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This is an overhead vertical image of a square of apple cake standing on its side to review the moist center. The cake has gooey cinnamon sugar on top. The cake slice is on a white piece of parchment paper with more cake squares to the top, right and bottom of this slice in focus. Recipe
GF Gluten-Free VG Vegetarian

Moist Homemade Apple Cake with Almond Flour (Gluten Free)

Gluten free apple cake uses applesauce to create an incredibly tender and moist cake with a sweet cinnamon swirl adorning on top.

Recipe by:
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Prep: 15 minCook: 35 minTotal: 50 min
Servings: 1 cake (12 slices) 1x

Ingredients

For the Cake

  • 1 cup blanched almond flour
  • 1/3 cup oat flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 honeycrisp apples
  • 2 eggs
  • 1/2 cup unsweetened applesauce
  • 1/4 cup agave nectar, honey or maple syrup
  • 1 teaspoon vanilla extract

For the Crumble

  • 4 tablespoons salted butter, cubed
  • 1/4 cup coconut sugar
  • 1/2 teaspoon ground cinnamon

Fore the Icing

  • 1/4 cup powdered sugar
  • 1 tablespoon milk

Instructions

  1. Preheat oven to 350F. 
  2. In a large bowl, mix together the almond flour, oat flour, baking powder, cinnamon and salt.

    This is an overhead horizontal image of a large white bowl on a white square tile counter. In the bowl is almond flour, ground cinnamon, pink salt, and a white powder.

  3. Peel the skin off the apples and cut them into quarters. Remove the centers and seeds of the apples and discard. Use the slicer side of a box grater or mandolin to cut the apples into thin slices. Slices are great because they don’t disrupt the structure of the cake and but they still hold up enough to shine through. 
    This is an overhead horizontal image of a large white bowl on a white square tile counter. In the bowl are a mix of dry ingredients with sliced apples on top.
  4. Add the apples to the the dry ingredients and mix everything together to coat the apples.
    This is an overhead horizontal image of a large white bowl on a white square tile counter. In the bowl are sliced apples coated with dry ingredients. A red spatula with a wooden handle is coming from the right side of the image. The red rubber spatula is in the bowl, under most of the apple slices and the handle is leaning on the right side of the bowl, pointing to the right side of the image.
  5. Place the eggs, applesauce, agave, and vanilla extract in a medium bowl. Whisk to combine. Pour the wet ingredients into the large bowl with the coated apples.

    This is an overhead horizontal image of a large white bowl on a white square tile counter. In the bowl are sliced apples coated with dry ingredients. A red spatula with a wooden handle is coming from the right side of the image. The red rubber spatula is in the bowl, under most of the apple slices and the handle is leaning on the right side of the bowl, pointing to the right side of the image. A hand holding a small blue bowl is coming from the top right corner of the image and pouring wet ingredients into the bowl.

  6. Use a rubber spatula to combined the ingredients. 
    This is an overhead horizontal image of a large white bowl on a white square tile counter. In the bowl are sliced apples coated with wet ingredients. A red spatula with a wooden handle is coming from the right side of the image. The red rubber spatula is in the bowl, under most of the apple slices and the handle is leaning on the right side of the bowl, pointing to the right side of the image.
  7. Line an 8×8 square pan with parchment paper and transfer the cake batter to the pan. Spread it out in an even layer and set aside. 
    This is an overhead horizontal image of a silver square pan lined with parchment paper. In the pan is a raw cake batter with a lot of apple slices in it. The pan sits on a white square tile counter.
  8. In a small bowl, use your hands to squeeze together the butter cubes, coconut sugar and cinnamon until they get clumpy and crumbly.
    This is an overhead horizontal image of a small pink glass bowl with a coconut sugar and butter mixture in it. The bowl sits on a white square tile surface with the corner of a silver pan with a raw cake batter in it in the right top corner of the image.
  9. Sprinkle the crumbles over the top of the cake. 
    This is an overhead horizontal image of a silver square pan lined with parchment paper. In the pan is a raw cake batter with a lot of apple slices in it. The pan sits on a white square tile counter. Large sugary crumbles are scattered on top of the cake batter.
  10. Bake for 35 minutes until the top is set and the center is no longer jiggly. 
  11. After baking, allow the cake to sit in the pan for about 15 minutes. This cake slices best when it’s room temperature or chilled so if you want super straight cuts, I suggest allowing it to cool. If you don’t care too much about the “perfect slice,” slice a knife around any edges touching the pan and then pull up the parchment paper to remove the cake from the pan. Cut into 12 slices.
    This is an overhead horizontal image of a square cake on a crinkled piece of parchment paper. The cake has gooey cinnamon sugar swirled into the top of it. The cake is cut into 12 squares that are slightly pulled a part.
  12. In a small bowl whisk together the powdered sugar and milk. Drizzle over top the cake and enjoy! This cake would also be delicious alongside a scoop of vanilla ice cream of a cup of hot coffee. 
    This is an overhead horizontal image of a square cake on a crinkled piece of parchment paper. The cake has gooey cinnamon sugar swirled into the top of it. The cake is cut into 12 squares that are slightly pulled a part and drizzled with white icing in a criss-cross pattern.

Nutrition Info:

  • Serving Size: 1 cake
  • Calories: 412
  • Sugar: 13.2g
  • Sodium: 1854mg
  • Fat: 30.5g
  • Saturated Fat: 17.9g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 34.8g
  • Fiber: 8.4g
  • Protein: 4.2g
  • Cholesterol: 134mg
© The Toasted Pine Nut

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