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. It’s simple to make with everyday ingredients.
Ingredients
- 3 medium apples, peeled and seeded
- 1 tablespoon lemon juice
- 1 cup almond flour
- 3 tablespoons cornstarch
- ⅓ cup brown sugar
- 2 teaspoons baking powder
- Pinch of salt
- 1 teaspoon ground cinnamon
- 3 eggs, room temperature
- ¼ 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.