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–+ servings
Apple Almond Cake 1

Gluten-Free Apple Almond Cake

This European-inspired Apple Almond Cake delivers a moist, flavorful experience that combines the natural sweetness of fresh apples with the nutty richness of almond flour. Perfect for fall gatherings, holiday celebrations, or simply enjoying with your afternoon tea.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine European
Servings 10 slices
Calories 285 kcal

Equipment

  • 9-inch Springform Pan
  • Parchment Paper
  • Mixing Bowls

Ingredients
  

For the cake

  • 2 1/2 cups almond flour finely ground for best texture
  • 3 large eggs at room temperature
  • 1/2 cup maple syrup or honey for a different flavor profile
  • 1/4 cup coconut oil melted (or unsalted butter if not dairy-sensitive)
  • 1 tsp vanilla extract
  • 1 tsp almond extract optional, but enhances the nutty flavor
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3 medium apples preferably Honeycrisp or Granny Smith, peeled and thinly sliced
  • 1/3 cup sliced almonds for topping

For the optional glaze

  • 1/3 cup powdered sugar or powdered monk fruit for sugar-free option
  • 1-2 tbsp fresh lemon juice
  • 1/2 tsp vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides.
  • In a large bowl, whisk together the almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In a separate bowl, whisk the eggs until slightly frothy, then add the maple syrup, melted coconut oil, vanilla extract, and almond extract (if using). Whisk until smooth and well incorporated.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
  • Peel and core the apples, then slice them thinly (about ⅛-inch thick). Reserve about one apple's worth of slices for the top decoration. Gently fold the remaining apple slices into the batter.
  • Pour the batter into your prepared pan, smoothing the top with a spatula. Arrange the reserved apple slices in a circular pattern on top of the batter, slightly overlapping them. Sprinkle the sliced almonds over the apples.
  • Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. If the top starts browning too quickly, loosely cover with aluminum foil after 25-30 minutes of baking.
  • Allow the cake to cool in the pan for 15 minutes before removing the sides of the springform pan. Let it cool completely on a wire rack.
  • If using the glaze, mix the powdered sugar with lemon juice and vanilla until smooth, then drizzle over the cooled cake just before serving.

Notes

This cake actually improves in flavor after 24 hours as the apple moisture continues to distribute. Store at room temperature for up to 2 days or refrigerate for up to 5 days. For long-term storage, freeze individual slices for up to 3 months.
For a lower sugar option, reduce maple syrup to ⅓ cup and add ¼ teaspoon of liquid stevia.
For an egg-free version, replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 15 minutes before using).
Oil-free alternative: Substitute the coconut oil with the same amount of unsweetened applesauce for a lighter cake.

Nutrition

Calories: 285kcalCarbohydrates: 24gProtein: 8gFat: 19gSaturated Fat: 6gCholesterol: 56mgSodium: 180mgFiber: 4gSugar: 18g
Keyword Gluten-Free, Apple Cake, Almond Flour, Healthy Dessert, Low Carb
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