Irresistibly Moist Gluten-Free Apple Almond Cake (Flourless & Easy!)
Indulge in the perfect balance of sweet apples and rich almonds with this truly delightful Flourless Apple and Almond Cake. This recipe delivers a wonderfully light, incredibly moist, and intensely flavourful dessert that is naturally gluten-free. It features a tender almond meal cake base, beautifully soft, melt-in-your-mouth apple slices layered throughout, and a simple, crunchy flaked almond topping. Ideal for afternoon tea, a special dessert, or a comforting treat, this easy-to-make cake will quickly become a cherished favorite.
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Why You’ll Adore This Easy Apple Almond Cake Recipe
Almond cakes are renowned for their incredibly light, moist, and utterly delicious texture, and this Apple Almond Cake perfectly exemplifies why! Much like our other delightful almond creations featuring fruits such as Orange, Strawberry, Raspberry, or Pears, this gluten-free apple cake is remarkably quick and straightforward to prepare. It’s the quintessential treat for an elegant afternoon tea or a comforting family dessert.
This particular flourless apple almond cake stands out for several compelling reasons:
- Naturally Gluten-Free: Crafted entirely with almond meal, this recipe contains absolutely no traditional flour and no baking powder. The incredible rise and light texture come purely from perfectly whipped egg whites, making it a fantastic option for those with gluten sensitivities or anyone seeking a naturally light cake.
- Easily Adaptable to Dairy-Free Diets: With a simple swap of the cream for a suitable dairy-free alternative, this cake can effortlessly cater to dairy-free requirements without compromising on its delightful moistness and flavor.
- Thoughtfully Lower in Sugar: We’ve carefully balanced the sweetness, allowing the natural flavors of the apples and almonds to shine. This results in a cake that feels indulgent without being overly sweet, appealing to a wider range of palates.
- Perfect for Making Ahead: This cake is designed to retain its wonderful moisture for several days when stored correctly, making it an excellent choice for meal prepping desserts or for entertaining guests without last-minute stress.
- Simple and Approachable: Despite its sophisticated flavor, the preparation method is straightforward, making it accessible even for novice bakers. The step-by-step instructions ensure a successful outcome every time.
If the combination of tender apples and nutty almonds excites your taste buds, you might also love our Apple Frangipane Tart for another delicious almond and apple pairing!
Essential Ingredients for Your Apple Almond Cake
Crafting this delicious flourless apple almond cake requires a selection of fresh, high-quality ingredients. Here’s a closer look at what you’ll need and some helpful notes for each component:
Scroll down to the recipe card for all exact quantities
What makes up this delectable Almond Apple Cake:
- Apples: You’ll typically need 2 to 3 medium-sized apples, depending on their dimensions. For this recipe, I found that 3 small Pink Lady Apples provided the perfect amount of sweetness and firmness. Other excellent choices include Gala for a subtly sweet flavor, or Granny Smith for a lovely tart counterpoint to the sweetness of the cake. The key is to select varieties that soften beautifully when baked but still hold their shape, preventing a mushy texture.
- Eggs: Large eggs are essential for this recipe. You will need to carefully separate the yolks and whites into two separate bowls. A small pinch of fine table salt added to the egg whites helps them whip up to stiff peaks more effectively, which is crucial for the cake’s structure and lift.
- Brown Sugar: My preferred sugar for its caramel-like notes that perfectly complement cinnamon and apples. However, if you prefer, caster sugar (fine white granulated sugar) can be used as a direct substitute.
- Cream: Thickened or Heavy Cream adds richness and moisture to the cake batter. For a dairy-free apple almond cake, you can easily substitute this with a plant-based cream alternative. Be mindful that using a flavored cream like coconut cream will subtly alter the cake’s overall taste.
- Oil: A neutral-flavored oil like Canola Oil is recommended to allow the apple and almond flavors to shine without interference. For a richer, more decadent cake, you could opt for melted unsalted butter, but be aware that butter can make the cake dry out slightly faster over time.
