Description

This moist and fluffy almond flour apple cake is a gluten-free dessert perfect for autumn or any time you crave a comforting treat. Made with wholesome almond and coconut flours, warm spices, and fresh diced apples, this cake is naturally sweetened with maple syrup and applesauce for a balanced flavor. Whether enjoyed plain, dusted with powdered sugar, or paired with whipped cream or yogurt, this easy-to-make cake delivers a tender crumb and a delightful apple aroma.

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

Additional Ingredients

1 1/2 cups diced apples (peeled or unpeeled)
1 tablespoon lemon juice
2 tablespoons chopped walnuts or pecans (optional)

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Instructions

Preheat and prepare pan: Preheat the oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and grease it to prevent sticking.
Mix dry ingredients: In a bowl, whisk together the almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly combined.
Combine wet ingredients: In a separate bowl, whisk the eggs, maple syrup, unsweetened applesauce, and vanilla extract to form a smooth mixture.
Toss apples with lemon juice: Place the diced apples in a small bowl, add the lemon juice, and gently toss to coat. This prevents browning and adds a fresh flavor.
Fold apples into wet mixture: Add the lemon-coated diced apples into the wet ingredients and gently fold them in, ensuring even distribution.
Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir until just combined. Avoid overmixing to keep the cake tender.
Pour batter and add nuts: Transfer the batter into the prepared cake pan and smooth the top. Optionally, sprinkle with chopped walnuts or pecans for added texture and flavor.
Bake the cake: Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
Cool and serve: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve plain, dusted with powdered sugar, or topped with whipped cream or yogurt as desired.

Notes

Use fresh, firm apples like Granny Smith or Honeycrisp for the best texture and flavor.
For a nut-free version, omit the chopped walnuts or pecans.
Make sure not to overmix the batter to keep the cake light and fluffy.
Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
This cake can also be frozen for up to 2 months; thaw completely before serving.