I share a clever, simple method to make a moist, airy almond flour apple cake that turns into a luscious flourless apple cake with a crisp sweet topping and rich nutty flavor, presented as an Apple Almond Cake for anyone curious about grain-free baking.

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I never thought a flourless cake could be this light and pillowy, but after a few messy experiments I nailed one that sings with almond flour and thinly sliced apples. I bake it when I want something that feels fancy but is actually easy, and it somehow sits perfectly between an Apple Almond Cake and an Almond Cake Recipe Easy I scribbled into a battered notebook.

There are tiny tricks I picked up that coax out a crisp sugary top and a soft, nutty crumb, and I can’t promise you wont sneak a slice warm from the pan, I know I do.

Ingredients

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Nutty, high in protein and healthy fats, low carb, it adds moist crumb.
Sweet tart apples give natural sugar, moisture and fiber, they keep cake tender.
Bind the batter, add protein and lift, they make the cake rich.
Adds healthy fats and moistness, neutral if refined, kinda coconut if unrefined.
Sweetens, helps browning and a crunchy top, you can reduce for less sweetness.
Warm spice, amps flavor, low calorie, gives cozy autumn vibes.
Zest and juice brighten and balance sweetness with mild acidity, it’s fresh pop.
Optional crunch and toasty visual appeal, it adds extra protein and texture.

Ingredient Quantities

2 cups almond flour, finely ground (about 200 g), packed-ish

3/4 cup granulated sugar (150 g)

3 large eggs, room temp

1 tsp baking powder (gluten free)

1/4 tsp fine sea salt

1 tsp ground cinnamon

1 tsp vanilla extract

1/4 cup coconut oil, melted (60 ml) or any neutral oil

1 tsp lemon zest and 1 tbsp lemon juice

2 medium apples (about 300-350 g), peeled and thinly sliced

1/4 cup sliced almonds for topping (optional)

2 tbsp turbinado or raw sugar for a crunchy top (optional)

Powdered sugar for dusting, optional

How to Make this

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1. Preheat oven to 350°F (175°C). Grease a 9 inch springform or round cake pan and line the bottom with parchment, dust sides lightly with a bit of almond flour so it wont stick.

2. Peel, core and thinly slice the 2 apples, toss the slices with 1 tablespoon lemon juice to stop browning and set aside.

3. In a large bowl whisk 3 room temperature eggs with 3/4 cup granulated sugar until very pale and thick, about 3 to 5 minutes with a mixer or a little longer by hand; this is the trick that makes the cake airy.

4. Stir in 1 teaspoon vanilla, 1 teaspoon lemon zest and the melted 1/4 cup coconut oil until just combined, dont overmix or youll deflate the eggs.

5. In another bowl whisk together 2 cups almond flour, 1 teaspoon baking powder, 1/4 teaspoon sea salt and 1 teaspoon ground cinnamon so there are no lumps.

6. Fold the dry mix into the egg mixture gently until just combined, then fold in about half of the apple slices so bits of apple are in the batter.

7. Pour batter into the prepared pan, smooth the top and arrange the remaining apple slices on top in a pretty pattern, press them down lightly so they sink a bit.

8. Sprinkle 1/4 cup sliced almonds and 2 tablespoons turbinado or raw sugar over the apples if you want a crunchy sweet top, these are optional but highly recommended.

9. Bake 35 to 45 minutes until the top is golden and a toothpick comes out with a few moist crumbs; if it browns too fast tent with foil after about 25 minutes.

10. Cool completely in the pan on a rack (30 to 45 minutes) before removing, dust with powdered sugar if you like, slice and serve. Store covered at room temp for 1-2 days or refrigerate up to 5 days.

Equipment Needed

1. Oven set to 350 F
2. 9 inch springform or round cake pan plus parchment paper
3. Two mixing bowls, one large and one medium
4. Electric mixer or a hand whisk (hand whisk works, just takes longer)
5. Measuring cups and measuring spoons
6. Rubber spatula and a wooden spoon for folding
7. Knife and cutting board, plus a peeler or corer for the apples
8. Cooling rack and oven mitts (dont burn your hands)
9. Toothpick or skewer to check for doneness

FAQ

Q: What temperature and baking time should I use? A: Preheat oven to 350°F (175°C). Pour batter into a greased 9 inch (23 cm) springform or cake pan and bake about 30 to 40 minutes. The cake is done when top is golden and a toothpick inserted in the center comes out with a few moist crumbs, not wet batter. If you used a deeper pan or big apple slices add 5 to 10 more minutes.

Q: Which apples work best? A: Firm, slightly tart apples like Granny Smith, Honeycrisp or Braeburn are best cause they hold their shape. Softer apples can turn mushy. Slice them thin so they soften evenly and toss with the lemon juice from the recipe so they don't brown.

Q: Can I make this nut free or replace the almond flour? A: This is not easy to make nut free because almond flour is the structure of the cake. A straight swap will change texture a lot. You can try a 1 to 1 gluten free all purpose flour blend but expect a different result. If you need nut free it's better to look for a dedicated nut free apple cake recipe.

