Introduction

This Irresistible Almond Flour Apple Cake combines tender almond-flavored crumb with juicy, diced apples for a moist and flavorful treat. Perfect for dessert or a special afternoon snack, it’s naturally gluten-free and delightfully light. Follow these simple steps to enjoy a homemade cake that’s both comforting and elegant.

The image shows a slice of cake on a white plate with a white marbled surface in the background. The cake slice has three main layers: the bottom layer is a light golden brown, soft textured cake; the middle layer consists of chunky, pale yellow apple pieces embedded within the cake; the top layer is a glossy, translucent yellow glaze sprinkled with thin, pale almond slices. In the blurred background, part of another slice of the same cake is visible on a white plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large eggs, separated
1/2 cup granulated sugar
2 tsp vanilla extract or 1 tsp vanilla plus 1 tsp almond extract
1 1/2 cups blanched almond flour
2 tbsp cornstarch or coconut flour
1 tsp baking powder
1/4 tsp salt
3 cups peeled, diced apples
1/4 cup sliced almonds (for topping)
1 tbsp turbinado sugar (for topping)

Instructions

Step 1: Line the bottom of an 8-inch springform cake pan with parchment paper and secure the ring around the bottom. Trim excess paper if necessary, then spray the bottom and sides with nonstick cooking spray. Preheat the oven to 350ºF.
Step 2: In a large bowl, beat the egg yolks and granulated sugar for about 3 minutes until pale, thick, and tripled in volume. Mix in the vanilla extract or the combination of vanilla and almond extracts.
Step 3: Add the almond flour, cornstarch (or coconut flour), baking powder, and salt to the egg yolk mixture. Stir until fully combined. The batter will be thick—this is normal. Set aside.
Step 4: In a clean bowl, beat the egg whites until very stiff peaks form. Gently fold one third of the whipped egg whites into the batter to loosen it, then carefully fold in the remaining egg whites. Finally, fold in the diced apples evenly.
Step 5: Spread the batter evenly into the prepared pan, smoothing the top. Sprinkle with sliced almonds and turbinado sugar for a crunchy topping.
Step 6: Bake for 35–40 minutes or until the top is light golden and a toothpick inserted comes out clean or with a few moist crumbs. Cool the cake in the pan on a wire rack for 1 hour, then gently run a knife around the edge before removing the springform ring. Let cool completely before serving.

Tips & Variations

For an extra burst of flavor, swirl in a teaspoon of cinnamon with the dry ingredients.
Substitute cornstarch with coconut flour for a slightly different texture and subtle taste.
Use tart apples like Granny Smith for a nice balance of sweetness and acidity.
Lightly toast the sliced almonds before sprinkling for deeper flavor and crunch.
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To keep it moist, wrap securely with plastic wrap or place in an airtight container. Reheat slices gently in a microwave or oven before serving for a fresh-baked feel.

How to Serve

A close-up of a single slice of apple cake is shown on a white plate, set on a white marbled surface. The cake has three visible layers: the bottom layer is a light brown, moist cake base with a slightly crumbly texture; the middle layer consists of soft, diced pale yellow apples embedded within the cake; the top layer is a glossy, golden-yellow glaze sprinkled with thinly sliced almond pieces that add texture and contrast. In the blurred background, there is a white plate with a whole cake and a teacup and saucer. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour instead of almond flour?

Almond flour is key to the cake’s moist texture and nutty flavor. While you can experiment with other gluten-free flours, the texture and taste will change. If substituting, consider using a blend designed for baking and adjust liquid ingredients as needed.

How do I know when the cake is done baking?

The cake is done when the top is lightly browned and set. Insert a toothpick or cake tester into the center; it should come out clean or with a few moist crumbs but no wet batter. Avoid over-baking to keep the cake tender.