Delicious Almond Flour Apple Cake
A delightful gluten-free apple cake made with almond flour, perfect for any occasion.
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 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
Apples
- 2 cups apples peeled and thinly sliced
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
- In a large bowl, combine almond flour, baking powder, and salt. Set aside.
- In another bowl, beat the butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually fold the dry ingredients into the wet mixture, mixing until just combined. Do not overmix.
- Fold in the sliced apples, ensuring they are evenly distributed throughout the batter.
Baking
- Pour the batter into the prepared cake pan, spreading evenly. Arrange any additional apple slices on top as desired.
- Place the cake in the preheated oven and bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
Serving
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve with a dusting of powdered sugar or whipped cream.
Storage
- Store any leftover cake in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.
Notes
Pro Tips: Ensure eggs are at room temperature for better mixing. Ingredient Substitutions: Use coconut oil instead of butter for a dairy-free option. How to Serve: Pair with a scoop of vanilla ice cream for a delicious dessert. Storage & Freshness: Store in an airtight container to maintain freshness. Make-Ahead Tips: Prepare the batter in advance and refrigerate until ready to bake.