This simple gluten-free apple cake is loaded with fresh apples which makes it perfectly moist. Top it with cream cheese frosting for a sweet, yet humble treat perfect for fall!
Preheat the oven to 325 degrees F. Line the bottom of a 9" cake pan with parchment paper and spray with non-stick cooking spray.
In a large bowl, beat together the brown sugar and butter until fluffy.
½ cup Brown Sugar, 5 tablespoon Butter
Beat the eggs in, then the milk and vanilla.
¼ cup Milk, 1 teaspoon Vanilla Extract, 4 Large Eggs
Next, beat in the almond flour, coconut flour, baking powder, and cinnamon.
1 ¾ cups Almond Flour, ¼ cup Coconut Flour, 1 tablespoon Baking Powder, 1 ½ teaspoon Cinnamon
Fold in the diced apples and mix just until it is well integrated into the batter.
2 cups Granny Smith Apples
Transfer to prepared pan and bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Note: the cake may still not seem set in the center, but as long as a toothpick inserted in the center comes out clean it should be done.
Allow to cool completely before frosting.
For Cream Cheese Frosting:
In a medium bowl, beat the butter and cream cheese until smooth and uniform.
4 tablespoon Butter, 8 oz Cream Cheese
Add the confectioner's sugar and vanilla and continue mixing.
⅓ cup Confectioners Sugar, 1 teaspoon Vanilla Extract
Add the heavy cream and stir until you have a smooth frosting. Add more heavy cream ½ tablespoon at a time if your frosting is too thick.
3 tablespoon Heavy Whipping Cream
When the cake is completely cool, top with the frosting and chopped pecans if desired.