By Wendy Stoltz / Last Modified On January 15, 2023

One bowl paleo apple cake that's tender, rich with apples and cinnamon, and simple to make. This paleo apple cake recipe is also gluten-free, dairy-free, and refined sugar free.

If you like to eat Paleo you'll want to make my Paleo Chocolate Chip Muffins. My Paleo Banana Bars are also quite scrumptious.

I have several Paleo Recipes including meals, sides, and desserts.

Paleo Apple Cake

This paleo apple cake is absolutely scrumptious. I took my paleo carrot cake muffins and made some adaptions and was over the moon happy with how this paleo apple cake recipe turned out. I'm really excited to share it with you.

The main ingredient in this almond flour cake is, you guessed it, almond flour. When working with almond flour you want to use a high quality almond flour. We use Bob's Red Mill Almond Flour in our recipes.

We can trust that we're getting a great product every time we pull it off the shelf. Also, I love that their product packaging for the larger almond flour bags are resealable.

I love getting questions and comments so please don't be shy. But first, please make sure you read through the entire post on how to make this paleo apple cake.

I've listed some additional information to help you bake up the best apple cake - make sure to read through it all before you get started.

I after reading through the post you still need help with this recipe, leave a comment and I will get back to you. Unless I'm on vacation, I typically answer questions in 1-4 days.

Baking with Almond Flour

Let's start with the most prominent ingredient in this paleo apple cake recipe - almond flour. One thing to note about using almond flour is that it is NOT a 1-to-1 for gluten-free flour blends. It has a lot more protien and fat, and less starch, so it reacts differently in recipes.

It’s best stored in the refrigerator or freezer if you’re not going to use it up in a week or two.

Always bring Almond meal or flour to room temperature before baking with it. If you use it cold, it’ll absorb more of the liquid and your batter will be thicker than it should be.

And remember, because it’s made from almonds, it can go rancid, so keep track of when you opened the bag.

When you measure almond flour you want to spoon it into your measuring cup and then level it. Please don't dip your measuring cup into the almond flour first. The almond flour packs down and you end up with more almond flour than you need. This will cause the batter to be dry.

What can I use instead of maple syrup in this paleo apple cake?

You can use honey or agave in this paleo apple cake recipe in place of the maple syrup. Just note that the flavor will be different. Maple syrup tends to be mild in flavor while still adding a touch of sweetness.

I find honey to be quite a bit stronger and prefer to use it in recipes like my Paleo Carrot Cake Muffins.

I don't typically top my paleo muffins and paleo cakes with crumb topping but I couldn't resist adding it to this paleo apple cake. It adds a depth to the texture that is pretty amazing.

The only downside is that the crumb topping softens by day two. I show the crumb topping in the video below, but I'm adding it to the recipe card as optional with a note.

Something else to note, cinnamon types matter. There are tons of varieties of cinnamon out there. Please make sure to use a high quality cinnamon. You want it to be strong and fragrant.

Ingredients in Paleo Apple Cake

Almond Flour - A finely milled almond flour is the best to use when baking paleo apple cake. Other almond flours may not deliver a good fluffy texture.

Baking Soda - Helps the cake rise and helps with texture.

Salt - Salt helps bring out the other flavors.

Cinnamon - For flavor, spice, and the level up this cake.

Oil - We like to use avocado oil or coconut oil. Melted and cooled butter can be used as well.

Maple Syrup - Pure maple syrup keeps this cake paleo, but you can also use honey which is also a good paleo sweetener.

Eggs - For added protein and fat, and to hold everything together. Eggs also help with texture. See notes for egg substitute.

Vanilla Extract - Use pure vanilla extract, not the cheap versions. Vanilla adds flavor and helps create a lovely flavor profile.

Apples - You'll want to make sure you finely shred the apples, for the best texture.

If you have any questions about the ingredients in this paleo apple cake, please leave a comment below and I will get back to you.

How to make a paleo apple cake

Can I use an egg replacer?

I haven’t tried using an egg replacer in this paleo apple cake recipe because of the amount of eggs that it calls for. I have had others comment on similar recipes that chia egg and flax egg worked well, but the cake didn't rise as much and it was a bit on the wet side.

What oils can I use in this paleo apple cake?

