There’s something magical about the scent of apples and cinnamon wafting through the kitchen on a crisp autumn day. My flourless apple cinnamon cake recipe brings all that cozy warmth into one simple, wholesome dessert that’s become a family favorite. I first created this recipe when my youngest was diagnosed with gluten sensitivity – talk about a kitchen crisis! Now, it’s the cake we make together every Sunday, with my little one proudly grating the apples (okay, maybe eating a few slices too). What I love most is how the almond flour creates this incredible moist texture, while the grated apple keeps every bite bursting with fresh flavor. It’s the kind of dessert that makes you want to curl up with a slice and a good book.
Table of Contents
Table of Contents
Why You’ll Love This Flourless Apple Cinnamon Cake
Trust me, this isn’t just another cake recipe—it’s the kind of dessert that’ll have everyone asking for seconds (and the recipe!). Here’s why it’s a staple in my kitchen:
- So easy to make: One bowl, simple ingredients, and no fancy techniques—just mix and bake!
- Naturally gluten-free: Almond flour gives it the perfect tender crumb without any wheat flour needed.
- Unbelievably moist: The grated apple works magic, keeping every slice soft for days.
- Warms you right up: That cozy cinnamon-apple combo tastes like a hug in dessert form.
- Flexible for dietary needs: Easily made dairy-free or vegan with simple swaps.
Seriously, it’s the dessert that checks all the boxes—simple, wholesome, and downright delicious.
Ingredients for Flourless Apple Cinnamon Cake
Here’s everything you’ll need to make this cozy cake come together perfectly:
- 2 cups almond flour (pack it lightly like brown sugar)
- 1 tsp baking powder (make sure it’s fresh!)
- 1/2 tsp baking soda
- 1/2 tsp cinnamon (I sometimes sneak in an extra pinch)
- 1/4 tsp salt
- 1 medium apple, finely grated (I prefer Honeycrisp or Gala)
- 3 large eggs (room temperature works best)
- 1/2 cup maple syrup (the real stuff – not pancake syrup)
- 1/2 cup Greek yogurt
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
Ingredient Notes & Substitutions
Don’t stress if you’re missing something! Honey works beautifully instead of maple syrup. For dairy-free, coconut yogurt is my go-to. Vegan? Swap eggs for flax eggs (1 tbsp ground flax + 3 tbsp water per egg). And if your almond flour seems oily, give it a quick stir before measuring – natural oils can separate!
How to Make Flourless Apple Cinnamon Cake
Okay, let’s get baking! This cake comes together so easily, but I’ve learned a few tricks over the years to make it absolutely perfect every time. The key? Taking it step by step – no rushing!
Step 1: Prep & Mix Dry Ingredients
First things first – preheat that oven to 350°F (175°C) and grab your favorite 9-inch cake pan (I use a springform for easy removal). Now, in a big mixing bowl, whisk together your almond flour, baking powder, baking soda, cinnamon, and salt. Here’s my secret: sift the almond flour if it’s clumpy! And whatever you do, resist the urge to overmix – just combine until no clumps remain. Overworking the batter makes the cake dense, and we want that lovely light texture!
Step 2: Combine Wet Ingredients
In another bowl (or my lazy-day hack – a big measuring cup), whisk together your grated apple, eggs, maple syrup, yogurt, melted coconut oil, and vanilla. Go to town whisking until it’s completely smooth – those eggs need to be fully incorporated! The mixture will look creamy and smell amazing already. Now slowly pour the wet ingredients into the dry, stirring gently just until combined. A few lumps are totally fine – they’ll disappear in the oven.
Step 3: Bake & Cool
Pour that beautiful batter into your prepared pan (I like to give it a little shake to even it out). Slide it into the oven and set your timer for 30 minutes. When the timer goes off, do the toothpick test – it should come out with just a few moist crumbs. If needed, bake up to 35 minutes total. Here’s the important part: let it cool in the pan for 10 minutes before transferring to a wire rack. I know it’s tempting, but cutting it too soon makes it crumble! The wait is worth it – promise.
