Apple Almond Cake

Apple Almond Cake on a cake stand



  • 3/4 cup sliced almonds
  • 3 tablespoons all natural cane sugar
  • 2 tablespoons almond flour
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon cardamom
  • 1 tablespoon coconut oil, melted


  • 1/3 cup coconut oil
  • 1/3 cup all natural cane sugar
  • 2 teaspoons vanilla
  • 1/4 teaspoon almond extract
  • 1 tablespoon ground flax meal
  • 1 cup flour
  • 1/2 cup almond flour
  • 1/8 teaspoon salt
  • 4 teaspoons baking powder
  • 1/2 cup plant-based milk
  • 2 apples, McIntosh, peeled and chopped



  • In a small bowl, add sliced almonds, sugar, almond flour, cinnamon, and cardamom.  Stir to combine.  Add the melted coconut oil and stir to combine.  Set aside.


  • Preheat oven to 350 F
  • In a medium-size bowl, cream coconut oil and sugar with a hand mixer until smooth in texture.
  • Next, add mix in the vanilla and almond extract. Set aside.
  • In a separate bowl, sift the dry ingredients: flour, almond flour, salt, baking powder, and stir to combine.
  • Add the flour mixture to the creamed mixture a little at a time; alternating by adding the milk a little at a time.
  • Next, fold in the fresh chopped apples.
  • Transfer the cake mixture to a greased 8in cake pan (see note), and smooth the top.
  • Add the sliced almond topping.
  • Bake at 350F for 40-45 minutes until a toothpick comes out with just a couple of crumbs on it.


  • Place a piece of parchment paper in the bottom of the greased cake pan. It makes it easier to remove the cake from the pan after baking.
  • You may want to place a piece of foil loosely over the top of the cake during the last 10 minutes of baking time to prevent the almonds from getting too toasted, but this is a personal preference.
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