Moist, delicious apple almond cake, you won’t believe this cake is healthy!
If I have to make a list of my favorite comfort food, apple cake (preferably straight out of the oven) definitely makes it to the top ten. But traditional apple cake or apple pie usually equals carb and sugar heaven, even without an
optional mandatory serving of vanilla ice cream and whipped cream.
After a few attempts to make an equally delicious treat, I think I’ve come up with a recipe that will hit all the right spots, even though it’s a healthier version . Taste-wise, there was nothing really wrong with the first attempts. But the results were either too eggy for me (more baked omelet kind of texture) or too dry or too crumbly. And I am a bit fuzzy when it comes to texture.
But this apple almond cake… The texture is a bit grainy, but that is due to the nature of almond meal. And I don’t mind that at all. Because it’s not dry, it’s deliciously moist. But not eggy or soggy.
I decided to use a bundt pan for this cake, don’t ask me why. Just felt like it.
Partly due to the addition of xanthan gum, the batter is not pourable, you’ll have to press the batter into the pan with a spatula of the back of a spoon. Xanthan gum is optional, but it prevents the cake from crumbling too much (there’s no gluten to hold everything together).
You can either mix the apple into the batter before filling your bundt or press the apple dices into the batter, like I did here.
Once baked, I placed a cake plate on the pan and turned the cake upside down. Maybe not the prettiest side of the cake, but I didn’t feel like flipping it back again.
When I served the cake, I turned the pieces so the apples were facing up.
This apple almond cake is so yummy! I actually ate it plain, but feel free to serve it, warm or cold, with whipped cream and/or some vanilla ice cream (sugar-free, of course)… Enjoy 🙂
Apple Almond Cake
- 2 Fuji apples
- 1 tsp cinnamon
- 215 g almond meal
- 60 g coconut flour
- 20 g vanilla flavored whey protein powder
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 tsp xanthan gum
- 115 g butter, softened
- 80 g Tagatesse*
- 4 eggs
- 160 ml coconut milk** (carton)
Preheat oven to 180°C.
Grease a bundt pan and set aside.
Peel, core and dice the apples. Stir in cinnamon and set aside.
In a large bowl, whisk together the almond meal, coconut flour, protein powder, baking powder, salt and xanthan gum. Set aside.
In another bowl, cream together butter and sweetener. Beat in eggs and milk. Then, using a rubber spatula, add in flour mixture and mix until well combined.
Spread batter into prepared bundt pan, using the back of spoon to smooth it out. Distribute apple evenly and press the pieces into the batter.
Bake ca. 40 minutes or until inserted toothpick comes out clean.
Serve warm or cold, plain or with (sugar-free) whipped cream, ice cream or vanilla sauce.
* Tagatesse is twice as sweet as regular sugar. If using sugar or another sweetener, keep that ratio in mind.
**Can be swapped for other types of milk.
Not into apple cake? Maybe this almond cake is more up your alley!