If you’re on the lookout for a dessert that feels both hearty and light, sweet and subtly spiced, then this Moist, Fluffy Almond Flour Apple Cake (Gluten-Free) Recipe is exactly what you need in your kitchen repertoire. It’s a beautiful harmony of tender almond flour crumb and juicy chunks of apple, elevated by warm cinnamon and nutmeg notes. This cake feels indulgent without weighing you down, perfect for cozy afternoons or impressive enough to bring to your next gathering, all while being gluten-free and naturally sweetened. Trust me, it’s going to become one of your favorite go-to cakes when you want something comforting yet refined.
Ingredients You’ll Need
The beauty of this Moist, Fluffy Almond Flour Apple Cake (Gluten-Free) Recipe lies in its simple, wholesome ingredients. Each item plays a key role—from the almond flour’s nutty richness and moist crumb, to the apples’ refreshing juiciness, and the warm spices that infuse every bite with cozy charm.
- Almond flour: Provides a tender, moist base with a naturally sweet, nutty flavor that keeps the cake gluten-free.
- Coconut flour: Adds subtle texture and helps absorb moisture to create that fluffy crumb.
- Baking soda and baking powder: Work together to ensure the cake rises perfectly and stays light.
- Ground cinnamon and nutmeg: Bring warmth and a hint of spice that pairs beautifully with apples.
- Pinch of salt: Enhances every flavor, balancing the sweetness and spices.
- Eggs: Bind the ingredients together and contribute to the cake’s structure and fluffiness.
- Maple syrup: A natural sweetener that adds depth and moistness without overpowering the apples.
- Unsweetened applesauce: Keeps the cake moist and tender while adding natural apple flavor.
- Vanilla extract: Rounds out the flavor profile with its sweet, aromatic notes.
- Diced apples: The star ingredient, providing juicy pockets of freshness and texture.
- Lemon juice: Keeps the apples bright and prevents browning for a vibrant appearance and taste.
- Chopped walnuts or pecans (optional): For an extra crunch and nutty touch that complements the almond flour.
How to Make Moist, Fluffy Almond Flour Apple Cake (Gluten-Free) Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). While the oven warms, line an 8-inch round cake pan with parchment paper and lightly grease the sides to ensure your cake releases easily after baking. This prep step is simple but essential for an effortless finish.
Step 2: Mix Your Dry Ingredients
In a medium bowl, whisk together the almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This blend forms the flavorful foundation of your cake and ensures those warm spices are evenly distributed for consistent taste in every bite.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the eggs until smooth, then add the maple syrup, unsweetened applesauce, and vanilla extract. This mixture will bring moisture, sweetness, and structure, helping the cake rise while keeping it tender and airy.
Step 4: Prep the Apples
Toss your diced apples in lemon juice to maintain their fresh color and tangy brightness. This simple step prevents browning and adds a subtle zing that cuts through the cake’s sweetness perfectly. Once coated, fold the apples gently into the wet ingredients.
Step 5: Bring It All Together
Pour the wet mixture into the bowl with the dry ingredients, folding carefully until just combined. Overmixing can make the cake dense, so a gentle hand here ensures that perfect fluffy texture.
Step 6: Add Nuts and Bake
Transfer the batter into your prepared cake pan. If you like a bit of crunch, sprinkle chopped walnuts or pecans on top—they toast beautifully during baking. Place the pan in the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Enjoy
Allow the cake to cool in the pan for about 10 minutes to set, then gently transfer it to a wire rack to cool completely. This stopping point lets the flavors settle and the texture firm up just right before serving.
How to Serve Moist, Fluffy Almond Flour Apple Cake (Gluten-Free) Recipe
Garnishes
A simple dusting of powdered sugar over your cooled almond flour apple cake adds an elegant touch and a bit of sweetness. For something richer, a dollop of whipped cream or a spoonful of Greek yogurt with a drizzle of honey pairs beautifully, adding creamy contrast to the cake’s tender crumb.
Side Dishes
This cake works wonderfully alongside a hot cup of tea or freshly brewed coffee, making it a perfect treat for breakfast or afternoon snack. It’s also lovely served with roasted nuts or a small scoop of cinnamon-spiced ice cream when you want a dessert upgrade.
