Apple Almond Cake
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When it’s sweater weather, you know you have to make this apple almond cake! This super soft and fluffy cake is packed with chopped apples and sliced almonds. This apple cake with almonds is egg free and can easily be made dairy-free and vegan!
A couple of years ago I made my vegan apple cake and I think it’s the perfect cake to make in the Fall! And since I’ve been on an almond kick (with my raspberry almond cake) I wanted to try making an apple cake with almonds.
I love that I can make this cake dairy-free and without eggs, so it’s perfect if you have any food allergies! Plus, you don’t need any fancy equipment to make this apple almond cake.
Why You’ll Love My Apple Almond Cake
- It’s a really simple recipe, it’s made in one bowl and you don’t need to use a mixer to make this cake.
- You only need 14 pantry ingredients and it’s perfect to make when it’s apple picking season!
- You can easily make this apple almond cake vegan or dairy-free.
- It’s bursting with fall flavor thanks to a combination of chopped apples, cinnamon and nutmeg.
Ingredients Needed
- Oil: use a neutral oil like sunflower oil, canola oil or vegetable oil. Using oil is going to make this cake super soft and fluffy! Don’t have any oil? You can use melted butter or unsweetened applesauce.
- Apples: feel free to use your favorite apple! I think the best apples would be Gala, Granny Smith, Honey Crisp, Fuji, or Pink Lady. Peeled or unpeeled is fine.
- Spices: adding a pinch of cinnamon and nutmeg is going to give you all the Fall vibes!
- Milk: feel free to use regular milk or vegan milk.
- Almond Extract: adding a bit of almond extract is going to give you a stronger almond flavor.
Step by Step Instructions
Step 1: Preheat your oven to 350°Fahrenheit and grease an 8-inch or 9-inch spring form pan.
Step 2: Chop up the apple into small cubes, so they’re about 0.5”. Measure out 1 ½ cups of chopped apples and set aside.
Step 3: In a large bowl, whisk together the flour, brown sugar, sugar, salt, baking powder, baking soda, nutmeg and cinnamon.
Step 4: Pour in the milk, oil, almond extract and vanilla extract and whisk until smooth. Fold in the apples.
Step 5: Pour the cake batter into the prepared pan and sprinkle over the almond slices. Bake for 30-45 minutes, or until a toothpick inserted comes out clean. If you’re using a 9-inch pan, you’ll need 5-15 minutes less in the oven.
Step 6: Let the cake cool completely in the pan before removing it. Once completely cooled, remove from the pan and serve with vanilla cream, whipped cream , warm vegan caramel, or as is!
Expert Tips
- I always recommend using a kitchen scale to weigh out your flour! It’s so easy to add too much flour, which is going to make your apple almond cake dry and dense. Don’t have a kitchen scale? Then make sure to use the scoop and level method to measure out your flour!
- Let the cake cool completely before you remove it from the pan. This cake can be fragile so if you try to remove it from the pan while still warm it might fall apart.
- You don’t want to over-bake this cake, so stick a toothpick in the middle of the cake and see if it’s clean or still has crumbs.
- The baking time will vary depending on the size of the pan you use. If you’re using a 9-inch springform pan instead of an 8-inch one, you’ll need 5-15 minutes less time in the oven.
Storage Instructions
Store this apple almond cake covered at room temperature for 2-3 days. If you live somewhere hot, I recommend storing the cake in the fridge after a day because the apples will go bad.
To freeze, wrap the cake tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months, then thaw at room temperature.
More Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Apple Almond Cake
Ingredients
- 1⅓ cup + 1 tbsp (174 g) all-purpose flour
- ½ cup (100 g) light brown sugar
- 2 Tablespoons (25 g) granulated sugar
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup (250 ml) milk of choice, (regular or vegan)
- ⅓ cup (72 ml) neutral oil (like sunflower or canola oil)
- 1 ½ cup (180 g) chopped apples (you can leave the peel on), (roughly 1 ½ apples)
- ½ cup (54 g) sliced almonds
Instructions
- Preheat oven to 350°F. Prepare an 8 inch or 9 inch round spring form pan. Spray the inside with cooking spray. Set aside.
- Chop apple into small cubes, roughly 0.5”, then measure out 1 ½ cups, and set it aside.
- In a large bowl, add flour, sugar, brown sugar, salt, baking soda, baking powder, nutmeg, and cinnamon. Whisk to combine.
- Pour the oil, milk, almond extract, and vanilla extract into the bowl of the dry ingredients and whisk until a smooth batter forms. Fold the apples into the batter.
- Pour the batter into the prepared cake pan, then sprinkle the almond slices on top. Bake for 30-45 minutes, or until a toothpick inserted in the middle of the cake comes out clean. If using an 9 inch pan, the cake will take 5-15 minutes LESS to bake.
- Let the cake cool completely in the pan before removing it. Because it has a light crumb, you have to be careful that it doesn't break! Once cooled, remove from the pan and serve with vanilla ice cream, whipped cream, or enjoy as it!
Equipment
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Photography by: Callan from The Cozy Plum
I needed a last minute dessert when we had guests over and this was a hit!! Turns out exactly like pictured and tastes very good.
Please forgive my ignorance. (I promise I am not being intentionally obtuse.) I am confused about the bake time. You write, “If using an 9 inch pan, the cake will take 5-15 minutes LESS to bake.” SInce what I assume is the time frame for the 8-inch pan is 30 to 45 minutes, does that mean 5 to 15 minutes less than 30 minutes (meaning a possible bake time of 15 total minutes which doesn’t sound right, somehow) or 5 to 15 minutes less than 45 minutes? May I ask you just to suggest a time frame for the bigger pan? Sorry to be so dumb. But I’m learning, and you’re teaching me! Thanks for yet another lovely sounding recipe.
Hi John! Start checking on the cake around 20 minutes!