Learn how to make the best almond flour apple cake using my 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.

an almond apple cake with serving plates surrounding it.
If you’ve been disappointed by almond flour cakes, my recipe is the one to try! A lightly sweetened moist snack cake is perfect for company, snacks, or tea, plus it’s naturally gluten-free.

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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, with a crunchy topping and fluffy, moist interior.

While my 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 fool proof gluten-free almond flour recipes, there’s an easy trick for offsetting a dense, heavy crumb, which typically plagues cakes made with almond flour. My baking hack was developed when creating other popular GF cake recipes, such as legendary 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 gluten-free lemon cake made with almond flour as well.

After having disappointing results with almond flour baking, I decided to try this for my Supper Club last night. All I can say is FANTASTIC!!!! I was so impressed with the lightness of the crumb. It couldn’t have been more perfect, and I was so proud! Thank you for a quality recipe that I will use over and over again. I already shared it with several that attended last night. Many thanks!

—Kimberly

My teen made this for us yesterday and I have to say we literally drooled over it. It’s absolutely on point with the taste and easy enough that she made it without asking for any help!

—Siddiqua

Ingredient Tid Bits

Making a homemade 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.

  • Sugar – I experimented using less sugar, which certainly can be done if you prefer a very lightly sweetened dessert. 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, it does help bind the flourless cake crumb, making the cake easier to slice and serve. Alternatively, an equal amount of coconut flour or tapioca starch may be swapped out. This is an easy trick I use for grain-free baked goods to aerate the crumb and works well with these homemade almond flour scones as well.
  • 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 honey crisp, granny smith, jonagold, and raeburn all work well.
  • 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.

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Beat yolks and sugar first

Line a 8-inch springform pan, parchment and preheat the oven to 350ºF. First we separate the yolks from the whites and beat the yolks separately with the sugar until the batter is pale, thick, and tripled in volume.

egg yolks and sugar being beaten.

Add almond flour

Now you can add the the extracts, then the almond flour, cornstarch, baking powder, and salt. At this point the batter will be very thick and it might make you a little nervous. Stay the course! It will work out, promise.

cake batter being mixed.

Time for the egg whites

In a separate, clean bowl use whisk beaters to beat the egg whites until very stiff and the peaks hold shape. Beating the whites and yolks separately is the secret to having a fluffy almond apple cake versus dense and heavy.

egg whites beaten in a metal bowl.

Mixy mixy time!

Gently fold and stir the egg whites into the almond flour mixture until very well combined. I start off with about a third of the whites, fold that in, then continue with the rest. Finally you can fold in the peeled, diced apples.

egg whites being stirred in.

Spread and bake

Spread the cake batter in the prepped pan. For a crunchy sweet finish, sprinkle with sliced almonds and coarse sugar. It’s a pretty amazing finish. 🙌 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.

unbaked apple cake in a pan.
slice of apple cake on a white and blue plate.
The secret to a light, fluffy almond apple cake is whipping the egg whites separately to lighten the crumb.

Using Different Cake Pans

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.

If I need a larger cake, I’ve doubled the recipe and baked in 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. Delish.

the interior of the cake slice on a platter.
Even with a simple list of ingredients, this almond cake tastes like a French bakery success!

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slice of apple cake on a white and blue plate.
4.85 stars (86 ratings)

Moist, Fluffy Almond Flour Apple Cake (Gluten-Free)

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 8
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Learn how to make the best almond flour apple cake using my 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.
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Ingredients
 

Optional Topping

Equipment

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 blanched 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. Stir the egg whites into the almond flour mixture, a third at a time, until the batter loosens and it's very well combined. Stir 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.

Notes

Recommended Apples
Use a variety that doesn’t break down during baking. I recommend Honeycrisp, Braeburn, or Golden Delicious. Granny Smith also works, but it will have a tarter taste, or you can pair it with another apple.
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.
 
Calories: 251kcal, Carbohydrates: 28g, Protein: 7g, Fat: 14g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 61mg, Sodium: 97mg, Potassium: 150mg, Fiber: 4g, Sugar: 20g, Vitamin A: 114IU, Vitamin C: 2mg, Calcium: 87mg, Iron: 1mg
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