This easy recipe for a Gluten Free Apple Cake makes a delicious dessert that’s full of warm, cozy flavors. It stays soft and moist without using any regular wheat flour—perfect for everyone to enjoy!
This post may contain affiliate links. Please refer to the terms page for more information.
Made with a gluten-free flour blend, the cake has a tender texture that pairs wonderfully with crunchy add-ins like walnuts.
This cake is crowd-pleaser for gatherings where guests may have dietary restrictions – and you don’t have to sacrifice flavor or texture.
Jump to:
Ingredients
Gather the following ingredients to make this gluten free apple cake recipe:
- Gluten-free flour mix – there are many excellent brands of 1:1 gluten-free flour mixes available – two of my favorites are Bob’s Red Mill and King Arthur
- Baking powder, ground cinnamon and salt
- Vanilla extract – use pure vanilla extract and not imitation vanilla
- Unsalted butter and large eggs – bring both of these ingredients to room temperature before starting this recipe
- Granulated sugar – used both in the cake batter and sprinkled on top before baking, adding a nice crunch to the top of the cake.
- Apples – use a good baking apple like Granny Smith, Honeycrisp, or Fuji. You’ll mix chopped apples into the cake batter for flavor and moisture. Then, before baking, slice a bright red apple and arrange the slices in a spiral pattern on top of the cake for visual appeal.
- Toasted walnuts – optional
See recipe card for quantities.
Instructions
Just follow the simple steps below, and you’ll have a delicious gluten free apple cake ready in no time!
1 – Prepare an 8″ round cake pan by lining the bottom with parchment paper or greasing the pan.
2 – Whisk flour, baking powder, salt and cinnamon in a small bowl.
3 – Place butter and granulated sugar into a bowl. Mix together until light and fluffy (2 – 4 minutes), scraping bowl occasionally.
4 – Add room temperature eggs, one at a time, scraping bowl between each addition. Mix on medium-low speed until eggs are well incorporated. Add vanilla and mix for another 30 seconds.
5 – Add gluten-free flour mixture and mix on low speed until just combined. Scrape bottom and sides of bowl as needed.
6 – Core, peel, and chop two baking apples into ⅓-inch cubes. Stir into cake batter. Additionally, stir in any optional ingredients such as walnuts, pecans, raisins, etc…
7 – Pour cake batter into a greased 8″ round. Smooth the top lightly with spatula. Core a red apple and slice it thinly, keeping the skin on. Arrange the slices in a spiral pattern on top of the cake batter.
8 – Bake at 350℉ (180℃) for 40 – 50 minutes. The cake top will be a golden color and a toothpick inserted in the center of the cake will come out clean when done. Place cake on a rack and allow to cool before serving (approximately 40 minutes).
Equipment
You need the following equipment when making this recipe for a gluten free apple cake:
Storage
For best results, store your gluten free apple cake at room temperature and enjoy within a few days of baking. Keep it in an airtight container or cover it tightly with aluminum foil to maintain freshness. The cake can also be frozen for up to three months.
FAQ
Most gluten-free flour blends combine several types of flours—like rice flour, sorghum flour, tapioca starch, potato starch, and sometimes nut flours—to mimic the structure and texture of wheat flour. Many blends include binders such as xanthan gum or guar gum to help replicate gluten’s structure and improve texture in baked goods.
More gluten-free dessert recipes
Looking for more gluten free recipes like this apple cake? Try these:
I hope you enjoy this recipe for a gluten free apple cake as much as my family and friends have over the years!
📋 Recipe
Gluten Free Apple Cake
This easy recipe for a Gluten Free Apple Cake makes a delicious dessert that’s full of warm, cozy flavors. It stays soft and moist without using any regular wheat flour—perfect for everyone to enjoy!
Ingredients
- 1 ½ Cups Gluten-free flour
- 1 ½ teaspoons Baking Powder
- 1 teaspoon Salt
- 1½ teaspoons Ground cinnamon
- 1 teaspoon Vanilla extract
- ¾ Cup Butter softened to room temperature
- ⅔ Cup Granulated Sugar
- 3 Large Eggs room temperature
- 2 Medium Apples use baking apples such as Granny Smith, Honeycrisp, Fuji, etc…
- ⅔ Cup Toasted and chopped nuts optional – walnuts, pecans, etc….
- 1 Tablespoon Granulated Sugar For sprinkling top of cake prior to baking
- 1 Medium Red Apple, sliced thinly – do not peel For layering on top of cake
- 2 Tablespoons Powdered sugar optional for sprinkling over cake after baking
Instructions
-
Preheat oven to 350℉ (180℃)
-
Prepare a 8″ round cake pan by lining the bottom with parchment paper or greasing the pan.
-
Core, peel, and chop two baking apples into ⅓-inch cubes. Set them aside to use in the cake batter. Reserve the red apple so you can slice it and place the slices on top of the cake before baking.
2 Medium Apples
-
Whisk flour, baking powder, salt and cinnamon in a small bowl. Set bowl aside for later.
1 ½ Cups Gluten-free flour, 1 ½ teaspoons Baking Powder, 1 teaspoon Salt, 1½ teaspoons Ground cinnamon
-
Place butter and granulated sugar in bowl of a stand mixer. Using the paddle attachment, begin mixing butter and sugar until light and fluffy (2 – 4 minutes), scraping bowl occasionally. Note: a hand mixer may also be used.
⅔ Cup Granulated Sugar, ¾ Cup Butter
-
Add room temperature eggs, one at a time, scraping bowl between each addition. Mix on medium-low speed until eggs are well incorporated.
3 Large Eggs
-
Add vanilla extract and mix for approximately 30 seconds,
1 teaspoon Vanilla extract
-
Add gluten-free flour mixture and mix on low speed until just combined. Scrape bottom and sides of bowl as needed.
-
Stir chopped apples into cake batter by hand. Stir in any additional optional ingredients such as walnuts, pecans, raisins, etc…
-
Pour cake batter into prepared pan and smooth the top lightly with spatula.
-
Core a red apple and slice it thinly, keeping the skin on. Arrange the slices in a spiral pattern on top of the cake batter.
1 Medium Red Apple, sliced thinly – do not peel
-
Sprinkle 1 tablespoon of granulated sugar evenly over top of cake.
1 Tablespoon Granulated Sugar
-
Bake for 40 – 50 minutes The cake top will be a golden color and a toothpick inserted in the center of the cake will come out clean when the cake is done.
-
Place cake on a rack and allow to cool completely before unmolding (approximately 40 minutes).
-
If desired, sprinkle confectioners’ sugar over top of cake after unmolding.
2 Tablespoons Powdered sugar
Notes
Storage – For best results, store your cake at room temperature and enjoy within a few days of baking. Keep it in an airtight container or cover it tightly with aluminum foil to maintain freshness. The cake can also be frozen for up to three months.
Nutrition
Calories: 294kcalCarbohydrates: 37gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 92mgSodium: 428mgPotassium: 85mgFiber: 3gSugar: 22gVitamin A: 537IUVitamin C: 3mgCalcium: 65mgIron: 1mg