Impress everyone with my ultra moist + crazy easy nourishing apple cake with cinnamon walnut crumb topping. THE fall dessert or breakfast treat! Made with almond flour, maple syrup, applesauce, and fresh chopped apples, it tastes as delish as the classic (but is packed with nutrients and has no refined sugar, shhh!). Gluten free.
This show-stopping apple cinnamon cake is stupid easy to make and a slice brightens up my day like no other. Chilly air and crisp leaves got nothin’ on this crumb topping!
Have you noticed good-for-ya cakes are kind of my thing? Healthy Carrot Cake, Incredible Healthy Zucchini Cake…but I must say, when it comes to fall desserts, my Healthy Apple Crisp is on an island. No longer!
To all my friends who celebrate, this would be a beautiful dessert for Rosh Hashanah. I can smell it now!
The low down on ingredients
- Almond flour: She’s the hearty base of all my cake recipes that I so adore. The healthy fats add unparalleled moisture and texture which means we don’t need as much butter. I buy Kirkland brand at Costco. Gluten free apple cake is possible!
- Flax: This helps bind the bread and optimize the texture. Dietitian fun fact: you only absorb he nutrients in ground flaxseed (or flaxseed meal), not whole!
- Apples: I love using a crisp, sweet-tart variety like Fuji, Pink Lady, or Honeycrisp. No need to peel unless you prefer it that way (hello, fiber). I tested this recipe with more apple and it didn’t hold together well, so be sure to measure out 1 cup, which is equivalent to 1 small to medium apple.
- Cinnamon: Tons of cinnamon for apple pie spice flavors! You could also add ¼ tsp allspice or nutmeg for a more robust spice profile.
- Eggs: Key for structure and rise. I haven’t tested a vegan sub because I’m fairly certain eggs are critical here.
- Butter: Not much, but a few tablespoons add just enough moisture and flavor. You could also use coconut oil or vegan butter for a dairy free cake.
- Salt: Flavor and dimension!
- Coconut sugar: Unrefined sugar with caramel notes that’s perfect for the topping. Brown sugar also works here.
- Walnuts: I tested this without nuts and I must say I WAY preferred the nut version. The texture is a wonderful contrast to the crisp apples and tender cake. Pecans work, too. If you hate crunchy nuts in your cake, you can omit them.
Let’s make it!
Whisk dry ingredients in a mixing bowl.
Whisk in wet ingredients. Easy!
Fold in juicy chopped apples.
Pour into baking dish.
Top with crumble topping and bake for 25 min. Cool, slice and devour!
My top tip
Cut the apples into small, quarter inch pieces to distribute all that delish apple flavor and so it stays together since this is a gluten free cake.
Storing leftovers
You can leave the cake tightly wrapped with foil on the counter for up to 2 days, then store it in the fridge.
I don’t recommend freezing this cake since the apples release moisture.
I hope you’re as obsessed with this apple cake recipe as I am!
I’d be super grateful if you’d take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you’ll crave!
Moist Healthy Apple Cake (lower sugar!)
-
Prep Time:
10 minutes -
Cook Time:
25 minutes -
Total Time:
35 minutes -
Yield:
9 pieces 1x -
Category:
Dessert -
Method:
Oven -
Cuisine:
American -
Diet:
Gluten Free
Description
Impress everyone with my ultra moist + crazy simple nourishing apple cake with cinnamon sugar walnut crumb topping. THE fall dessert or breakfast treat! Made with almond flour, maple syrup, applesauce, and fresh chopped apples, it tastes as delish as the classic (but is packed with nutrients, shhh!).
Ingredients
Units
Scale
Instructions
- Preheat oven to 350F. Grease an 8×8 in baking dish with cooking spray.
- Melt butter (you’ll need 3 tbsp total including the topping) using the microwave or stovetop and set aside. Chop apple (smaller versus larger pieces better distribute the flavor and will be softer!).
- In a large mixing bowl, whisk almond flour, flax, cinnamon, baking soda and salt until combined.
- Add maple syrup, applesauce, eggs, vanilla, and 2 tbsp of the melted butter. Whisk until combined, then fold in apple. Pour batter into prepared pan.
- Make topping by stirring together in a small bowl the coconut sugar, almond flour, walnuts, cinnamon, and 1 tbsp melted butter. I like to use my hands! Sprinkle topping onto cake.
- Bake for 25 minutes. Cool pan on a wire rack before slicing into 9 pieces (the cake is much easier to cut once fully cooled). Store on the counter for a day and then transfer any leftovers to the fridge.
Notes
The only flour that will work in this recipe is almond flour. Trust me, it will not work with all purpose, coconut, etc!
You’ll notice most photos don’t show walnuts in the topping–I didn’t add them until my final test but much preferred the version with nuts!
