Apple Almond Breakfast Cake

By Julia Gartland
Apple Almond Breakfast Cake

Gluten Free Apple Almond Breakfast Cake

It’s finally Apple season, meaning the weather is cooler and indian summers have passed. Fall is officially here with all the flavors that follow. I’m craving the most warming and comforting flavors like apple crisp and nutmeg with pretty much anything. This apple cake is pretty perfect any type of day, but it is especially perfect with tea or hot coffee.

Apple Almond Breakfast Cake

Apple Almond Breakfast Cake

Apple Almond Breakfast Cake (gluten-free)

Apple Almond Breakfast Cake

By Camille Styles


  • 3/4 cup almond flour or meal
  • 1/4 cup cornmeal
  • 2 tablespoons tapioca flour
  • 3/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 5 tablespoons butter, melted
  • 1 teaspoon vanilla
  • 2 large eggs
  • 2 tablespoons almond milk
  • 2 large apples (honey crisp, granny smith, or your preference), peeled and cut into small cubes
  • 1/2 teaspoon cinnamon
  • freshly ground nutmeg to taste


  • 1/2 cup gluten-free oats
  • 1/3 cup walnuts, chopped
  • 1 taplespoon maple syrup
  • 1 teaspoon butter
  • 1/4 teaspoon cinnamon
  • Sprinkle of sea salt
  • Raw sugar, to top


  1. Preheat oven to 350 degrees.
  2. Whisk together first six ingredients in a large mixing bowl. In another mixing bowl, mix together butter, vanilla, eggs, almond milk, cinnamon, nutmeg and apples. Slowly mix in the dry ingredients to the wet, adding a little at a time until all is well-combined without lumps.
  3. Pour cake batter into a greased 9x9 cake pan. Chill for 30 minutes in the fridge. In the meantime, combine oats, walnuts, maple syrup, cinnamon, butter and sea salt in a medium mixing bowl. Using your hands, mix together mixture well until crumbly and well-combined.
  4. Top chilled cake with crumb topping, and sprinkle with flaky sea salt and raw sugar. Then, bake for 45-50 minutes or until a toothpick stuck into the center of the cake comes out clean. Cool for 20-25 minutes before serving.

Comments (5)

  1. Vanessa @ Living in Steil says:

    Sounds delicious! And I love that the recipe is gluten free.

  2. 204 Park says:

    Anything with apples in the fall is pretty much my dream come true. This looks delish! XO, Sarah

  3. Rose Tinted Home says:

    This looks delish! I am starting a new healthy eating plan next week and I think I found my breakfast recipe!

    xo Rachel

  4. Jenni McSpadden says:

    I made this last night and my 3yos and I ate it for breakfast this morning. It was absolutely delicious! I substituted cornstarch for the tapioca and honey for the maple syrup (only because thats what I had!). Thank you for this delicious GF recipe!

  5. Christine says:

    My family enjoyed this very much this morning! Thank you for sharing!

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