This gluten free apple cake is positively packed with fork-tender apple chunks, the cake delicate and tender from being baked along with them.
There are few things more comforting than a still-warm slice of cinnamon-rich apple cake, packed with tender chunks of apples. It needs no dollop of whipped cream, no scoop of vanilla ice cream, to delight, especially if your friends and family are lucky enough to be served a slice the same day it was baked, the whole house still fragrant with its baking. And there are fewer steps than required to make a gluten free apple pie (all due respect to apple pie!).
A gluten free apple cake you can't resist
Similar in ingredient proportions to a French apple cake, this much simpler apple cake is baked right in a standard cake pan rather than a springform pan. This recipe somehow still manages to deliver a cake with a custard-like texture inside, but with a lovely, buttery browned crust.
Maybe you're like me, and you're just picking out the very best apples at the grocery store and baking like you mean it. Or maybe you've just spent a day picking apples at an orchard, leaving you with the apple over-abundance you promised yourself you’d avoid but never seem to. You just have to make this gf apple cake any way you can.
Preparing the apples for your gluten free apple cake
Here's how I prepare my apples for this cake:
- Peel the apples first, without coring them, using a classic vegetable peeler;
- Using a large, sharp knife, slice each apple in half on a cutting board, then in half again, so you have 4 quarters;
- Slice the core out of each quarter by placing each on one cut side, then slicing off the core at an angle;
- Slice each cored, peeled, quarter apple into 3 or 4 pieces along the length, then into chunks by cross-section;
- Toss the apples with the cinnamon, optional nutmeg, and lemon juice.
Can you freeze your prepared apple chunks ahead of time?
Yes! You can actually prepare the apple chunks as described above, and then only toss them with the lemon juice. Spread them on a baking sheet and place the baking sheet in the freezer. Once they're frozen, transfer them to a zip-top bag and return them to the freezer. You can use them to bake this gf apple cake—without defrosting them!
Choosing a gluten free flour blend for your gf apple cake
I always use Better Batter (or my mock Better Batter gluten free flour blend) in this cake. There isn't a ton of gluten free flour in this cake (it's really mostly apples!), but the flour blend does a lot of work keeping everything together in this moist, custard-like cake. So be sure to choose your all purpose gluten free flour blend wisely!
What's the best cake pan for gluten free apple cake?
The easiest way to bake this cake is in a 9-inch round cast aluminum baking pan, greased well to ensure that the sides of the cake don't stick to the pan. But I like the cake even better when it's baked in an 8-inch round pan, prepared the same way. It takes about 10 minutes longer to bake all the way through, but each slice really shows off all those apples when it's taller, instead of longer.
Can I bake this apple cake in a bundt pan?
No, I'm afraid that this cake is just too chunked with apples to hold together when made in a bundt pan. You'd never get it out of the pan in one piece!
Tips for preparing your gf apple cake
Get 3 mixing bowls ready
You'll need 3 separate bowls for the different ingredients in this apple cake, but it's worth it. You'll need one for the apples, to which you'll add most of the prepared cake batter, one for whisking together the few dry ingredients (gf flour blend, baking powder, salt, cinnamon and/or nutmeg), and one for creaming together the wet ingredients (butter, sugar, eggs, vanilla).
The cake batter is super chunky
You'll combine about 2/3 of the butter and egg mixture with the chopped apples, and the batter will be almost impossibly chunky. Just make sure to coat all the apples in as much batter as you can, and resist the urge to use all the batter. You'll really need to coat the bottom of your prepared baking pan with that remaining 1/3 of the wet mixture.
Gluten free apple cake substitutions and variations
Gluten free dairy free apple cake
The only dairy in this recipe is the butter, and you should be able to replace it successfully with vegan butter. My favorite brands are Melt and Miyoko's Kitchen. Earth's Balance Buttery Sticks might work here, but they're really salty and have more moisture, so reduce the salt and expect that the batter might leak from the pan. Line it with a rimmed baking sheet during baking.
