Gluten-Free Apple Almond Cake or Coffee Cake

This is one of those super-easy, delicious cakes you can whip up in 20 minutes. And it’s gluten free!
Put everything in the food processor and blend, in this order:

  1. Start with the fruit chunks, blending them to tiny pieces.
  2. Add the coconut oil and vanilla, then add the eggs one at a time.
  3. Add the dry ingredients.

Wet Ingredients

  • 2 cups peeled and chopped apples (or pears or peaches or plums, depending on the season and your preference)
  •  1/2 cup melted coconut oil
  • 1 tsp. pure vanilla extract
  • 1 tsp. almond extract
  • 6 eggs

Dry Ingredients

  • 3 cups almond flour (use freshly ground almonds for best flavor)
  •  1/4 cup coconut or other sugar
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. ground cardamon
  • 2 pinches
  • 1 pinch allspice
  • 1 pinch dried ginger
  • Preheat oven to 350˚.
  • Grease a Bundt pan or a springform pan with butter or coconut oil.
  • Combine the dry ingredients in a medium bowl and mix well.
  • In a food processor, add the fruit chunks and melted coconut oil and pulse until well combined. It does not need to be pureed. 
  • Add the vanilla and almond extracts.
  • Mix in the eggs one at a time, pulsing well after each one.
  • Add dry mixture and mix on low speed until just blended.
  • Pour batter into pan and cook 55-60 minutes, until a knife blade comes out clean when you test.

Serve with a dollop of cream and sides of berries.

This recipe also makes a great gluten-free coffee cake — recipe here »»

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