This delicious Apple and Cinnamon Cake is soft and moist with a crunchy caramelised sugar and cinnamon crust, it’s incredibly easy to make and it’s the perfect comforting dessert or afternoon treat. This cake is packed with goodness, sneaky fruit, healthy fats and protein! It’s also gluten-free and oil-free!
Ingredients & Substitutions
The ingredients for the apple and cinnamon cake are quite straightforward, however, there are some substitutions you could make if you are missing some of the ingredients or if you want to make it dairy-free!
Greek Yoghurt – I use 0% fat Greek yoghurt as it’s higher in protein, but you could use regular greek yoghurt, vegan greek-style yoghurt or even coconut yoghurt. Please don’t use a runny yoghurt as it will make the batter too wet!
Honey – You can replace this with maple syrup, agave or sugar-free syrup
Eggs – If you want to make this apple almond cake egg-free or vegan you can use soy yoghurt instead!
Vanilla Extract – It’s okay if you don’t have any, you can omit this, however, it does increase the flavour of the cake and make it even yummier!
Almond Flour – Also known as Ground Almonds or Almond Meal, you can use ground walnuts too, but I do not recommend using a different flour as the texture will not be the same.
Baking powder – Cannot be replaced with baking soda or bicarbonate of soda.
Grated Apple – You can use any apple you like, I like using Braeburn apples!
How To Make Apple And Cinnamon Cake
This healthy almond cake is really easy to make. I promise.
Here’s a video to show you:Jump to Video
1. Make the cake batter.
Start by combining your wet ingredients. Next – combine your dry ingredients. I always do these two steps separately instead of adding everything to one bowl as it ensures that all the ingredients are evenly distributed and well mixed for even baking!
Next, grate your apple. I use the largest hole on my box grater, but if you don’t have a grater you could just slice the apple into small pieces or if you want some more texture you could even leave them a bit chunkier!
Add your wet ingredients and apple to your dry ingredients and fold until combined.
2. Loaf Tin or Round Tin?
I used a loaf tin to bake this cake, You could use a round cake tin, however, you will need to adjust the cooking time. Check the cake after 25 minutes by poking a skewer into it. It should come out clean. If the batter is still quite wet – leave it in for an additional 5 minutes and then check it again.
3. Caramelised Crust.
I made a cinnamon sugar and sprinkled it over top to make a caramelised crust – you don’t have to do this but I highly recommend it. If you notice the top getting too dark and are worried, simply cover the top of the tin with some foil.
Once the cake is baked: please leave it in the tin until cool then remove it and pop it in the fridge. You don’t want to slice this cake whilst it is still warm as it will be crumbly. It’s easier to cut when cold!
How To Store Apple and Cinnamon Cake
Store this healthy almond cake in an air-tight container in the fridge for up to a week.
You can also freeze this cake for up to three months – slice the cake first, then wrap the slices individually in parchment paper. Leave to thaw in the fridge for a few hours before tucking in.
You can heat it up again in the microwave before eating if you want a nice comforting dessert and top it off with some cream, yoghurt or custard!
Here are some healthy cake recipes for you to try:
BAKING IN GRAMS
All of the recipes I create are tried and tested a few times until it has been perfected. My goal is to develop recipes that are simple to make and easy to follow so that anyone can make them – even if you’ve never baked before!
One very important thing that will ensure that you get the best results is to measure your ingredients by weight! I recommend purchasing a kitchen scale, they are very affordable and it will honestly change your baking game for good! Not all measuring cups are made equally – for example, a cup of flour to me weighs 120g, but for you, it may be anywhere between 100g and 200g – that’s a BIG difference!
If you don’t have a kitchen scale yet, you can use this Ingredient Weight Chart as a guideline to convert the ingredients to help you!
Now – dust your apron off and get baking! X
Apple and Cinnamon Cake
- Loaf Tin (20cm x 10xm) or Round Tin (see notes)
For The Cake
- 1 tbsp Sugar or Sweetener
- 1/2 tbsp Ground Cinnamon
- cream or custard to serve
- Prepare a loaf tin by greasing it with some oil and placing a strip of parchment paper down the length of it (for easy removal). Preheat oven to 180°C / 350°F / 160°C fan.
- Add the yoghurt, honey, eggs and vanilla to a mixing bowl and whisk until smooth.
- Combine ground almonds, baking powder and cinnamon together in a separate bowl, then fold in the wet ingredients as well as the grated apple.
- Pour the batter into your tin.
- In a small bowl mix together the cinnamon and sugar for the topping. Sprinkle over the loaf.
- Bake for 30-35 minutes or until a skewer comes out clean.
- Leave in the tin until completely cool before removing and slicing.
- Serve hot or cold with cream or custard!
- If you notice the top getting too dark and are worried, simply cover the top of the tin with some foil.
- You could use a round cake tin, however, you will need to adjust the cooking time. Check the cake after 25 minutes by poking a skewer into it. It should come out clean. If the batter is still quite wet – leave it in for an additional 5 minutes and then check it again.