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This quick and easy gluten free apple cake is the perfect companion to coffee or tea. It is paleo, gluten, dairy, and refined sugar-free.
Paleo Gluten Free Apple Cake
Over the years our family has been gluten-free, grain-free, and paleo. Some of our children struggle with legumes, nightshades, and even some of the popular gluten-free grains like corn, and rice.
It is important to me that we have gluten-free options for those children. If you are interested in hearing more about our story, you can check it out here.
This tender and moist paleo apple cake recipe uses simple ingredients and is quick to put together for a quick afternoon snack with coffee or tea or a last-minute dessert idea.
While living in Germany, it was customary to have coffee and cake on Sunday afternoons with family or friends. We loved the simplicity of this tradition. Very few shops were open if any with the exception of pubs, ice cream shops, and restaurants.
Sundays were spent with family or friends outdoors. We spent many a Sunday afternoon pushing a stroller in the park, in the woods, or on the designated pathways along the Rhein river with my in-laws. Afterward, we would head back home to have some cake and coffee with the family.
This almond flour apple cake reminds me of those sweet old days when our oldest children were little. It isn’t too sweet and is the perfect companion for a nice cup of coffee or tea.
Getting Started You Will Need…
- almond flour
- gluten-free baking powder
- baking soda
- vanilla extract
How to Make Gluten-Free Apple Cake
This gluten-free apple cake is baked low and slow. So set your oven to 325F or 160C and preheat. Prepare an 8×8 inch square glass baking dish either by greasing it with a bit of oil or lining it with parchment paper.
Grab two large bowls to start making the batter. Into one bowl, add almond flour, cinnamon, baking powder, baking soda, and salt, and whisk together until combined.
In the second bowl, whisk eggs until they are light and frothy. Add honey, avocado oil, and vanilla extract and whisk until everything is well combined.
Pour the egg mixture into the bowl with the dry ingredients and mix well making sure there are no lumps. Set aside.
Finely dice one large or two smaller apples. Choose your favorite cooking apple. I have used different varieties with success. Pardon the pun, but it is literally a matter of taste.
Chop up a handful of walnuts that measure half a cup when chopped. Then add the apples, walnuts, and raisins to the batter. Mix until the apples, nuts, and raisins are evenly distributed.
Pour the paleo apple cake batter into the baking dish and smooth the top. Bake the cake for 40 minutes or until the cake is golden brown and an inserted toothpick comes out clean. Let cool for at least 30 minutes before slicing.
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Originally, I planned this paleo apple coffee cake to be baked in an 8-inch baking dish to be served with coffee. However, I was feeling a little fancy one day and decided to bake it in one of my 8-inch round cake pans. I lined the bottom with parchment paper so that I could flip the cake onto a serving plate and dusted it with icing sugar.
This version isn’t technically paleo or refined sugar-free. If you are like me and don’t mind veering from the Paleo diet from time to time, this variation might be for you.
Instead of walnuts, you can use the same amount of slivered almonds, chopped hazelnuts, pecans, or nuts of your choice.
For a nice festive treat during the holidays, replace the raisins with cranberries. If you enjoyed this recipe, be sure to check out our other quick and easy gluten-free cakes, sweet bread, and dessert recipes.
Other gluten-free recipes you might enjoy!
Easy Gluten Free Apple Cake
- 2 cups almond flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs
- ½ cup honey
- 3 tablespoons avocado oil
- 1 tablespoon vanilla
- 1 large apple, finely diced
- ½ cup chopped walnuts
- ⅓ cup raisins
- ¼ cup icing sugar
- Preheat the oven to 325F.
- Grease an 8×8 inch square baking dish or a 9-inch round cake or line with parchment paper and set aside.
- In a large mixing bowl combine the almond flour, cinnamon, baking powder, baking soda, and salt. Whisk together until thoroughly mixed.
- In another large bowl beat the eggs using a whisk or kitchen mixer until they are light and frothy. Add the honey, avocado oil, and vanilla and whisk or beat until combined.
- Pour the wet mixture into the dry mixture and stir or whisk until the batter is completely mixed together without any lumps. Let rest on the counter while you prepare the rest of the ingredients.
- Peel and finely dice the apples and chop the walnuts. Add the apples, walnuts, and raisins to the batter and mix again until the add-ins are dispersed evenly in the batter.
- Pour the batter into the prepared baking dish and smooth the batter so that it bakes evenly.
- Bake at 325F for 40 minutes or until the cake is golden brown and an inserted toothpick comes out clean.
- Remove from oven and let the cake rest for half an hour before removing it from the pan.
- (Optional) dust the cake with icing sugar and serve. Enjoy.