This moist almond flour apple cake bursts with apple pieces and almonds. It’s naturally gluten-free and ready in under one hour.

For me (and my family), fall brings so many delicious flavors, and one of them is apples.

My grandmother used to make delicious apple pies that just filled the kitchen with an inviting aroma. And, when I was growing up, every time I could, I tried to recreate them.

As I grew older and my healthy habits changed, I started adapting the recipes to make them have that nostalgic feeling, but that would keep up with my health goals.

Thus, this almond flour apple cake was born.

The combination of apples and almonds is something extraordinary. It’s like a tiny hug to your heart and stomach.

And, unlike traditional apple cakes that rely on wheat flour and tons of butter, here we use almond flour to create a moist, naturally gluten-free dessert.

Whether you are serving it as an afternoon treat with coffee, presenting it as a healthier dessert option, or looking for a breakfast cake, this cake won’t leave you crashing an hour later.

Ingredients and Substitutes

Eggs (3 large)

Cane sugar (½ cup) – Swap with coconut sugar, maple syrup, or honey. You can also use a sugar-free sweetener like erythritol or stevia.

Vanilla extract (2 tsp) – Use almond extract or maple extract to create a different flavor.

Almond flour (2 cups) – Replace with hazelnut flour, cashew flour, or another gluten-free alternative.

Baking powder (1 tsp)

Salt (1/4 tsp)

Diced apples (2 cups) – You can also use pears, peaches, or berries.

TOPPING

Sliced almonds (1/2 cup) – Try chopped walnuts, pecans, or shredded coconut.

How to Make Almond Flour Apple Cake

Step 1. Preheat your oven to 350°F and prepare an 8-inch springform cake pan by lining it with parchment paper and greasing it.

Grab a bowl and add the eggs, cane sugar, and vanilla extract.

Step 2. Take out your hand mixer and combine all the ingredients. It roughly takes 3-4 minutes.

Step 3. In another bowl, add the almond flour, baking powder, and salt.

Step 4. Give the ingredients a good stir.

Step 5. Add the dry ingredients to the wet ones.

Step 6. Use the hand mixer again to mix the ingredients. However, this time, set it at a low setting.

Step 7. Add the diced apples.

Step 8. Fold them in using a spatula.

Step 9. Pour the batter into the springform.

Step 10. Layer the sliced almond on top of the batter.

Step 11. Place the cake in the oven and bake for 40-45 minutes.

Step 12. When the cake is ready, take it out of the oven and let it cool down in the pan for at least 30 minutes. Then, remove it and slice it.

How I Would Modify This Recipe

• Lower Sugar: Replace the cane sugar with erythritol or stevia. You can also reduce the sugar to 1/3 cup and add extra vanilla or some cinnamon.
• Spiced Version: Add 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and a pinch of cardamom to the dry ingredients.
• Protein Boost: Add 1-2 scoops of unflavored or vanilla protein powder. Just make sure you reduce the almond flour by the same amount.

My Storage Tips

Wrap the cake tightly in a plastic wrap or place it in an airtight container. You can keep it at room temperature for 3-4 days or in the fridge for up to 7 days.

If you want to keep them for longer (ideal for meal prep), freeze individual slices wrapped in plastic wrap. You can keep them in the freezer for up to 3 months.

More Cake Recipes

• Peach Blueberry Cottage Cheese Cake
• Flourless Protein Cake with Strawberries
• Flourless Blueberry Cottage Cheese Cake