Tasty Apple Upside Down Cake with Almond Flour

If you ask me, upside down cakes are such a fun twist on regular baking.

This gluten-free apple dessert brings together the warmth of cinnamon-spiced fruit and the nutty goodness of almond flour. Sweet caramelized apples crown a moist, tender cake that’s perfect for fall gatherings.

The almond flour base gives the cake a wonderfully light texture while keeping things naturally gluten-free. Each slice reveals those beautiful apple rings that slowly release their syrupy goodness into the cake below.

It’s a cozy, comforting treat that works just as well for afternoon tea as it does for dessert after Sunday dinner.

What Kind of Apple Should I Use?

For an upside-down cake, you’ll want to pick an apple that holds its shape well during baking and offers a nice balance of sweet and tart flavors. Honeycrisp, Braeburn, or Pink Lady apples are all excellent choices since they won’t turn mushy when cooked. If you prefer a slightly tarter flavor, Granny Smith apples work great too and provide a nice contrast to the sweet caramel-like topping that forms during baking. When selecting your apple, look for one that’s firm and free from bruises or soft spots, and make sure to slice it evenly so it cooks uniformly in the cake.

Options for Substitutions

This gluten-free cake recipe offers several swap options to work with what you have in your pantry:

• Almond flour: Since this is the main flour in the recipe, stick with almond flour if possible. However, you could use ground cashews or hazelnut flour for a different nutty flavor profile.
• Quinoa flour: You can replace quinoa flour with oat flour, coconut flour (use just 2 tablespoons as it’s more absorbent), or another gluten-free flour blend.
• Coconut oil: Butter works perfectly as a 1:1 replacement. You could also use ghee or another neutral-flavored oil.
• Coconut sugar: Brown sugar or maple sugar can be used in equal amounts. Regular white sugar works too, though you’ll miss out on that caramel-like flavor.
• Honey: Maple syrup or agave nectar can be swapped in at a 1:1 ratio. If using a granulated sweetener instead, add an extra 2 tablespoons of olive oil for moisture.
• Apple: Pears work great as an alternative. You could also try firm peaches in season – just make sure to pick fruit that’s not too ripe or watery.

Watch Out for These Mistakes While Baking

The trickiest part of any upside-down cake is getting the caramelized topping just right – make sure your coconut oil and sugar create an even layer at the bottom of the pan, or you’ll end up with gaps in your apple design once flipped.

Since almond flour behaves differently than regular flour, avoid overmixing the batter as this can lead to a dense, heavy cake – mix just until the ingredients are combined and no dry spots remain.

Temperature control is crucial with this recipe: if your eggs are too cold, they can cause the coconut oil to solidify, so bring them to room temperature before starting, and when it’s time to flip the cake, wait exactly 10 minutes after removing it from the oven – too soon and it’ll fall apart, too late and the caramel will stick to the pan.

For the best apple arrangement, slice them thinly and uniformly (about 1/4 inch thick) and pat them dry with paper towels to remove excess moisture that could make the topping soggy.

What to Serve With Apple Upside Down Cake?

This cozy gluten-free cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream – the cool, creamy topping is perfect against the warm spiced cake. If you’re serving it for breakfast or brunch, try it alongside a hot cup of coffee or chai tea. For an extra special touch, drizzle some caramel sauce over the top, or serve it with a sprinkle of toasted sliced almonds to complement the almond flour in the cake. Since this cake already has natural sweetness from the apples and honey, simple accompaniments work best.

Storage Instructions

Counter Storage: This apple cake stays fresh at room temperature for up to 2 days when kept in an airtight container. The almond flour keeps it nice and moist, but you’ll want to make sure it’s covered well to maintain that perfect texture.

Refrigerate: For longer storage, pop your cake in the fridge in a sealed container – it’ll stay good for up to a week. The honey in the recipe helps keep it moist even when chilled. Just bring it to room temperature before serving for the best flavor.

Freeze: This cake freezes really well! Wrap individual slices or the whole cake tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. When you’re ready to enjoy it, just thaw it overnight in the fridge. The almond flour helps it maintain its texture even after freezing.

Preparation Time	15-20 minutes
Cooking Time	25-30 minutes
Total Time	40-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 20-25 g
• Fat: 80-90 g
• Carbohydrates: 130-150 g

Ingredients

• 3 tablespoons coconut oil, softened
• 1/3 cup coconut sugar
• 1 large apple
• 1/4 cup olive oil
• 1/4 cup honey
• 3 eggs
• 1 1/4 cups almond flour
• 1/4 cup quinoa flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

Step 1: Prepare the Cake Pan

Preheat your oven to 350ºF (175ºC).

Spray a 9″ cake pan with cooking spray to ensure the cake doesn’t stick while baking.

Step 2: Create the Base Mixture

In a mixing bowl, beat together the coconut oil and sugar until well combined.

Once mixed, transfer this base mixture into the prepared cake pan.

Use your hands to spread the mixture as evenly as possible along the bottom of the pan.

It’s alright if there are some small gaps.

Step 3: Arrange the Apples

Layer the apple slices over this base mixture.

You can arrange them in any shape or pattern that you prefer.

Set the pan aside once you’re satisfied with the arrangement.

Step 4: Prepare the Batter

In a separate mixing bowl, beat together the olive oil, honey, and eggs until they are well blended.

Gradually whisk in the dry ingredients, mixing until a smooth batter forms.

Step 5: Assemble and Bake the Cake

Pour the smooth batter over the arranged apples in the cake pan.

Ensure it is spread evenly.

Place the cake in the preheated oven and bake for 25–30 minutes, until it is golden brown and cooked through.

You can test the cake’s doneness using a cake tester or a toothpick.

If the top starts to brown too quickly, cover it with foil to prevent burning.

Step 6: Cool, Flip, and Serve

Once baked, remove the cake from the oven and allow it to cool completely.

Carefully loosen the sides of the cake using a knife.

Then, flip the cake onto a plate for serving.

Slice and enjoy your delicious homemade apple cake!