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Irresistible Almond Flour Apple Cake Recipe

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★★★★★

5 from 74 reviews

This Irresistible Almond Flour Apple Cake is a moist, light, and naturally gluten-free dessert featuring a tender almond flour base studded with fresh diced apples. Topped with crunchy sliced almonds and a sprinkle of turbinado sugar for a golden, sweet crust, this cake is perfect for fall treats or any time you crave a wholesome, flavorful baked good with a delicate crumb and rich almond essence.

Ingredients

Scale

For the Cake Batter:

  • 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

For the Topping:

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

Instructions

  1. Prepare the Pan: Line the bottom of an 8-inch springform cake pan with a large piece of parchment paper secured by the ring. Trim excess paper and spray bottom and sides with nonstick cooking spray. Preheat the oven to 350ºF (175ºC).
  2. Beat Egg Yolks and Sugar: In a large bowl, beat egg yolks with granulated sugar for about 3 minutes until pale, thick, and tripled in volume. Stir in vanilla extract or vanilla plus almond extract to flavor the batter.
  3. Combine Dry Ingredients: Add almond flour, cornstarch (or coconut flour), baking powder, and salt to the yolk-sugar mixture. Stir until fully combined into a thick batter and set aside.
  4. Whip Egg Whites: In a clean bowl, beat egg whites with a whisk or electric mixer until very stiff peaks form and they hold their shape firmly.
  5. Fold Egg Whites into Batter: Gently fold in the whipped egg whites one third at a time into the almond flour mixture, careful to retain as much volume as possible to keep the cake light.
  6. Add Apples: Gently fold diced peeled apples into the batter until evenly distributed.
  7. Assemble and Top: Spread the batter evenly into the prepared pan. Sprinkle sliced almonds and turbinado sugar evenly over the top.
  8. Bake: Bake at 350ºF for 35 to 40 minutes until the top is lightly browned, the cake is set, and a cake tester inserted into the center comes out clean or with a few moist crumbs.
  9. Cool and Release: Cool the cake in the pan on a wire rack for 1 hour. Then run a knife around the edge and release the springform ring.
  10. Serve: Let the cake cool completely before transferring to a serving platter or slicing. Resting in the pan helps retain moisture.

Notes

  • Use peeled apples to prevent the cake from becoming too dense or soggy.
  • Folding the egg whites gently into the batter maintains a light texture and aeration.
  • You can substitute cornstarch with coconut flour for a grain-free option, but it may slightly alter texture.
  • Ensure your mixing bowls are clean and dry before whipping egg whites to achieve stiff peaks.
  • Turbinado sugar adds a subtle crunch and caramelized finish but can be replaced with coarse sugar if unavailable.
  • The almond flour makes this cake naturally gluten-free but not suitable for nut allergies.

Keywords: Almond flour cake, apple cake, gluten free dessert, almond apple cake, fall desserts, grain-free cake, moist almond cake

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