Flourless Apple Cake Recipe

I love preparing an Apple Almond Cake that celebrates ingredient simplicity. I mix fresh, thin apple slices with almond flour, eggs, organic cane sugar, melted coconut oil, and fragrant cinnamon to create a light, airy dessert pleasantly topped with crisp almond flour and sliced almonds. Each bite reveals rich nutty flavors.

I’ve been playing around in my kitchen lately and came up with this unique Flourless Apple Cake that totally surprised me. Using 3 large apples that I’ve peeled, cored, and thinly sliced gives the cake a fresh burst of flavor while 2 cups of almond flour infuse it with a nutty richness that reminds me of those fancy almond cakes I’ve seen around.

I mix in 4 large eggs at room temperature, 3/4 cup organic cane sugar, and 1/4 cup melted coconut oil to build a luscious, airy batter. A dash of 1 teaspoon ground cinnamon and 1/2 teaspoon salt with a bit of baking soda makes it all come together perfectly, with a splash of vanilla extract for that extra hint of sweetness.

The crisp topping, made with a little extra almond flour, cane sugar, and cinnamon (and optionally some sliced almonds), adds a sweet crunch that elevates this dish to a whole new level. Enjoy exploring this delightful twist on a classic favourite!

Why I Like this Recipe

1. I really like how this recipe comes together so simple, yet the flavors are so rich and satisfying.
2. I appreciate the cool mix of textures with the moist apple cake and that extra crispy sweet topping.
3. I love that it’s a healthier treat since it’s grain-free, gluten-free and dairy-free but still tastes amazing.
4. I enjoy the unique nutty flavor from the almond flour combined with the fresh apples.

Check out this awesome almond flour apple cake recipe that I came across. It’s pretty neat because you only need a handful of ingredients like apples, almond flour, eggs, and a few spices, and it turns into a really moist and airy cake. The crisp and sweet topping on it gives it extra character, and even though it’s super simple, it feels fancy. I like that it’s also grain-free, gluten-free and dairy-free so it’s a bit healthier without sacrificing taste. You really gotta try it out the next time you’re in the mood for a homemade treat that isn’t too complicated to make.

Ingredients

• Apples give natural sweetness and a juicy texture to the cake.

  They are loaded with fiber and vitamins which is good for you even though its still a treat.

• Almond flour is really cool because its high in healthy fats and protein, and it makes the cake extra moist with a nutty taste that almost makes you forget about traditional flours.
• Organic cane sugar not only gives the cake a hint of sweetness but also contributes to that awesome crisp topping when mixed with a bit more almond flour.
• Coconut oil adds great flavor and moisture, plus it helps mix all the ingredients together better.

Ingredient Quantities

• 3 large apples, peeled, cored, and thinly sliced
• 2 cups almond flour
• 4 large eggs, at room temperature
• 3/4 cup organic cane sugar
• 1/4 cup melted coconut oil
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• Crisp topping:
  • 1/3 cup almond flour
  • 3 tablespoons organic cane sugar
  • 1/2 teaspoon ground cinnamon
  • Optional: 1/4 cup sliced almonds

How to Make this

1. Preheat your oven to 350°F and lightly grease a 9-inch round cake pan.

2. In a bowl, beat the eggs with organic cane sugar until mixture gets a bit frothy, then whisk in melted coconut oil and vanilla extract.

3. Stir in the almond flour, baking soda, salt, and ground cinnamon until well combined.

4. Gently fold in the thinly sliced apples, making sure they’re evenly distributed throughout the batter.

5. Pour the batter into the prepared cake pan, spreading it out evenly.

6. For the crisp topping, mix together the 1/3 cup almond flour, 3 tablespoons organic cane sugar, and 1/2 teaspoon cinnamon. If using, stir in the sliced almonds.

7. Sprinkle the topping evenly over the batter in the pan.

8. Place the pan in the oven and bake for about 35 to 40 minutes, or until the cake is set and the edges start to turn golden.

9. Let the cake cool in the pan for at least 10 minutes before transferring it onto a cooling rack.

10. Slice and enjoy this delightfully moist and airy apple cake with its crisp, sweet top.

Equipment Needed

1. Oven – for baking the cake
2. 9-inch round cake pan – lightly greased before use
3. Mixing bowls – one for the batter and one for the crisp topping
4. Whisk – to beat the eggs and mix the ingredients
5. Measuring cups and spoons – to get all your ingredients right
6. Spatula – to gently fold in the apple slices and spread the topping
7. Knife and cutting board – for peeling, coring, and slicing the apples
8. Cooling rack – to let the cake cool after baking
9. Timer – to keep track of the baking time

FAQ

Flourless Apple Cake Recipe Substitutions and Variations

• For almond flour, you could swap it with hazelnut flour or even oat flour (if gluten is not a concern) but it might change the texture slightly.
• If you dont have organic cane sugar, try using coconut sugar which also adds a rich, caramel-like flavor.
• Melted coconut oil can be replaced with melted butter or a neutral vegetable oil if you prefer a different fat.
• Instead of eggs, you could use 1/4 cup unsweetened applesauce per egg for an egg-free version, though this might make the cake a bit denser.
• For the crisp topping, if you are out of almond flour, cashew flour is a good alternative that still gives a nice nutty crunch.

Pro Tips

1. When slicing your apples, try soaking them in a little lemon water for a few minutes. It’ll help keep them from brownin’ and add a fresher taste to your cake.
2. Be extra careful when mixin’ your batter, especially after addin’ the almond flour. If you overmix, the cake can get kinda tough instead of stayin’ light and airy.
3. Always make sure your eggs are at room temp before beatin’ them. This helps everything come together nicely and gives your cake a better texture.
4. Keep an eye on your cake during bake time. Even if the edges look good, do a toothpick test in the center to be sure it’s done before takin’ it out of the oven.