store-bought or homemade almond flour. We used store-bought.
- Cream: heavy cream.
- Baking powder: helps the cake to rise.
- Eggs: room temperature eggs are better.
- Butter: unsalted butter, melted.
- Brown sugar: you can also use white granulated sugar.
- Cinnamon: apples and cinnamon, a classic.
How to make easy Apple Cake
Preheat oven to 347°F (175°C). Buttered and sugared a 10″ round cake pan.
Peel and slice the apples. First cut the apples into quarters and take out the seeds, and finally slice them. Sprinkle with drops of lemon juice and set aside.
Whisk almond flour, cornstarch, brown sugar, baking powder, salt, and cinnamon in a large bowl. Set aside.
Beat the eggs in a small/medium bowl and add the cream and the warm melted butter. Mix well.
Add the dry ingredients to the egg mixture and mix everything until well incorporated. Finally, add the sliced apples and mix.
Place the mixture in the prepared pan and sprinkle the surface with one tablespoon of sugar.
Cook for 35 minutes or until cooked. Keep in mind that all ovens are different.
Let cool before removing.
Storing
Store the cake in an airtight container at room temperature for three days or in the refrigerator for up to five 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°).
Serving options
- Cream: the cake pairs very well with fresh whipped cream.
- Ice cream: you can also serve it warm with a scoop of vanilla ice cream.
For more related recipes
Gluten-Free Easy Apple Cinnamon Cake
Ingredients
- 3 medium apples Granny Smith
- 1 tablespoon lemon juice
- 1 cup almond flour
- 3 tablespoon cornstarch
- 1/3 cup brown sugar
- 2 teaspoon baking powder
- Pinch of salt
- 1 teaspoon ground cinnamon
- 3 eggs room temperature
- 1/4 cup cream
- 3 tablespoons unsalted butter melted
Instructions
- Preheat oven to 347°F (175°C). Buttered and sugared a 9" round cake pan.
- Peel and slice the apples. First cut the apples into quarters and take out the seeds, and finally slice them. Sprinkle with drops of lemon juice and set aside.
- Whisk almond flour, corn starch, brown sugar, baking powder, salt, and ground cinnamon in a large bowl. Set aside.
- Beat the eggs in a small/medium bowl and add the cream and the warm melted butter. Mix well.
- Add the dry ingredients to the egg mixture and mix everything until well incorporated. Finally, add the sliced apples and mix.
- Place the mixture into the prepared pan and sprinkle the surface with one tablespoon of sugar.
- Cook for 35 minutes or until cooked. Keep in mind that all ovens are different.
- Let cool before removing. Served it warm with whipped cream (optional).
