Flourless Apple + Cinnamon Cake - Gluten Free - Dairy Free
12 People
297 Cals
Flourless Apple + Cinnamon Cake - Gluten Free - Dairy Free
12 People
297 Cals
About the recipe
Gluten-free | Dairy-free | One bowl | Perfectly moistIf you’re looking for a healthy apple cake that’s naturally gluten-free, dairy-free and incredibly moist, this flourless apple cinnamon cake is one of those recipes you’ll make on repeat.Made with almond meal, extra virgin olive oil and naturally sweetened with maple syrup or honey, it has a soft, tender crumb and a beautiful depth of flavour — like a warm apple cinnamon doughnut straight from the oven. Packed with fresh apples and finished with a golden cinnamon crunch topping, it’s simple, nourishing and completely delicious.This easy one-bowl apple cake comes together effortlessly using wholesome, everyday ingredients — no flour, no butter, just real food. It’s perfect for anyone looking for a gluten-free apple cake, almond meal cake, or a healthier apple dessert that still feels indulgent and tastes like apple pie.Whether you’re baking for family, entertaining friends or just want something warm and comforting with your afternoon tea, this is the kind of cake that delivers every time.
Nutrition Per Serving
297
Calories
17g
Fat
1g
Saturates
16g
Sugars
96mg
Salt
9g
Protein
25g
Carbs
5g
Fibre
Ingredients
- 700 g Pink Lady apples 4–5 apples, diced (skin on)
- 4 large organic eggs
- 80 ml extra virgin olive oil or macadamia nut oil
- 120 ml pure maple syrup or honey
- 340 g almond meal
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- Zest of 1 orange
- 2 teaspoons vanilla extract
CINNAMON CRUNCH TOPPING
- 1 tablespoon coconut sugar
- ½ teaspoon ground cinnamon
- ⅓ cup flaked almonds
Method
- Preheat the oven to 170°C (fan) and line a 23 cm round cake tin with baking paper.
- Dice the apples into small pieces, keeping the skin on for extra texture and nutrients. Set aside.
- (Reserve a small handful to scatter over the top for a beautiful finish.)
- In a large mixing bowl, whisk together the eggs, olive oil, maple syrup (or honey), vanilla extract and orange zest until smooth and well combined.
- Stir in the almond meal, baking powder and cinnamon to form a soft, thick batter.
- Gently fold the diced apples through the batter until evenly distributed.
- Spoon the mixture into the prepared cake tin.
- Press the mixture down gently with the back of a spoon to ensure the apples are evenly distributed throughout the cake.
- Scatter the reserved apples over the surface.
- Sprinkle evenly with the coconut sugar, cinnamon and flaked almonds.
- Bake for 60 minutes, or until golden and set in the centre. If the top starts to brown too quickly, loosely cover with foil during the final 15–20 minutes.
- Allow the cake to cool in the tin for at least 1 hour before slicing to ensure it sets properly.
NOTES & INSPIRATION
This is the kind of cake that celebrates simplicity — humble ingredients coming together to create something truly special. Apples, cinnamon and almond meal are a beautiful combination, giving you a cake that feels both comforting and nourishing at the same time.
The use of almond meal keeps the cake naturally gluten-free and incredibly moist, while the olive oil adds richness and depth of flavour without the need for butter. It’s a style of baking I love — simple, wholesome and full of goodness.
Keeping the apple skin on not only adds texture, but also boosts fibre and nutrients, making this a more nourishing option for everyday baking. As the cake bakes, the apples soften into the batter, creating little pockets of natural sweetness throughout.
The cinnamon crunch topping is what makes this cake extra special. It adds a light golden crust and a gentle crunch that contrasts beautifully with the soft, tender crumb underneath — that moment when you slice through the top is pure magic.
This cake is also incredibly versatile. Enjoy it warm for a cosy dessert, or serve it at room temperature with a cup of tea or coffee. It’s perfect for entertaining, sharing with friends, or simply having something wholesome and delicious ready to go in your kitchen.
Like many almond-based cakes, it actually tastes even better the next day, once the flavours have had time to develop — making it a wonderful make-ahead option.
