Flourless Apple Almond Cardamom Cake
Can a cake with no flour actually taste better than the regular version?
I was skeptical too.
Then I made this flourless apple almond cardamom cake and ate three slices in one sitting. No shame.
Here’s the thing about flourless cakes: when done right, they’re incredibly moist, rich, and have this texture that’s somehow both dense and light at the same time.
It’s hard to explain until you try it.
This cake uses almond flour as the base, which gives it a natural sweetness and keeps it ridiculously moist. The apples add chunks of texture and tartness that balance out the sweetness perfectly.
And the cardamom?
That’s what takes this from “pretty good” to “I need the recipe right now.”
I started making this when I wanted something gluten-free that didn’t taste like cardboard. Most gluten-free desserts are… fine.
This one is legitimately crave-worthy.
Why This Recipe Works
| The Secret | What It Does |
|---|---|
| Almond flour instead of regular flour | Creates incredibly moist texture + adds natural sweetness + packs in protein |
| Two types of apples | Granny Smith for tartness inside, Honeycrisp for sweetness on top |
| Cardamom | Adds warm, aromatic flavor that makes people ask “what IS that?” |
| Room temperature eggs | Mixes smoother, creates lighter texture, prevents lumps |
| Coconut sugar | Deeper caramel flavor than white sugar + lower glycemic index |
The best part? It’s naturally gluten-free without tasting like it.
What You’ll Need
For the Cake:
Dry Ingredients:
- 3 cups almond flour (not almond meal, there’s a difference)
- 2 teaspoons ground cardamom
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
Wet Ingredients:
- 3 large eggs, room temperature
- 1/2 cup coconut sugar (or brown sugar)
- 1/4 cup maple syrup
- 1/3 cup melted coconut oil (or butter)
- 1 teaspoon vanilla extract
The Apples:
- 2 medium Granny Smith apples, peeled and diced (about 2 cups)
- 1 Honeycrisp apple, thinly sliced for topping
Also Read: Stuffed Cabbage Rolls Recipe
For the Glaze (Optional but Recommended):
- 1/2 cup powdered sugar
- 2 tablespoons almond milk
- 1/4 teaspoon cardamom
- Sliced almonds for garnish
Tools You’ll Need:
✓ 9-inch springform pan
✓ Parchment paper
✓ Large mixing bowl
✓ Medium mixing bowl
✓ Whisk
✓ Rubber spatula
✓ Measuring cups and spoons
✓ Sharp knife and cutting board
Pro Tips
🔥 Tip #1: Get your eggs to room temperature FAST
Place them in a bowl of warm (not hot) water for 5-10 minutes. Cold eggs don’t mix as well and can make your batter lumpy.
💡 Tip #2: Don’t overmix the batter
Once you add the almond flour, stir until just combined. Overmixing makes the cake dense instead of tender. You want to see a few small lumps? That’s totally fine.
🍎 Tip #3: Choose the right apples
Granny Smith apples are key for the diced apples inside because they hold their shape and add tartness. The Honeycrisp on top looks pretty and adds sweetness. Using two types gives you better flavor and texture.
⏰ Tip #4: Let it cool completely
Flourless cakes are more delicate than regular cakes. If you try to remove it while it’s warm, it might fall apart. I learned this the hard way on my first attempt.
✨ Tip #5: Toast your almond flour for extra flavor (optional)
Spread it on a baking sheet and toast at 350°F for 5-7 minutes, stirring once. Let it cool completely before using. This adds a deeper, nuttier flavor that’s really good.
Quick Reference: Timing Breakdown
| Step | Time | What’s Happening |
|---|---|---|
| Prep + mixing | 15 mins | Getting everything ready and combined |
| Baking | 45-50 mins | Cake rises, top gets golden, apples caramelize |
| Cooling in pan | 15 mins | Cake sets up, easier to remove |
| Full cooling | 1 hour | Completely cool before glazing |
| Total time | 2 hours 10 mins | Most of it is hands-off |
Active time is only 15 minutes. The rest is just waiting.
