Gluten-Free Apple Almond Flour Cake with Cinnamon Crumble
This moist gluten-free apple cake combines almond and oat flours for a tender crumb studded with thin honeycrisp apple slices. A cinnamon crumble topping adds textural contrast while a simple powdered sugar glaze provides the perfect finishing touch. The cake strikes an ideal balance between wholesome ingredients and indulgent flavor, making it suitable for those avoiding gluten without sacrificing taste. Best served at room temperature or chilled for clean slicing, it pairs beautifully with vanilla ice cream or morning coffee.
Ingredients
- 1 cup blanched almond flour
- ⅓ cup oat flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 honeycrisp applesgranny smith apples1:1fruittart
Provides more tartness
- 2 eggs
- ½ cup unsweetened applesauce
- ¼ cup agave nectar, honey or maple syrup
- 1 teaspoon vanilla extract
- 4 tablespoons salted butter, cubed
- ¼ cup coconut sugar
- ½ teaspoon ground cinnamon
- ¼ cup powdered sugar
- 1 tablespoon milk
Instructions
- 1
Preheat oven to 350F
- 2
Mix together almond flour, oat flour, baking powder, cinnamon and salt in large bowl
- 3
Peel apples and cut into quarters, remove centers and seeds
- 4
Use box grater or mandolin to slice apples thinly
- 5
Add sliced apples to dry ingredients and mix to coat
- 6
Whisk together eggs, applesauce, agave and vanilla extract in medium bowl
- 7
Pour wet ingredients into bowl with coated apples
- 8
Use rubber spatula to combine ingredients
- 9
Line 8x8 square pan with parchment paper and transfer batter
- 10
Spread batter in even layer
- 11
Squeeze together butter cubes, coconut sugar and cinnamon with hands until clumpy
- 12
Sprinkle crumbles over cake
- 13
Bake for 35 minutes until top is set and center is no longer jiggly
- 14
Allow cake to sit in pan for 15 minutes
- 15
Cool to room temperature or chill for best slicing
- 16
Run knife around edges and lift out using parchment paper
- 17
Cut into 12 slices
- 18
Whisk together powdered sugar and milk
- 19
Drizzle glaze over cake
Tips
Slice apples thinly using a box grater or mandolin for even distribution without disrupting cake structure
Let cake cool completely or chill before slicing for the cleanest cuts and best presentation
Mix apple slices with dry ingredients first to coat them and prevent sinking during baking
Good to Know
Cover and store at room temperature for 2 days or refrigerate for up to 5 days
Can be made 1 day ahead and stored covered at room temperature
Best served at room temperature or chilled, pairs well with vanilla ice cream or coffee
Common Mistakes
Don't overmix batter to avoid tough texture
Slice apples thinly to prevent disrupting cake structure
Allow proper cooling time before slicing to avoid crumbling
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use regular flour instead of almond flour?
This would change the gluten-free nature and texture significantly. For best results, stick with almond flour or substitute with another gluten-free flour blend.
How long does this cake keep?
Store covered at room temperature for 2 days or refrigerate for up to 5 days. The cake actually improves in flavor after the first day.
Can I freeze this apple cake?
Yes, wrap individual slices tightly and freeze for up to 3 months. Thaw at room temperature before serving for best texture.