The Ultimate Gluten-Free Almond Flour Apple Cake with Crunchy Streusel and Sweet Glaze
Prepare to be enchanted by this **Almond Flour Apple Cake**, a truly exceptional dessert that embodies the perfect balance of tender texture, rich apple-cinnamon flavor, and delightful toppings. This cake isn’t just a treat for your taste buds; it’s also naturally **gluten-free and dairy-free**, making it an inclusive option for many dietary needs. With its irresistible streusel topping and a delicate powdered sugar glaze, it’s remarkably easy to make and guaranteed to become a new favorite in your baking repertoire.
Believe it or not, among all the fantastic almond flour cakes we’ve crafted, this apple cake truly stands out as my absolute favorite. That’s quite a bold claim, considering our blog already boasts several incredibly popular recipes, including a reader-favorite lemon almond flour cake and my personal go-to almond flour carrot cake. But there’s something uniquely captivating about the warm flavors and comforting texture of this apple-infused delight.
Table of Contents
- What Makes This Almond Flour Apple Cake So Good?
- Ingredients and Smart Substitutions
- Understanding Almond Flour vs. Almond Meal
- Step-by-Step: How to Make This Apple Cinnamon Cake
- Accurate Ingredient Measurement Tips
- Storage and Freezing Guidelines
- Essential Recipe Tips for Perfect Baking
- Common Questions About This Apple Cake
- Discover More Apple Recipes
- Explore More Almond Flour Creations
What Makes This Almond Flour Apple Cake So Good?
This almond flour apple cake earns its top spot for a multitude of reasons, primarily its impeccable balance of flavors and textures. It strikes the perfect harmony between sweet apple and warm cinnamon, creating a truly comforting dessert that isn’t overly sweet, even with its decadent streusel and light glaze. Each bite offers a satisfying sweetness that complements the natural fruit and spice, rather than overpowering it.
Beyond the taste, the texture of this cake is simply phenomenal. It’s incredibly soft, moist, and tender, without ever venturing into soggy or mushy territory—a common concern when baking with almond flour. The secret lies in using shredded apple from which excess juice has been gently squeezed. This technique ensures you get all the delightful apple flavor and subtle flecks of fruit texture, without introducing too much moisture that could compromise the cake’s structure. The finely shredded apple integrates seamlessly into the batter, distributing flavor evenly and creating a consistently tender crumb.
And let’s not forget the toppings! Any cake adorned with a delightful, crunchy cinnamon streusel and finished with a sweet, drizzly glaze is, in my book, an absolute winner. The streusel provides a contrasting texture that perfectly complements the soft cake, while the glaze adds a touch of elegance and extra sweetness that ties everything together beautifully.
Whether you’re planning a holiday feast or simply craving a delicious treat, this gluten-free and dairy-free almond flour apple cake is an excellent choice. It’s perfect as a make-ahead holiday dessert, ensuring you have a show-stopping treat ready without last-minute stress. It also makes for a delightful snack cake, ideal for pairing with an afternoon cup of coffee or tea. Its versatile appeal makes it suitable for any occasion, from casual family gatherings to more formal celebrations.
If you’re exploring other almond flour desserts for the holidays, be sure to check out my almond flour gingerbread cake, a festive almond flour cranberry orange bread, and a cozy almond flour pumpkin cake. They are all fantastic options for celebrating with delicious, wholesome treats.
Ingredients and Smart Substitutions
Achieving the perfect flavor and texture in this almond flour apple cake starts with quality ingredients. Below is a detailed overview of what you’ll need and recommended substitutions to ensure your baking success. For exact quantities, please refer to the comprehensive recipe card at the end of this post.
- Almond Flour: It is crucial to use **blanched almond flour**, not almond meal. Blanched almond flour is made from almonds with their skins removed, resulting in a finer, lighter-colored flour that yields a more tender and delicate cake texture. This fine consistency is key to the cake’s soft crumb.
- Gluten-Free Flour: For the crunchy streusel topping, you’ll need a reliable **gluten-free 1-to-1 baking flour blend**. I’ve tested various options, and this specific blend consistently produces the best streusel with the perfect crumbly texture. If gluten is not a concern for you, standard all-purpose flour can be used for the streusel instead.
- Apple: One small apple, or enough to yield approximately 85 grams of grated apple, is all you need. I highly recommend using sweet and crisp varieties like Honeycrisp or Gala for their excellent flavor and texture retention during baking. Fuji or Jazz apples are also great choices. Remember, we’ll be grating and lightly squeezing the apple to manage moisture.
- Eggs: Three large eggs are essential for both leavening and providing moisture to the cake. For optimal results and a smoother batter, ensure your eggs are at **room temperature**. This allows them to incorporate more easily and create a more uniform emulsion with the other wet ingredients.
