Almond Flour Apple Cake

Why You’ll Love This Recipe

I love how this cake uses simple, wholesome ingredients—almond flour, eggs, apples—and comes together in one bowl without complex steps. It’s lightly sweetened, full of apple flavor, and perfect warm or chilled. Every slice feels cozy, and it’s a breeze to bake

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups finely ground almond flour

• 1½ tsp baking powder

• ½ tsp salt

• ¼ cup coconut oil (solid) or melted butter

• 4 large eggs

• ⅓ cup maple syrup (or honey)

• 1 tsp vanilla extract

• 1 peeled, cored, and grated or finely diced apple (about 1 medium)

• Optional: powdered sugar or sliced almonds for topping

directions

1. I preheat the oven to 350 °F and grease a 9″ round cake pan lined with parchment

2. I whisk almond flour, baking powder, and salt.

3. I add coconut oil and rub it into the dry mix until sandy.

4. I beat in eggs, maple syrup, and vanilla until well combined.

5. I gently fold in the apple pieces until evenly distributed.

6. I pour batter into the pan, smooth the top, and optionally sprinkle sliced almonds.

7. I bake for about 30 minutes or until a toothpick comes out clean, with a lightly golden top

8. I cool on a rack and dust with powdered sugar before slicing.

Servings and timing

• Serves: About 8 slices

• Prep time: ~10 minutes

• Bake time: ~30 minutes

• Total time: ~40 minutes

Variations

• I swap coconut oil for melted butter or olive oil for richer flavor

• I sometimes use grated apples or diced for different textures.

• I add a pinch of cinnamon or almond extract to boost flavor.

• For crunch, I sprinkle sliced almonds or walnuts on top before baking

storage/reheating

I store slices in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week . It also freezes well for a month—just thaw and warm slightly in the oven or microwave before serving.

FAQs

Can I use applesauce instead of grated apple?

Yes—I’ve swapped grated apples with ¼ cup applesauce in a smaller version, though the texture is slightly denser .

Is this really gluten‑ and dairy‑free?

Yes—using almond flour and coconut oil keeps it naturally gluten‑ and dairy‑free, yet moist and flavorful

Which apples work best?

Tart, firm apples like Granny Smith, Honeycrisp, or Jonagold hold their texture well baked into cakes

Can I make it vegan?

Absolutely—I swap eggs with a flax “egg” and use plant‑based oil. Texture is slightly different but still delicious.

Can I prep the batter ahead?

Yes—I refrigerate the batter overnight and bake in the morning—it tastes fresh and flavorful.

Conclusion

I adore this Almond Flour Apple Cake for its simplicity, wholesome ingredients, and cozy apple-almond flavor. It’s one of my go‑to healthy desserts and always earns compliments. Warm with coffee or chilled with tea, it’s pure comfort made easy.