Moist, Fluffy Almond Flour Apple Cake (Gluten-Free)
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.
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.
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Notes
Recommended Apples
Honeycrisp
Granny smith apples (these apples are tarter so may want to pair with something else)
Jonagold
Braeburn
Pink Lady
Golden Delicious
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.