Gluten-Free Apple Almond Cake (quick & easy)
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 that makes it perfect for breakfast, an afternoon snack, or an easy fall dessert. It’s simple to make with everyday ingredients and is delicious served on its own, with a dusting of powdered sugar, or alongside a cup of coffee or tea.
Ingredients
- 3 medium apples, peeled and seeded
- 1 tablespoon lemon juice
- 1 cup almond flour
- 3 tablespoons cornstarch
- 1/3 cup brown sugar
- 2 teaspoons baking powder
- Pinch of salt
- 1 teaspoon ground cinnamon
- 3 eggs, room temperature
- 1/4 cup cream
- 3 tablespoons unsalted butter, melted
Instructions
- 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.
Notes
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.