- Cane Sugar: This recipe was developed and tested using cane sugar, which contributes to the ideal flavor and texture profile. You can substitute with regular granulated sugar, though the cake’s final texture might vary slightly. I advise caution with brown sugar as a substitute here, as its higher moisture content could alter the cake’s delicate balance.
- Brown Sugar (for Streusel): Brown sugar is essential for the rich flavor and moist, crumbly texture of the streusel topping. Both dark or light brown sugar will work beautifully. While coconut sugar can be used as a substitute, brown sugar consistently delivers the best results for that classic streusel appeal.
- Oil: Just 1/4 cup of neutral oil adds crucial moisture to the cake, ensuring it stays tender for days. I used light olive oil, but extra virgin olive oil (if mild-flavored), vegetable oil, or avocado oil are excellent alternatives that won’t impart strong flavors.
- Plant-Based Butter: To keep this apple cake dairy-free, use cold, cubed plant-based baking sticks for the streusel topping. These sticks mimic the texture and performance of traditional dairy butter. If dairy is not an issue, you can certainly use cow’s butter. Avoid soft buttery spreads, as their consistency won’t create the desired crumbly streusel.
- Cinnamon: Ground cinnamon is a star ingredient, enhancing both the cake and the streusel. Its warm, inviting aroma and flavor perfectly complement the apples and brown sugar without being overpowering, creating that classic apple pie-like essence.
- Baking Powder: This acts as our primary leavening agent, providing the lift and airy texture vital for a light and fluffy cake.
- Salt: A touch of fine sea salt is added to balance and enhance all the other flavors, making them pop. Kosher salt or even standard table salt can be used as alternatives.
- Vanilla Extract: High-quality vanilla extract deepens the overall flavor profile. Whenever possible, opt for pure vanilla extract over artificial versions for a superior taste.
- Powdered Sugar: This is the base for our simple, elegant glaze. For a perfectly smooth glaze, ensure you sift the powdered sugar before whisking it with the milk, especially if it appears lumpy.
- Almond Milk: A small amount of unsweetened almond milk is used for the glaze to maintain the dairy-free nature of the recipe. Feel free to use cow’s milk, cream, cashew milk, or even gluten-free oat milk if preferred. Just ensure any alternative plant-based milk is unsweetened to control the glaze’s sweetness.
Understanding Almond Flour vs. Almond Meal
While both almond flour and almond meal are derived from ground raw almonds, they possess distinct differences in texture and appearance that significantly impact baking outcomes.
**Almond meal** is typically coarser in texture because it’s made from whole, unblanched almonds, meaning the skins are left on during grinding. This gives it a darker, speckled appearance and a more rustic feel, often preferred in heartier baked goods or as a breading.
**Almond flour**, on the other hand, is made from blanched almonds—almonds that have had their skins removed—and then finely ground. This process results in a much lighter color and a significantly finer, powdery texture, akin to traditional wheat flour. For recipes like this apple cake, the finer texture of almond flour is essential for achieving a soft, tender, and less dense crumb.
For this specific recipe, I strongly recommend baking with blanched almond flour. Its superior fine texture contributes to a much more refined and tender cake. Thankfully, bags of blanched almond flour are widely available at most grocery stores and health food markets. For those who bake frequently with it, purchasing in bulk, like from Costco, often proves to be the most economical option.
Step-by-Step: How to Make This Apple Cinnamon Cake
Crafting this delicious almond flour apple cake is a straightforward process. Follow these steps, accompanied by photos, to achieve perfect results every time. More detailed instructions and precise measurements are available in the recipe card at the end of this post.
Accurate Ingredient Measurement Tips
For the most consistent and accurate baking results, particularly with gluten-free recipes, precise ingredient measurement is key. While US cup measurements are provided in the recipe card for convenience, I highly recommend using a kitchen scale for greater accuracy. If you see measurements in grams (g), use your kitchen scale to weigh these ingredients. For milliliters (ml), a liquid measuring cup is ideal. Smaller quantities, such as teaspoons and tablespoons, are typically measured with standard measuring spoons.
When measuring dry ingredients like almond flour without a scale, use the “spoon and level” method: gently spoon the flour into your dry measuring cup until it overflows, then level off the excess with a straight edge (like the back of a knife) without packing the flour down. Scooping flour directly from the bag can compact it, leading to too much flour and a dry cake.
Storage and Freezing Guidelines
Thanks to its incredibly moist texture, this almond flour apple cake remains delightfully soft and tender for several days. For everyday enjoyment, we recommend storing it in an airtight container at room temperature, where it will maintain its freshness for 2-3 days. If you wish to extend its shelf life, transfer the cake to the refrigerator; it will stay delicious for 5-6 days.
