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I have extra apples. Will it throw the recipe off if I added 2-3 apples instead of 1? And if we drink milk, would you recommend adding any dairy?
The more apples you add, the more moist and dense the cake will be. It could make it soggy. I’d try using 2 apples and just save the third to eat out of hand. And you don’t need to add any dairy to the cake itself, but if you’d like to use milk in the glaze instead of almond milk or water, do go right ahead. Happy baking!
I don’t cook that much so I’m always trying to find simple recipes. This has been one of the easiest and more delicious ones I’ve made. I follow everything in the recipe. I changed the glaze though…. less sugar, only 1tbsp of honey and 2tbsp orange juice. HEAVEN!!! Thanks!
This is one of my favorite recipes! I’ve made it several times. So yummy! I follow the recipe exactly.
My husband hates cinnamon and nutmeg. Do you think I could flavor it with lemon zest instead?
Hi, Patrice! You could just leave out the cinnamon and nutmeg, and use almond or vanilla extract. If you know your husband likes Lemon you might want to try our gluten free Flourless Lemon Almond Cake
Made this on a whim, looking to use up a few apples. I mixed in the apples before all the wet ingredients, but it turned out pretty well anyways. I used Swerved powdered sugar sub for the glaze, and thought it was way too sweet. Next time I’ll skip the glaze or use coconut sugar instead. Will definitely make again!
Very tasty, both my husband and I liked it. One slight modification, next time I’ll add only 1/2 tsp of salt as 3/4 felt too salty (yet we both love salt). I also skipped the topping to avoid extra sugar. Great recipe with vanilla ice-cream, a fun weekend treat, and incredibly fast and easy to make. Thank you!
Easy to put together and super yummy! It was moist, but not gummy and had an excellent flavor. Thank you!
Nice dense, not too sweet. First time using almond flour for baking. Since there is no leavening agent, my husband insisted it really wasn’t a cake. He ate it and loved it anyway! Ben and Jerry have frozen ice cream made with almond milk, an almond, toffee flavor. We had a half scoop of that with it and they paired well together.
Can the cake be frozen?
Hi Sharon, Yes, it can be frozen! To protect it from freezer burn, I would wrap it in saran and aluminum foil, then store it in a zip-top freezer bag.
Has anyone tried this with shredded carrot in place of the apple?
Hi, Hanling! We haven’t tried it at Simply Recipes, but my guess is that it would work just fine. Give it a try and let us know how it works out!
Can this be made with sliced apples? Or better if it’s small matchsticks?
Yes, you can use diced or sliced apples in this recipe! I would keep them sliced fairly thinly if you go that route, and make sure they’re evenly distributed throughout the batter.
Just made this cake and it was really nice. not overly sweet and super simple to make! Only think I would change for next time is i would grate the apple instead of julliene since I think it would have held together better. thanks!
I made this and it was moist, and delicious! I will definitely be making it again. A very nice alternative to the apple cake I made prior to my husband having issues with gluten. Neither of will miss the old recipe at all!
I made this today. I added about a 1/4 tsp baking powder to this. Cooked in a 9×5 muffin pyrex pan, I had no parchment left. I buttered the bottom and sides as best I could. It took about 45 minutes for a toothpick to come out clean. The loaf came out suprisingly clean from the pan except for one spot in the middle underneath-not bad at all for having no liner! I made a topping similar to what you suggested however, I had a bag of oranges in the crisper drawer and decided to use fresh squeezed orange juice in lieu of water. The glaze was so good, I kept “tasting” it. I didn’t use fresh almonds as a topping but I did cover the whole thing with confection sugar since I thought the cake still needed more delicious glaze and more sweetness. I would just make the glaze if I could and cover each slice of cake as if it were pancakes and syrup!
Anita, have you heard of irbtrued Whey Low products? You order their sweeteners online . They have Whey Low D for diabetics since it is lower on the glycemic index. It responds well to heated liquids to dissolve it best and if added to whipped cream, the powdered Whey Low needs a day to dissolve well in that fir a smoother texture in the mouth. They all taste great and make a good sugar sub with no after taste.
What pan is best? Springform?
Hi, Allison! We used an 8-inch cake pan like this one for testing this recipe. Hope that helps!
Perfect Emma, thank you! I’ll be making it this week!
Well, I answered my own question about the 9 inch springform. it’s a flat little tart-like cake! I’m sure it will taste fine and my quilting club will be just fine with it!
I’m not a baker so have very little equipment (no 8 inch cake pan). Can I use a 9 inch springform?
Am I to understand there’s no leavening agent in this recipe?
No baking soda or baking power whatsoever?
Hi, Spencer! Yes, that’s correct — no leavening. The eggs give it a little lift, but this is meant to be a fairly dense cake. Enjoy!
I made it and it was good. However, my almond flour had brown specks in it. I guess it included the skin during the milling process. From your photos, did you used blanched almond flour? The texture of the flour wasn’t fine as I expected judging by the mouth texture or feel.
Spencer, you might have used almond meal. Almond meal is usually a coarser grind and includes the skins. Almond flour is much more fine, like a powder and (as you suggested) is made from blanched almonds.
I just made this to take up for my Mother in law’s 87th birthday. It’s perfect and even used an apple from the family orchard. Thank you so much for sharing this recipe!
You’re welcome! I’m so glad you enjoyed it!
I am diabetic and try to limit my sugar intake to fruit and sweetener to Splenda and trehalose as my system tolerates them best. I can figure out a no sugar added glaze, but wondering how you think Splenda might work as a honey substitute in the cake since it is not a liquid sweetener.
Try the liquid Stevia!
I haven’t experimented with this, but I think it will probably work out just fine. The batter should be pretty forgiving, since it has a lot of moisture from the eggs and apple already.
I like Hannah’s suggestion of using liquid Stevia, though I don’t believe it’d be a 1:1 equivalent to the amount of honey.
Another option would be to use applesauce instead of honey — much less sugar and you’d still get the moisture in there!
Let me know if you end up playing around with the recipe!
Thanks! This looks wonderful and I have everything I need in order to make it!