Name: Apple Almond Cake with Cardamom
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: european inspired
Ingredients: 2 medium apples, peeled and grated (about 200g); 1 ½ cups almond flour (150g); 1 teaspoon baking powder; ¼ teaspoon salt; 1 teaspoon ground cardamom; 3 large eggs; ½ cup granulated sugar (100g); ½ teaspoon vanilla extract; ¼ cup unsalted butter, melted (60g); ¼ cup fresh apple juice (60ml); ¼ cup powdered sugar (30g); 1 tablespoon fresh apple juice (15ml); ¼ teaspoon ground cinnamon

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This apple almond cake is soft, moist, and delicately spiced with cardamom—a warm, comforting dessert that’s as lovely on a holiday table as it is with a quiet afternoon cup of tea. Made with grated apples, almond flour, and just the right amount of sweetness, this gluten-free cake brings a tender crumb and subtle aromatic flavor. The optional apple glaze adds a sweet finish, tying the flavors together beautifully.

Whether you’re looking for a fall-inspired dessert or a naturally gluten-free bake, this apple almond cake is easy to make and delivers impressive results with simple ingredients.

Apple Almond Cake with Cardamom

Why You’ll Love This Recipe

Naturally gluten-free with almond flour
Moist and flavorful from fresh apples and apple juice
Lightly spiced with cardamom for a warm twist
Easy one-bowl method
Customizable with or without the glaze

This cake is perfect for any season, but especially shines during fall when apples are at their peak. You’ll love the texture—soft and tender, yet rich from almond flour and butter—and the unique hint of cardamom that lifts the flavor.

Ingredients

2 medium apples, peeled and grated (about 200g)
1 ½ cups almond flour (150g)
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground cardamom
3 large eggs
½ cup granulated sugar (100g)
½ teaspoon vanilla extract
¼ cup unsalted butter, melted (60g)
¼ cup fresh apple juice (60ml)

Optional Glaze:
¼ cup powdered sugar (30g)
1 tablespoon fresh apple juice (15ml)
¼ teaspoon ground cinnamon

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

Instructions

Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
In a small bowl, combine the grated apples with the apple juice. Set aside.
In a separate bowl, whisk together almond flour, baking powder, salt, and cardamom.
In a large mixing bowl, beat the eggs and sugar until pale and fluffy. Stir in the melted butter, vanilla extract, and the apple mixture.
Gradually fold in the dry ingredients until fully combined and smooth.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
To make the glaze (if using), whisk together the powdered sugar, apple juice, and cinnamon until smooth. Drizzle over the cooled cake just before serving.

Variations

Replace cardamom with cinnamon or pumpkin spice for a different flavor profile
Add chopped nuts or raisins to the batter for extra texture
Use pears instead of apples for a pear almond twist
Make it dairy-free by replacing butter with coconut oil or a vegan alternative
Serve with whipped cream, ice cream, or a dollop of yogurt on the side

Storage and Reheating

Store leftover cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. If glazed, it’s best to refrigerate. To reheat, warm slices gently in the microwave for 10–15 seconds or serve chilled.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes, this cake keeps well and can be made a day in advance. Just store it covered and glaze it before serving.

Is almond flour the same as almond meal?

They are similar, but almond flour is finer and better for cakes. Almond meal is coarser and may change the texture slightly.

Can I freeze the cake?

Yes, once fully cooled, wrap the cake (unglazed) tightly and freeze for up to 2 months. Thaw at room temperature before serving.

What can I use instead of cardamom?

Cinnamon, nutmeg, or a mix of warming spices all work well.

Can I make it dairy-free?

Yes, use coconut oil or vegan butter in place of the regular butter.

What kind of apples work best?

Firm, tart apples like Granny Smith or Honeycrisp are great choices. Avoid soft apples that release too much moisture.

Do I have to peel the apples?

Peeling helps with texture, but if you prefer more fiber and a rustic feel, you can leave the skins on.

Can I bake this in a loaf pan?

Yes, but the baking time may need to be increased by 10–15 minutes. Check with a toothpick to ensure it’s done.

Is this cake overly sweet?

No, it’s lightly sweetened to let the apple and cardamom shine. You can reduce the sugar slightly if desired.

Can I skip the glaze?

Absolutely. The cake is moist and flavorful on its own. The glaze is optional and adds an extra touch of sweetness.

Conclusion

This apple almond cake with cardamom is a perfect blend of texture, spice, and natural sweetness. It’s a simple yet elegant dessert that’s easy to make and a joy to eat—whether you serve it glazed for a special touch or enjoy it plain with tea.

Chef sara