Apple and Almond Flour Cake Recipe – Easy Baking Delight

Last Updated on 2 months by Neha Deshmukh

Apple and Almond Flour Cake Recipe – Easy Baking Delight

Hey everyone! If you’re anything like me, the smell of apples baking instantly makes everything feel cozy and right. I stumbled upon this apple and almond flour cake recipe a few years ago, and it’s become a total favourite – especially during the cooler months. It’s wonderfully simple, naturally gluten-free, and tastes absolutely divine. Let me share it with you!

Why You’ll Love This Recipe

This cake is a winner for so many reasons. It’s incredibly easy to whip up, needing just a handful of ingredients and about 5 minutes of prep time. Plus, it’s naturally gluten-free thanks to the almond flour, making it a great option for those with dietary restrictions. But honestly, the best part is the flavour – the sweet, tender apples paired with the nutty almond cake is just chef’s kiss. It’s perfect for a simple afternoon treat, a light dessert, or even a special occasion.

Ingredients

Here’s what you’ll need to make this delightful cake:

• 2 apples
• 2 tbsp brown sugar
• 60 gm butter (about 1/2 cup)
• 4 tbsp sugar
• 1 large egg
• 60 gm almond flour (about 1/2 cup)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Almond Flour – benefits & substitutions

Almond flour is the star here, giving the cake a lovely texture and subtle nutty flavour. It’s also a fantastic gluten-free alternative! If you absolutely can’t find almond flour, you could try a gluten-free all-purpose blend, but the texture won’t be quite the same.

Brown Sugar – types & impact on flavour

I prefer using light brown sugar for this recipe, as it gives a lovely caramel flavour without being overpowering. Dark brown sugar will give a richer, more molasses-like taste – feel free to experiment! You can also use granulated sugar in a pinch, but the brown sugar really adds depth.

Apple Varieties – best for baking

Not all apples are created equal when it comes to baking! I find that Granny Smith, Honeycrisp, or Braeburn apples hold their shape well and have a nice tartness that balances the sweetness of the cake. Avoid using apples that get mushy quickly, like Red Delicious.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 180°C (350°F).
2. Peel, core, and chop your apples. Toss them with the 2 tbsp of brown sugar in a bowl.
3. Spread the sugared apples evenly in the bottom of a baking dish (around 8-inch square works well).
4. Now, for the cake batter! In a separate bowl, cream together the 60 gm of softened butter and 4 tbsp of sugar until it’s light and fluffy. This is where a little patience pays off – the fluffier the butter, the lighter the cake!
5. Crack in your egg and mix well until everything is combined.
6. Gently fold in the 60 gm of almond flour until just combined. Don’t overmix!
7. Carefully spread the almond flour batter evenly over the apple layer.
8. Bake for 30-45 minutes, or until the cake is golden brown and a toothpick inserted into the centre comes out clean. Keep an eye on it after 30 minutes – ovens can vary!

Expert Tips

Want to make sure your cake turns out perfectly? Here are a few of my go-to tips:

• For a perfectly tender cake: Don’t overmix the batter! Overmixing develops the gluten (even in almond flour, a little can be present) and can result in a tough cake.
• Preventing a soggy bottom: Make sure your apples aren’t too juicy. If they are, you can sprinkle a little almond flour over the apples before adding the batter.
• Checking for doneness: A toothpick is your best friend! Insert it into the centre of the cake. If it comes out clean, it’s ready. If it has wet batter on it, bake for a few more minutes and check again.

Variations

This recipe is a great base for getting creative!

• Gluten-Free: Already is! That’s one of the best things about it.
• Vegan Adaptation: You can try substituting the butter with a vegan butter alternative and the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes).
• Spice Level: A pinch of cinnamon or nutmeg added to the batter would be lovely. My grandma always added a dash of cardamom – it’s delicious!
• Festival Adaptations: This cake is perfect for Christmas or Autumn baking. Add a sprinkle of chopped pecans or walnuts for a festive touch.

Serving Suggestions

This cake is wonderful on its own, but even better with a little something extra! A dollop of fresh cream, a scoop of vanilla ice cream, or a drizzle of custard are all fantastic options. A cup of chai alongside is perfect.

Storage Instructions

Leftover cake? Lucky you! Store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze it for up to a month.

FAQs

Got questions? I’ve got answers!

• Can I use a different type of flour? You could try a gluten-free all-purpose blend, but almond flour really gives the best flavour and texture.
• What apples work best in this cake? Granny Smith, Honeycrisp, or Braeburn are my favourites.
• Can this cake be made ahead of time? Yes! You can bake it a day or two in advance and store it in the refrigerator.
• How do I know when the cake is fully baked? A toothpick inserted into the centre should come out clean.
• Can I add nuts to this cake? Absolutely! A handful of chopped pecans or walnuts would be delicious.

Enjoy baking (and eating!) this lovely apple and almond flour cake. Let me know how it turns out for you!