Description
This Flourless Apple Cinnamon Cake is a warm, cozy treat that’s naturally gluten-free, refined sugar-free, and incredibly moist. Made with almond flour, grated apples, and a hint of cinnamon, it’s the perfect balance of nutty, sweet, and spiced flavors. Whether enjoyed for breakfast, dessert, or an afternoon snack, this cake is wholesome, delicious, and easy to make. Plus, it’s easily adaptable for dairy-free and vegan diets!
Ingredients
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🌰 2 cups (200g) almond flour
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🧁 1 tsp baking powder
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🧂 ½ tsp baking soda
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🧂 ½ tsp cinnamon
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🧂 ¼ tsp salt
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🍏 1 medium apple, finely grated
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🥚 3 large eggs (or flax eggs for vegan option)
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🍯 ½ cup (120ml) maple syrup (or honey)
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🥛 ½ cup (120g) Greek yogurt (or coconut yogurt for dairy-free)
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🧈 ¼ cup (60ml) melted coconut oil (or butter)
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🌿 1 tsp vanilla extract
Instructions
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Preheat the oven to 350°F (175°C) and line a 9-inch round cake pan with parchment paper.
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Mix dry ingredients: In a large bowl, whisk together almond flour, baking powder, baking soda, cinnamon, and salt.
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Combine wet ingredients: In another bowl, whisk the eggs, maple syrup, yogurt, melted coconut oil, vanilla extract, and grated apple until smooth.
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Mix the batter: Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix.
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Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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Cool & Serve: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. Enjoy!
Notes
For a vegan version, replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
To make it dairy-free, use coconut yogurt instead of Greek yogurt.
Enhance the flavor with nutmeg, ginger, or chopped nuts for extra texture.
Store at room temperature for 2 days, in the fridge for 5 days, or freeze for up to 3 months.
- Prep Time: 10
- Cook Time: 30
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American