Delicious Paleo Apple Cake

This delicious paleo apple cake recipe is a classic dessert with a healthy twist. Perfect for afternoon tea and birthday parties, this moist and fluffy sweet treat is dairy-free and grain-free.

About This Paleo Apple Cake

This glorious paleo apple cake recipe comes from author, celebrity chef, and wellness expert Teresa Cutter’s massive encyclopaedia of healthy baking recipes, Healthy Baking – Cakes, Cookies + Raw. I’ve always been a huge fan of Teresa’s blog and cooking philosophy, so it’s a real treat (see what I did there!) to have her cake recipe on my own blog.

With chapters on healthy cookies, wholesome cakes, raw desserts and the most amazing collection of gluten-free breads, Teresa’s comprehensive baking book is the ultimate “must have” whole food baking book for every household. Seriously, it’s EPIC!

Her delicious recipes are free from refined sugars and flours and offer gluten-free and paleo alternatives to suit everyone’s taste.

Healthy Baking cookbook cover

Healthy Baking – Cakes, Cookies + Raw is available on eStore and selected bookstores. Hard copies retail for $69.95 AUD and the eBook version is available to purchase on iTunes. It’s a very large book, so trust me when I say the price is worth it.

Read my paleo and healthy baking Q&A with Teresa Cutter here.

Now, for the paleo apple cake recipe…The reason this one caught my eye is that it reminds me of the apple cake my grandma used to make. Apple and pear cakes were my favourite growing up, and this is sort of a cake mixed together with a pie making it a bit of a crowd pleaser. You can use pears instead of apples for this recipe.

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Paleo apple cake recipe

Paleo Apple Cake

  • Author: Teresa Cutter
  • Prep Time: 15 mins
  • Cook Time: 1 hour 20 mins
  • Total Time: 1 hour 35 mins
  • Yield: 1 cake 1x
  • Category: Desserts
  • Method: Baking
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  • 200 g (7 oz. / 2 cups) almond meal
  • 1 tsp. gluten-free baking powder
  • 60 mL (2 oz. / 1/4 cup) extra virgin olive or macadamia nut oil
  • 90 g (3 oz. / 1/4 cup) raw honey
  • 1 tsp. vanilla extract
  • 2 organic eggs
  • Zest from one orange
  • 2 large red apples, skin on, diced
  • Flaked almonds to garnish


  1. Preheat oven to 160 C fan-forced (320 F).
  2. Combine almond meal, baking powder, olive oil, honey, vanilla, eggs and orange zest.
  3. Mix through until well combined.
  4. Fold in the apples.
  5. Prepare a 20 cm. (8 inches) lined baking tin, making sure the base and sides of the tin are lined.
  6. Press the batter firmly into the tin.
  7. Garnish with flaked almonds.
  8. Bake for 60-80 minutes.
  9. Rest in the tin for 30 minutes before removing and enjoy!

Irena Macri
By Irena Macri

About the author:Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I’ve been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food on the blog because I believe in a balanced diet.More about me here. Sign-up for my newsletter and subscriber freebies.

PS. Some posts contain affiliate links, which means I receive a small commission for purchases made through these links.

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  1. This cake is it for a snack or breakfast..I am going to make this all the time..

  2. No doubt that his low fat apple cake is super moist, flavorful and delicious! Plus, it’s really low in calories because there’s no butter or oil. If want something light, soft then this apple cakes is best option.

  3. I’d say that this is more apple than cake, but delicious! I used 2 huge granny smith apples. Would prefer it with skin off but leaving it on does save time. I’d like it a bit more cakey so I think I’ll add more flour next time. I ran out of almond meal – ended up using 160g almond meal and 60g wholemeal flour with a single tsp baking powder. Added 1/2 tsp cinnamon and 1/2 tsp ginger. I made 12 muffins, baked for 20min. My favourite ‘topping’ is buckwheat groats so i used this instead of almond flakes- it gives it a nice crunch! Prep took 30min but cooking 20min so all up under 1 hour:) Will definitely make again!

  4. This is an amazingly delicious cake!! It came out perfectly.
    Now I want to try it in the instant pot cos my oven broke. Any idea how long it would take to cook?

    1. Hey, glad to hear it worked out for you. I haven’t made an apple cake in my IP yet, but I reckon the timings would be similar to a regular apple cake, if you can find an IP recipe on Google. Might be worth jumping on the official IP forum or FB group and asking the guys there. I am sure someone would have made a similar cake before.

  5. BONJOUR , Merci pour votre partage généreux de recette plus saine .
    Si possible , j’ aimerais beaucoup voir …la quantité d’ hydrate de carbone ,
    ou ” glucide moins les fibres ” qui donne le total par portion ou pour
    la recette complète . Vous détaillé bien vos instruction. MERCI
    Canada L.

  6. This turned out perfect! I added a dash of cinnamon and replaced a 1/4 cup of almond flour with flax seed meal to bulk up the fiber.

  7. hola, disculpa por la pregunta, pero, no entiendo como lo montas, primero las manzanas y luego la masa como la tarta Tatin..? es que por la almendra no consigo ver. Gracias

  8. I was going to make this tonight but have a question about the almond meal. Is that the same as almond flour?
    Thanks, Lynn

  9. Wow that looks so delicious! I’m looking for an alternative to Christmas pudding for me…
    could I make this ahead and freeze it??

    1. I haven’t tried freezing it, to be honest. I’d say it would last in the fridge for a few days and you can reheat it in the oven with a little coconut oil melted into it for extra moisture.

  10. I made this cake today. I used three and a half small Cripps pink apples. I did peel them. I added some chopped walnuts as the topping instead of slivered almonds. This cake reminds me of one I used to make with flour from a recipe by Bonnie Stern. I like that it has a lot apples in it. I used an 8 inch round pan. Wonderful flavours and a keeper!

    1. I’ve not tried it but a few of my readers have made my egg-based baked recipes with flax eggs or chia seed with water and they worked, especially if it’s just 2 eggs. I would give it a try and see how you go.

  11. I may be keto, but I have to make this cake at least once every few months for the past 2 years – and I don’t ever regret it!

  12. This one has become a classic go to in our household when ever I need a quick and delicious tea cake… I do add some spice for a little twist… cinnamon, or five spice and a dash of nutmeg.

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