Learn how to make the best almond flour apple cake using a simple trick for a moist, yet fluffy texture! This easy grain-free, gluten-free, and dairy-free cake recipe uses only a handful of ingredients, but magically makes a lovely, bakery-style flourless apple cake with crunchy sweet topping, fresh apples, and nutty almond flavor.
Gluten-free Apple Cake made with Almond Flour
With fall right around the corner, it’s time to pull out some of my all-time favorite almond flour and apple recipes! This gluten-free almond flour apple cake hits the mark with tasting decadently delicious, but deceptively healthy!
While apple cake with almond flour is grain-free, dairy-free, and contains a lower amount of sugar, it tastes anything but with light, fluffy texture, moist almond apple flavor, and perfectly sweetened, balanced taste.
When making gluten-free almond flour recipes, there’s an easy trick for offsetting a dense, heavy crumb, which typically plagues cakes made with almond flour. This baking hack was developed when creating other popular GF cake recipes, such as chocolate almond flour cake and carrot cake made with almond flour.
Almond flour is simply ground nuts, so it weighs more than wheat or gluten-free flours and contains more moisture. To counteract this, beat the egg whites separately then fold into the cake. This aerates the batter for a lighter crumb, which works well in this gluten-free lemon cake made with almond flour as well.
Read on to learn more expert baking tricks, including the best apples to use, ingredient substitutes, and creative ideas for modifications. Whether you are enjoying a grain-free cake for passover, taking advantage of peak-season produce, or looking for a healthy dessert option, this apple almond cake is for you!
Ingredient Notes
Making gluten-free apple cake only requires a handful of simple ingredients with some optional flavor enhancers, like almonds or almond extract. Any workable substitutions or dietary modifications are listed below.
- Almond Flour – For a lighter texture, I recommend using sifted blanched almond flour, not almond meal for light, fluffy results. However, if you prefer a dense cake, similar to flourless apple cake, you may use almond meal or ground almonds.
- Sugar – I experimented using less sugar, which certainly can be done if you prefer a very lightly sweetened dessert. I have not tried this recipe with a sugar-free sweetener for a low carb cake. However, I believe coconut sugar would also work. Using honey or maple syrup will add too much moisture to the cake, and is not recommended.
- Eggs – For best results, separate the eggs while they are cold and then let them sit for at least 30 minutes to come to room temperature. If you’d rather skip the step of beating the yolks and whites separately, that can be done as well. The texture will be slightly more dense, but still tasty!
- Cornstarch – While this can be omitted for dietary preferences, it does help bind the flourless cake crumb, making the cake easier to slice and serve. Alternatively, an equal amount of coconut flour may be swapped out.
- Apples – Since almond flour contains a lot of moisture, it’s important to choose an apple that maintains it’s shape during baking and doesn’t break down. My preferred choice are golden delicious, but see Recommended Apples For Gluten-Free Baking for alternatives.
- Extract – If you only have vanilla extract on hand, that will work, but I love adding half vanilla and half almond extract to enhance the cake flavor.
how to make Almond Flour Apple Cake
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- Place a piece of parchment paper on the bottom of a 8-inch springform pan, close the ring around, and spray the bottom and sides with nonstick cooking spray. Set aside and preheat the oven to 350ºF.
- In a large bowl beat together the egg yolks with sugar for 3 minutes, or until the batter is pale, thick, and tripled in volume. Mix in the extracts, then the almond flour, cornstarch, baking powder, and salt. At this point the batter will be very thick. Set aside.
- In a separate, clean bowl use whisk beaters to beat the egg whites until very stiff and the peaks hold shape. Gently fold and stir the egg whites into the almond flour mixture until very well combined. Fold in the peeled, diced apples.
- Spread evenly in the prepared cake pan. If desired, sprinkle with sliced almonds and sprinkle with turbinado sugar.
- Bake for 35-40 minutes, or until top is lightly browned, set, and a cake tester inserted in the middle comes out without liquid. I particularly like this cake tester because the thicker gauge gives more accurate results, where as a toothpick can be too thin to pick up the crumb.
- Cool in the pan on a wire rack for 1 hour. Gently run a knife around the edge and then release the ring. Cool completely before transferring to a serving platter or slicing.
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Recommended Cake Pan
Using an 8-inch springform pan is ideal for a couple reasons. First, a smaller pan makes a thicker single-layer cake. Also, using a springform pan versus an 8-inch cake pan means not having to invert the cake to release from the pan, which would be a little messy with the almond sugar topping.