How to Make It
Step 1: Prep Your Pan
Preheat your oven to 350°F.
Line the bottom of your springform pan with parchment paper and grease the sides with coconut oil or butter.
This cake can stick, so don’t skip this step.
Also Read: Chocolate Croissant Breakfast Bake
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together:
- Eggs
- Coconut sugar
- Maple syrup
- Melted coconut oil
- Vanilla
- Cardamom
Whisk for about a minute until everything is smooth and slightly frothy.
Step 3: Add the Dry Ingredients
In a separate bowl, combine:
- Almond flour
- Baking soda
- Salt
Add this to the wet ingredients and fold gently with a rubber spatula.
Stop as soon as you don’t see dry flour anymore.
Step 4: Fold in the Diced Apples
Add your diced Granny Smith apples and fold them in gently.
They should be evenly distributed throughout the batter.
Step 5: Pour and Top
Pour the batter into your prepared pan and smooth the top.
Arrange the Honeycrisp apple slices on top in a circular pattern or however you think looks pretty.
They’ll sink in slightly as the cake bakes, and that’s exactly what you want.
Step 6: Bake
Bake for 45-50 minutes.
The top should be golden brown and a toothpick inserted in the center should come out with just a few moist crumbs.
The cake will puff up while baking and settle as it cools. This is normal.
Step 7: Cool Completely
Let the cake cool in the pan for 15 minutes, then run a knife around the edges and remove the springform ring.
Let it cool completely on the base before transferring to a serving plate.
Step 8: Make the Glaze (Optional)
Whisk together the powdered sugar, almond milk, and cardamom until smooth.
Drizzle over the cooled cake and sprinkle with sliced almonds.
Here’s something most people don’t know: The cake is at its absolute best the day after you make it. The flavors meld together and the texture becomes even more moist.
Store it covered at room temperature for up to 3 days or in the fridge for up to a week.
Substitutions and Variations
Can’t Find an Ingredient? Here’s What to Swap:
| Instead of This | Use This | Notes |
|---|---|---|
| Almond flour | Hazelnut flour or oat flour + ground walnuts | Texture will be different but still good |
| Coconut sugar | Brown sugar or honey (use 1/3 cup) | Honey is sweeter, so reduce amount |
| Cardamom | Cinnamon or cinnamon + nutmeg + tiny pinch of cloves | Different flavor profile but delicious |
| Apples | Pears (Bosc work great) | Hold shape when baked, similar texture |
| Coconut oil | Butter or avocado oil | Changes flavor slightly |
Fun Variations to Try:
🍫 Chocolate Version
Skip the glaze and drizzle melted dark chocolate over the top instead. Trust me on this one.
🌰 Extra Crunch
Fold in 1/2 cup chopped walnuts or pecans with the apples for extra texture.
🍯 Honey Drizzle
Replace the glaze with a simple honey drizzle and a sprinkle of flaky sea salt.
🫐 Berry Twist
Add 1 cup fresh blueberries along with the apples. The berries will burst and create pockets of jammy sweetness.
Also Read: California Spaghetti Salad
Make-Ahead Tips
This cake is actually better when made ahead.
The flavors deepen and the texture becomes more cohesive.
Day Before: Bake it the day before you need it and store it covered at room temperature. Add the glaze right before serving if you’re using it.
Freezing: You can freeze the baked, unglazed cake for up to 3 months. Wrap it tightly in plastic wrap, then aluminum foil. Thaw overnight in the fridge and bring to room temperature before serving.
Don’t freeze the batter. It doesn’t work well. But the actual prep time is only about 15 minutes, so it’s not a huge commitment.
