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Almond-Flour Apple Cake

Almond-Flour Apple Cake

A tender, moist almond-flour apple cake perfect for cozy fall mornings or quick weeknight desserts. Naturally sweet, gluten-free, and effortlessly rustic.
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Prep Time 15 minutes
Cook Time 35 minutes
10 minutes
Total Time 1 hour
Servings: 4 People
Course: Dessert, Snack
Cuisine: American, Home Baking
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups Almond flour Blanched preferred
  • 3 large Eggs Room temperature
  • ¼ cup Honey or sugar Adjust to taste
  • 1 tsp Baking powder
  • 1 tsp Vanilla extract
  • 2 medium Apples Thinly sliced
  • ½ tsp Cinnamon Optional
  • Pinch Salt

Equipment

  • 1 Mixing Bowl
  • 1 Wooden spoon or spatula
  • 1 Baking pan
  • 1 Knife
  • 1 Oven

Method
 

  1. Preheat oven to 350°F (175°C). Grease an 8-inch baking pan or line with parchment paper.
  2. In a mixing bowl, combine almond flour, baking powder, salt, and cinnamon (if using).
  3. In another bowl, whisk eggs, honey (or sugar), and vanilla extract until smooth.
  4. Fold the wet ingredients into the dry ingredients until a uniform batter forms.
  5. Pour the batter into the prepared pan and spread evenly.
  6. Arrange thin apple slices on top in a single layer.
  7. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow the cake to cool for 10 minutes before slicing. Serve warm or at room temperature.

Notes

  • Cake tastes even better on day two, as flavors meld.
  • Substitute apples with pears for a variation.
  • Optional: sprinkle a little powdered sugar on top before serving for extra charm.
  • Stores in an airtight container for up to 3 days.