If you only have a 9-inch springform pan on hand, that may be used but the cake layer will be thinner and requires about 5 minutes less baking time.
Can I substitute another flour?
For an apple almond cake, using flours besides almond flour is not recommended. Recipes created for almond flour use complimentary ingredients to offset nut flour’s denseness and moisture.
If you are looking for apple cake recipes using wheat flour or gluten-free all purpose flour, this apple bundt cake with praline brown sugar frosting is a great option!
Recommended Apples for Gluten-Free Baking
When making apple recipes, certain apples work better than others for desserts or baking. This gluten-free apple crisp recipe gives more information about recommended varieties, but below I share my favorites!
- Honeycrisp
- Granny smith apples (these apples are tarter so may want to pair with something else)
- Jonagold
- Braeburn
- Pink Lady
- Golden Delicious
Ideas for modifications
Almond flour apple cake also makes an extremely versatile dessert. Use the basic recipe as your canvas to create many different variations!
- For an apple coffee cake, omit the almond sugar topping and instead make a quick streusel to sprinkle on before baking. Combine ¼ cup almond flour, 2 tbsp melted butter or coconut oil, 3 tbsp sugar or brown sugar, and 3 tbsp sliced almonds.
- Make a spiced apple cake by adding additional spices. Ground cinnamon, or a combination of cinnamon, ground ginger, ground cloves, and nutmeg would all taste great.
- To make a layer cake, double the recipe and bake in two 8-inch cake pans lined with cut-to-size parchment paper. Omit the almond topping and invert the cakes onto a wire rack to cool completely before frosting and stacking.
SErving suggestions
Serve flourless apple cake as a dessert, treat for afternoon tea, or as a coffee cake for brunch. The sugar almond topping adds a perfect crunchy finish, but it can also be dusted with powdered sugar.
This cake also pairs well with a scoop of vanilla ice cream, whipped cream, or coconut whipped topping.
Storing and Freezing
For best results do not wrap the cake in plastic wrap for storing because of the amount of moisture. It’s best covered lightly with foil, which doesn’t trap in moisture and make the cake soggy.
I’ve found the cake has the best texture the day it is made. If you need to make it a day head, leave it in the pan and lightly tent foil over the top after it has cooled completely.
While the cake can be frozen, it will make the almond topping soft, so it is not recommended.
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Moist, Fluffy Almond Flour Apple Cake (Gluten-Free)
Equipment Needed
Ingredients
- 3 large eggs separated
- ½ cup granulated sugar
- 2 teaspoons vanilla extract (or 1 tsp vanilla and 1 tsp almond extract, preferred)
- 1 ½ cup almond flour
- 2 tablespoons cornstarch or coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 cups peeled and diced apples see recipe notes for recommended variety
Optional Topping
- ¼ cup sliced almonds
- 1 tablespoon turbinado (coarse) sugar
Instructions
- Place a large piece of parchment paper on the bottom circle of a 8-inch springform cake pan and close the ring around the bottom. Trim off some of the paper, if desired. Spray the bottom and sides with nonstick cooking spray. Set aside while preheating the oven to 350ºF.
- In a large bowl beat together the egg yolks with sugar for 3 minutes, or until the batter is pale, thick, and tripled in volume. Mix in the extracts.3 large eggs,½ cup granulated sugar,2 teaspoons vanilla extract
- Add the almond flour, cornstarch, baking powder, and salt. At this point the batter will be very thick. Set aside.1 ½ cup almond flour,2 tablespoons cornstarch,1 teaspoon baking powder,¼ teaspoon salt
- In a separate, clean bowl use whisk beaters to beat the egg whites until very stiff and the peaks hold shape. Gently fold and stir the egg whites into the almond flour mixture until very well combined. Fold in the peeled, diced apples.3 cups peeled and diced apples
- Spread the cake batter evenly in the prepared cake pan. If desired, sprinkle with sliced almonds and sprinkle with turbinado sugar.¼ cup sliced almonds,1 tablespoon turbinado (coarse) sugar
- Bake for 35-40 minutes, or until top is lightly browned, set, and a cake tester inserted in the middle comes out without liquid. I particularly like this cake tester because the thicker gauge gives more accurate results, where as a toothpick can be too thin to pick up the crumb.