- Almond Meal: I used blanched almond meal, which has a finer texture, but un-blanched almond meal (with the skins on) will work just as well, providing a slightly more rustic appearance. It’s important to sift almond meal as it tends to clump. While almond flour can be used, it’s ground more finely than almond meal and may result in a slightly different, denser cake texture.
- Cinnamon: While optional, a touch of ground cinnamon is always a fantastic and simple way to enhance the warm, inviting flavors of apples. For those who love exploring spices, consider adding other warm spices like ground ginger, nutmeg, star anise, or a pinch of allspice to this apple almond cake.
- Flaked Almonds: These provide a wonderful, delicate crunch to the top of the cake. If you prefer a more substantial bite, chopped whole almonds or slivered almonds can be used instead.
For an extra layer of crunch and a hint of sweetness, I also like to sprinkle some Demerara Sugar (or raw sugar) over the flaked almonds before baking. This ingredient is entirely optional but highly recommended for texture enthusiasts.
Optionally, you can also infuse the cake batter with a touch of Vanilla Extract (or paste) for a classic sweet aroma, or even a few drops of Almond Extract to intensify the nutty flavor profile.
Baking Your Perfect Flourless Apple Almond Cake: Step-by-Step Guide
Creating this exquisite almond flour apple cake is a rewarding process. Follow these detailed steps to ensure a beautifully moist and flavorful result:
- Begin by preheating your oven to 160°C/325°F (Fan Forced). Prepare a 22cm / 9-inch springform pan by lining the bottom with baking paper or parchment paper and lightly greasing the edges with a little oil or melted butter. This ensures easy removal once the cake is baked and cooled.
- Photo 1: Prepare your apples. Peel, core, and then slice the apples into very thin, even slices. The thinner the slices, the more tender they will become in the cake. For exceptionally thin and uniform slices, consider using a mandoline slicer. Set the prepared apple slices aside.
- Photo 2: Carefully separate the egg yolks from the whites. Place the egg yolks in a large mixing bowl and the egg whites in the clean, dry bowl of your stand mixer (or a large bowl if using a hand mixer). Add a small pinch of salt to the egg whites and whisk them on medium to high speed until they form stiff, glossy peaks. This step is crucial for giving the cake its lift and light texture, as there is no baking powder. Set the whipped egg whites aside.
- Photo 3: Add the brown sugar to the bowl containing the egg yolks.
- Photo 4: Whisk the egg yolks and brown sugar together for a couple of minutes until the mixture becomes pale in color and slightly frothy, indicating that some air has been incorporated.
- Photo 5: Incorporate the cream and neutral oil into the egg yolk mixture, stirring until thoroughly combined. This adds crucial moisture and richness to the gluten-free apple cake.
- Photo 6: Next, add the almond meal (preferably sifted to remove any lumps) and the ground cinnamon.
- Photo 7: Mix until the cake batter is just combined. At this stage, it will appear quite thick and dense.
- Photo 8: This is a critical step! Gently add the whipped egg whites to the almond cake batter in 4 or 5 increments. Using a spatula, carefully fold the egg whites into the batter. Initially, it may feel a bit challenging to combine due to the thickness of the batter, but it will become easier as you incorporate more egg whites.
It is paramount to be gentle when folding in the egg whites. The air trapped within these whipped whites is the sole leavening agent for this flourless cake. If you deflate them by mixing too vigorously, the cake will lose its lightness and become much denser. Aim for a light and airy batter.
- Photo 9: Continue folding in the egg whites until they are fully incorporated and no streaks or lumps remain. The final batter should be visibly lighter and fluffier than before.
- Photo 10: Pour approximately one-third of the lightened batter into your prepared springform pan. Carefully arrange a thin layer of your sliced apples over the batter.
- Photo 11: Repeat the layering process: add another third of the cake batter, followed by more apple slices. Continue until all the batter has been used, ensuring the final layer on top consists of apple slices. I typically achieve three layers of cake batter and two layers of apples within the cake, plus the top apple layer.
- Photo 12: Finish the cake by arranging the final layer of sliced apples beautifully on top. Scatter the flaked almonds evenly over the apples, and for an extra touch of sweetness and crunch, optionally sprinkle with Demerara or raw sugar.
