This simple French apple cake is like a crustless pie with a crunchy topping. Can be made 100% whole grain (or with all-purpose flour) and dairy-free.
To kick off International Apple Cake Monday (it’s a thing), I wanted to share a paleo French apple cake. The first attempt was SO delicious but it seemed awfully wet. I thought I’d just need to add a little more flour and all would be well.
Adding more flour just made it soggy. Reducing the amount of milk? Made it even soggier. It was bizarre.
After three attempts and a lot of wasted ingredients, I just decided to make it whole grain and dairy-free. If you want a gluten-free version, I’m guessing any gluten-free 1:1 baking mix would work! Or you could try these gluten-free French apple cakes from Fearless Dining!
There’s something you should know if you want to make this – it’s pretty unusual. It’s more of a crustless pie than what I’d call cake. Also, even though I used white whole wheat flour, I could still taste the whole grain taste, which isn’t surprising considering there’s nothing but a little lemon zest to cover it up. It’s strongest while the cake is still warm and just a little noticeable after having rested for several hours, which is when I think it’s at its best.
I wanted to keep things French and not load the apple cake up with cinnamon, but to be honest – I wish I had! Next time I’ll omit the lemon zest and use a teaspoon or so of cinnamon in the cake batter.
One thing that’s really important here is to use firm baking apples that don’t break down into a mushy mess while baking. I wasn’t thinking when I made the first cake and used random non-baking apples that had been sitting around for a few weeks. This was a very bad idea. If you don’t have a favorite baking apple (mine is Jazz!) and don’t know where to start, here’s a great article on the best baking apples.
French Apple Cake (whole grain, dairy-free options)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 8 slices
Ingredients
- 1/2 cup (62 grams) white whole wheat flour or all-purpose flour
- 1/3 cup (67 grams) raw or granulated sugar
- 1 tablespoon baking powder
- 1/8 teaspoon salt
- 2 large eggs
- 2 tablespoons melted coconut oil1 or another neutral tasting oil like canola, vegetable oil, etc.
- 1/3 cup (80 milliliters) milk of choice (but not canned coconut milk)
- 1/2 teaspoon vanilla extract
- zest of 1 lemon
- 2 pounds (907 grams or about 5 medium) baking apples – cored, peeled, and sliced to slightly less than 1/4"
- 1/3 cup (67 grams) raw or granulated sugar
- 1 large egg
- zest of 1 lemon
- 3 tablespoons (42 grams) melted coconut oil or unsalted butter2
- pinch of salt
For the cake batter:
For the topping:
Directions
- Preheat the oven to 425 °F (220 °C) and grease a 9" (23 cm) springform pan.
- In a medium mixing bowl, stir together the flour, sugar, baking powder, and salt. Set aside.
- In a large mixing bowl, stir together the eggs, coconut oil, milk, vanilla extract and lemon zest.
- Add the dry mix to the wet and stir just until combined. Add the apples and coat them thoroughly in the batter.
- Pour into the greased pan and push down any apples that are sticking up (so that they don't burn).
- Bake for 25-35 minutes. The time will depend on your apples. The top should be quite firm and golden.
- Meanwhile, prepare the topping by combining all the topping ingredients in a small bowl.
- Remove the cake from the oven and pour the topping evenly over the top. Continue baking for another 10 minutes or until the top is a deep golden brown and feels firm.
- Let the cake cool for 10 minutes and then run a knife around the edges of the pan. Remove the springform ring and let the cake cool for at least another 30 minutes. Can be served warm but I think the cake is best after having rested for several hours.
- Store the cooled cake at room temperature for up to 1 day.
Notes
- I used refined coconut oil, which doesn't have any coconut flavor. If you use unrefined coconut oil, this cake may have some coconut taste to it.
- For dairy-free, use coconut oil.
Adapted from The Apple Lady's Apple Cake found in Patricia Well's The Paris Cookbook
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84 comments on “French Apple Cake (whole grain, dairy-free)” — Add one!
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I would like to make this gluten free and noticed that you mentioned in a previous comment not to use almond flour. What would you recommend? I am new to the gluten free world and have not baked yet! Thanks!!
I tried this cake three times with almond flour and definitely don’t recommend attempting that. ;) Since you said you’re new to GF baking, I thought I’d throw this tip out there – never sub GF flours for other flours! If you want to use almond flour, find a recipe that uses almond flour and don’t try to convert a recipe that uses all-purpose flour. If you see a recipe that calls for 1 tablespoon of coconut flour, don’t try subbing something else for it. GF baking is finicky! Just follow the recipes until you become really comfortable with it. :) If you find a wheat-based recipe, like this one, what you could do is try a GF flour blend that’s a 1:1 sub for all-purpose flour (like this). I can’t guarantee it’ll work here since I haven’t tried it but I hope it’ll work out for you if you give it a go. :) Good luck!
