Irresistible Almond Flour Apple Cake Recipe
This Irresistible Almond Flour Apple Cake is a moist and light dessert perfect for those seeking a gluten-free treat. Made with blanched almond flour, fresh diced apples, and topped with crunchy sliced almonds and turbinado sugar, it offers a delicate balance of flavors and textures. The cake is whipped to a fluffy consistency with egg whites folded in, resulting in a tender crumb and a slightly crisp golden top.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Cake Batter
- 3 large eggs, separated
- 1/2 cup granulated sugar
- 2 tsp vanilla extract or 1 tsp vanilla plus 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
Topping
- 1/4 cup sliced almonds
- 1 tbsp turbinado sugar
Instructions
- Prepare the Pan: Line the bottom of an 8-inch springform cake pan with a large piece of parchment paper, securing the ring around the bottom. Trim excess paper if necessary. Spray the bottom and sides with nonstick cooking spray and set aside. Preheat the oven to 350ºF (175ºC).
- Whip Egg Yolks and Sugar: In a large mixing bowl, beat together the egg yolks and granulated sugar for about 3 minutes until the mixture becomes pale, thick, and triples in volume. Then mix in the vanilla extract (or vanilla plus almond extract) to infuse flavor.
- Combine Dry Ingredients: Add the almond flour, cornstarch (or coconut flour), baking powder, and salt to the egg yolk mixture. Stir until fully combined, resulting in a thick batter. Set aside.
- Beat Egg Whites: In a separate clean bowl, beat the egg whites using a whisk or electric mixer until very stiff peaks form and the whites hold their shape firmly.
- Fold in Egg Whites and Apples: Gently fold the whipped egg whites into the almond flour mixture in three additions to lighten the batter. Carefully stir in the peeled, diced apples until evenly incorporated, maintaining the fluffy texture.
- Assemble and Bake: Spread the cake batter evenly into the prepared pan, smoothing the top. Sprinkle sliced almonds and turbinado sugar over the surface for a crunchy, golden finish. Bake at 350ºF for 35–40 minutes, or until the top is lightly browned, fully set, and a cake tester inserted in the center comes out clean or with a few moist crumbs.
- Cool and Serve: Cool the cake in the pan on a wire rack for 1 hour. Gently run a knife around the edge before releasing the springform ring. Let the cake cool completely before transferring to a serving platter or slicing. For best moisture retention, allow the cake to rest in the pan before unmolding.
Notes
- Ensure the egg whites are beaten to very stiff peaks to achieve a light and fluffy cake texture.
- Using a springform pan makes it easier to remove the cake without damaging its sides.
- You can substitute cornstarch with coconut flour for a more paleo-friendly version, but the texture will be slightly denser.
- Letting the cake cool completely before slicing enhances the flavor and texture.
- Store any leftovers covered at room temperature for up to 2 days or refrigerated for up to 4 days.
Keywords: Almond Flour Cake, Gluten Free Dessert, Apple Cake, Almond Cake, Healthy Cake, Grain-Free Cake
