This Apple and Almond Cake is a deliciously light, moist and flavourful gluten-free dessert. It combines a soft almond meal cake, melt-in-your-mouth apple slices and simple flaked almond topping.
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Why we love this recipe
Almond Cakes always make such light, moist and delicious desserts... and this Apple Almond Cake proves it once again!
Just like other almond cakes made with fruits like Orange, Strawberry or Pears, this gluten-free apple cake is fairly quick and easy to prepare and perfect for afternoon tea.
This recipe is great because:
- It is naturally Gluten-Free, made only with Almond Meal, No Flour and No Baking Powder.
- It can easily be made Dairy-Free as well by using a dairy-free cream.
- This cake is relatively low in sugar.
- It can be made in advance and will remain moist for a few days.
Also check out my Gluten-Free Apple Cake for another delicious gluten-free dessert!
Ingredients
This Almond and Apple Cake is made with 8 simple ingredients (scroll down to recipe card for all quantities):
- Apples: depending on the size, you will need 2 or 3. I used 3 small Pink Lady Apples.
- Eggs: the yolks and whites will have to be separated into two bowls. You will also need to add a little bit of salt to the egg whites.
- Brown Sugar: my favourite type of sugar to combine with cinnamon, but you can substitute it with caster sugar (fine white granulated sugar) if preferred.
- Cream: Thickened / Heavy Cream. Can be substituted with a dairy-free alternative if needed.
- Oil: Canola Oil or a neutral flavoured Oil. For a richer cake, you could also use melted unsalted butter but the cake will dry out more quickly.
- Almond Meal: I used blanched almond meal but un-blanched will work fine too. Make sure to sift it as almond meal tends to get lumpy. Almond Flour can be used instead, but it will slightly change the texture of the cake.
- Cinnamon: optional, but it's always a great and simple way to complement the apple flavours. You can also add different spices to this apple almond cake like ground ginger, nutmeg, star anise or allspices.
- Flaked Almonds: a simple way to add a delicious crunch! You could also use whole chopped almonds or silvered almonds if preferred.
I also used some Demerara Sugar (or Raw Sugar) sprinkled on top of the flaked almond for an extra crunch and sweetness - but that ingredient is completely optional.
Optionally, you can also add some Vanilla Extract (or paste) or even some Almond Extract.
How to make this Almond and Apple Cake
This apple and almond cake is pretty quick to prepare and should be ready for the oven in less than 20 minutes.
- Preheat your oven on 160'C/325'F. Prepare a Springform Pan by lining the bottom with baking paper / parchment paper and greasing the edges with a little bit of oil or melted butter.
- Photo 1: Prepare the apples. Peel, core then slice the apples into very thin slices. You can also use a mandoline for extra thin slices if you want! Set aside.
- Photo 2: 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). Whisk the Egg Whites and Salt on medium to hight speed until you reach stiff peaks. Set aside.
- Photo 3: Add the Brown Sugar to the Egg Yolks.
- Photo 4: Whisk together for a couple of minutes. You should start seeing small air bubbles and the mixture should look a bit paler.
- Photo 5: Add the Cream and Oil and stir to combine.
- Photo 6: lastly, add the Almond Meal (preferably sifted) and Ground Cinnamon.
- Photo 7: Mix until the cake batter is combined. It should look quite thick.
- Photo 8: Add the Whipped Egg Whites in 4 or 5 times, gently folding it into the almond cake batter. It will feel a bit hard to combine at first but will get easier as you add more egg whites.
It is really important to be gentle when you fold the egg whites in. The air contained in the whipped egg whites is the only element that will make the cake rise, so if you deflate it, the cake will be more dense.
- Photo 9: Continue to fold in the egg whites until it is all incorporated. You should get a light cake batter.
- Photo 10: Pour a little bit of the batter into the prepared pan - about 1/3. Top with some sliced apples.
- Photo 11: Continue to layer the almond cake batter then apple slices until you have used all the cake batter. I had 3 layers of cake and 2 layers of apples.
- Photo 12: Finish the cake with one last layer of slices apples, top with the flaked almonds and optionally sprinkle with Demerara or Raw Sugar.
- Bake for 40 to 50 minutes, then set aside to cool down completely before removing the edges of the pan. Optionally, finish with a little bit of powdered sugar (or icing sugar) before serving.
