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!
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!
¼ cup coconut sugar ⅓ cup almond flour ¼ cup walnuts, finely chopped (can sub pecans) 1 ½ tsp cinnamon 1 tbsp unsalted butter, melted
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!
