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Gluten-Free Apple Cake 1

Gluten-Free Apple Cake

This perfectly spiced gluten-free apple cake delivers a nostalgic, moist crumb without a trace of gluten. Using fresh, seasonal apples and a carefully tested blend of gluten-free flours, it offers all the comfort of traditional apple cake but caters to those with gluten sensitivities.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 10 slices
Calories 285 kcal

Equipment

  • 9-inch round cake pan
  • Parchment Paper
  • Mixing Bowls
  • Wire Cooling Rack

Ingredients
  

For the cake

  • 2 cups gluten-free flour blend with xanthan gum included, or add 1/2 tsp if yours doesn't have it
  • 3 large apples Honeycrisp or Granny Smith, peeled and diced
  • 2/3 cup coconut sugar can substitute with brown sugar
  • 1/2 cup unsweetened applesauce
  • 1/3 cup melted coconut oil or unsalted butter if not dairy-free
  • 2 large eggs room temperature
  • 1/4 cup unsweetened almond milk any milk works
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon lemon juice for apples, optional

For the optional cinnamon crumb topping

  • 1/3 cup gluten-free flour
  • 1/4 cup coconut sugar
  • 1/4 cup chopped walnuts or pecans optional
  • 3 tablespoons cold coconut oil or butter
  • 1 teaspoon cinnamon

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper or grease thoroughly with coconut oil. For guaranteed easy release, add a light dusting of gluten-free flour after greasing.
  • Peel and core the apples, then dice them into approximately 1/4-inch cubes. Toss the diced apples with 1 teaspoon of lemon juice to prevent browning if you're working ahead.
  • In a medium bowl, whisk together the gluten-free flour, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt.
  • In a large bowl, whisk together the coconut sugar, applesauce, melted coconut oil, eggs, almond milk, and vanilla extract until smooth and well combined.
  • Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing. The batter will be slightly thicker than traditional cake batter.
  • Gently fold in the diced apples, ensuring they're evenly distributed throughout the batter.
  • If making the crumb topping, in a small bowl, combine the gluten-free flour, coconut sugar, chopped nuts (if using), and cinnamon. Cut in the cold coconut oil using a fork or your fingertips until the mixture resembles coarse crumbs.
  • Pour the batter into your prepared cake pan, spreading it evenly. If using the crumb topping, sprinkle it evenly over the batter.
  • Bake in the preheated oven 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 20 minutes before transferring to a wire rack to cool completely.

Notes

- This cake actually improves in flavor after a day, as the spices have time to meld.
- For a lower sugar option, replace half the coconut sugar with monk fruit sweetener.
- For an egg-free version, substitute each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
- Store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze individual slices for up to 3 months.
- If your cake turns out gummy in the middle, it may be underbaked. Every oven is different, so try extending the baking time by 5-minute increments.

Nutrition

Calories: 285kcalCarbohydrates: 42gProtein: 3gFat: 12gSaturated Fat: 9gCholesterol: 37mgSodium: 180mgPotassium: 145mgFiber: 3gSugar: 21gVitamin A: 98IUVitamin C: 4mgCalcium: 42mgIron: 1.2mg
Keyword Gluten-Free, Apple Cake, Dairy-Free Option, Fall Baking, Gluten-Free Dessert
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