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
Scale
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.