Q: Is this dairy free or vegan? A: The recipe is dairy free if you use the coconut or neutral oil listed. It is not vegan though because it uses eggs. For a vegan version you'd need egg replacers and that will change texture and baking time, so I don't recommend it unless you want to experiment.

Q: How should I store or freeze the cake? A: Store at room temp, loosely covered, for up to 2 days. For longer keep in the fridge up to 4 or 5 days. To freeze wrap whole or in slices tightly in plastic then foil and freeze up to 2 months. Thaw in the fridge or at room temp before serving.

Q: My cake came out dense or soggy, what went wrong? A: Common reasons are too-wet apple slices, underbaking, or too much oil. Try thinner apple slices, pat them a bit dry, and make sure to bake until a tester shows only moist crumbs. Also measure almond flour by spooning into the cup and leveling not by scooping heavy, cause packed flour can make it too dense.

Flourless Apple Cake Recipe Substitutions and Variations

Almond flour: use hazelnut flour 1:1 for a similar texture and nutty taste, or if you need nut free swap to 225 g oat flour plus 2 tbsp tapioca starch to mimic structure, expect a slightly denser crumb.
Granulated sugar: swap for coconut sugar 1:1 for caramel notes, or use 3/4 cup maple syrup or honey but cut other liquids by about 3 tbsp and lower oven temp by 25 F so the top doesnt overbrown.
Eggs: for a vegan option make flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg, let gel) but cake will be denser, add 1/2 tsp xanthan gum or an extra 1/2 tsp baking powder for more lift.
Coconut oil: replace with melted unsalted butter 1:1 for richer flavor, or use 1/4 cup applesauce to cut fat (makes a moister, slightly stickier cake so bake a few minutes longer).

Pro Tips

1. Get the eggs to room temp and whisk them until theyre really pale and airy, thats the trick for a light crumb, so fold the dry ingredients in gently and dont overmix or youll knock out the air.

2. Use finely ground almond flour and weigh it if you can, sift or pulse any clumps so you dont end up with dense pockets; if you must spoon into a cup, dont pack it down hard or the texture will suffer.

3. Slice the apples thin and pat them dry with paper towels, this removes surface moisture so the cake wont get soggy; toss them with lemon right before you use em so they stay fresh looking.

4. Melt the coconut oil then let it cool a little before adding, you dont want it hot enough to cook the eggs; and keep an eye on browning while it bakes, tent with foil if it gets too dark but avoid opening the oven too often.

Flourless Apple Cake Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

375

kcal

Equipment: 1. Oven set to 350 F
2. 9 inch springform or round cake pan plus parchment paper
3. Two mixing bowls, one large and one medium
4. Electric mixer or a hand whisk (hand whisk works, just takes longer)
5. Measuring cups and measuring spoons
6. Rubber spatula and a wooden spoon for folding
7. Knife and cutting board, plus a peeler or corer for the apples
8. Cooling rack and oven mitts (dont burn your hands)
9. Toothpick or skewer to check for doneness

Ingredients

2 cups almond flour, finely ground (about 200 g), packed-ish
3/4 cup granulated sugar (150 g)
3 large eggs, room temp
1 tsp baking powder (gluten free)
1/4 tsp fine sea salt
1 tsp ground cinnamon
1 tsp vanilla extract
1/4 cup coconut oil, melted (60 ml) or any neutral oil
1 tsp lemon zest and 1 tbsp lemon juice
2 medium apples (about 300-350 g), peeled and thinly sliced
1/4 cup sliced almonds for topping (optional)
2 tbsp turbinado or raw sugar for a crunchy top (optional)
Powdered sugar for dusting, optional

Directions

Preheat oven to 350°F (175°C). Grease a 9 inch springform or round cake pan and line the bottom with parchment, dust sides lightly with a bit of almond flour so it wont stick.
Peel, core and thinly slice the 2 apples, toss the slices with 1 tablespoon lemon juice to stop browning and set aside.
In a large bowl whisk 3 room temperature eggs with 3/4 cup granulated sugar until very pale and thick, about 3 to 5 minutes with a mixer or a little longer by hand; this is the trick that makes the cake airy.
Stir in 1 teaspoon vanilla, 1 teaspoon lemon zest and the melted 1/4 cup coconut oil until just combined, dont overmix or youll deflate the eggs.
In another bowl whisk together 2 cups almond flour, 1 teaspoon baking powder, 1/4 teaspoon sea salt and 1 teaspoon ground cinnamon so there are no lumps.
Fold the dry mix into the egg mixture gently until just combined, then fold in about half of the apple slices so bits of apple are in the batter.
Pour batter into the prepared pan, smooth the top and arrange the remaining apple slices on top in a pretty pattern, press them down lightly so they sink a bit.
Sprinkle 1/4 cup sliced almonds and 2 tablespoons turbinado or raw sugar over the apples if you want a crunchy sweet top, these are optional but highly recommended.
Bake 35 to 45 minutes until the top is golden and a toothpick comes out with a few moist crumbs; if it browns too fast tent with foil after about 25 minutes.
Cool completely in the pan on a rack (30 to 45 minutes) before removing, dust with powdered sugar if you like, slice and serve. Store covered at room temp for 1-2 days or refrigerate up to 5 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.