Almond Flour Apple Cake is naturally gluten-free, dairy-free, and low in sugar. This simple and delicious recipe is great for breakfast, brunch, snack, or a light dessert. Curb your sweetness cravings guilt-free with this almond flour apple cake recipe.

Almond Flour Apple Cake slice on a white plate.

Almond Flour Apple Cake is perfect if you’re looking for a cake you can feel good about eating, this it. Made with almond flour, coconut oil, eggs, maple syrup, and grated apples, this cake is simple to put together and satisfies your cravings.

For more sweet breakfast or dessert cakes, be sure to check out this Italian Zucchini Ricotta Ciambella, or my Cranberry Walnut Banana Bread.

For another naturally gluten-free cake, try this Lemon Polenta Cake made with cornmeal. And for another almond flour cake, try my Almond Flour Pear Cake!

The BEST Almond Flour Apple Cake!

Almond Flour Apple Cake is a great recipe to have on hand when you are looking for a guilt-free treat. This cake gets it sweetness from both grated apples and a touch of maple syrup.

With a few simple ingredients, you can have a delicious apple cake that everyone can enjoy. I like to make this ahead of time and keep on hand for snacking, a quick breakfast, or whenever I’m craving something sweet.

Almond Flour Apple Cake on a white plate with a blue napkin in the background.

If you love almond flour cakes, this the recipe for you. The almond flour makes this cake sweet and slightly dense, without a lot of added sugar. 

This cake is full of apple flavor and tastes even better the next day. You’ll love the fresh apples you get in each bite! 

So, if you’re looking for simple and delicious treat, be sure to give this Almond Flour Apple Cake recipe a try. You’re going to love it! 


Ingredients include eggs, coconut oil, and maple syrup.
  • Almond flour: you can find almond flour in the baking section of your grocery store. 
  • Apple: use whatever apple you have on hand. Red or green apples work such as Pink Lady or Granny Smith. 
  • Coconut oil: no need to melt the coconut oil ahead of time. Olive oil can be substituted but for best results use coconut oil. 
  • Maple syrup: maple syrup gives the cake sweetness. You can substitute honey or coconut sugar. 
  • Eggs: you’ll four large room temperature eggs. 
  • Vanilla: vanilla extract adds great flavor. Add a bit of almond extract for more almond flavor. 
  • Baking powder: make sure you are using baking powder and not baking soda. 
  • Salt: kosher salt is great for baking. 

How to Make Almond Flour Apple Cake

Making this cake couldn’t be simpler, plus there is no special equipment needed. Just a cake pan, mixing bowl, and whisk.

To start, you will need to grease and line with parchment paper a standard cake pan. You could also make this in a 9 x 9 baking pan or springform pan if you don’t have a cake pan on hand.

Process shots showing how to make recipe including mixing the batter and pouring into pan.

Step 1: combine dry ingredients and coconut oil

In a large bowl, combine the almond flour, salt, and baking powder. Then, add in the room temperature coconut oil.

Cut the coconut oil into the flour mixture. To do this, you can either use a pastry cutter to combine the flour or oil, or you can always just combine using your hands. Your end result will be a texture similar to sand.

Step 2: add in eggs, maple syrup, and vanilla

Next, add in the four eggs, one at a time, being sure to whisk after each addition. You will end up with a smooth batter with some lumps from the coconut oil.

To sweeten and flavor this cake, I like to add maple syrup and vanilla. However, you could use honey or agave nectar instead of the maple syrup. Mix well to combine.

Step 3: fold in apple

Lastly, add in one peeled, cored, and grated apple. The type of apple you use for this doesn’t matter. I prefer Honeycrisp, gala, or Fiji apples. You can grate the apple or dice it into small pieces. 

Fold the apple into the cake batter. Use a rubber spatula to ensure that all of the ingredients are well combined. 

Step 4: bake and decorate the almond flour apple cake

Pour the batter into the prepared cake pan. Bake the cake for about 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely on a wire baking rack before slicing.

I like to serve this cake with a light dusting of powdered sugar and apple slices on top. You can also garnish with sliced almonds. For an extra special treat, serve with a scoop of vanilla ice cream. 

Almond Flour Apple Cake with powdered sugar on top.

Store leftover gluten-free apple cake in an airtight container or cover with plastic wrap and aluminum foil and freeze for up to a month. 

What is Almond Flour?

Almond flour quite simply is ground up almonds. The process of making almond flour involves blanching the almonds to remove the skins and then grinding and sifting them into a fine flour.

Almond meal is not the same as almond flour. It contains the skins of the almonds, resulting in a coarser mixture.

Almond flour is low in carbs and full of nutrients. It also has a slightly sweeter taste which is why you don’t need a lot of sweetener when baking with almond flour. Also, it is naturally gluten free and full of protein.

How to store almond flour apple cake?

This cake could be stored at room temperature for up to three days. However, if you do store at room temperature, be sure to place it in an airtight container.

