Gluten Free Apple Cake with Cinnamon Glaze Recipe
It’s been dreary and rainy in my neck of the woods for a few days, and to brighten things up I thought we needed cake!
This gluten free apple cake with cinnamon glaze is simple; grain and refined sugar free and is surprisingly buttery in flavor (surprising because there isn’t a speck of dairy in it). Just the thing to brighten up a bleak winter’s day.
The base of this cake is almond flour, apples and eggs. The eggs give the cake richness without adding any oil or butter and creates leavening without baking powder or soda. There are quite a few eggs in here which contributes to the moistness and even texture, so use really good eggs. They do make a difference! (I like Nature’s Yoke pastured cage free organic eggs)
The cake itself is not too sweet and perfect for an afternoon pick me up or simple, homey dessert. However, if you want to feel a little decadent (but still guilt free) top it with a simple glaze made with coconut oil, honey, and a touch of cinnamon. Personally, I almost always opt for a touch of decadence!
A note on my choice of pan to bake this cake with – I originally wanted to make this as a bundt cake. After several attempts and a small fortune in almond flour, I abandoned the idea of trying to use a bundt cake; the cake stuck to the pan despite my every effort to stop that. Using a springform pan did the trick.
Regarding the almond flour; I have made this cake several times with both Bob’s Red Mill and Honeyville. Both flours resulted in great cakes so use what you have, just make sure the almond flour you use is gluten free.
I make this in the food processor because it is so easy but you can also use a handheld mixer or even make it by hand, just mix everything up together – easy!
- 2 large apples peeled, cored and cut into ½ inch chunks
- 1 cup honey
- 1 lemon Juiced
- ¼ teaspoon kosher or fine sea salt
- 8 large organic cage free eggs, at room temperature
- 3¼ cups almond flour
- 2 teaspoons ground cinnamon
- 1 tablespoon pure vanilla extract
- 1 teaspoon pure almond extract
- Cinnamon Honey Glaze recipe below
- 1/3 cup sliced almonds
- ½ cup coconut oil in solid form
- 1 tablespoon honey
- ½ teaspoon ground cinnamon
Preheat oven to 350 degrees. Grease a 9 inch springform pan, line the bottom with a circle of parchment paper – cut to fit and lightly grease the paper.
Combine the apples, honey, lemon juice, and salt in a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes or until the apples are fork tender.
Place the eggs, almond flour, cinnamon, and extracts in the food processor and process until fully combined scraping down the sides of the bowl once. Add the apple/honey mixture and process a few seconds to combine. Pour the batter into the prepared pan and bake for 60 – 70 minutes or until a toothpick inserted into the center comes out clean. After half an hour, place a piece of foil over the top of the cake to prevent it from becoming too brown. Let cool in the pan for half an hour then place on a serving platter or cake plate. Spread the glaze on top, letting it drizzle down the sides and top with the sliced almonds. Serve immediately or refrigerate for 30 minutes or so if you want the glaze to harden.
Combine the coconut oil, honey and cinnamon. Pour over cooled cake.
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