Flourless Apple, Almond & Cardamom Cake
This flourless apple, almond, and cardamom cake is a moist, rich, and aromatic dessert that blends sweet apples, nutty almonds, and warm cardamom. Naturally gluten-free and adaptable for dairy-free diets, it’s a wholesome treat ideal for tea time or dessert.
Ingredients
- 2 medium apples peeled and grated
- 1 cup almond flour
- 1/2 cup ground almonds
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup maple syrup or honey
- 1/4 cup coconut oil melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup chopped almonds optional, for topping
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a 9-inch round cake pan with parchment paper.
- In a large bowl, whisk together almond flour, ground almonds, cardamom, cinnamon, and salt.
- In a separate bowl, beat the eggs with maple syrup (or honey), melted coconut oil, and vanilla extract until well blended.
- Stir in the grated apples into the wet mixture.
- Add the dry ingredients to the wet mixture gradually, stirring until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Sprinkle chopped almonds over the top if using.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For a vegan version, replace eggs with flax eggs and use maple syrup instead of honey.
- Hazelnut flour can be used instead of almond flour for a different flavor.
- The cake can be frozen for up to 3 months.
- Store at room temperature for 2 days or in the refrigerator for up to 5 days.
- Reheat individual slices in the microwave for 20–30 seconds.