Almond Flour Apple Cake (Smash Cake)

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If you’ve been on the hunt for a simple-to-make smash cake recipe for your little one, look no further than this melt-in-your-mouth almond flour apple cake!

Apple almond cake on a cake stand topped with fresh berries.

Most smash cake recipes use bananas as the base ingredient, but this smash cake is sweetened with applesauce for a subtle apple flavor. The almond flour gives the cake a soft and delicate texture that is perfect for little ones to break down. I love serving this cake topped with fresh berries or sauteed cinnamon apples to fully bring out that apple flavor!

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What You’ll Need

Here is what you’ll need to make this almond flour apple cake:

Ingredients to make almond flour apple cake.
  • Almond Flour: I use superfine-textured almond flour for this cake. I love to use the Kirkland brand blanched almond flour!
  • Eggs: Serves as a binder to help the cake hold its shape.
  • Applesauce: For the main apple flavor in the cake. Make sure to use natural unsweetened applesauce.
  • Maple Syrup: The main source of sweetness for this cake.
  • Oil: Used to help moisten the cake texture.
  • Cinnamon: Warm spice for added flavor.
  • Baking Powder: Leavening agent for the cake.
Apple almond cake on a cake stand topped with cinnamon apples and fresh berries.

Step By Step Instructions

  1. In a bowl, whisk together the eggs, applesauce, maple syrup, and oil until smooth.
  2. To the same bowl, add the almond flour, cinnamon, and baking powder and mix until it is combined and well incorporated into a smooth batter.
  3. Line the bottom of two 4-inch cake pans (OR one 6-inch cake pan) with parchment paper and spray the sides of the pan with an oil spray. This step is very important to ensure that the cake does not stick.
  4. If you are using two 4-inch cake pans, evenly distribute the batter between the two pans. If you are using a 6-inch cake pan, pour all of the cake batter into the prepared pan.
  5. Bake the cake for 30 minutes, or until the top is set and a toothpick inserted comes out clean. Let the cake cool completely before removing it from the pan.
  6. If you are using 4-inch cake pans, place one cake on top of the other. Top with fresh berries or cinnamon apples and serve!
Steps to make almond flour apple cake.

Ingredient Substitutions

  • Eggs: The eggs may be replaced with a liquid egg replacer like the brand Just Egg. Flax eggs do not work in this recipe.
  • Maple Syrup: The maple syrup may be omitted, but the cake will not be as sweet. though the unsweetened applesauce will still provide some subtle sweetness.
Apple almond cake on a cake stand topped with cinnamon apples and fresh berries.

Storage Instructions

Once cooled, store the cake in the refrigerator for up to 4 days. You may also freeze the cake in an airtight container for up to 1 month.

Apple almond cake on a cake stand topped with fresh berries.

Recipe Notes

  • If you want to make a mini smash cake like the one I have shown in the pictures above, use two 4-inch cake pans. I find that layering two 4-inch cakes on top of each other is perfect for a smash cake. If you prefer to use a 6-inch cake pan, pour all of the paper into one pan. If you’d like to make a larger cake, you can double the recipe and use two 6-inch cake pans or one 8-inch cake pan.
  • I like to top this cake with fresh berries or cinnamon apples, but you can also frost it with some yogurt!
  • Please do not skip the step of lining the cake pans with parchment paper and spraying the pan with oil! Doing this ensures that the cake does not stick to the pan.

Here are some other sweet treats that you may like!

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Apple almond cake on a cake stand topped with cinnamon apples and fresh berries.
5 from 5 votes

Almond Flour Apple Cake

If you've been on the hunt for a simple-to-make smash cake recipe for your little one, look no further than this melt-in-your-mouth almond flour apple cake!
Prep: 8 minutes
Cook: 30 minutes
Total: 38 minutes
Servings: 4 servings

Ingredients 

  • ¼ cup unsweetenend applesauce
  • 2 eggs
  • 2 tbsp mild tasting oil
  • 2 tbsp maple syrup
  • 1 ¼ cups almond flour
  • 1 tsp baking powder
  • ½ tsp ground cinnamon

Instructions 

  • Preheat the oven to 350 degrees F (180 degrees C).
  • In a bowl, whisk together the eggs, applesauce, maple syrup, and oil until smooth.
  • To the same bowl, add the almond flour, cinnamon, and baking powder and mix until it is combined and well incorporated into a smooth batter.
  • Line the bottom of two 4-inch cake pans (OR one 6-inch cake pan) with parchment paper and spray the sides of the pan with an oil spray. This step is very important to ensure that the cake does not stick.
  • If you are using two 4-inch cake pans, evenly distribute the batter between the two pans. If you are using a 6-inch cake pan, pour all of the cake batter into the prepared pan.
  • Bake the cake for 30 minutes, or until the top is set and a toothpick inserted comes out clean. Let the cake cool completely before removing it from the pan.
  • If you are using 4-inch cake pans, place one cake on top of the other. Top with fresh berries or cinnamon apples and serve!

Notes

    • If you want to make a mini smash cake like the one I have shown in the pictures above, use two 4-inch cake pans. I find that layering two 4-inch cakes on top of each other is perfect for a smash cake. If you prefer to use a 6-inch cake pan, pour all of the paper into one pan. If you’d like to make a larger cake, you can double the recipe and use two 6-inch cake pans or one 8-inch cake pan.
    • I like to top this cake with fresh berries or cinnamon apples, but you can also frost it with some yogurt!
    • Please do not skip the step of lining the cake pans with parchment paper and spraying the pan with oil! Doing this ensures that the cake does not stick to the pan.

Nutrition

Calories: 322.07kcal, Carbohydrates: 16.58g, Protein: 10.23g, Fat: 26.37g, Saturated Fat: 7.69g, Polyunsaturated Fat: 0.54g, Monounsaturated Fat: 1.25g, Trans Fat: 0.01g, Cholesterol: 81.84mg, Sodium: 138.47mg, Potassium: 65.42mg, Fiber: 4.01g, Sugar: 8.74g, Vitamin A: 123.96IU, Vitamin C: 0.16mg, Calcium: 158.66mg, Iron: 1.89mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

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14 Comments

  1. Hi Lily, this looks amazing and I plan to make it for baby girls birthday. Is there something else I could use for oil for the pan? Butter or regular oil? Most sprays contain soy. Thanks!

    1. Hi Kirsten! I usually use the chosen foods avocado oil spray can which is soy-free, but you can also use butter to grease the pan. I hope your little one likes this recipe if you try it out for her birthday!😊

  2. 5 stars
    I made 2 of these for my twins first birthday last weekend. It turned out so well! Very moist and tasty. I frosted with whipped cream and topped with berries. Thank you!

    1. Hi Brianne! Yes, you can definitely make these as muffins, I recommend using a silicone muffin pan if you have one, and if you don’t, just make sure to grease the pan well so that they don’t stick. If you’re using a mini muffin pan, I’d suggest checking for doneness around the 15-minute mark, and if you are using a normal muffin pan, you can check for doneness at the 22-minute mark, adding more time if needed. I hope that helps!

    1. Hi Apoorva! I haven’t tested this out myself but you can definitely swap out applesauce for banana as long as you measure out and use amount amounts of mashed banana puree😊

    1. Hi Amina! Unfortunately for this specific recipe, only almond flour works, but you could probably use this recipe for banana nut muffins instead and just omit the chopped nuts included in the recipe😊

  3. 5 stars
    Amazing cake.. taste was amazing… my little one enjoyed it for her birthday.. thanks for the recipe in-fact all your recipes are hit in the house😊