- Cool in the pan on a wire rack for 1 hour. Gently run a knife around the edge and then release the ring. Cool completely before transferring to a serving platter or slicing. See recipe notes for storing tips.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD!
Recipe Notes
Recommended Apples
Storing Instructions
For best results do not wrap the cake in plastic wrap for storing because of the amount of moisture. It’s best covered lightly with foil, which doesn’t trap in moisture and make the cake soggy. I’ve found the cake has the best texture the day it is made. If you need to make it a day head, leave it in the pan and lightly tent foil over the top after it has cooled completely. While the cake can be frozen, it will make the almond topping soft, so it is not recommended.Nutrition
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Alex P says
Just made this . Marvellous . Very light cake . Didn’t think it would be with the almond flour . I’m on the Zoe nutrition. This cake scores 76 for me . Will definitely make again. Thank you
Melissa Erdelac says
Thanks so much, Alex! That is always great to hear! I’m glad it worked out with your diet as well.
Best,
Melissa
Anonymous says
Good
Nicole says
Yum! The batter was so thick before I mixed it with the egg whites that I didn’t think it would work. But it worked out fine and it’s delicious! I used 1 tsp vanilla extract and 1 tsp almond extract and it’s really good.
Melissa Erdelac says
Thanks for writing, Nicole! I’m so glad you enjoyed the recipe 🙂
Best,
Melissa
Alicia says
I made it following the recipe, and it came out great! Don’t need to be rude with your comments, remember that success depends on quality of ingredients, not overbeating, etc. I think it’s a lovely recipe. It’s true that it gets a little soggy the next day, but Melissa clarified that in her notes…and only one little piece survived to be devoured the next day 🙂 Thank you!
Melissa Erdelac says
This is so sweet, Alicia. Thanks for making my day!
Best,
Melissa
Denise says
Made this yesterday and it was excellent. I used Splenda rather than sugar and one additional egg to help bind the almond flour. I also grated the apples which made the cake very moist but not wet. The top was crisp and sweet and the cake inside was moist and delicious! This cake is a keeper!
Melissa Erdelac says
Thank you, Denise! And I appreciate you adding your adjustments. It’s so helpful for others!
Best,
Melissa
Maureen says
Delicous and easy to make. I also rarely leave comments but had to. I made it for Thanksgiving since I can’t have dairy or flour. I sadly only got one slice…I used honeycrisp apples and was happy that they were still a little crunchy after baking. Laslty, I made the crumble topping using vegan butter. All around perfect. Will be making again.
Melissa Erdelac says
Thanks for sharing, Maureen! Your comment means a lot and I appreciate you taking the time to let me know! I hope you make it again and are able to enjoy it more next time.
Best,
Melissa
Dianne says
I followed recipe exactly up until it was time to fold in the egg whites. I tried to fold them in with a spatula but the ball of dough was too dense. I resorted to using my electric mixer to blend it all in. I was worried about how it would turn out. It was fine, perhaps not as light as it might have been.
Melissa Erdelac says
Hi Dianne,
Perhaps the almond flour was too packed down? I’m glad it still turned out, but perhaps next time try to use a little less almond flour or gently scooping the flour in and leveling off.
Best,
Melissa
Anna says
Yummy great fluffy texture and super easy recipe thanks. Don’t add oil or butter as some people have. Works perfectly without it. Have faith in this great recipe and go fat free. My friends liked it so much they ate it for breakfast as well!
Melissa Erdelac says
Thanks Anna! This does make a lovely brunch / breakfast cake!
Best,
Melissa
Lana says
I am so extremely disappointed!!!
I even cried!!
I closely follow directions and it was not even close to the the picture!
Butter was so thick, I could roll the ball out of it! No wonder the amount of almond flour and the liquid!!!
Who is writing your reviews?!!!!
Melissa Erdelac says
Hi Lana,
I’m so sorry the recipe did not work out for you and hate to think it caused tears! Other home bakers write the reviews and I simply respond to them. I tested the recipe many times and never experienced that thick of batter. You used blanched almond flour?
Best,
Melissa
Mar Riv says
I have baked it twice. Really loved it. Since I did mot have apples, I used cranberries. My suggestion would be to be careful when mixing almond flour with eggs, do it just enough, but do not over fo it, or you find yourself with a ball, and if it was too tough, add another egg yolk. Hope you hive it another chance!
Melissa Erdelac says
Thank you, Mar! So helpful and I’m glad to hear it works with cranberries too!
