Description

This Moist, Fluffy Almond Flour Apple Cake is a delicious gluten-free dessert perfect for autumn or any time you crave a tender, flavorful cake. Made with almond and coconut flours, infused with warm spices like cinnamon and nutmeg, and studded with juicy diced apples, this cake is naturally sweetened with maple syrup and unsweetened applesauce for a wholesome treat. The addition of chopped nuts adds a delightful crunch, making it a perfect snack, dessert, or breakfast option that’s both satisfying and wholesome.

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 Oven and Prepare Pan: Preheat your 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 large bowl, whisk together almond flour, coconut flour, baking soda, baking powder, ground cinnamon, nutmeg, and a pinch of salt until well combined.
Mix Wet Ingredients: In a separate bowl, whisk the eggs thoroughly with maple syrup, unsweetened applesauce, and vanilla extract until the mixture is smooth.
Toss Apples with Lemon Juice: Toss the diced apples with the tablespoon of lemon juice to prevent browning and add a slight tang, then fold the apples gently into the wet ingredient mixture.
Combine Wet and Dry Mixtures: Pour the wet ingredients (with apples) into the dry ingredients. Stir gently until just mixed; avoid overmixing to keep the cake tender and fluffy.
Pour Batter into Pan and Add Nuts: Transfer the batter into the prepared cake pan and, if using, sprinkle the chopped walnuts or pecans evenly on top.
Bake the Cake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Serve: Slice and serve the cake plain, dusted with powdered sugar, or with a dollop of whipped cream or yogurt for added indulgence.

Notes

Use peeled or unpeeled apples depending on your texture preference; unpeeled adds extra fiber and nutrients.
To keep the cake moist, avoid overbaking – start checking with a toothpick at 30 minutes.
Chopped nuts are optional but add a nice crunch and contrast to the soft cake.
For a lower sugar option, reduce the maple syrup to 2 tablespoons, keeping natural sweetness from applesauce.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
This cake freezes well; wrap tightly and freeze for up to 2 months.