Name: Irresistible Almond Flour Apple Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 large eggs, separated; 1/2 cup granulated sugar; 2 tsp vanilla extract or 1 tsp vanilla + 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; Optional Topping: 2 tbsp sugar; Optional Topping: 1/2 tsp ground cinnamon; Optional: Powdered sugar, for dusting

A light and moist apple cake made with almond flour, this recipe is a naturally gluten-free delight that brings out the best in sweet, tender apples. It’s a cozy, feel-good treat I love making in the fall, but honestly, I find myself craving it all year round. Whether I serve it as a weekend breakfast, an afternoon snack, or a holiday dessert, it never disappoints.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake batter:

3 large eggs, separated

1/2 cup granulated sugar

2 tsp vanilla extract or 1 tsp vanilla + 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 (optional):

2 tbsp sugar

1/2 tsp ground cinnamon

Powdered sugar, for dusting

Directions

I start by preheating the oven to 350°F (175°C) and greasing or lining an 8-inch round or square baking pan.

In one bowl, I beat the egg whites with an electric mixer until stiff peaks form, then I set it aside. In another bowl, I whisk the egg yolks, sugar, and vanilla (or the mix of vanilla and almond extract) until light and creamy.

Next, I stir in the almond flour, cornstarch (or coconut flour), baking powder, and salt. The batter turns out thick at this stage, which is exactly what I want.

I fold in the diced apples, then gently fold in the beaten egg whites until the batter is fully combined—being careful not to deflate them.

I pour the batter into the prepared pan and smooth out the top. If I’m using the optional topping, I mix the sugar and cinnamon and sprinkle it evenly over the batter.

I bake the cake for 45–50 minutes, until it’s golden on top and a toothpick inserted in the center comes out clean.

After cooling in the pan, I like to dust it with powdered sugar before serving for a pretty finish.

Servings and timing

Servings: 9 servings

Prep Time: 15 minutes

Cooking Time: 50 minutes

Total Time: 1 hour 5 minutes

Calories per Serving: 210 kcal

Variations

I sometimes switch things up depending on the occasion or what I have on hand:

Swap apples for pears for a softer, floral flavor.

Add a handful of chopped walnuts or pecans to the batter for some crunch.

Sprinkle slivered almonds on top before baking for an extra nutty finish.

Mix in a few raisins or dried cranberries for a touch of natural sweetness.

Use coconut sugar instead of granulated sugar for a deeper, caramel-like flavor.

Storage/Reheating

I store leftover cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. For longer storage, I wrap individual slices and freeze them for up to 2 months. To reheat, I warm slices in the microwave for about 15–20 seconds, or let them come to room temperature on the counter.

FAQs

How do I know when the cake is done?

I check the center of the cake by inserting a toothpick—if it comes out clean or with a few moist crumbs, it’s ready. The top should also be golden brown.

Can I make this cake ahead of time?

Yes, I often make it a day in advance. It holds up well and sometimes tastes even better the next day as the flavors settle.

Is this cake freezer-friendly?

Definitely. I let it cool completely, then slice and wrap each piece in plastic wrap before freezing. I reheat them in the microwave or let them thaw at room temperature.

Can I make this cake without cornstarch?

Yes, I can use coconut flour instead of cornstarch. It helps give the cake a bit more structure and absorbs moisture just as well.

What kind of apples work best?

I like using firm, slightly tart apples like Granny Smith or Honeycrisp because they hold their shape and balance the sweetness of the cake.

Conclusion

This almond flour apple cake is one of those recipes I turn to again and again. It’s easy, naturally gluten-free, and full of cozy fall flavor—but light enough to enjoy any time of year. Whether I’m baking for friends, family, or just myself, it always brings a bit of warmth and comfort to the table.

📖 Recipe:

Irresistible Almond Flour Apple Cake

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Author: Sophia
Total Time: 1 hour 5 minutes
Yield: 9 servings
Diet: Gluten Free

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Description

A light, moist, and naturally gluten-free apple cake made with almond flour, perfect for any time of year. Sweet apples, a hint of spice, and a nutty base make this cake a cozy and satisfying treat.

Ingredients

3 large eggs, separated

1/2 cup granulated sugar

2 tsp vanilla extract or 1 tsp vanilla + 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

Optional Topping: 2 tbsp sugar

Optional Topping: 1/2 tsp ground cinnamon

Optional: Powdered sugar, for dusting

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Instructions

Preheat the oven to 350°F (175°C) and grease or line an 8-inch round or square baking pan.
In a bowl, beat the egg whites with an electric mixer until stiff peaks form. Set aside.
In another bowl, whisk the egg yolks, sugar, and vanilla (or vanilla and almond extract) until light and creamy.
Stir in the almond flour, cornstarch (or coconut flour), baking powder, and salt until well combined. The batter will be thick.
Fold in the diced apples, then gently fold in the beaten egg whites until just combined, taking care not to deflate them.
Pour the batter into the prepared pan and smooth the top.
If using the optional topping, mix the sugar and cinnamon, and sprinkle it evenly over the batter.
Bake for 45–50 minutes, until golden on top and a toothpick inserted in the center comes out clean.
Let the cake cool in the pan. Dust with powdered sugar before serving, if desired.