Gluten-free Almond Flour Apple Cake (Paleo)
A very Fall inspired, cinnamon-filled fluffy cake that is brimming with apples.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 8 slices
Preheat oven to 350 degrees F. Grease a 9 inch round pan and cover in parchment paper.
Mix the almond flour, coconut flour, tapioca flour, baking soda, salt, and cinnamon together in a large bowl.
In another large bowl, add the maple syrup, honey, eggs, olive oil, and apple sauce. Whisk.
Pour the dry ingredients into the wet ingredients and mix.
Fold the diced apples into the batter
Pour the batter into the round baking pan. Top with a few slices of apples to decorate the top.
Bake for 35-40 minutes, until the cake is set and golden.
- Instead of tapioca flour, you can use arrowroot powder at a 1:1 ratio.
- Instead of maple syrup, you can use honey.
- Instead of honey, you can use maple syrup.
- Instead of olive oil, you can use avocado oil.
- Instead of apple sauce, you can use pear sauce.
- Instead of apples, you can use pears.
Calories: 307kcal | Carbohydrates: 39g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 316mg | Potassium: 92mg | Fiber: 4g | Sugar: 19g | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg