Print Recipe

Apple Tea Cake

This Cinamon spiced Apple Tea Cake is a Gluten Free and Paleo take on a classic (and slightly Grandma) cake. Serve it warm or cold for an afternoon tea treat.
Prep Time15 mins
Cook Time40 mins
Total Time1 hr
Servings: 12



    Apple Tea Cake

    • 6 Eggs
    • 1/3 Cup Maple Syrup or Rice Malt Syrup
    • 2 teaspoons Vanilla Extract
    • 3/4 Cup Milk of choice
    • 3 teaspoon Baking Powder
    • 1/2 Cup plus 1 teaspoon Coconut Flour
    • 1/2 Cup Almond Meal or Arrowroot for a Nut Free version
    • 2 teaspoons Cinnamon
    • 2 Apples of choice, cored and thinkly sliced


    • 1-2 teaspoons granulated Sugar Coconut, Raw etc
    • Pinch of Cinnamon



      Apple Tea Cake

      • Preheat the oven to 180C/350F.Line and grease a 20cm/8 inch round baking tin.
      • Place the eggs into the clean bowl of a kitchen stand mixer fitted with a whisk attachment. Whisk the egg on high for 5 minutes.
      • Add the maple syrup and vanilla and whisk until large peaks have formed. Continue whisking on medium/high and add the milk.
      • In a separate bowl, lightly whisk the dry ingredients together. Ensure that the coconut flour has no lumps in it.
      • Fold through the dry ingredients.
      • Pour the cake mixture into the prepared tin.
      • Take the apple slices and arrange them nicely and pretty like on top the cake. I made a ring on the outside which the slices just overlapping and a second ring/line in the centre.
      • If using, combine the sugar and cinnamon and sprinkle over the top of the cake. You can omit the sugar and just sprinkle cinnamon.
      • Bake for 35-38 minutes, or until cooked through.
      • Remove from oven and allow to cool in the tray. Serve the Apple Tea Cake cold or warm again and serve with cream.


      Adapted from Better Homes and Gardens