Applesauce Cake with Almond Flour
A moist and flavorful applesauce cake made with almond flour, perfect for any occasion and entirely gluten-free.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 1/2 cups unsweetened applesauce
- 2 large eggs
- 1/2 cup honey or maple syrup
- 1 teaspoon vanilla extract
Optional Add-ins
- 1/2 cup chopped walnuts or pecans
- 1 teaspoon cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan and set aside.
- In a large mixing bowl, combine almond flour, baking soda, and salt. Stir well to ensure even distribution of ingredients.
- In a separate bowl, whisk together the applesauce, eggs, honey, and vanilla extract until smooth and well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the chopped nuts and cinnamon, if using, until evenly distributed throughout the batter.
- Pour the prepared batter into the greased cake pan, smoothing the top with a spatula to ensure an even surface.
- Place the cake in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice the cooled cake into 8 pieces and serve plain or with a dollop of whipped cream.
- Wrap any leftover cake tightly in plastic wrap and store at room temperature for up to three days.
Notes
Pro Tips: Ensure the eggs are at room temperature for better incorporation.
Ingredient Substitutions: You can use maple syrup instead of honey for a different flavor.
How to Serve: Serve with whipped cream or a sprinkle of cinnamon.
Storage & Freshness: Store in an airtight container at room temperature for up to three days.
Make-Ahead Tips: You can prepare the batter a day in advance and store it in the refrigerator before baking.
Ingredient Substitutions: You can use maple syrup instead of honey for a different flavor.
How to Serve: Serve with whipped cream or a sprinkle of cinnamon.
Storage & Freshness: Store in an airtight container at room temperature for up to three days.
Make-Ahead Tips: You can prepare the batter a day in advance and store it in the refrigerator before baking.