Gluten Free Apple Cake
This moist and tender Gluten Free Apple Cake combines the nostalgic comfort of traditional apple cake with the benefits of gluten-free ingredients. Perfect for fall baking or anytime you need to use up fresh apples, this almond flour-based recipe delivers exceptional flavor that everyone will love—whether they avoid gluten or not.
Equipment
- 9-inch Springform Pan
- Parchment Paper
- Mixing Bowls
- Wire Rack
Ingredients
For the cake
- 2½ cups blanched almond flour
- ½ cup tapioca flour
- 1 tsp baking soda
- ½ tsp baking powder
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 3 large eggs room temperature
- ½ cup maple syrup
- ⅓ cup coconut oil melted
- 2 tsp vanilla extract
- 3 medium apples preferably Honeycrisp or Granny Smith, peeled and diced
- ½ cup chopped walnuts optional
For the topping
- 1 medium apple thinly sliced
- 1 tbsp coconut sugar
- ½ tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and position a rack in the center. Lightly grease a 9-inch springform pan with coconut oil, then line the bottom with parchment paper.
- In a large bowl, whisk together the almond flour, tapioca flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Break up any clumps in the almond flour with your fingers.
- In a separate medium bowl, whisk the eggs until slightly frothy. Add the maple syrup, melted coconut oil, and vanilla extract, then whisk until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don't overmix—stop when you no longer see dry flour.
- Fold in the diced apples and walnuts (if using) with a spatula, distributing evenly throughout the batter.
- Pour the batter into your prepared pan and smooth the top with a spatula. Arrange the thinly sliced apple in a circular pattern on top, slightly overlapping.
- Mix the coconut sugar and cinnamon, then sprinkle evenly over the arranged apples.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. If the top starts browning too quickly, loosely cover with aluminum foil after 30 minutes of baking.
- Allow the cake to cool in the pan for 15 minutes, then carefully remove the springform ring and transfer to a wire rack to cool completely.
Notes
Ingredient Substitutions:
- Almond flour: For nut allergies, try a 1:1 gluten-free flour blend, though texture may vary
- Maple syrup: Honey works wonderfully for a different flavor profile
- Coconut oil: Unsalted butter (if not dairy-free) or avocado oil
- Tapioca flour: Arrowroot powder or potato starch in equal amounts
- Walnuts: Pecans or skip entirely for nut-free version
- Counter storage: Keep at room temperature in an airtight container for up to 2 days
- Refrigeration: Store in the refrigerator for up to 5 days
- Freezing: Wrap individual slices and freeze for up to 3 months
Nutrition
Calories: 265kcalCarbohydrates: 22gProtein: 6gFat: 18gSaturated Fat: 6gSodium: 155mgFiber: 4gSugar: 15gCalcium: 8mgIron: 6mg
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