There’s one thing I’ve learned after years of kitchen experiments: when a recipe is born by accident, it often becomes the one that wins the most hearts. The flourless apple cake entered my life exactly like that, on an afternoon when I craved something sweet, light and fragrant… but the pantry wouldn’t cooperate. No flour, no excuses. So I let the apples do the talking.
The result? A soft, moist cake, naturally gluten free, that smells like home and slow afternoon snacks. One of those recipes that make you wonder, “Why didn’t I discover this sooner?” Perfect for those seeking a simple, honest dessert without too many frills but plenty of substance. And especially ideal if you want a lighter dessert, full of fruit and free from refined flours.
In this article I’ll tell you how to make my flourless apple cake, with all the tips to achieve a creamy, irresistible texture. An easy, quick recipe suitable for everyone: celiacs, people with intolerances, or simply lovers of homemade cakes. Get ready: it will fill the kitchen with fragrance.
Be sure to use certified gluten-free ingredients if the cake is intended for people with celiac disease.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 golden or reinette apples
- 2 eggs
- 1/2 cup granulated sugar (about 100 g)
- 2/3 cup plain yogurt (whole or Greek (about 150 g))
- 3/4 cup ground almonds (about 70 g)
- 1/2 cup potato starch (naturally gluten-free (about 60 g))
- 2 tbsp vegetable oil (about 30 ml)
- 1 tsp baking powder
- 1 tsp cinnamon
- juice of half a lemon
- 1 pinch salt
- as needed powdered sugar ((for decorating))
Tools
- 1 Pan tescoma
Preparation
Put everything in a bowl and add the lemon juice. Mix and let rest;
In a bowl, whisk the eggs with the sugar until you get a pale, frothy mixture.
Add the yogurt, the oil, the cinnamon and the pinch of salt.Fold in the ground almonds, the potato starch and the baking powder. Mix until you have a smooth, soft batter.
Add the apples to the batter. There should be plenty, just lightly coated by the cream: this is what makes the flourless apple cake so moist and tender;
Pour the mixture into a pan lined with baking paper. Bake in a static oven at 356°F for 45–50 minutes. The top should turn slightly golden while the center remains soft;
Let cool completely before unmolding;
Dust with powdered sugar
Using Greek yogurt makes the cake even creamier;
The cake is even better the next day
