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.
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.