Easy Gluten-Free Apple Almond Cake

Sue Maree P -

If you’re looking for an easy, moist, gluten-free apple cake with simple ingredients, this gluten-free apple almond cake is one of my long-time favourites. I first started baking a version of this recipe over 15 years ago when I lived in Australia. Back then, it was an apple-almond slice, but I’ve recently transformed it into a beautiful round cake with a delicate, apple-patterned top.

This flourless apple almond cake is quick to mix and uses rice flour for lightness, making it naturally gluten-free. If you prefer, you can easily substitute the rice flour with regular flour, spelt flour, or your favourite gluten-free flour blend—the recipe is very forgiving.

One of the things I love most is that the cake becomes even more moist the next day, making it perfect for morning tea, afternoon fika, or dessert. It also keeps well for 3–4 days in a sealed container, so it’s a great make-ahead option.

Takes = 15 minutes
Bakes = 30-35 minutes
Makes = 8 to 10 pieces
Keeps = 3-4 days in a sealed container (I haven't tested freezing)

Ingredients

  • Unsalted softened butter – 125g (about 1/2 cup)
  • Caster Sugar (you could use white too) – 100g (about 1/2 cup)
  • Large Eggs – 2
  • Vanilla extract or paste – 1 tsp
  • Grated lemon or orange zest (from half an orange) – about 2 teaspoons
  • Baking powder – 3/4 tsp
  • Rice flour – 100g (about 2/3 cup)
  • Ground almonds (or almond flour) – 100g (1 packed cup)
  • Red Apples 1 medium or 2 small – leave the skin on thinly sliced for the top & finely chop 1/2 cup for the batter. (see video for cutting tips)
  • White sugar –  1 tsp for the top
  • Milk – can add a little milk if you think your batter is too thick –2 tbsp

Method

Step 1
PREHEAT oven to 180˚C fan, then grease all over and paper line the base of a 23cm (9") spring form tin.

Step 2
BEAT butter and sugar until soft. Add in eggs one at a time, vanilla and zest, then beat well in short 30-second bursts.

Step 3
WHISK flour, ground almonds and baking powder in a large bowl mix in the butter mixture for short bursts for 30 seconds and then fold in the 1/2 cup of finely chopped apples.

Step 4
SPREAD the mixture into the prepared tin. Lay other thinly sliced apples creating a flower pattern starting on the outside with the curved part of the apple facing out, and continue until you reach the centre. Then sprinkle the top with sugar.
Bake for 30 minutes, until golden brown and the cake skewer comes out clean.

Step 5
Cool for 10 minutes then remove the outer ring. We served this after 10 minutes as a warm pudding with vanilla ice cream. Dust with icing sugar to make it a little fancy. The cake will be fragile but still delicious. Even moister the following day.

Sue Maree P Baking Tips

  • Flour alternatives – I haven't tested these but you could try a store-bought gluten-free blend, potato flour or tapioca.