Description
This Moist, Fluffy Almond Flour Apple Cake is a gluten-free delight combining the natural sweetness of apples with warm spices and the rich texture of almond flour. Perfectly tender and subtly sweetened with maple syrup and applesauce, it’s an ideal dessert or snack for those seeking a wholesome treat.
Ingredients
Scale
Dry Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
Wet Ingredients
- 2 large eggs
- 1/4 cup maple syrup
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
Add-ins
- 1 1/2 cups diced apples (peeled or unpeeled)
- 1 tablespoon lemon juice
- 2 tablespoons chopped walnuts or pecans (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper. Grease the pan well to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together almond flour, coconut flour, baking soda, baking powder, ground cinnamon, nutmeg, and a pinch of salt until evenly combined.
- Prepare Wet Ingredients: In another bowl, whisk the two large eggs with the maple syrup, unsweetened applesauce, and vanilla extract until the mixture is smooth and well blended.
- Toss Apples with Lemon Juice: In a small bowl, toss the diced apples with lemon juice to prevent browning and add a fresh, tangy flavor. Then fold these apples into the wet ingredient mixture gently.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl of dry ingredients. Stir carefully until just combined, being cautious not to overmix to preserve the cake’s fluffy texture.
- Transfer Batter to Pan and Add Nuts: Pour the batter into the prepared cake pan, smoothing the top with a spatula. If using, sprinkle chopped walnuts or pecans evenly over the batter.
- Bake: Place the cake in the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely to room temperature.
- Serve: Enjoy the cake plain, dusted lightly with powdered sugar, or topped with whipped cream or yogurt for an extra indulgent touch.
Notes
- Using lemon juice on the apples prevents browning and adds a touch of brightness.
- For a nut-free version, simply omit the walnuts or pecans.
- Ensure not to overmix the batter to keep the cake light and fluffy.
- Almond and coconut flours make this recipe naturally gluten-free and add a delicious nutty flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
