Apple Cake
This delicious gluten-free apple cake is made with a blend of almond and oat flour, studded with fresh apples and has a delicious cinnamon pecan crumb topping. It’s moist, tender and the perfect fall dessert!
Servings: 9
Ingredients
- 1 cup almond flour
- 1 ½ cups oat flour
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 2 large eggs
- ½ cup full-fat plain Greek yogurt
- ¼ cup coconut oil melted
- 1 teaspoon vanilla extract
- ¾ cup maple syrup
- 2 cups chopped apples I recommend Honeycrisp or Pink Lady
Topping
- ½ cup almond flour
- ¼ cup coconut sugar
- ½ cup chopped pecans
- 2 teaspoons ground cinnamon
- ¼ cup coconut oil not melted
Instructions
- Preheat the oven to 350°F. Grease an 8×8-inch baking pan or line with parchment.
- Combine all of the topping ingredients in a small bowl with a fork until crumbly and set aside.
- In a medium mixing bowl add flour, salt, cinnamon and baking soda and stir to combine.
- In a large mixing bowl whisk together eggs, Greek yogurt, coconut oil, vanilla extract and maps syrup.
- Add the flour mixture to the wet mixture and stir until just combined.
- Gently fold in chopped apples.
- Add cake batter to the prepared pan and sprinkle with the topping.
- Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean, or with just a few moist crumbs sticking to it. Check the cake at the 30 minute mark to make sure the crumb topping isn’t browning too much. If it is you can cover the top with a piece of foil to prevent the top from burning.
- Let cake cool for about 15-20 minutes before transferring to a wire rack to cool longer.
- Once ready to enjoy, cut into squares and serve!
- Store in an airtight container at room temperature for 2 days, in the fridge for 5-7 days or in the freezer for up to 3 months.
Video
Notes
- Eggs: I haven't tried it, but I bet using flax eggs or chia eggs would work as a vegan substitute for the eggs. Let me know if you try it in the comments below!
- Flour: If you only have one of the flours it should work to use only almond or only oat flour, but the final texture of the cake might differ slightly.
- Greek yogurt: If you need this cake to be dairy-free it should work to use a dairy-free yogurt instead of the Greek yogurt. I haven't tried it, but I also bet using applesauce would work well as a substitute for the yogurt.
- Maple syrup: Honey, agave or even monk fruit maple syrup would work well as a substitute.
- Pecans: You can easily swap the pecans with another nut like almonds or walnuts. Or skip them all together if you have a nut allergy.
- Coconut oil: Melted butter, ghee or another neutral oil like avocado or olive oil will work as a substitute.
Nutrition
Serving: 1 slice | Calories: 427kcal | Carbohydrates: 41g | Protein: 11g | Fat: 26g | Saturated Fat: 11g | Monounsaturated Fat: 1g | Cholesterol: 43mg | Sodium: 293mg | Potassium: 246mg | Fiber: 5g | Sugar: 26g