Thanks! I am going to give it a go!
No problem! Good luck. :)
Oh my gosh Erin, this is one seriously stunning apple cake. I can’t even get over how pretty this is. Great recipe and fabulous photos. I think every Monday should be Apple Cake Monday. I think it was worth the fails to get it perfect. I know I get annoyed too but sometimes out of fails comes amazing inspiration. Or you can make the fail a parfait. Surefire way to use up not so perfect cake. It’s why I have so many parfaits on my blog. Ha.
What a nice comment! Thank you so much. I actually took pictures of all four versions of this cake so I’m happy that someone liked the final batch of pictures from the whole wheat version. I love the parfait idea! And that’s so funny that that’s why you have so many parfaits on your blog. ;) Thanks again for your comment!
Your cake looks fantastic – perfect for the fall season and I know if you made it, it’s going to be utterly delicious!
Aww, thanks! What a nice thing to say. :)
What a gorgeous cake! How perfect for fall! I don’t eat nearly enough apple desserts, that needs to end quickly!
It does, indeed! It’s time for some apple loving. :)
Even though this recipe is on the healthy side, it sure looks decadent and delicious! That color on the apple topping is amazing!
Thanks so much, Renee!
This is my kinda cake! I love the baked apples in apple pie but I don’t like the crust (I think I am like the only person that doesn’t!) but in a cake? Pass me a BIG slice!
I’m not a fan of typical pie crust, either! I love sugary crusts, though. :D
Apple cake Monday?! Who knew! I sure am glad you were on top of this holiday because this cake looks amazing!
It’s only existed since last week. And only for me. ;)
Your top crust looks perfect and even from the outside the inside looks creamy and fruity!
It is kind of creamy! It’s got an unusual texture for sure. But still yummy. :)
This cake looks gorgeous, and I’m sure would be even better with cinnamon. Thanks for the article about baking apples. I’ve always used Granny Smith (or Pippin before that) or an antique American variety called Grimes Golden (I had three Grimes Golden trees at my first house). Those were probably my favorite apple of all time because they are excellent for baking, and if you let them ripen completely on the tree they make perfect apple sauce without added sweetener.
Thanks, Susan! I’ve never heard of Grimes Golden but they sound great. I’ll definitely look into those! I can’t wait to have an apple tree of my own one day. :)
The end result looks pretty darn amazing to me! Those caramelized edges and layers of apples are making me yearn to pull out my baking pans.
Thanks, Dara! The edges really are the best part. :)
That’s a perfect looking cake, I wish I had some for breakfast right now! And it looks like it would be very easy to make it gluten free.
Definitely! Just don’t waste your time with almond flour. Been there, done that. ;)
Yummy! I love apple cakes, especially with a lot of cinnamon!
Same here! It’ll definitely do that next time. :)
I wish I could go apple picking with Martha to get some fresh apples and bake this lovely cake! Doris Greenspan has a cake like this and I love the simplicity!!
Wouldn’t it be fun to go apple picking together?! I vote we meet up in your homeland. Apple picking in Italy sounds magical. :D
Thanks for sharing that tip on using firm apples. I usually just use the oldest ones in the fridge haha.
Same here! Except I don’t even keep mine in the fridge so I often use really soft apples that shouldn’t be used for baking. Whoops!
Oh gosh! Would I just ruin the healthiness of this cake if I added some caramel sauce on my slice? Hehe!
No way! Caramel sauce just makes everything healthier, didn’t you know? ;)
Everytime I have a failed recipe and mention how much I hate wasting ingredients, my hubby constantly reminds me it’s part of the job. I try to not feel so bad the next time it happens but inevitably I still hate wasting ingredients. I think the top surface of the cake looks stunning, a bit crispy, really pretty.
Thank you! And so do I. And what’s annoying is that ingredients aren’t even deductible over here so it’s really just a huge waste of money.
Such a yummy fall treat! Thanks for sharing!
Thanks, Kristyn!
I look forward to apple cakes every year! Definitely plan on giving this one a try – so gorgeous!
Thanks so much! I hope you’ll enjoy it. :)
What a gorgeous cake! We’re going apple picking this coming weekend and this would be perfect for baking!
I so wish I could join you! I love going apple picking.
Really yummy looking cake!! And easy too! Great recipe :)
Thanks so much, Katrina!