If you crave that perfect fall dessert that’s somehow light, satisfying, and so full of cozy comfort, you need to try this Moist, Fluffy Almond Flour Apple Cake. Imagine tender bits of apple encased in a cloudlike almond crumb, all gently spiced with cinnamon and nutmeg. It’s gluten-free and dairy-free, but you’d never know it from the melt-in-your-mouth texture. This cake is honestly a dream for brunch, afternoon tea, or a sweetly simple dessert, and it comes together with just a handful of wholesome pantry staples.
Ingredients You’ll Need
Each ingredient in this recipe has its own role, creating a cake that’s both flavorful and delightfully tender. You probably already have most of them, and together, they guarantee success every time you make this treat.
- Almond Flour (2 cups): The secret to our signature moist, fluffy crumb—it keeps this cake light without a trace of dryness.
- Baking Soda (1/2 teaspoon): Lifts the cake, making it rise for that dreamy, airy texture.
- Ground Cinnamon (1/2 teaspoon): Adds that must-have warm spice note that pairs perfectly with apples.
- Nutmeg (1/4 teaspoon): A pinch boosts the aroma and gives the cake depth—you’ll taste the difference!
- Salt (1/4 teaspoon): Just enough to amplify all the flavors without making the cake salty.
- Eggs (3 large): Essential for binding everything together and adding luxurious richness.
- Maple Syrup (1/3 cup): Natural sweetness with a subtle caramel undertone—way more interesting than white sugar.
- Coconut Oil, melted (1/4 cup): Keeps the cake soft and dairy-free, adding a delicate, almost buttery texture.
- Vanilla Extract (1 teaspoon): Rounds out all the other flavors with sweet, fragrant notes.
- Peeled and Diced Apples (1 1/2 cups): Go for Honeycrisp or Fuji for juicy, gently tart bursts in every bite.
- Lemon Juice (1 tablespoon): Prevents browning and wakes up the apple flavor.
- Chopped Walnuts or Pecans (1/4 cup, optional): Add crunch and a whiff of nutty flavor—feel free to skip or mix in your favorite type.
How to Make Moist, Fluffy Almond Flour Apple Cake
Step 1: Prep the Pan and Preheat
Start by preheating your oven to 350°F (175°C). Grab an 8-inch round cake pan, line the bottom with parchment paper, and lightly grease the sides. This will make it a breeze to remove your Moist, Fluffy Almond Flour Apple Cake once it’s done, and there’s nothing sadder than a beautiful cake sticking to the pan!
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the almond flour, baking soda, ground cinnamon, nutmeg, and salt. This step evenly distributes the leavening and spices, so every slice is full of flavor and the texture stays flawless. Make sure there are no clumps—almond flour can hold onto moisture and form lumps, so whisk well.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk up the eggs, maple syrup, melted coconut oil, and vanilla extract until the mixture is perfectly smooth and glossy. This blend brings all the richness and subtle fall sweetness to the party. It should smell absolutely heavenly at this point!
Step 4: Prep the Apples
Toss your peeled and finely diced apples with the lemon juice. This does double duty: it prevents the apples from turning brown and gives a gentle, bright note that makes the apple flavor pop in your moist, fluffy almond flour apple cake.
Step 5: Combine Wet, Dry, and Apples
Add the apple mixture into the wet ingredients and fold gently to combine. Now, pour all the wet ingredients over the dry mixture and stir just until everything is incorporated—don’t over-mix, or you’ll lose that light, fluffy texture. If you like, fold in the chopped walnuts or pecans for extra crunch.
Step 6: Bake to Perfection
Spoon the batter into your prepared cake pan and smooth out the top. Bake for 30 to 35 minutes, until the top is gorgeous and golden and a toothpick inserted in the center comes out clean. Let it cool in the pan for at least 10 minutes before turning it out onto a wire rack; this helps the cake set properly and makes slicing much easier.
How to Serve Moist, Fluffy Almond Flour Apple Cake
Garnishes
A light dusting of powdered sugar is pure magic, catching the light and making every slice look like a tiny celebration. Or, try a drizzle of maple glaze for extra sweetness and shine. A few thin apple slices or a sprinkle of toasted nuts also look and taste wonderful on top.
