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Coconut Flour French Apple Cake Grain Free Gluten Free f

Coconut Flour French Apple Cake (Grain-Free, Gluten-Free)

Marta Miatta
Juicy apples baked in a soft, buttery, vanilla-flavored cake that's naturally grain-free and gluten-free. This coconut flour French apple cake might just become your favorite cake. Serve it for breakfast, as an afternoon treat, or as a cozy dessert, dusted with powdered sugar or with a scoop of vanilla ice cream.
Prep Time 15 minutes
Cook Time 40 minutes
Course Breakfast, Dessert
Cuisine French
Servings 8
Calories 280 kcal

Ingredients
  

  • 1/2 cup butter softened
  • 1/2 cup sugar
  • 6 large eggs
  • 3-4 apples
  • 60 grams coconut flour
  • 2 tsp vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp salt

Instructions
 

  • Preheat your oven to 350°F (180°C). Prepare a 9-inch round cake pan by greasing it or lining it with parchment paper. Gather all your ingredients. Peel, core, and dice the apples into small cubes (about ½ inch).
  • Separate the eggs, placing the whites in a large mixing bowl and the yolks in a smaller bowl.
  • Add half of the sugar to the egg whites and beat with a hand mixer on high speed until glossy, soft peaks form. Set aside.
  • In another bowl, cream the softened butter with the remaining sugar using a hand mixer on medium-high speed. Beat for several minutes until light and fluffy.
  • Add the egg yolks one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
  • Add the vanilla extract and beat again on medium-high speed until the mixture is smooth and creamy.
  • Step 7: Sift in the dry ingredients (coconut flour, baking powder, and salt) using a fine mesh sieve. Mix on low speed just until combined. Be careful not to overmix.
  • Gently fold the whipped egg whites into the batter in 2–3 additions using a silicone spatula. Use round, upward motions from the bottom of the bowl to keep the batter airy. A few small streaks of egg white are fine. Don’t overmix.
  • Gently fold in the chopped apples until evenly distributed.
  • Pour the batter into your prepared pan and smooth the top. Bake in the preheated oven for about 40 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cake cool in the pan on a wire rack. Once cool enough to handle, remove from the pan. Dust with powdered sugar if desired, and serve warm or at room temperature. It pairs beautifully with a scoop of vanilla ice cream or a spoonful of whipped cream.

Notes

Keep any leftovers in an airtight container at room temperature for 2–3 days, or refrigerate for up to 5 days.