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Irresistible Almond Flour Apple Cake Recipe

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★★★★★

4.5 from 55 reviews

This Irresistible Almond Flour Apple Cake is a moist, tender cake featuring a dense yet light almond flour base studded with fresh diced apples. Enhanced with a subtle blend of vanilla and almond extracts and finished with a crunchy topping of sliced almonds and turbinado sugar, this cake is perfect for a cozy dessert or a special occasion treat. Gluten-free and naturally sweetened, it brings warmth and a rich nutty flavor to your dessert table.

Ingredients

Scale

For the Cake Batter:

  • 3 large eggs, separated
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract or 1 tsp vanilla extract 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

For the Topping:

  • 1/4 cup sliced almonds
  • 1 tbsp turbinado sugar

Instructions

  1. Prepare the Cake Pan and Preheat Oven: Line the bottom of an 8-inch springform cake pan with parchment paper, securing the ring around the bottom. Trim any excess paper, then spray the bottom and sides with nonstick cooking spray. Preheat the oven to 350ºF while you prepare the batter.
  2. Mix Egg Yolks, Sugar, and Extracts: In a large mixing 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 to infuse flavor.
  3. Combine Dry Ingredients with Batter: Add the almond flour, cornstarch (or coconut flour), baking powder, and salt to the yolk-sugar mixture. Stir well to combine into a thick batter. Set aside while preparing the egg whites.
  4. Whip Egg Whites and Fold into Batter: In a clean bowl, beat the egg whites with a whisk or electric mixer until stiff peaks form. Gently fold the whipped egg whites into the batter in thirds to lighten it, then carefully fold in the peeled and diced apples until evenly incorporated.
  5. Assemble and Top the Cake: Spread the batter evenly into the prepared cake pan, smoothing the top. Sprinkle sliced almonds and turbinado sugar evenly over the surface for added texture and a golden finish.
  6. Bake and Cool the Cake: Bake at 350ºF for 35–40 minutes until the top is lightly browned and a tester inserted comes out clean or with a few moist crumbs. Cool the cake in the pan on a wire rack for 1 hour, then run a knife around the edge before releasing the springform ring. Let the cake cool completely before serving to maintain moisture.

Notes

  • Use peeled apples to avoid excess moisture and ensure even baking.
  • Folding the egg whites gently helps keep the cake light and airy despite using dense almond flour.
  • Letting the cake cool in the pan before unmolding preserves moisture and texture.
  • If unavailable, coconut flour can substitute cornstarch but may slightly alter the texture.
  • This cake is best served at room temperature and can be stored covered for up to 3 days.

Keywords: almond flour cake, apple cake, gluten free dessert, almond and apple cake, baked apple cake, almond flour apple cake recipe

Find it online: https://liamjayne.com/irresistible-almond-flour-apple-cake-recipe/