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Apple Almond Cake

This gluten-free apple almond cake is so delicious, you'll want to make it each and every fall. Granny Smith apples, brown sugar, vanilla and eggs combine with almond flour for a rich, dense cake with just the right amount of sweetness.

Serves 12
Ready in 75 mins
Prep time 30 mins
Cooking time 45 mins
357 calories per serving


> 1 tsp vegetable oil
> 3 Granny Smith Apples, peeled, cored and chopped
> 2 tbsp lemon juice, divided
> 2 tsp brown sugar
> 1 tsp vanilla extract
> 8 large eggs
> 3 1/4 cups almond flour
> 1 3/4 cups granulated sugar
> 1/2 cup slivered almonds
> 1 tsp confectioners' sugar


Preheat the oven to 350 degrees F. Grease a 10-inch springform pan with vegetable oil, line bottom with parchment paper and set aside.
In a large saucepan, combine apples, lemon juice, sugar and vanilla and cook over medium heat until mixture begins to bubble. Reduce heat to low, cover and cook for 10 minutes.
Using a fork, mash apple into a rough puree and set aside to cool. In a food processor or blender, combine cooled apple puree with eggs, almond meal, sugar and lemon juice and process until smooth puree is formed.
Pour into prepared tin, sprinkle the slivered almonds on top and bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean. Put on a wire rack to cool slightly, then open springform pan and remove cake.
Sprinkle with confectioners' sugar and serve slightly warm.


*Make sure all ingredients are labeled as Kosher for Passover.

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