There’s something magical about the aroma of apples baking with almonds—it fills the kitchen with warmth before you’ve even finished your coffee. This Almond Apple Cake has become a quiet star in my kitchen, especially during the cooler months when crisp apples are abundant and comfort food calls a little louder.
What I love most? It’s naturally gluten-free, made with almond flour and real fruit—making it a lighter, smarter option for dessert lovers looking to indulge without the sugar crash.
The texture is what truly sets this cake apart: tender apples tucked inside a soft, nutty crumb, with just a hint of crunch from sliced almonds and coarse sugar on top. It’s rustic, charming, and beautifully balanced—ideal for when you want something cozy, but still refined enough to bring to the table during the holidays.
And yes, it pairs incredibly well with Salted Caramel Chocolate Chip Cookies if you’re planning a dessert spread—or even alongside Christmas Garlic-Butter Steak Bites for a sweet finish after a rich, savory dinner.
I first baked this on a quiet Sunday, needing a dessert that wasn’t overly fussy, but still felt like a treat. And now, it’s one of those recipes I reach for when guests are coming—or when I just want a wholesome dessert that won’t leave me feeling weighed down.
With studies showing that almond flour offers more protein and fewer carbs than traditional flour, this cake makes a smart addition to anyone craving comfort with a little nutritional edge.
You don’t need to frost it, drizzle it, or even serve it warm (though warm is divine). Just slice, serve, and watch it disappear.
The Secret to Loving Every Bite!
- Light, But Totally Satisfying: Almond flour makes it naturally low-carb and nutrient-dense, while the apples bring just the right amount of sweetness. It feels indulgent—without the sugar crash.
- Perfect for the Holidays (and Beyond)Whether it’s a cozy fall weekend or a festive winter table, this cake just fits. Plus, it’s easy to prep ahead and holds up beautifully for travel or gifting.
- Totally Customizable: I’ve played around with cinnamon, cardamom, even added raisins or a handful of cranberries—this recipe adapts like a dream to what’s in your pantry.
- A Real Crowd-Pleaser: My family actually asks for this cake. That rarely happens with fruit-forward desserts, but this one wins them over every time—especially with a dollop of whipped cream.
- A Smarter Sweet Fix: Since swapping to almond flour, I’ve noticed I stay fuller longer and snack less later in the day. It’s a dessert that supports my goals, not sabotages them.
Almond Apple Cake Recipe
Equipment
- Mixing bowls
- Hand or stand mixer
- Spatula
- Whisk
- Measuring cups & spoons
- 9-inch round cake pan
- Parchment paper
- Cooling rack
Ingredients
- 3 large eggs separated
- ½ cup 100 g granulated sugar
- 2 teaspoons vanilla extract (or 1 tsp vanilla and 1 tsp almond extract, preferred)
- 1 ½ cup 140 g blanched almond flour
- 2 tablespoons 17 g cornstarch, or coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 cups 390 g peeled and diced apples, see recipe notes for recommended variety
Optional Topping:
- ¼ cup sliced almonds
- 1 tablespoon turbinado coarse sugar
Instructions
- Preheat oven to 350°F (175°C) and line a round cake pan with parchment.
- Separate eggs into two bowls. Beat yolks with sugar and vanilla until creamy.
- Mix in almond flour, cornstarch, baking powder, and salt.
- Beat egg whites in a clean bowl until stiff peaks form.
- Gently fold egg whites into the almond mixture.
- Fold in diced apples evenly.
- Pour batter into prepared pan. Top with sliced almonds and turbinado sugar.
- Bake for 35–40 minutes until golden and firm. Cool before serving.
Nutrition Info:
| Nutrition | Value |
| Calories | 251kcal |
| Carbohydrates | 28g |
| Protein | 7g |
| Fat | 14g |
| Sugar | 20g |
| Sodium | 97mg |
Best Tips from My Kitchen!
- Go for a mix of apple textures: I like combining tart Granny Smith with sweeter Honeycrisp or Fuji apples. It adds more depth and prevents the cake from turning mushy.
- Chill your mixing bowl before whipping egg whites: It’s a subtle step, but it helps the egg whites whip up sturdier and hold their shape better—especially useful if your kitchen’s warm.
- Don’t overfold: When combining egg whites into the batter, gently fold just until incorporated. Overmixing deflates the air and gives you a dense, flat cake.
- Toast the sliced almonds first: Just 5 minutes in a dry pan brings out a nuttier flavor and adds a beautiful crunch. Game-changer if you ask me.
- Let it rest before serving: This cake actually tastes better after a few hours (or even the next day). The almond flour soaks up moisture, making the texture dreamier and the flavor richer.
- Serve with a creamy side: A dollop of Greek yogurt or lightly sweetened whipped cream adds richness and pairs beautifully with the subtle nuttiness of the cake.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