You can use avocado oil, olive oil (though it adds a stronger flavor), coconut oil, and vegetable oil. I haven't tried making this paleo apple cake with grape seed oil or melted butter.

Can I freeze Paleo Apple Cake?

Yes, you can freeze this paleo apple cake for up to 3 months. Bring it to room temperature before you enjoy it.

I hope you love this paleo almond cake as much as we do. It's a delicious and nutritious twist to any breakfast cake and it's definitely becoming one of our favorites.

If you love baking with almond flour, you might want to check out my Paleo Chocolate Chip Muffins. My Paleo Pancake Mix also uses almond flour and is simple to make.

Lindsay from Cotter Crunch has a simple and delicious recipe for Cinnamon Almond Flour Bread that is also paleo. Love apples? Try this gluten free apple pie next. If you don't want to make a pie, this gluten free apple crisp is super easy to make.

More Paleo Recipes

If you're looking for more paleo recipes, you might like one of these recipes.

Paleo Apple Crisp - Learn how to make the perfect paleo apple crisp! With a crunchy sweet topping and tender, tart apples, this paleo apple crisp recipe is quick to make and its grain-free, gluten-free, and vegan.

Paleo Pumpkin Bread - This tender, flavorful paleo pumpkin bread is simple to make, and it only uses a handful of ingredients. The only question is, do you like to add chocolate chips to your almond flour pumpkin bread?

Paleo Chocolate Cupcakes - These Paleo Chocolate Cupcakes are tender, rich and packed with healthy fats and protein. Top these paleo almond flour cupcakes with your favorite paleo frosting or mine.

Paleo Cornbread - A corn-free paleo cornbread that's tender, flavorful and it actually tastes like cornbread. For anyone who is looking for a good grain-free cornbread recipe you're going to love how easy and delightful this almond flour cornbread is.

Do you have any questions about this paleo apple cake recipe? Please leave it in the comments below and I will get back to you.

Continue to Content

Yield: 9 servings

Paleo Apple Cake

Print

One bowl paleo apple cake that is tender, rich with apples and cinnamon, and simple to make. This paleo apple cake recipe is also gluten-free, dairy-free, and refined sugar free.

Prep Time 10 minutes

Cook Time 25 minutes

Additional Time 10 minutes

Total Time 45 minutes

Ingredients

For the cake:

• 2 cups fine ground almond flour
• ¼ teaspoon salt
• ½ teaspoon baking soda
• 1 ¼ teaspoon cinnamon
• ¼ cup oil of choice
• ¼ cup pure maple syrup
• 3 large eggs, room temperature (or 2 eggs and ¼ cup applesauce for more apple flavor)
• 1 teaspoon gluten-free vanilla extract
• ½ cup shredded granny smith apple

For the crumb topping:

• ½ cup Bob's Red Mill Super Fine Almond Flour
• 3 tablespoons oil of choice
• ¼ cup coconut sugar

Instructions

1. Preheat oven to 350°F (180°C). Grease a 8 X 8 baking pan; set aside.
2. In a large mixing bowl, whisk almond flour, salt, baking soda, and cinnamon.
3. Add oil, maple syrup, eggs, and vanilla extract and mix until well combined.
4. Fold in the shredded apple.
5. Spoon batter evenly into into your prepared pan. Use the back of the spoon to level it out.
6. Optional crumb topping: In a small mixing bowl mix ½ cup almond flour, 3 tablespoons oil, ¼ cup coconut sugar. Sprinkle mixture on top of cake, and press down lightly with the back of the spoon.
7. Bake for 25-28 minutes or until the center is set.
8. Remove from the oven and let cool for 5-10 minutes before serving.
9. Store in an airtight container at room temperature.

Notes

Just a reminder that the crumb topping is optional and softens after the first day.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

• 
  Spring Chef Magnetic Measuring Spoons Set, Dual Sided, Stainless Steel, Fits in Spice Jars, Set of 8
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Set of 3 Stainless Steel Whisk 8"+10"+12", Kitchen Balloon Hand Stainless Whisk Set for Blending Whisking Beating Stirring by Ouddy

Nutrition Information:

Yield:

9

Serving Size:

1 slice
Amount Per Serving: Calories: 417Total Fat: 32gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 103mgSodium: 170mgCarbohydrates: 25gFiber: 6gSugar: 16gProtein: 11g