Gluten-Free Easy Apple Cinnamon Cake
Quick and easy recipe for a gluten-free apple and cinnamon cake! It´s very soft and moist, and it's come together very quickly.
Ingredients
- 3 medium green apple, Granny Smith
- 3 eggs
- 1/4 cup cream (60gr)
- 3 tablespoons butter (42gr)
- 1 cup almond flour (100gr)
- 3 tablespoon corn starch (30gr)
- 1/3 cup brown sugar (70gr)
- 2 teaspoon baking powder
- Pinch of salt
- Cinnamon
Instructions
- Preheat oven to 347°F (175°C). Buttered and sugared a 10" round cake pan.
- Peel and slice the apples. To slice the apples very thin, first, cut them into quarters, take out the seeds, and then slice them. Sprinkle with drops of lemon juice and set aside.
- Whisk almond flour, corn starch, 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 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).
Notes
- 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.