Creative Ways to Present
For a festive look, top slices with thin apple slices fanned out or a sprinkle of chopped toasted nuts right before serving. You could also layer the cake with apple compote and whipped cream for a quick, rustic trifle that feels special but requires minimal effort.
Make Ahead and Storage
Storing Leftovers
After your cake is fully cooled, store leftovers in an airtight container at room temperature for up to 3 days. This helps maintain its moistness and fresh flavor without drying out.
Freezing
If you want to keep your cake longer, slice it into portions and freeze them individually wrapped in plastic wrap and foil. This method preserves the cake’s texture and ensures you have a quick gluten-free treat ready anytime for up to 3 months.
Reheating
To reheat slices, simply warm them in a toaster oven or microwave for a few seconds until just heated through. This brings back the cake’s tender warmth and enhances the aroma of apples and spices like you just baked it.
FAQs
Can I substitute the apples with another fruit?
Absolutely! Pears or peaches can work wonderfully in this cake. They offer a similar texture and sweetness, just make sure to adjust cooking times slightly if your fruit is juicier or softer.
Is this cake suitable for people with nut allergies?
This recipe relies on almond flour, which is a tree nut, so it’s not suitable for those with nut allergies. You might try experimenting with oat flour blends for a nut-free alternative, but the texture will differ.
Can I use regular flour instead of almond flour?
You could, but the texture and flavor will change. Almond flour gives the cake its distinct moistness and nutty taste, while regular flour will make it denser and less flavorful. Also, this recipe specifically shines as a gluten-free treat.
Do I need to peel the apples?
Peeling apples is optional. Leaving the peel on adds extra texture and nutrients, plus a beautiful rustic look to your cake, but if you prefer a smoother crumb, peeling is fine.
How long will this cake stay fresh?
When stored properly at room temperature in an airtight container, it stays fresh for about 3 days. You can extend this by refrigeration but it may dry out faster, so freezing is a better option for longer storage.
Final Thoughts
I promise, once you try this Moist, Fluffy Almond Flour Apple Cake (Gluten-Free) Recipe, it will become a beloved classic in your recipe collection. Its combination of simple, wholesome ingredients and vibrant apple flavor wrapped in a tender crumb is just irresistible. It’s the kind of cake you can make any day to feel a little extra special, whether for a cozy morning, a family gathering, or a thoughtful gift. So grab those apples and almond flour, and treat yourself to a slice of joyful baking today!
Print
Moist, Fluffy Almond Flour Apple Cake (Gluten-Free) Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Gluten Free
Description
This Moist, Fluffy Almond Flour Apple Cake is a delightful gluten-free treat combining the natural sweetness of apples with the rich texture of almond and coconut flours. Perfectly spiced with cinnamon and nutmeg, this cake offers a tender crumb and a moist bite, ideal for breakfast, dessert, or a cozy snack.
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
Wet Ingredients
- 2 large eggs
- 1/4 cup maple syrup
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 1/2 cups diced apples (peeled or unpeeled)
- 1 tablespoon lemon juice
Optional Toppings
- 2 tablespoons chopped walnuts or pecans
- Powdered sugar (for dusting)
- Whipped cream or yogurt (for serving)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together almond flour, coconut flour, baking soda, baking powder, ground cinnamon, nutmeg, and a pinch of salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, maple syrup, unsweetened applesauce, and vanilla extract until smooth and fully incorporated.
- Prepare Apples: Toss the diced apples with lemon juice in a small bowl to prevent browning and add a fresh tang.
- Combine Wet and Dry: Fold the apple mixture into the wet ingredients. Then gently combine the wet mixture with the dry ingredients, stirring just until everything is mixed. Be careful not to overmix to maintain the cake’s tender texture.
- Transfer Batter to Pan: Pour the batter into the prepared cake pan, smoothing the top evenly. If desired, sprinkle the chopped walnuts or pecans on top for added crunch.
- Bake the Cake: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Serve: Serve plain, or dust with powdered sugar. For an extra indulgence, pair with whipped cream or yogurt.
Notes
- You can leave the apple peel on or peel them according to your preference; both work well.
- Use fresh or frozen diced apples (thawed and drained) if fresh aren’t available.
- For a nut-free version, omit the chopped nuts or substitute with seeds like pumpkin or sunflower.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- This cake can be lightly warmed before serving for a freshly baked taste.
