A tender, naturally gluten-free cake made with almond flour, fresh apples, and warm cinnamon. Sweetened with maple syrup and made moist with yogurt and coconut oil—this cake is a celebration of comfort and simplicity.
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Ingredients
Dry Ingredients:
• 2 cups (200g) almond flour
Use blanched, finely ground almond flour (not almond meal) for the softest texture.
• 1 teaspoon baking powder
Helps the cake rise gently for a light but moist crumb.
• ½ teaspoon baking soda
Reacts with the acidity in yogurt to add airiness.
• ½ teaspoon ground cinnamon
For that classic, warm flavor. You can add more to taste.
• ¼ teaspoon fine sea salt
A pinch of salt balances the sweetness and enhances the flavors.
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Wet Ingredients:
• 1 medium apple, finely grated
Choose a sweet, crisp variety like Fuji, Gala, or Honeycrisp. Peel is optional. No need to drain—its juice adds flavor and moisture.
• 3 large eggs, room temperature
For structure and richness. If vegan, substitute with flax eggs (1 tbsp ground flaxseed + 2½ tbsp water per egg).
• ½ cup (120ml) pure maple syrup
A natural sweetener that adds rich, caramel-like notes. Honey also works.
• ½ cup (120g) Greek yogurt
Keeps the cake soft and tender. For dairy-free, use coconut or almond milk yogurt.
• ¼ cup (60ml) melted coconut oil
Adds moisture. Melted butter is an option for a richer taste.
• 1 teaspoon pure vanilla extract
Rounds out the flavors with sweet, warm aroma.
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Optional Add-Ins:
• ¼–½ cup chopped nuts (walnuts or pecans)
• ¼ teaspoon nutmeg or a pinch of cloves for spicier warmth
• Apple slices for decoration on top
• Cinnamon-sugar topping for a sweet, crisp finish
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Instructions
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1. Preheat & Prepare the Pan
Preheat your oven to 350°F (175°C).
Lightly grease an 8-inch round or square baking pan. For easy removal, line the bottom with parchment paper. A springform pan also works beautifully.
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2. Mix Dry Ingredients
In a medium bowl, whisk together:
• Almond flour
• Baking powder
• Baking soda
• Ground cinnamon
• Salt
This base will provide a nutty, moist crumb while staying completely gluten-free.
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3. Grate the Apple
Grate the apple using the small holes of a box grater. You should get about ¾ cup of grated apple.
• No need to squeeze out the juice—the extra liquid keeps the cake tender.
• If you prefer a smoother texture, peel the apple before grating.
• Leave the peel on for rustic texture and extra fiber.
Set aside.
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4. Combine Wet Ingredients
In a large bowl, whisk together:
• Eggs (or flax eggs)
• Maple syrup
• Greek yogurt
• Melted coconut oil
• Vanilla extract
Whisk until the mixture is smooth, creamy, and fully blended.
Tip: Make sure the yogurt and eggs are at room temperature, and the coconut oil is cooled so it doesn’t solidify when added.
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5. Add the Apple
Stir the grated apple into the wet mixture. This adds fresh, juicy flavor and moisture that makes the cake soft and tender all the way through.
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6. Combine Wet and Dry
Slowly add the dry ingredients to the wet ingredients. Stir gently with a spatula or wooden spoon until fully combined.
• The batter will be thick but spreadable.
• Fold in any add-ins (nuts, extra spices, or raisins) at this stage.
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7. Pour & Smooth into Pan
Pour the batter into your prepared baking pan.
Use a spatula to smooth the top evenly. If you want to decorate:
• Add thin slices of apple arranged in a fan or spiral shape.
• Sprinkle the top with cinnamon and a light dusting of sugar (optional).
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8. Bake
Place the pan in the center of your oven and bake for 35 to 45 minutes.
Check for doneness by inserting a toothpick in the center—if it comes out clean or with just a few moist crumbs, the cake is ready.
Oven Tip: If the top is browning too quickly, loosely tent with foil in the last 10 minutes.
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9. Cool & Serve
Let the cake cool in the pan for about 10–15 minutes, then transfer it to a wire rack to cool completely.
• The cake will be moist, tender, and slightly dense—perfect for slicing.
• Once fully cooled, slice and serve as-is, or with a dollop of yogurt or coconut cream.
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Storage Tips
• Room Temperature: Store covered for up to 2 days.
• Refrigerator: Keeps well for up to 5 days. Just bring it to room temperature before serving.
• Freezer: Slice and wrap individually for quick snacks. Thaw overnight or reheat gently.
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Serving Ideas
• Breakfast: A slice with coffee or tea
• Dessert: Topped with warm cinnamon apples or a scoop of vanilla yogurt
• Snack: Straight from the fridge or lightly toasted
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Variations
• Muffins: Pour into lined muffin tins and bake for 18–22 minutes.
• Cranberry-Apple: Add dried cranberries for a tangy twist.
• Spiced-Up: Add cardamom, ginger, or nutmeg for a chai-inspired version.
