Description
This Apple Almond Cake is a moist, flavorful, and plant-based delight, perfect for cozy gatherings or a simple dessert treat. It’s packed with fresh apples and a nutty almond essence that everyone will enjoy.
Ingredients
Scale
For the Topping:
- 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
For the Cake:
- 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
Instructions
Topping:
- In a small bowl, combine sliced almonds, sugar, almond flour, cinnamon, and cardamom. Stir until the ingredients are well mixed. Add melted coconut oil and stir to combine. Set the topping mixture aside.
Cake:
- Preheat your oven to 350°F (175°C). Grease an 8-inch cake pan and line the bottom with parchment paper for easy removal after baking.
- In a medium bowl, cream the coconut oil and sugar with a hand mixer until smooth. Add the vanilla and almond extract, and set aside.
- In a separate bowl, sift together flour, almond flour, salt, and baking powder. Stir the dry ingredients until evenly combined.
- Gradually add the dry mixture to the creamed wet mixture, alternating with milk. Mix until the batter is smooth.
- Gently fold the chopped apples into the batter. Pour the batter into the prepared cake pan. Smooth the top with a spatula. Then, evenly sprinkle the almond topping over the batter.
- Bake in the preheated oven for 40 – 45 minutes. Check for doneness by inserting a toothpick into the center; it should come out with a few crumbs. (See note)
- Let the cake cool in the pan for 10 – 15 minutes before removing it. Slice and enjoy!
Notes
- If preferred, loosely cover the cake with foil in the final 10 minutes to avoid over-toasting the almonds.