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.
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).
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.