This cake also freezes exceptionally well, making it perfect for meal prep or enjoying later. If you plan to freeze it, be sure to omit the powdered sugar glaze until you’re ready to serve. Allow the cake to cool completely after baking, then wrap it tightly in several layers of plastic wrap or place it in a freezer-safe container. It will keep beautifully in the freezer for up to 3 months. When you’re ready to indulge, simply thaw the cake at room temperature and then prepare and drizzle with the fresh glaze just before serving.
Essential Recipe Tips for Perfect Baking
Achieving a perfect almond flour apple cake is simple with these key tips:
- Grated Apple Matters: When grating your apple, always use the **medium holes** on your box grater. If you shred the apple too finely using the smallest holes, it will release too much moisture and become overly wet, which can negatively impact the cake’s texture.
- Weigh and Squeeze the Apple: For maximum accuracy and the ideal cake consistency, I highly recommend weighing the grated apple both before and after squeezing out the juice. This step is critical; **do not skip squeezing out the excess juice**, as it prevents the cake from becoming overly moist and dense.
- Proper Flour Measurement: If you don’t have a kitchen scale, always measure your almond flour using the **spoon and level method** with a dry measuring cup. Scooping flour directly from the bag can compact it, leading to an excess of flour and a dry, crumbly cake.
- Cold Butter for Streusel: To achieve that wonderfully crunchy, distinct streusel topping, ensure your butter is **cold and cubed** before incorporating it. If the butter is too warm, the streusel will melt and spread excessively during baking. A great trick is to pop the prepared streusel mixture into the fridge while you prepare the cake batter.
- Room Temperature Ingredients: With the exception of the cold butter for the streusel, all refrigerated ingredients (especially eggs and almond flour, if you store it in the fridge) should be brought to **room temperature**. This promotes better emulsion and creates a smoother, more uniform batter, leading to a more consistent cake texture.
- Grease and Line the Pan Properly: Even when using a springform pan for easy release, it’s vital to grease the pan thoroughly and line the bottom with parchment paper. This double layer of protection ensures your beautiful cake releases cleanly without sticking.
- Allow the Cake to Cool: Almond flour cakes need adequate time to set up and firm up their structure. If you attempt to cut into the cake while it’s still warm, it may be more crumbly and difficult to slice cleanly. Patience is key for the best presentation and texture.
- Adjust Sweetness by Omitting Glaze: If you prefer a less sweet dessert, feel free to **omit the powdered sugar glaze**. The cake itself, along with the streusel, offers plenty of delightful sweetness and flavor.
Common Questions About This Apple Cake
For baking, you’ll want crisp apples that retain their shape and don’t turn to mush. Sweet and firm apple varieties like Honeycrisp, Jazz, Gala, and Fuji are excellent choices as they offer great flavor and texture. If you prefer a slightly tart counterpoint, Granny Smith apples also work wonderfully.
No, there’s no need to peel the apples for this recipe! In fact, leaving the skin on can make them easier to grate and adds a lovely subtle texture to the cake, along with extra fiber. Just make sure to thoroughly wash the apples to remove any dirt or residue, and select apples without any major dents or blemishes.
I highly recommend using an **8-inch springform pan** for this particular cake. The removable sides of a springform pan make it incredibly easy to release the cake without needing to invert it, which is crucial for preserving the beautiful streusel topping. An 8-inch round pan is the ideal size to achieve the desired height and moist crumb. Using a 9-inch pan would result in a much thinner cake, potentially affecting its overall texture and presentation.
While this recipe incorporates many plant-based ingredients to be dairy-free, I have not tested it without eggs. Eggs play a significant role in providing structure and leavening for this specific cake recipe. Therefore, I cannot recommend making this cake with an egg substitute, as it would likely alter the texture and rise considerably.
Several factors can cause a cake to sink in the middle. It could be that the cake pan you used was too small for the amount of batter, causing it to rise too quickly and then collapse. Opening the oven door too early during baking to check on the cake can also lead to sinking, as the sudden temperature change disrupts the setting structure. Additionally, if the streusel topping isn’t evenly distributed, certain areas might weigh down the cake more than others, causing localized sinking.
Discover More Apple Recipes
If you’re an apple enthusiast, you’ll love these other delightful recipes:
- Apple Spice Cake
- Apple Spice Muffins
- Air Fryer Baked Apples
Explore More Almond Flour Creations
Looking for more delicious gluten-free baking ideas? Check out these popular almond flour recipes:
- Almond Flour Cupcakes
- Almond Flour Blondies
- Almond Flour Chocolate Cake
- Almond Flour Orange Cake
- Almond Flour Peanut Butter Cookies
- Almond Flour Banana Cake
- Almond Flour Coffee Cake
If you try this recipe, I would absolutely love to hear your thoughts and experiences in the comments section below!
