Healthy Apple Cake

This gluten-free apple cake is made with almond flour and oat flour, filled with fresh apple pieces, and topped with a sweet cinnamon pecan crumb. It has a soft, moist texture and makes a perfect dessert for the fall season.

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Course: Dessert

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings:

Calories: 427kcal

Author: Liora

Ingredients

FOR THE CAKE

1 cup finely ground almond flour
1 ½ cups oat flour
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon baking soda
2 large eggs
½ cup plain full-fat Greek yogurt
¼ cup melted coconut oil
1 teaspoon vanilla extract
¾ cup pure maple syrup
2 cups apples chopped into small ¼-inch pieces

FOR THE CRUMB TOPPING

½ cup almond flour
¼ cup coconut sugar
½ cup chopped pecans
2 teaspoons ground cinnamon
¼ cup solid coconut oil not melted

Instructions

Preheat the oven to 350°F. Lightly grease an 8×8-inch baking dish or line it with parchment paper.
In a small bowl, mix all the topping ingredients together using a fork. Stir until the mixture becomes crumbly, then set it aside.
In a medium bowl, combine the almond flour, oat flour, salt, cinnamon, and baking soda. Stir well so everything is evenly mixed.
In a large bowl, whisk together the eggs, Greek yogurt, melted coconut oil, vanilla extract, and maple syrup until smooth.
Slowly add the dry ingredients to the wet ingredients. Stir gently until just combined. Do not overmix.
Fold in the chopped apples, making sure they are evenly spread through the batter.
Pour the batter into the prepared baking dish and smooth out the top. Sprinkle the crumb topping evenly over the batter.
Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean or with a few soft crumbs. After about 30 minutes, check the cake. If the topping is getting too dark, loosely cover the pan with foil to prevent over-browning.
Allow the cake to cool in the pan for 15 to 20 minutes. Then move it to a wire rack to cool completely before slicing.
Cut into squares and serve.

Notes

EGG SUBSTITUTE: Flax eggs or chia eggs may work as a plant-based option, though the texture may be slightly different.
FLOUR OPTIONS: Using only almond flour or only oat flour is possible, but the texture may change slightly.
YOGURT SUBSTITUTE: A plain dairy-free yogurt can be used instead of Greek yogurt. Unsweetened applesauce may also work.
MAPLE SYRUP SUBSTITUTE: Honey, agave syrup, or monk fruit maple-style syrup can be used instead.
NUT OPTIONS: Pecans can be replaced with walnuts or almonds. If needed, they can be left out completely.
OIL SUBSTITUTE: Melted butter, ghee, avocado oil, or light olive oil can be used in place of coconut oil.

Please note that the nutritional values are provided by an online calculator and should be considered as an estimate.

Nutrition