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Irresistible Flourless Apple Cinnamon Cake in 3 Simple Steps
A cozy, flourless apple cinnamon cake packed with wholesome ingredients. Perfect for cooler weather with its warm aroma.
- Total Time: 50 minutes
- Yield: 8 servings 1x
Ingredients
- 2 cups almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 medium apple, finely grated
- 3 large eggs (or flax eggs for vegan option)
- 1/2 cup maple syrup (or honey)
- 1/2 cup Greek yogurt (or coconut yogurt for dairy-free)
- 1/4 cup melted coconut oil (or butter)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, combine almond flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk together the grated apple, eggs, maple syrup, Greek yogurt, melted coconut oil, and vanilla extract until well combined.
- Gradually add the wet ingredients into the dry ingredients, stirring until just mixed.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Use flax eggs for a vegan version.
- Coconut yogurt works for dairy-free.
- Honey can replace maple syrup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
Tips for the Perfect Flourless Apple Cinnamon Cake
After making this cake more times than I can count, I’ve picked up some foolproof tricks that make all the difference:
- Grate that apple fine! Chunky pieces sink to the bottom—I use the small holes on my box grater for perfect texture.
- Room temp ingredients matter. Cold eggs and yogurt make the batter lumpy. I set mine out an hour before baking.
- Don’t peek! Opening the oven door too early causes sinking. Wait until at least 25 minutes have passed.
- Underbake slightly. The cake keeps cooking as it cools—pull it when the center just barely springs back to touch.
Trust me, these little details take this cake from good to “can I have the recipe?” amazing!
Serving & Storing Flourless Apple Cinnamon Cake
This cake shines all on its own, but oh – wait till you dress it up! A dollop of fresh whipped cream or a drizzle of warm caramel sauce takes it over the top. For breakfast (don’t judge!), I love it with a smear of almond butter. Store any leftovers in an airtight container – it stays moist for 3 days at room temp or 5 days in the fridge. Pro tip: warm slices for 10 seconds in the microwave to bring back that just-baked magic!
Flourless Apple Cinnamon Cake FAQs
Q1. Can I use other flours besides almond flour?
Stick with almond flour for best results – it gives that perfect moist texture. Coconut flour won’t work as a direct substitute (it’s way too absorbent!). If you must swap, try a gluten-free blend, but you’ll need to adjust liquids since almond flour behaves differently.
Q2. How do I make this cake vegan?
Easy! Swap eggs for flax eggs (1 tbsp ground flax + 3 tbsp water per egg, let it sit 5 minutes). Use coconut yogurt instead of Greek yogurt, and maple syrup keeps it plant-based. The cake might be slightly denser but just as delicious!
Q3. My cake came out dense – what went wrong?
Two likely culprits: overmixing the batter (stop as soon as it’s combined) or using cold ingredients. Room temp eggs and yogurt incorporate better. Also check your baking powder isn’t expired – fresh leavening makes all the difference!
Q4. Can I freeze this cake?
Absolutely! Wrap cooled slices tightly in plastic, then foil. Freeze up to 3 months. Thaw overnight in the fridge or microwave briefly – it tastes nearly fresh-baked. Perfect for stashing away for unexpected guests!
Nutritional Information
Keep in mind these are estimates – your exact numbers may vary slightly based on ingredients. Per generous slice (1/8 of the cake), you’re looking at about 220 calories with 15g fat (mostly the good kind from almonds!), 6g protein, and 18g carbs. Not bad for a dessert that tastes this indulgent! The almond flour packs in healthy fats and fiber, while the apple adds natural sweetness without loads of sugar.
Share Your Creation!
I’d love to see your flourless apple cinnamon cake! Snap a pic and tag me @FrostyRecipes on Instagram – nothing makes my day like seeing your kitchen wins. And if you loved it? Leave a rating below to help other bakers find this recipe! You can also follow along for more updates on our Facebook page.
