Apple Almond Cake (Paleo, Gluten-Free)

Apple Almond Cake (Paleo, Gluten-Free)

This simple apple almond cake is made with just a few simple ingredients. But don’t let its simplicity fool you – it’s delicious and has a very delicate apple and almond flavor. It is paleo and gluten-free too!

I love that it’s moist and very light, not too sweet. It’s perfect for an afternoon coffee or tea. The combination of apples and almonds is also fantastic! I usually love to mix apples, walnuts & cinnamon when I bake fall cupcakes or cakes. But this time I wanted to try something different, and it turned out amazing! This cake will also go wonderfully with a scoop of vanilla ice cream.

Apple Almond Cake (Paleo, Gluten-Free)

This is an easy gluten-free coffee cake recipe you can keep in the back of your pocket if you want to experiment with other fruits and nuts. I am sure you will love it!

Apple Almond Cake (Paleo, Gluten-Free)

It takes only a few minutes to mix all the ingredients, and it’s a very easy and simple recipe.

If you make this recipe, let me know what you think in the comments below. Hope you enjoy it!

Apple Almond Cake (Paleo, Gluten-Free)

What you need

3 cups almond meal

1 tsp baking powder

1/4 tsp salt

1 1/2 cup coconut sugar

1/2 cup melted coconut oil

6 eggs

1/2 tsp vanilla extract

1/2 tsp almond extract

2 cups peeled and chopped apples (Granny Smith)

1/2 cup slivered almonds

1/4 cup apricot preserve

Instructions

Stir together 3 cups almond flour, 1 tsp baking powder and ¼ tsp salt in a medium bowl.

In a large bowl, use a handheld electric mixer to beat together 1 1/2 cup coconut sugar and 1/2 cup melted coconut oil until well combined. Mix in 6 eggs (1 at a time), beating well after each one then beat in 1/2 tsp vanilla extract and 1/2 tsp almond extract.

Add almond flour mixture and continue to mix on low speed until blended. Fold in chopped apples and pour cake batter into a greased 9″ (8″ will work as well) springform. Top with slivered almonds.

Bake 45 – 50 min at 350˚F. Cool in pan 10 minutes then run a dull knife around edges of cake to loosen cake. Transfer to a serving platter, serve warm or at  room temperature.

Warm apricot preserve in a small pan over medium heat until it breaks down. Using a cooking brush, brush the top of the cake with the warm apricot preserve.

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Apple Almond Cake (Paleo, Gluten-Free)
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
  • 3 cups almond meal
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1½ cup coconut sugar
  • ½ cup melted coconut oil
  • 6 eggs
  • ½ tsp vanilla extract
  • ½ tsp almond extract
  • 2 cups peeled and chopped apples (Granny Smith)
  • ¼ cup apricot preserves
Instructions
  1. Stir together 3 cups almond flour, 1 tsp baking powder and ¼ tsp salt in a medium bowl.
  2. In a large bowl, use a handheld electric mixer to beat together 1½ cup coconut sugar and ½ cup melted coconut oil until well combined. Mix in 6 eggs (1 at a time), beating well after each one then beat in ½ tsp vanilla extract and ½ tsp almond extract.
  3. Add almond flour mixture and continue to mix on low speed until blended. Fold in chopped apples and pour cake batter into a greased 9" (8" will work as well) springform. Top with slivered almonds.
  4. Bake 45 - 50 min at 350˚F. Cool in pan 10 minutes then run a dull knife around edges of cake to loosen cake. Transfer to a serving platter, serve warm or at room temperature.
  5. Warm apricot preserve in a small pan over medium heat until it breaks down. Using a cooking brush, brush the top of the cake with the warm apricot preserve.

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