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Almond Flour Apple Cake
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5 from 1 review
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Author:
Leanne -
Prep Time:
15 minutes -
Cook Time:
30 minutes -
Total Time:
45 minutes -
Yield:
10 slices -
Category:
Dessert -
Method:
Bake -
Cuisine:
American, Canadian -
Diet:
Gluten Free, Dairy Free
Description
This Almond Flour Apple Cake is a tender and moist apple cinnamon cake with a buttery streusel topping and a sweet powdered sugar glaze. It’s naturally gluten-free and dairy-free, making it a perfect, easy-to-make dessert for any occasion!
Ingredients
For the Streusel Topping:
- 1/4 cup (40g) gluten-free 1-to-1 baking flour
- 1/4 cup (60g) brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 2 tablespoons plant-based butter, cold and cubed
For the Cake:
- 2 1/2 cups (260g) blanched almond flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3 large eggs, room temperature
- 1/2 cup (110g) cane sugar
- 1/4 cup (60ml) olive oil
- 1 teaspoon vanilla extract
- 1 small apple (Honeycrisp or Gala)
For the Glaze:
- 1/2 cup (70g) powdered sugar, sifted
- 3–4 teaspoons unsweetened almond milk
Instructions
- Preheat your oven to 350°F (175°C). Prepare an 8-inch springform pan by greasing it well and lining the bottom with parchment paper for easy release.
- To make the streusel topping, combine the gluten-free 1-to-1 baking flour, brown sugar, cinnamon, and cold, cubed plant-based butter in a small bowl. Use a fork, pastry cutter, or your fingertips to mix the ingredients until a delightful crumbly texture is achieved. Place this mixture in the fridge to keep it chilled until you are ready to use it.
- Grate your chosen apple using the medium holes of a box grater. You should aim for approximately 1/2 cup or 85 grams of grated apple. Once grated, wrap the apple in a paper towel or a clean kitchen towel and firmly squeeze out any excess juice. The grated apple should weigh around 55 grams after the juice has been removed. Set aside.
- In a large mixing bowl, thoroughly whisk together the blanched almond flour, ground cinnamon, baking powder, and fine sea salt until well combined.
- In a separate medium bowl, whisk together the room temperature eggs, cane sugar, olive oil, and vanilla extract until the mixture is smooth and well incorporated.
- Pour the wet ingredients mixture into the bowl with the dry ingredients. Stir gently until they are just combined, being careful not to overmix the batter.
- Gently fold the prepared grated apple into the cake batter. Remember to **only add the grated apple and not any of the squeezed-out apple juice** to maintain the cake’s perfect moisture level.
- Transfer the relatively thick cake batter into your prepared springform pan. Use an offset spatula or the back of a spoon to spread the batter out evenly across the bottom of the pan.
- Evenly scatter the chilled streusel mixture over the top of the cake batter in the pan, ensuring a good distribution for consistent crunch.
- Bake for 28-32 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
- Allow the cake to cool in the pan for 10 minutes. This resting period helps the cake to set its structure before you carefully release the sides of the springform pan. Transfer the cake to a wire rack to cool completely.
- While the cake is cooling, prepare the glaze: In a small bowl, whisk together the sifted powdered sugar and unsweetened almond milk until you achieve a smooth, drizzly consistency. Drizzle this glaze generously over the cooled cake.
- Once glazed, slice and serve your delicious Almond Flour Apple Cake immediately, or store it in an airtight container at room temperature for 2-3 days for continued freshness.
Notes
- To grate the apple, always use the medium holes on your box grater. Using the smallest holes can make the apple too fine and wet, potentially affecting the cake’s texture.
- For optimal accuracy, I recommend weighing the grated apple both before and after squeezing out some of the excess juice. This step is crucial for controlling the cake’s moisture.
- If you do not own a kitchen scale, remember to measure your almond flour using the “spoon and level” method with a dry measuring cup to avoid packing too much flour.
- For a perfectly crunchy streusel topping, ensure your butter is very cold and cut into small cubes. If the butter is too warm, the streusel may spread excessively during baking. It’s a good idea to chill the prepared streusel in the fridge while you mix the cake batter.
- If you prefer a cake that is less sweet, you are welcome to omit the powdered sugar glaze. The cake and streusel already provide a lovely level of sweetness.
- For more detailed advice, potential ingredient substitutions, and answers to common questions, please refer to the sections above the recipe card.