Moist Fluffy Almond Flour Apple Cake (Gluten-Free) Recipe
This Moist, Fluffy Almond Flour Apple Cake is a gluten-free delight that combines tender almond flour with fresh apples for a naturally sweet and airy dessert. Featuring a light texture achieved by folding whipped egg whites into the batter, this cake is perfect for cozy gatherings or as a wholesome treat. Enhanced with vanilla and almond extracts, and topped with sliced almonds and turbinado sugar for a slight crunch, it bakes to a golden perfection in just under an hour.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet 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)
Dry Ingredients
- 1 ½ cup (140 g) blanched almond flour
- 2 tablespoons (17 g) cornstarch (or coconut flour)
- 1 teaspoon baking powder
- ¼ teaspoon salt
Add-ins & Toppings
- 3 cups (390 g) peeled and diced apples (preferably tart apples like Granny Smith)
- ¼ cup sliced almonds
- 1 tablespoon turbinado (coarse) sugar
Instructions
- Prepare the Pan: Place a large piece of parchment paper on the bottom circle of an 8-inch springform cake pan and close the ring around the bottom. Trim excess paper if needed. Spray the bottom and sides with nonstick cooking spray. Preheat the oven to 350ºF (175ºC).
- Beat Egg Yolks and Sugar: In a large bowl, beat the egg yolks and granulated sugar together for about 3 minutes until the mixture becomes pale, thick, and roughly triples in volume. Then, mix in the vanilla and almond extracts.
- Add Dry Ingredients: To the yolk mixture, add almond flour, cornstarch, baking powder, and salt. The batter will be very thick at this stage. Set aside temporarily.
- Whip Egg Whites: Using a separate, clean bowl and whisk beaters, beat the egg whites until very stiff peaks form, meaning the peaks hold shape firmly.
- Combine Mixtures: Gently fold one-third of the whipped egg whites into the almond flour batter to loosen it. Then fold in the remaining egg whites carefully until fully combined. Stir in the peeled and diced apples evenly.
- Assemble and Top: Spread the cake batter evenly into the prepared springform pan. Sprinkle sliced almonds over the top, then sprinkle with turbinado sugar for added texture and sweetness.
- Bake: Bake in the preheated oven for 35-40 minutes or until the top is lightly browned, set, and a cake tester inserted into the center comes out clean without liquid.
- Cool and Serve: Allow the cake to cool in the pan on a wire rack for 1 hour. Run a knife gently around the edge to release the springform ring. Cool completely before transferring to a serving platter or slicing.
Notes
- Use tart apple varieties like Granny Smith for the best balance of sweetness and acidity.
- The use of almond flour ensures a gluten-free cake that remains moist and tender.
- Be sure to whip egg whites until stiff peaks form for maximum fluffiness.
- Sifting the dry ingredients before adding to the wet ingredients can help avoid lumps.
- Allowing the cake to cool completely improves slicing and presentation.