Side Dishes
This cozy cake is delightful with a dollop of coconut yogurt or a scoop of dairy-free vanilla ice cream. For brunch, serve with a platter of fresh fruit, or for an afternoon treat, pair with your favorite herbal tea or a creamy chai latte. The subtle spice and nutty notes complement a wide range of sides.
Creative Ways to Present
Try serving your Moist, Fluffy Almond Flour Apple Cake slightly warm (with the maple glaze melting down the sides) for a decadent dessert. Or, cut it into mini squares, skewer with decorative toothpicks, and present on a dessert board for gatherings. For a cozy breakfast, serve slices topped with warm cinnamon apples and a drizzle of extra maple syrup.
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers, you’re in luck: this cake stays moist for days! Store any remaining slices in an airtight container at room temperature for up to two days, or refrigerate for up to five days. The flavor deepens and gets even better by day two.
Freezing
This cake freezes beautifully. Slice it and wrap individual pieces tightly in plastic wrap, then place in a freezer bag or airtight container. They’ll keep for up to two months and thaw quickly at room temp for a spontaneous treat any time the craving strikes.
Reheating
To recapture that just-baked warmth, pop a slice in the microwave for about 10-15 seconds or reheat gently in a low oven. A little warmth brings out the nuttiness of the almond flour and makes the apples extra juicy again—truly irresistible!
FAQs
Can I use a different flour instead of almond flour?
The unique texture of Moist, Fluffy Almond Flour Apple Cake comes from the almond flour itself, so swapping it for regular flour won’t give you the same moist and tender crumb. For best results, stick to finely ground almond flour.
What apples work best for this cake?
Honeycrisp or Fuji apples are my personal favorites—they’re juicy, sweet, and keep their structure during baking. Tart varieties like Granny Smith can also work if you enjoy a tangier flavor in your cake.
Is this cake suitable for people following gluten-free or dairy-free diets?
Absolutely! All the ingredients are naturally gluten-free and dairy-free, so it’s a fantastic option for anyone with these dietary needs. Just make sure to use gluten-free baking soda if extra-sensitive.
Can I make Moist, Fluffy Almond Flour Apple Cake in advance?
Yes! The flavors actually improve as it sits, making it a lovely make-ahead dessert. Prepare and bake as directed, then store tightly wrapped until you’re ready to serve—just garnish before bringing to the table.
How do I know when the cake is done baking?
The top should be a beautiful golden color, and a toothpick inserted into the center should come out clean or with just a crumb or two attached. All ovens are a bit different, so start checking around the 30-minute mark for perfect results.
Final Thoughts
If you’re looking for a treat that’s sure to win hearts, this Moist, Fluffy Almond Flour Apple Cake is a keeper! Every bite tastes like a cozy celebration, full of apple goodness and warm spice. Let yourself enjoy the process and share it with the people you love—I promise, you’ll want to make it again and again!
Print
Moist, Fluffy Almond Flour Apple Cake Recipe
- Total Time: 50 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
Indulge in a deliciously moist and fluffy almond flour apple cake that’s gluten-free and dairy-free. This cake is bursting with the warm flavors of cinnamon and nutmeg, studded with tender apples and crunchy nuts. Perfect for a cozy dessert or a delightful brunch treat.
Ingredients
Dry Ingredients:
- 2 cups almond flour (finely ground)
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Wet Ingredients:
- 3 large eggs
- 1/3 cup maple syrup
- 1/4 cup coconut oil (melted)
- 1 teaspoon vanilla extract
- 1 1/2 cups peeled and finely diced apples (such as Honeycrisp or Fuji)
- 1 tablespoon lemon juice
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper, greasing the sides.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, baking soda, cinnamon, nutmeg, and salt.
- Prepare Wet Mixture: In a separate bowl, whisk the eggs, maple syrup, melted coconut oil, and vanilla until smooth.
- Combine and Fold: Toss the diced apples with lemon juice, then fold them into the wet mixture. Add this to the dry ingredients and stir until just combined. Fold in the nuts if desired.
- Bake: Pour the batter into the prepared pan, smooth the top, and bake for 30–35 minutes until golden and a toothpick comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra flavor, top with a light dusting of powdered sugar or a drizzle of maple glaze.
- This cake is naturally gluten-free and perfect for brunch or a cozy dessert.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 13g
- Sodium: 120mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
