Gluten-Free Apple Cake
This perfect Gluten-Free Apple Cake features warm spices, a moist texture, and sweet apple chunks that no one will guess is gluten-free. With a balance of coconut sugar and fresh apples, it's the ideal fall dessert that satisfies both gluten-sensitive guests and traditional cake lovers alike.
Equipment
- 9-inch round cake pan
- Parchment Paper
- Mixing Bowls
- Wire Rack
Ingredients
For the cake
- 2½ cups gluten-free flour blend with xanthan gum included
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¾ cup coconut oil melted (or unsalted butter if not dairy-free)
- 1 cup coconut sugar or regular granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 3 medium apples preferably Honeycrisp or Granny Smith, peeled and diced (about 3 cups)
- ½ cup unsweetened applesauce
- ½ cup chopped walnuts or pecans optional
For the optional cinnamon glaze
- 1 cup powdered sugar
- 1-2 tbsp almond milk or any milk of choice
- ¼ tsp ground cinnamon
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper and lightly grease the sides.
- In a medium bowl, whisk together the gluten-free flour, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
- Peel and core your apples, then dice them into approximately ½-inch cubes.
- In a large bowl, beat together the melted coconut oil and coconut sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and applesauce until the mixture looks uniform.
- Gradually add the dry ingredients to the wet mixture, stirring gently after each addition.
- Gently fold in the diced apples and nuts (if using) until evenly distributed throughout the batter.
- Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Meanwhile, if using the glaze, whisk together all glaze ingredients until smooth, adjusting the milk quantity to achieve your desired consistency.
- Once the cake is completely cool, drizzle with the prepared glaze if desired. Let the glaze set for about 10 minutes before slicing and serving.
Notes
Substitution options:
- Make it vegan: Replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water)
- Lower sugar option: Reduce coconut sugar to ⅔ cup and increase applesauce to ¾ cup
- Nut-free version: Skip the nuts and add ¼ cup dried cranberries for texture
- Counter storage: Keep in an airtight container at room temperature for up to 3 days.
- Refrigerator: Store for up to 1 week. Bring to room temperature before serving.
- Freezer: Wrap individual slices and freeze for up to 3 months.
Nutrition
Calories: 285kcalCarbohydrates: 38gProtein: 3gFat: 14gSaturated Fat: 10gCholesterol: 31mgSodium: 220mgFiber: 3gSugar: 18g
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