Gluten-Free Easy Apple Cinnamon Cake
This GF Almond Apple Cake is super quick and easy to make! Made with fresh apples and almond flour, it's a great fall recipe. The cake is very soft and moist, and full of cinnamon flavor. Perfect for serving with coffee or tea, or for dessert with whipped cream or a scoop of ice cream.
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). Butter and sugar a 9" round cake pan.
- Peel and slice the apples: cut the apples into quarters, seed, and 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 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.