- Bake the homemade apple almond cake for 40 to 50 minutes, or until a wooden skewer inserted into the center comes out clean. Once baked, remove from the oven and set aside to cool down completely on a wire rack before carefully removing the edges of the springform pan. For an elegant finish, dust with a little powdered sugar (or icing sugar) just before serving.
Common Questions About This Apple Almond Cake
For a perfect apple almond cake, you want an apple variety that softens beautifully during baking but retains its structural integrity, preventing it from becoming a mushy puree. I highly recommend using Pink Lady Apples for their lovely balance of sweetness and tartness, and their ability to hold shape. Gala apples are another great choice for a slightly sweeter profile, while Granny Smith apples will introduce a pleasant tanginess that cuts through the richness of the almond cake. For more options, you can explore my comprehensive guide on the best apples for baking!
Yes, you can certainly use almond flour as a substitute for almond meal in this flourless apple almond cake. However, it’s worth noting that almond flour is typically ground much finer than almond meal. This difference in texture will likely result in a slightly denser cake. While it will still be delicious, the characteristic light and slightly coarse crumb of almond meal will be altered.
Absolutely! The Heavy / Thickened Cream is the only dairy component in this otherwise naturally gluten-free recipe. To make this an entirely dairy-free apple almond cake, simply replace the dairy cream with a high-quality plant-based, dairy-free cream alternative. Just be aware that if you opt for a cream with a distinct flavor, such as coconut cream, it will impart its flavor to the cake, creating a different but equally delightful taste profile.
This delicious apple almond cake is perfectly delectable on its own, showcasing its rich flavors and moist texture. However, for an elevated dessert experience, consider serving it alongside a scoop of creamy Vanilla Ice Cream, a dollop of freshly Whipped Cream, or even with some warm, homemade Applesauce. A light dusting of powdered sugar just before serving also adds a touch of elegance.
Expert Tips for a Perfect Gluten-Free Apple Almond Cake
Achieving a show-stopping gluten-free apple almond cake is easier than you think with these expert tips:
- Handle Whipped Egg Whites with Care: As this recipe contains no traditional flour or baking powder, the ethereal lift of your cake relies entirely on the air incorporated into the whipped egg whites. It is absolutely crucial to be gentle when you fold them in. Add the egg whites in 4 or 5 gradual additions, using a large spatula to carefully fold them into the almond batter. Use a gentle lifting motion from the bottom of the bowl, trying to preserve as much of that precious air as possible. Overmixing will deflate the whites, resulting in a denser, less airy cake.
- Allow for Complete Cooling: Patience is a virtue when baking this moist almond cake! It’s essential to let the cake cool down completely in the pan before attempting to remove the springform edges or transfer it. When fresh out of the oven, the cake will be quite soft and delicate. Moving it while still warm significantly increases the risk of it breaking or crumbling. A fully cooled cake will be firmer and much easier to handle, ensuring its beautiful presentation remains intact.
- Customise to Your Heart’s Content: This easy apple cake recipe is wonderfully versatile and can be adapted to your personal taste.
- Spices: Feel free to experiment with additional or different spices. A pinch of ground cardamom, ginger, or even a blend of apple pie spices can add unique dimensions to the flavor.
- Nut Toppings: Instead of just flaked almonds, try whole chopped almonds, slivered almonds, or even pecans for a different texture and flavor profile on top. You could also mix some toasted nuts into the batter for an added crunch throughout the cake.
- Dried Fruits: For an extra layer of sweetness and chewiness, consider folding in a handful of dried fruits like golden raisins, cranberries, or finely chopped dried apricots into the batter.
- Alternative Toppings: If you’re feeling adventurous, you could replace the flaked almonds with a simple streusel or crumble topping for a different kind of crunch and richness. A light citrus glaze (lemon or orange) drizzled over the cooled cake also adds a lovely finish.
Storing Your Apple Almond Cake for Freshness
To enjoy this almond and apple cake at its absolute best, it should be stored at room temperature. Kept in an airtight container, it will remain wonderfully moist and delicious for two to three days. This makes it a fantastic make-ahead dessert, perfect for entertaining or simply enjoying throughout the week.
