Gluten-Free Apple Sponge Cake With Almond Topping

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Average Rating: 5 | Rated By: 4 users

This gluten-free apple sponge cake has layers of thinly sliced apples finished with the most delicious almond topping. The fresh sweet-tart apples make this sponge cake super moist and not too sweet. Add the crispy almond topping to the mix, and you will find every slice irresistible. As soon as fall rolls around, I love to cook with apples. In this recipe, I used two varieties, Granny Smith and Honeycrisp. I find that both apples are great for baking. Granny Smith is a juicy tart apple, and Honeycrisp is a sweet crispy apple. In this gluten-free apple sponge cake, the two varieties will give you the perfect texture with a balanced sweet and tart flavour. 

Growing up in eastern Europe, this dessert was a staple in my home. The cake is made simply with plenty of fresh apples, baked in a lightly sweetened sponge cake and finished with a crispy almond topping. All in all, this is a simple gluten-free dessert recipe. The recipe is a Russian classic called apple sharlotka, this means, Russian apple coffee cake or some call it Russian apple pie. You will find that this melt in your mouth cake can be served for breakfast, snack, a dessert, or just about any time of the day.

♥ What I love about this gluten-free apple sponge cake with almond topping!

Mostly, it is the simplicity of the ingredients, however, the texture and flavour are second to none. For the ingredients, once you have the apples and a few sliced almonds, you most likely have everything else in your pantry. This recipe has been in my family for many years, all I had to do is create a gluten-free version. Since this recipe is known to be simple, I wanted to keep it that way. So, instead of using various flours, I used a gluten-free flour blend. With some other small changes, this apple sponge cake came out just the way I remember it, DELICIOUS!

Need more apple recipes? Check out these gluten-free recipes.

Ingredients

  • 3 large apples, peeled, cored, halved and thinly sliced. I used Granny Smith and Honeycrisp combo
  • 3 large eggs
  • 2 Tbsp. Extra virgin olive oil
  • 1/4 cup sour cream
  • 1 tsp. Pure vanilla extract or almond extract
  • 1 1/4 cup GF all-purpose flour blend (I used better batter)
  • 2 tsp. GF aluminum-free baking powder
  • 1/4 tsp. Himalayan fine salt
  • ALMOND TOPPING
  • 2 large eggs, at room temperature
  • 1/4 cup melted unsalted butter
  • 1/4 cup coconut sugar + 1 Tbsp.
  • 1 cup sliced almonds
  • Note; I use coconut sugar in my recipes because it is low glycemic so no sugar spikes
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    Instructions

  • Preheat oven to 400 F . Spray a 9-inch springform pan with cooking oil and line the bottom with parchment paper
  • Beat 3 eggs with sugar and olive oil until sugar dissolves. Add sour cream and vanilla and mix to combine
  • In a separate bowl whisk together flour, baking powder and salt. Add to the egg mixture and mix to combine
  • Arrange half the apples on the bottom of the pan. It is ok if they overlap a bit. Pour half the batter over the apples, then repeat with remaining apples and batter. Bake for 25 minutes
  • While the cake is baking; prepare the almond topping. Whisk 2 eggs with 1/4 cup of sugar and melted butter. Once the cake baked for 25 minutes, pour the egg mixture over the cake and scatter with almonds. Sprinkle with 1 tablespoon of sugar and bake for 10 more minutes
  • Remove the cake from the oven and cool. Using a sharp knife loosen the edges of the cake before removing from the pan


  • Leave a Comment

    2 Responses to Gluten-Free Apple Sponge Cake With Almond Topping

    • ginnabird October 7, 2019

      This cake is just the right amount of sweetness, but I had some difficulty with the recipe. I followed everything and ended with batter the consistency of peanut butter and it wouldn’t spread over the apples at all. I put it back in the mixer and added 1/3 cup almond milk. It spread, but just barely. It will definitely make it again, but I may use GF flour with less xanthan gum and or add more liquid.

      • Kristina October 8, 2019

        various flour blends may react differently. So happy to hear that you added more liquid and made it work. Thank you for the info

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