Gluten-Free Apple Cake

This gluten-free apple cake is a single-layer snack cake studded with tender apples and spiced with cinnamon, nutmeg, and cloves. There’s no frosting to deal with, so it works just as well for breakfast as it does for dessert.

It comes together with ingredients you probably already have on hand. Dress it up with a simple glaze, a dusting of powdered sugar, or a scoop of vanilla ice cream if you want something more dessert-like.

Why You’ll Love This Recipe

• The apples stay intact, not mushy. I use crisp varieties (Granny Smith, Gala, or Honeycrisp) so the apples keep their shape in the oven instead of turning to mush while still staying tender to bite into.
• A crumb that doesn’t dry out . Applesauce, sour cream, and oil all add moisture to the batter, which helps counter the dryness that gluten-free cakes can be prone to.
• Tested with two flour blends. I’ve tested this recipe with both Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour and King Arthur Measure for Measure Gluten-Free Flour, so you can have full faith that either of these will work in this recipe.

Ingredient Notes

• Gluten-Free Flour Blend – This recipe has been tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour and King Arthur Baking Gluten Free Measure For Measure Flour. Both of these flour blends already contain xanthan gum. Gluten-free flour blends can vary in density by brand, so weighing it with a food scale gives more consistent results than scooping with a measuring cup.
• Applesauce – Use unsweetened applesauce. It adds moisture, a little sweetness, and extra apple flavor. It’s not a substitute for the oil in this recipe, since they’re doing different jobs in the batter (moisture and flavor vs. fat and rise).
• Sour Cream – Adds moisture and helps keep the texture light. Plain Greek yogurt works as a substitute if that’s what you have on hand.
• Vegetable Oil – Canola oil or another neutral oil like avocado oil both work in its place.
• Apples – Use a crisp variety, like granny smith, honeycrisp, gala or pink lady. Peel, core and dice them into about 1/2-inch chunks before folding into the batter.

Weigh Your Flour

For best results, weigh your flour using the metric measurements in the recipe card. Gluten-free flour blends can vary quite a bit depending on how you scoop them, so a food scale gives more consistent results.

Recipe FAQs

Use firm apples so it doesn’t disintegrate into the cake. You still want to see the apple chunks after baking. Granny Smith is a good choice if you like something tart. Gala if you like something sweeter, and Honeycrisp or Pink Lady if you want something in between. A mix of two varieties also works well if you want both sweet and tart in the same bite.

Yes, the texture of the peel doesn’t work well in this soft, fluffy cake, so it’s worth the extra few minutes to peel them first.

This has been tested with King Arthur Gluten-Free Measure for Measure and Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour. Both contain xanthan gum and are meant to be a 1:1 swap for all-purpose flour. Other brands may work, but I haven’t tested them in this recipe.

No, almond flour and coconut flour behave very differently than a gluten-free flour blend, and the ratios aren’t interchangeable. Save those for a recipe written specifically for them.

Expert Tips

• A springform pan makes this cake easy to remove. But a regular 9-inch round pan works, too. Just make sure to grease it well and coat it with sugar as directed. That sugar coating helps the cake release cleanly and adds a light crunch to the outside.
• Peel and dice the apples right before mixing the batter , since apples start to brown quickly. If you need to prep them ahead of time, toss them with a tablespoon of lemon juice to keep them from browning.

Storage Instructions

Room temperature: Store covered for up to 2 days for best texture.

Refrigerator: Store covered for 3-5 days. If you plan on storing longer, I recommend freezing.

Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator or a few hours at room temperature if you’re short on time.

Serving Suggestions

this gluten-free apple cake is good on its own with a cup of coffee, but there’s room to dress it up too. My brown butter cream cheese frosting adds a nutty, toasted flavor that plays well against the tartness of the apples, especially if you use Granny Smith. A dusting of powdered sugar or a scoop of vanilla ice cream works just as well if you want something simpler.

If you’re putting together a fall dessert spread, apple cider caramels and gluten-free caramel apple cheesecake bars are great additions alongside a slice of this cake. They’re all built around the same warm fall spices.