Introduction

This Irresistible Almond Flour Apple Cake is a moist and flavorful treat perfect for any occasion. Made with almond flour and fresh apples, it offers a tender crumb and a delightful crunch from sliced almonds on top. Easy to prepare, it’s a wonderful option for those seeking a gluten-free dessert.

A round, single-layer golden brown cake with a slightly crisp edge sits on white parchment paper on a white plate. The top of the cake is textured with irregular, glossy slices of light yellow fruit embedded into the warm, shiny surface. Thin almond slices are scattered unevenly on top, adding contrast with their pale beige color and smooth texture. Coarse sugar crystals sparkle lightly over the whole cake, giving it a subtle shine. The background is a soft white marbled texture. 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: Preheat the oven to 350ºF. Line the bottom of an 8-inch springform cake pan with parchment paper and secure the ring around it. Trim any excess paper and spray the pan with nonstick cooking spray. Set aside.
Step 2: In a large bowl, beat the egg yolks and granulated sugar for about 3 minutes until pale, thick, and tripled in volume. Stir in the vanilla extract (or vanilla plus almond extract) to flavor the batter.
Step 3: Add the almond flour, cornstarch (or coconut flour), baking powder, and salt to the yolk mixture. Stir until combined. The batter will be thick. 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 almond flour mixture, then fold in the rest carefully to maintain volume.
Step 5: Gently fold the diced apples into the batter until evenly distributed.
Step 6: Spread the batter evenly in the prepared pan and smooth the top. Sprinkle sliced almonds and turbinado sugar over the batter.
Step 7: Bake for 35–40 minutes, until the top is lightly browned and a tester inserted in the center comes out clean or with a few moist crumbs.
Step 8: Cool the cake in the pan on a wire rack for 1 hour. Run a knife around the edge and release the springform ring. Let the cake cool completely before serving.

Tips & Variations

Use coconut flour instead of cornstarch for a grain-free option with a slightly different texture.
For added spice, try folding in 1/2 tsp ground cinnamon or nutmeg with the dry ingredients.
Letting the cake rest in the pan before unmolding helps it retain moisture and keeps it from breaking apart.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices gently in a microwave or enjoy cold. The cake also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

How to Serve

A close-up view of a round baked tart placed on white parchment paper on a white plate, showing its thick, golden-brown crust as the bottom layer with a crunchy texture, topped with a shiny glaze layer that covers the entire surface, making it look moist and glossy. On top of this glaze are slices of soft, pale yellow pears arranged unevenly, with some overlapping, and scattered thinly sliced almonds in natural beige and brown tones adding contrast and texture to the top. The tart rests on a white marbled surface, and there is a blurred white bowl in the background. 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 apple for this cake?

Yes, you can use any apple variety you prefer. Firmer apples like Granny Smith or Honeycrisp hold their texture better during baking, while softer apples make the cake more tender and sweet.

Is this cake gluten-free?

Yes, this cake is naturally gluten-free since it uses almond flour and cornstarch or coconut flour instead of wheat flour, making it a great choice for gluten-sensitive diets.