Almond Flour Apple Cake

In apple season, make all of the apple things! I love this pretty cake, which relies on almond flour and a little coconut oil to create a dense, moist crumb. It's topped with juicy apples and a hefty drizzle of maple syrup (sprinkling of cinnamon optional but encouraged). Swap honey in a nod to traditional Rosh Hashanah flavors, if you like.

The resulting cake is tender, oh-so-sliceable, and crammed with fall vibes. I like fanning out the apple slices in a decorative pattern rather than folding them into the batter. I also like that you need just almond flour here rather than a combination of gluten free flours.

Try my gluten free apple cake or gluten free French apple cake for more apple cake recipes. And, I always love a freshly-baked loaf of gluten free apple bread during apple season!

Ingredients needed

Here's a look at what you need for this cake. Make sure to check my recipe card at the end of this post for the full ingredient amounts and instructions!

• Almond flour - I use fine ground almond flour - the Blue Diamond brand often gives the best value - rather than almond meal for a smooth and velvety crumb.
• Baking powder
• Salt - Use fine sea salt or table salt.
• Eggs - I used large eggs.
• Granulated sugar - You can try light brown sugar for a slightly different flavor profile.
• Coconut oil - If you prefer a different oil, virtually any will work, including olive oil, avocado oil, canola oil, etc.
• Apples - Your choice of apples here! I use the Golden Delicious apples from our tree.
• Maple syrup - This adds a bit of extra sweetness and flavor. As noted, honey is a very worthy alternative.
• Cinnamon - At the last minute I decided to sprinkle a little ground cinnamon over the top of cake for a bit of warmth. Try ginger or nutmeg, or leave it off if you wish.

Variation Ideas

• Add sliced almonds - I debated adding a handful of sliced almonds to the top of the cake along with the sliced apples, and I will definitely do this another time! They will add an extra, crisp almondy note to the cake.
• Vanilla or almond extract - Add extra flavor with 1 teaspoon of pure vanilla extract or vanilla bean paste, or up the almond goodness with ¼ teaspoon of almond extract.

Tips & Recipe Notes

• Use fine almond flour. Fine-ground almond flour gives this cake its smooth, tender crumb. Almond meal will produce a more rustic, slightly coarser texture. So, if you prefer more texture, feel free to use almond meal!
• Slice the apples thinly. Cutting the apples thinly does double duty - they will soften nicely during baking plus make it easier to create that pretty, fanned-out topping. I peeled my apples, but for a more rustic look you can leave them unpeeled.
• Cool completely before slicing. The cake is quite tender when warm, like most gluten-free bakes, but will set and firm up as it cools. Use a serrated knife to cut slices.
• A little cinnamon goes a long way. I love the warmth of a sprinkle of cinnamon, but the cake is just as lovely without it. A pinch of nutmeg or ground ginger would also be delicious, or try a combination.

Proper Storage

• Counter - Covered, or in an airtight container, for up to 2 days.
• Fridge - The cake will keep, covered or in an airtight container, for up to 5 days.
• Freezer - Wrap the cake in plastic, place it in a freezer-safe bag, and store in the freezer for up to 2 months. Thaw the cake in the fridge before serving. Note that the apples may be slightly softer when defrosted - but still delicious.