I do not recommend freezing this cake. The texture of the apples and the delicate structure of the almond meal can be compromised upon thawing, potentially leading to a less enjoyable result.
Explore More Delicious Apple Desserts
If you’re a fan of baking with apples, you’re in luck! We have a wide array of recipes that celebrate this versatile fruit:
- Easy French Apple Cake
- Apple Cinnamon Baked Oatmeal
- Apple Loaf Cake
- Upside-Down Apple Cake
- Puff Pastry Apple Tartlets
- Apple Crumble Muffins
- Apple and Blueberry Crumble
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Recipe Card: Gluten-Free Apple Almond Cake
Apple and Almond Cake (Gluten-Free)
Print Recipe
Ingredients
- 3 Small Apples
- 3 large Eggs
- 1 pinch Fine Table Salt
- 70 gr (1/3 cup) Brown Sugar
- 90 ml (1/3 cup) Canola Oil, or neutral cooking oil
- 90 ml (1/3 cup) Heavy / Thickened Cream
- 200 gr (2 cups) Almond Meal, or almond flour
- 1 teaspoon Ground Cinnamon
- Flaked Almond, to taste
- Demerara Sugar (or raw sugar), to taste, optional
Instructions
- Preheat your oven to 160°C/325°F (Fan Forced). Line the bottom of a 22cm / 9-inch Springform Pan with baking paper and grease the edges with a little oil or melted butter.
- Peel, core, and then slice the apples into very thin slices. Set aside.3 Small Apples
- Separate the Egg Yolks and Whites. Place the Yolks in a large mixing bowl and the Whites in the bowl of your stand mixer (or a large bowl if using a hand mixer).3 large Eggs
- Add the Salt to the Egg Whites and whisk on medium to high speed until you reach stiff peaks. Set aside.1 pinch Fine Table Salt
- Add the Brown Sugar to the Egg Yolks and whisk for a couple of minutes until frothy and lighter in color.70 gr (1/3 cup) Brown Sugar
- Whisk in the Oil and Cream, then the sifted Almond Meal and Cinnamon. Mix until just combined.90 ml (1/3 cup) Canola Oil, 90 ml (1/3 cup) Heavy / Thickened Cream, 200 gr (2 cups) Almond Meal, 1 teaspoon Ground Cinnamon
- Gently fold in the whipped Egg Whites in 4 or 5 increments with a spatula (see note 1). Continue to fold until all the egg whites have been incorporated and you cannot see any streaks or lumps. The batter should be light and airy.
- Pour about one-third of the cake batter into the prepared springform pan. Cover with a thin layer of sliced apples, then top with the second third of cake batter. Continue to layer the batter and apples until it has all been used, ensuring the final layer on top is apples. (You should have 3 layers of batter and 3 layers of apples, including the top layer).
- Top with the Flaked Almonds and optionally a sprinkle of Demerara Sugar for extra crunch and sweetness.Flaked Almond, Demerara Sugar (or raw sugar)
- Bake for 40 to 50 minutes, or until a wooden skewer inserted into the center comes out clean. Set aside to cool down completely before removing from the pan.
- Optionally, dust with a little bit of powdered sugar just before serving for an elegant finish.
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Notes
- Apples: Depending on their size, you may need 2 or 3 small to medium apples. I recommend Pink Lady Apples, but Granny Smith or Gala are also excellent choices for this easy apple cake recipe.
- Almond Meal: This can be successfully substituted with almond flour, though it will result in a slightly finer, denser cake texture compared to using almond meal.
- Cream: To make this cake dairy-free, simply replace the heavy/thickened cream with a suitable plant-based, dairy-free cream alternative. Be mindful that if you use a flavored cream, such as coconut cream, it will subtly alter the overall flavor profile of the cake.
Instruction Notes:
- It is absolutely essential to be gentle when folding in the whipped egg whites. The air trapped within them is the sole leavening agent for this flourless apple almond cake. If you deflate the egg whites by overmixing or being too vigorous, your cake will become dense rather than light and airy. Fold them slowly and carefully with a spatula until just combined.
Nutrition (per serving)