Apple Almond Cake

This super soft and fluffy apple almond 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!

Course Dessert

Cuisine American

Diet Low Lactose, Vegan, Vegetarian

Prep Time 10

Bake Time 25

Total Time 35

Servings

Calories 236

Author Gabby Kislanko

Equipment

8" or 9" round cake pan
Mixing Bowl
Whisk

Ingredients

1⅓ cup + 1 tbsp all-purpose flour
½ cup light brown sugar
2 Tablespoons 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 milk of choice (regular or vegan)
⅓ cup neutral oil (like sunflower or canola oil)
1 ½ cup chopped apples (you can leave the peel on) (roughly 1 ½ apples)
½ cup sliced almonds

US Customary - Metric

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!

Video

Notes

PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

APPLES: You can use any kind of apples! The best are Gala, Honey Crisp, Granny Smith. You can also use Fuji or Pink Lady. You can leave the peel on, as the pieces are small enough that you don’t notice it.

MEASURING FLOUR: Properly measure your flour using the scoop and level method or a kitchen scale. This is crucial as too much flour will lead to a dry loaf.

OIL: Any neutral oil will work here, like sunflower, canola, or vegetable oil. Oil helps with the fluffy texture of the cake. You can also use melted butter or unsweetened apple sauce, though the texture may be affected slightly.

It is important to note that any substitutions to the original recipe will slightly change the texture. This includes different sweeteners and flours.

Storage and Freezing Instructions:

The apple cake can be stored covered for around 2-3 days at room temperature. If it’s very hot where you live, it should be stored in the fridge after 1 day because the apples will start to go bad (although note that putting the cake in the fridge will dry it out much faster!).

To freeze, wrap the cake tightly in plastic wrap, then repeat with aluminium foil. The cake can be frozen for up to 3 months, then thawed at room temperature.

Nutrition