This gluten-free Apple and Almond Cake is the perfect combination of tender apples and crunchy almonds in a light and fluffy cake. Made with simple ingredients like rice flour and almond milk, it’s a great option for anyone following a gluten-free or dairy-free diet. The sweetness of apples paired with the subtle crunch of almond slices gives this cake a delightful texture, while the airy batter ensures it’s not too heavy. It’s the perfect treat for breakfast, dessert, or with an afternoon tea!
Why You’ll Love This Recipe:
You’ll love this gluten-free apple and almond cake for its light, moist texture and the delicious contrast of soft apples with crunchy almond slices. It’s naturally gluten and lactose-free, making it ideal for those with dietary restrictions, but still packed with flavor and perfect for everyone to enjoy. The recipe is simple and quick, using everyday ingredients, and the results are so impressive that you’ll want to bake this cake again and again. It’s a healthier take on dessert without compromising on taste!
Perfect Occasion:
This cake is perfect for any occasion, whether it’s a special afternoon tea, a weekend treat for family, or a gluten-free dessert option at a dinner party. The natural sweetness of the apples and the wholesome ingredients make it ideal for brunches, picnics, or simply when you want to enjoy a homemade cake that’s light yet satisfying. It’s also great to bring to gatherings where there may be guests with gluten or lactose sensitivities.
Decoration Tips:
Once your apple and almond cake is baked and cooled, give it an elegant touch by dusting the top with powdered sugar. You can also add a light drizzle of almond glaze for extra sweetness, made with powdered sugar and almond milk. For a more rustic look, arrange a few extra almond slices on top before serving. Serve each slice with a dollop of whipped coconut cream or a scoop of dairy-free vanilla ice cream for an added treat.
Ingredients:
- 4 eggs (separate yolks from whites)
- 120g demerara sugar
- 50g sweet tapioca starch
- 200g rice flour
- 100ml oil (use your preferred type)
- 200ml almond milk or any milk of choice
- 3 apples, peeled and sliced
- Almond slices, to taste
- 1 tsp baking powder
Instructions:
- Prepare the Egg Whites:
In a large mixing bowl, beat the egg whites with the sugar until they form stiff peaks, creating a smooth and shiny meringue. Set aside. - Mix the Wet Ingredients:
In a separate bowl, combine the egg yolks, oil, and almond milk. Stir well to create a smooth mixture. - Add the Dry Ingredients:
Gradually add the tapioca starch, rice flour, and baking powder to the wet mixture. Mix until just combined and smooth. - Incorporate the Meringue:
Gently fold the meringue into the batter in small batches, being careful not to deflate the airy texture. This will give the cake its light and fluffy consistency. - Assemble the Cake:
Preheat the oven to 200°C (390°F). Grease and flour a cake tin. Pour half of the batter into the prepared tin, then layer half of the apple slices on top. Pour the remaining batter over the apples and finish by arranging the rest of the apple slices on top. Sprinkle almond slices generously over the top for added crunch. - Bake:
Place the cake in the preheated oven and bake for 30 minutes or until the top is golden and a toothpick inserted into the center comes out clean. - Cool and Serve:
Let the cake cool for a few minutes in the tin before transferring it to a wire rack to cool completely. Once cooled, slice and serve!
Enjoy this light and delicious gluten-free Apple and Almond Cake, perfect for any time of day!
Storage Tip:
Store any leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate it, but make sure to bring it back to room temperature before serving to enjoy the cake’s best texture.