Best,
Melissa
Tiffany says
I never leave comments but for this recipe I had to let you know how incredibly delicious this cake is! It does not taste grain free at all. I made it with the coffee crumb cake topping and added cinnamon, nutmeg and ginger to the batter. I served it warm with vanilla ice cream. Thank you for this recipe:)
Melissa Erdelac says
Love all these ideas, Tiffany! Thanks so much for taking the time to share!
Best,
Melissa
Yolanda Grijalva says
Excellent!! My sisters were visiting and they ate all!!! I did add 1/2 cup of melted butter though. Thank you so mucha Melissa.
Melissa Erdelac says
So glad to hear, Yolanda! Thank you so much for taking the time to let me know!
Best,
Melissa
Deanna says
Beautiful cake recipe! Mine took an extra 10 minutes at 350 degrees, but still turned out moist. I did not pack the almond flour, so may not have been quite enough. Other than that, it turned out so yummy. I really appreciate the gluten free option. And even better with lactose free ala mode!
Melissa Erdelac says
Thank you, Deanna! So glad you enjoyed it!
Best,
Melissa
Rachel says
Wow. This was an amazing cake. It’s nice because it’s not overly sweet. I recommend dicing the apples into smaller chunks because mine were a bit crunchy still.
Melissa Erdelac says
Thanks for sharing, Rachel! I appreciate the tip and glad you enjoyed the cake.
Best,
Melissa
Annie D. says
Wow, what a nice cake! It has such a nice texture for using almond flour. Made as directed except added a bit of cinnamon to the batter. I definitely recommend using the sliced almonds on top. I had 2 slices while it was still warm with an iced coffee. Delicious!
Melissa Erdelac says
Hi Annie,
Yum, this comment makes me want to make it again. That combination with an iced coffee sounds amazing!
Best,
Melissa
Mini says
Can I add cinnamon and how much?
Thank you.
Melissa Erdelac says
Hi, yes for sure. I would add 3/4 – 1 tsp, depending on how much you like. You can also add other spices, like ginger, nutmeg, cloves. Those I would do 1/4 tsp each for ginger and nutmeg, 1/8 for ground cloves.
Best,
Melissa
ATS says
Is it possible to use grated apple, for a slightly more uniform texture? (Love apple flavor/hate chunks of apple in my cake). I’m wondering if that would release too much water, and if so, if sugaring/draining grated apple first would help.
Melissa Erdelac says
Hello,
This is a great question! I wish I knew for sure, but I don’t think you’d have to drain it first. I would reduce the amount of apples, though. Maybe try 2 1/2 cups grated apple.
Best,
Melissa
Bohdanna says
Hi Melissa!
This cake looks amazing! Can’t wait to try it. Question for you… Should the almond flour be scooped into measuring cups or packed? I’ve made a few almond flour based desserts where they require you to pack the flour, so wanted to double check with you.
Melissa Erdelac says
Great question!
For this recipe I used the packed method.
Best,
Melissa
Novellian says
Hi Melissa! This looks like a great gluten free recipe, however, this may sound a bit of a crazy question to ask but I was wondering if there’s anyway to avoid the eggs. I’m not able to tolerate eggs.😏
Melissa Erdelac says
Hello,
I really wish I could help you with this, but since there are so few ingredients in this cake, and it’s prepped more like a souffle, which is very dependent on eggs, I unfortunately don’t think it would work. 🙁
Best,
Melissa
Anonymous says
My husband can’t have cane sugar because it will feed cancer. Can I replace the cane sugar with coconut sugar?
Melissa Erdelac says
Hello,
That won’t be an issue. It will slightly change the texture, perhaps a little more condensed, but nothing that would make the cake not turn out.
Best,
Melissa
Acevedo Azucena says
Sorry but I can not find I’m the recipe when the apples are added of how
Melissa Erdelac says
Hello,
If you go to the recipe, it is in step 4. Hope this helps!
Best,
Melissa
Christine Yi says
Love this cake!!! without any oil or butter!!
Thank you so much for sharing your recipe.
Melissa Erdelac says
Thank you, Christine! I really appreciate it!
Best,
Melissa
Pat says
My husband said this was the best tasting cake he has had in a long time.. I agree..Absolutely DELICIOUS…I think adding alomond flavor helped. Thank you!!
Melissa Erdelac says
Thank you so much, Pat. What a compliment! 🙂
Best,
Melissa