This gluten free apple almond cake is one of my favorite ways to use up apples from the trees in our backyard. I love a sweeter apple variety in this recipe, something like Honeycrisp or Gala, since they hold their shape and add just the right amount of natural sweetness as the cake bakes.
The almond flour gives this cake a wonderfully tender crumb, while the gluten free flour blend helps it rise and hold together the way a traditional cake would.
This cake is easy enough for a weekday treat with coffee, but pretty enough to serve for brunch or dessert at a gathering.
I top it with sliced almonds right before baking for a bit of crunch in every bite. Once you try this one, I think it will become one of your go to fall recipes too.
If you are looking for more apple recipes try my Pumpkin Apple Baked Oatmeal with Streusel Topping, my Overnight Apple Pie Chia Pudding, my Gluten Free Air Fryer Apple Fritters or my Gluten Free Apple Spice Cookies.
You can find more cake recipes here: Gluten Free Cakes
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What Apples Work Best for This Cake
A sweeter apple variety works best here, something like Honeycrisp or Gala. These apples hold their shape well as they bake and break down just enough to add moisture without turning the cake mushy.
Tart apples like Granny Smith will work too, but you may want to add an extra tablespoon of brown sugar to balance out the tartness.
Tips for Baking with Almond Flour
Almond flour behaves differently than a standard gluten free flour blend. It's heavier and holds more moisture, which is part of what gives this cake its wonderfully tender crumb. Because of that extra moisture, this recipe combines almond flour with a gluten free flour blend rather than using almond flour alone. This gives the cake enough structure to rise properly while still staying soft and moist inside.
Storage
Store leftover cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days since the apples add extra moisture. For longer storage, wrap slices individually and freeze for up to 3 months, thawing overnight in the refrigerator before serving.
Top Tip
Slice your apples into thin, skinny pieces rather than large chunks. Thinner slices distribute more evenly through the batter and bake through completely in the same 60 minutes as the rest of the cake, so you won't end up with any undercooked spots near the fruit.
Frequently Asked Questions
Yes. This cake actually holds up well made a day in advance, just store it covered at room temperature. The flavor settles nicely overnight, making it a great option for brunch or a gathering.
Store leftovers covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days since the fresh apples add extra moisture to the cake.
Yes. Wrap individual slices tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving for the best texture.
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Gluten Free Apple Almond Cake
- Total Time: 1 hour 20 minutes
- Yield: 8 slices 1x
- Diet: Gluten Free
Description
A moist, tender apple cake made with a blend of gluten free flour and almond flour for the perfect crumb. Fresh apple slices and a sprinkle of sliced almonds on top add texture in every bite. It's an easy make ahead dessert that's just as good with morning coffee as it is after dinner.
Ingredients
- 2 medium Apples, peeled, cored and sliced
- ½ cup + 1 tablespoon Granulated Sugar
- ½ cup Brown Sugar
- 1 cup Gluten Free Flour
- ½ cup Almond Flour
- 2 tsp. Baking Powder
- 1 tsp. Ground Cinnamon
- ½ tsp. Sea Salt
- ½ tsp. Apple Pie Spice
- 1 tsp. Vanilla Extract
- 2 large Eggs
- 6 Tbsp. Unsalted Butter, melted
- ½ cup Sliced Almonds
Instructions
Preheat your oven to 350 degrees. Grease an 9 inch spring form pan with butter or coconut oil. Set aside.
In the bowl of your stand mixer blend together ½ cup granulated sugar, brown sugar, gluten free flour, almond flour, baking powder, cinnamon, salt, apple pie spice, vanilla, eggs and melted butter.
Peel, core and slice the apples into skinny chunks. Fold half the apple slices into the batter. Pour the batter into the greased baking pan.
Top the batter with the rest of the apple slices. Sprinkle the sliced almonds over the apples. Finally sprinkle 1 tablespoon of granulated sugar over the top.
Bake the cake at 350 degrees for 60 minutes. Cake will be browned and pulling away from the pan when it's done.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
Notes
I like to use a sweet apple variety like Honeycrisp, Envy or Fuji for this recipe.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
Give this gluten free apple almond cake a try this fall, and let me know how it turns out in the comments below.
Instructions
Preheat your oven to 350 degrees. Grease an 9 inch spring form pan with butter or coconut oil. Set aside.
In the bowl of your stand mixer blend together ½ cup granulated sugar, brown sugar, gluten free flour, almond flour, baking powder, cinnamon, salt, apple pie spice, vanilla, eggs and melted butter.
Peel, core and slice the apples into skinny chunks. Fold half the apple slices into the batter. Pour the batter into the greased baking pan.
Top the batter with the rest of the apple slices. Sprinkle the sliced almonds over the apples. Finally sprinkle 1 tablespoon of granulated sugar over the top.
Bake the cake at 350 degrees for 60 minutes. Cake will be browned and pulling away from the pan when it's done.
Rachel says
Have you tried this with olive oil instead of butter?
smallfarmbiglife says
Hi Rachel! I haven't tried this recipe with olive oil instead of butter. Since it calls for melted butter I think olive oil or another type of oil should work fine though. Hope that helps. ~Elaine
Diane H. says
Loved this recipe. Even my husband, who doesn’t usually like cake loved it. He said it is the best gluten free cake he’s ever had.
smallfarmbiglife says
Thank you for leaving a comment Diane. I'm so glad you and your husband loved this cake recipe! ~Elaine