Recipe FAQs
You basically want an apple variety that will become soft when baked but still hold its shape. I used Pink Lady Apples for this recipe, but you could also use Gala or Granny Smith Apples for a tangier flavour.
You can also read my guide on the best apples for baking for more options!
It will slightly change the texture of the cake but it will work fine with almond flour, yes.
The Heavy / Thickened Cream is the only dairy element of the recipe and it can be replaced by a plant-base, dairy-free cream alternative. Just be aware that if using a flavoured cream like coconut cream, it will change the flavour of the cake.
It will be delicious on its own, but you could also serve the cake with a simple Vanilla Ice Cream, some Whipped Cream or even some homemade Applesauce!
Tips for Success
- Be gentle when you fold in the whipped Egg whites. There is no flour or baking powder in this recipe so it entirely relies on the egg whites to rise in the oven. Make sure to slowly add the egg whites in 4 or 5 times and gently fold them in the batter with a spatula to avoid deflating them.
- Make sure to let the apple and almond cake cool down completely before removing from the pan. The cake will be quite soft when it just comes out of the oven and could break if you move it out of the pan when still warm.
- You can easily customise the cake by adding more / different Spices, using whole or silvered almond on top of the cake for a bigger crunch or even use a different nut. You could also add some dried fruits like Raisins if you wanted, or top it with a streusel / crumble topping!
Storing & Freezing
This almond and apple cake should be kept at room temperature for the best texture. It will be best eaten within two or three days, and will remain moist for that period so it can be made in advance.
I don't recommend freezing this cake.
More Apple Desserts
- Easy French Apple Cake
- Apple Cinnamon Baked Oatmeal
- Apple Loaf Cake
- Upside-Down Apple Cake
- Puff Pastry Apple Tartlets
- Apple Crumble Muffins
Made this recipe? Let us know if you liked it by leaving a comment and rating below! And don't forget to share your creation on Instagram with the hashtag #abakingjourney and tag @a.baking.journey
Recipe
Apple and Almond Cake
Ingredients
- 3 Small Apples
- 3 Eggs - medium size
- 1 pinch Table Salt
- 70 gr (1/3 cup) Brown Sugar
- 90 ml (1/3 cup) Canola Oil - or neutral flavoured cooking oil
- 90 ml (1/3 cup) Heavy / Thickened Cream
- 200 gr (2 cups) Almond Meal
- 1 teaspoon Ground Cinnamon
- Flaked Almond - to taste
- Demerara Sugar (or raw sugar) - to taste, optional
Disclaimer
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
Instructions
- Preheat your oven on 160'C/325'F. Line the bottom of a 22cm / 9inch Springform Pan baking paper and greasing the edges.
- Peel, core then slice the apples into 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 Eggs
- Add the Salt to the Egg Whites and whisk on medium to medium high speed until you reach stiff peaks. Set aside.1 pinch Table Salt
- Add the Brown Sugar to the Egg Yolks and whisk for a couple of minutes until frothy and lighter in colour.70 gr (1/3 cup) Brown Sugar
- Whisk in the Oil and Cream, then the sifted Almond Meal and Cinnamon.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 times with a spatula (see note 1). Continue to fold until all the egg whites have been incorporated and you cannot see lumps.
- Pour about one third of the cake batter into the springform pan. Cover with a thin layer of sliced apple, then top with the second third of cake batter. Continue to layer the batter and apples until it has all been used, finishing with one layer of apples.
- Top with the Flaked Almonds and optionally a sprinkle of Demerara Sugar.Flaked Almond, Demerara Sugar (or raw sugar)
- Bake for 40 to 50 minutes, then set aside to cool down completely before removing from the pan.
- Optionally, dust with a little bit of powdered sugar just before serving.
Notes
- Apples: depending on the size of your apples, you may need 2 or 3. I used Pink Lady Apples but you could also use Granny Smith or Gala.
- Almond Meal: can be substituted with almond flour but it will change the texture of the cake slightly.
- Cream: can be substituted with a plant-based / dairy-free cream to make this cake dairy-free, but note that if using a flavoured cream like coconut cream, it will change the flavours of the cake.
- It is really important to be gentle when you fold the egg whites in. The air contained in the whipped egg whites is the only element that will make the cake rise, so if you deflate it, the cake will be more dense.