I prefer to store my cake in an airtight container in the refrigerator. This way it lasts up to two weeks. Slice it ahead of time so you can just grab a piece when you want one.

For longer storage, freeze the apple almond cake in an airtight container for up to a month. 

Almond Flour apple cake on a white plate with a fork.

Almond Flour Recipes

When baking with almond flour, it’s good to follow a recipe that calls for almond flour specifically, rather than trying to substitute regular flour in a recipe. Otherwise, you could risk ending up with a dense or runny recipe.

Amaretti Cookies are my favorite almond flour cookie ever! Made with beaten egg whites and rolled in powdered sugar, these cookies are great served with hot coffee or tea. If you’ve never tried them, they are a great almond flour cookie to start with.

Almond Ricotta Cake is a super moist and slightly dense cake that’s full of delicious almond flavor. Use almond flour or almond meal in place of the finely diced almonds.

I hope you love this recipe for Almond Flour Apple Cake. It’s great to serve for breakfast, snack, or dessert.

Almond Flour Apple Cake cut into slices on a white plate with powdered sugar sprinkled on top.

More Easy Cake Recipes! 


Almond Flour Apple Cake.

Almond Flour Apple Cake

Almond Flour Apple Cake is naturally gluten-free, dairy-free, and low in sugar. This simple and delicious recipe is great for breakfast, brunch, snack, or a light dessert.
4.99 from 60 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 servings
Calories: 303kcal
Cost: 8


  • 9 inch round cake pan


  • 2 cups finely ground almond flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup coconut oil (solid) (could substitute unsalted butter)
  • 4 large eggs
  • cup maple syrup
  • 1 teaspoon vanilla
  • 1 apple, peeled and grated
  • powdered sugar for topping (optional)


  • Preheat oven to 350 degrees. Grease cake pan and line the bottom with parchment paper; set aside.
  • In a large bowl, whisk together the almond flour, baking powder, and salt. Add in the coconut oil and use a pastry cutter or your fingers to incorporate the oil into the flour. Whisk in the eggs, one a time. Then add in the maple syrup and vanilla and whisk until combined.
  • Fold in the grated apple to the batter. Pour the batter into the prepared cake pan. Bake for about 30 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
  • Allow the cake to cool completely on a wire baking rack. Sprinkle on powdered sugar if desired.


This almond flour apple cake can be stored in an airtight container in the refrigerator for up to a week. 


Calories: 303kcal | Carbohydrates: 19g | Protein: 9g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 262mg | Potassium: 90mg | Fiber: 4g | Sugar: 12g | Vitamin A: 147IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 2mg
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Recipe Rating


  1. 5 stars
    Very nice and moist cake. I was surprised that it turned out as good as it did. I will definitely make it again.

  2. I wanted to make an apple cake but use applesauce. What if I used applesauce in this one how would I alter the rest of ingredients if so.

  3. 5 stars
    This is delicious and simple to make. I added a teaspoon of cinnamon to the batter. Instead of powdered sugar, I drizzled a little honey over it, with cinnamon sugar. I served it with a serving of yogurt, drizzled with honey and cinnamon. I had it for brunch because it’s like a thick pancake!

  4. 5 stars
    Hi Angela, I made 8 muffins instead of a cake and I substituted 1/3 cup Canderel bake! (caster sugar alternative) for the maple syrup. They were delicious!! Thanks for the recipe😉

  5. 4 stars
    I made some changes for my diabetic husband, Used Tortino Vanilla sugar free syrup plus extra instead of maple syrup. I thin sliced 2 med, apples and the next time I would use 3. I also used coconut sugar and cinnamon sprinkled on top before baking. This turned out delicious.

  6. 5 stars
    My family loved this cake. I used 3/4 cup of applesauce instead of the grated apple and added cinnamon to boost the flavor. It tasted a lot like French toast, so I added a little syrup and ate it for breakfast! Thanks!

  7. 5 stars
    Hi Angela – this recipe is wonderful, but letting you know fyi that I was unable to pin anything from this page – and I REALLY wanted to!

    1. Hi Helene! I’m so happy you enjoyed the recipe. I’ll have to see whats going on with the pinning issue… thanks for letting me know!

  8. 5 stars
    Yummy! Love the texture. We did have it out of the oven for breakfast, with a dollop of plain yogurt. Used Northern Spies. Increased the recipe by half so it would fill a skillet and I could get that great skillet crust. Thank you!

  9. I made this cake a couple of weeks ago strictly as per recipe, although used butter rather than coconut oil – great success! Reckon it could make a good base for tinkering with so about to try adding spice and dried fruit. I’ll scatter some sliced almonds on top as well. Hope the additions don’t ruin it! Will let you know how I get on…

    1. 5 stars
      I added 1/2 tsp cinnamon and 1/4 tsp each nutmeg and coriander and it is a great cake. Will definitely be making this one again.