Moist, Fluffy Almond Flour Apple Cake (Gluten-Free)
A cozy, gluten-free apple cake made with almond flour, fresh apples, and a crunchy almond sugar topping—steamed to fluffy perfection in a pressure cooker.
Equipment
- 1 Pressure cooker
- 1 Cake pan (8-inch) lined with parchment
- 1 Mixing bowl large
- 1 Hand mixer or stand mixer
- 1 Trivet or cooker rack
Ingredients
Main Ingredients
- 3 large eggs separated
- ½ cup granulated sugar
- 2 teaspoons vanilla extract or half almond extract
- 1 ½ cups blanched almond flour
- 2 tablespoons cornstarch or coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 cups peeled and diced apples use Granny Smith or Fuji
- ¼ cup sliced almonds for topping
- 1 tablespoon turbinado sugar for topping
Instructions
Instructions
- Preheat oven to 350°F. Grease and line an 8-inch cake pan with parchment paper.
- Beat egg whites with a pinch of salt until stiff peaks form. Set aside.
- In another bowl, beat egg yolks and sugar until pale and creamy. Add vanilla or almond extract.
- Add almond flour, cornstarch, baking powder, and salt. Mix just until combined. Fold in diced apples.
- Gently fold in beaten egg whites in three batches until batter is fluffy.
- Pour batter into pan. Sprinkle with sliced almonds and turbinado sugar.
- Place pan on trivet in pressure cooker with 1–1.5 cups water underneath. Seal and cook on high pressure for 30 minutes.
- Let naturally release pressure for 10 minutes. Then quick release remaining pressure.
- Transfer cake to oven and bake for 5–7 minutes to brown the top.
Notes
Serve warm with whipped cream or scoop of vanilla ice cream.