Leftovers and Storage
| Storage Method | How Long | Best For |
|---|---|---|
| Room temperature (covered) | 3 days | Maintains original texture |
| Refrigerator (covered) | 1 week | Gets more moist (in a good way) |
| Freezer (wrapped tight) | 3 months | Planning ahead |
Storage tips:
- The cake gets more moist in the fridge, which sounds like it would be a bad thing, but it’s actually really good
- Some people (me) prefer it cold straight from the fridge
- Reheat individual slices in the microwave for 15-20 seconds if you want it warm
- Frozen slices thaw in about 30 minutes at room temperature
Honestly though, leftovers rarely last long enough to worry about storage.
This cake disappears fast.
Nutritional Breakdown
Per Slice (1/12 of cake):
| Nutrient | Amount | Why It Matters |
|---|---|---|
| Calories | 285 | Reasonable for a dessert |
| Fat | 20g | Healthy fats from almonds |
| Carbs | 24g | Lower than regular cake |
| Fiber | 4g | Keeps you fuller longer |
| Sugar | 16g | Natural sugars from apples + maple syrup |
| Protein | 7g | More protein than regular cake |
Keep in mind that almond flour is high in protein and healthy fats, so this is actually a more filling dessert than regular cake.
One slice is usually enough, which is rare for cake.
Want to reduce sugar? Cut the maple syrup down to 2 tablespoons. The cake will be less sweet but still good.
Perfect Pairings
What to Serve It With:
☕ Hot Drinks
Coffee or chai tea (the cardamom in the cake pairs beautifully with the spices in chai)
🍨 Cold & Creamy
Vanilla ice cream or lightly sweetened whipped cream (the cold creaminess against the warm spiced cake is perfection)
🥣 For Brunch
Greek yogurt and fresh berries (the almond flour makes it filling enough to count as breakfast… that’s what I tell myself anyway)
🍷 Dessert Wine
Moscato d’Asti or late harvest Riesling (the sweetness and acidity complement the apple and cardamom)
Common Questions (Answered)
Q: Can I make this without a springform pan?
A: Yes, use a regular 9-inch round cake pan. Line the bottom with parchment and grease it really well. The cake will be harder to remove, but it’ll work. Let it cool for 30 minutes before flipping it out.
Q: Why is my cake too dense?
A: You probably overmixed the batter or your eggs were too cold. Room temperature eggs incorporate better and create a lighter texture. Also, make sure your baking soda is fresh.
Q: Can I use almond meal instead of almond flour?
A: Almond meal is coarser and will make the cake more dense and grainy. Almond flour is finely ground and creates a smoother texture. If you only have almond meal, pulse it in a food processor to make it finer.
Q: The top of my cake cracked. Did I do something wrong?
A: Cracks are normal and don’t affect the taste. They happen when the cake rises quickly in the oven. You can cover them with the glaze if you want.
Q: Is this cake keto-friendly?
A: Almost. Replace the maple syrup with a sugar-free syrup and the coconut sugar with erythritol. The apples add carbs, so it’s not strictly keto, but it’s lower carb than regular cake.
Q: Can I double this recipe?
A: Yes, but bake it in two 9-inch pans instead of one. A double batch in one pan will take too long to bake and might not cook evenly in the center.
Q: How do I know when it’s done?
A: The top should be golden brown and spring back lightly when touched. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter. If you have an instant-read thermometer, the center should be around 200°F.
Also Read: Creamy Layered John Wayne Casserole Recipe
Wrapping Up
This flourless apple almond cardamom cake is one of those recipes that surprises everyone who tries it.
They’re always shocked that something without flour can taste this good.
It’s perfect for fall when apples are at their best, but I’ve made it year-round because the flavor is too good to save for just a few months.
The texture is incredible. The flavor is warm and cozy. And the fact that it’s gluten-free is just a bonus.
If you make it, leave a comment and let me know what you think. Did you try any variations? Did your family devour it as fast as mine did?
I love hearing about your baking adventures.
And if you have any questions while you’re making it, drop them in the comments. I check them regularly and I’m happy to help troubleshoot.
Now go preheat that oven. 🍰
