Gluten-Free Apple Cake with Almond Flour
A deliciously moist and flavorful apple cake made with almond flour, perfect for gluten-free baking.
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
Wet Ingredients
- 3 large eggs
- ½ cup honey or maple syrup Adjust sweetness to preference
- 1 teaspoon vanilla extract
Fruits
- 3 cups peeled and diced apples (about 3 medium apples, Granny Smith or Honeycrisp recommended)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a mixing bowl, combine the almond flour, baking soda, cinnamon, nutmeg, and salt. Mix until well blended.
- In another bowl, whisk the eggs until frothy. Add the honey (or maple syrup) and vanilla extract. Mix well.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the diced apples carefully, ensuring they are evenly distributed throughout the batter.
- Pour the batter into your prepared cake pan. Smooth the top for even baking.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
For extra flavor, consider adding chopped nuts like walnuts or pecans. Store in an airtight container at room temperature for up to three days, or refrigerate for a week.