Gluten free egg free apple cake
There are two eggs in this cake, and you should be able to replace each of them with one “chia egg.” To make 2 chia eggs, place 2 tablespoons ground white chia seeds and 2 tablespoons lukewarm water in a small bowl, mix to combine, and allow to gel.
Gluten free sugar free apple cake
You might be able to make this cake with a sugar alternative. My favorite granulated sugar replacement for baking is Lankato brand monkfruit sweetener, but it does tend to be drying, so you may need to add some water to the butter and sugar mixture if it seems really tight.
Vegan gluten free apple cake
If you replace both the butter and the eggs as described above, and make sure that your granulated sugar isn't made with bone char, your gf apple cake will also be vegan.
Variations for your gluten free apple cake
Here are a few suggestions for how to switch things up a bit and make your apple cake a little different:
- Serve your apple cake warm, with a generous scoop of vanilla ice cream;
- Drizzle the cake very lightly with a really simple confectioners' sugar glaze;
- Replace half the apples with firm pears, prepared the same way, for a gf apple pear cake;
- Add a dollop of fresh whipped cream and a light sprinkle of ground cinnamon on top.
FAQs
Does this gluten free apple cake need a glaze or frosting?
No, this cake is so packed with baked apple chunks, and warm aromatic spices that it's perfect on its own. Of course, no one can say no to a generous slice of apple cake with a scoop of vanilla ice cream…
What are the best apples for making gluten free apple cake?
For baking, you want an apple that will hold its shape when heat is applied to it, and provide lots of flavor. Granny Smith are the apples that are typically recommended for baking, since they’re quite tart, hold up very well in baking, and are widely available for purchase. I love them for everything.
For depth of flavor and texture in your baked goods, it’s great to use a variety. My favorite apples for eating, and for baking, and even for cooking down into applesauce are Empire, Macintosh, and Cortland. Gala is also a great variety, especially when used in baking with Granny Smith for a nice flavor variety.
Do I have to peel the apples for gluten free apple cake?
Yes, you have to peel and core apples when they're being baked into the center of a cake. The apple skins have a lot of fiber, and won't break down in the oven like the flesh does.
Storing your gf apple cake
The crumb of this cake is so moist, and the baked apple chunks keep it that way. So you can store it at room temperature, or even in the refrigerator (or freeze for longer storage). Here are some more specific tips for getting the most out of your cake:
How long does gluten free apple cake keep?
This gluten free apple cake is super moist and will keep on the counter for a full day if it's well-covered with plastic wrap, and in a sealed container in the refrigerator for 3 days. The crumb of the cake is so moist, and the baked apple chunks keep it that way.
Does gluten free apple cake need to be refrigerated?
The cake should only be refrigerated if you plan to store it for longer than 1 day, or if it's very warm in your kitchen and cooked foods are prone to spoiling.
Can you freeze gf apple cake?
Yes, you can freeze this cake whole, or in slices. Just be sure to place it in a container with a tight-fitting lid. If you're freezing the cake whole, you can wrap it tightly in plastic wrap on all sides, and place it on a quarter sheet pan in the freezer until it's frozen. Then, you can remove it from the pan.
If your cake has been frozen, defrost it at room temperature uncovered, since condensation will gather on the container or plastic wrap as it defrosts, which could make the cake soggy.
Tender Gluten Free Apple Cake Recipe below
Tender Gluten Free Apple Cake
Equipment
- Stand mixer with paddle attachment or handheld mixer
Ingredients
- 1 ½ pounds baking apples peeled, cored and diced (a mix of Cortland, Gala, and/or Granny Smith apples works really well) (about 3 large apples)
- 1 ½ teaspoons ground cinnamon
- ⅛ teaspoon freshly ground nutmeg (optional)
- 1 tablespoon freshly squeezed lemon juice
- 1 ⅛ cups (158 g) all purpose gluten free flour blend (I used Better Batter; please click thru for appropriate blends)
- ½ teaspoon xanthan gum (omit if your blend already contains it)
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 10 tablespoons (140 g) unsalted butter at room temperature
- 1 cup (200 g) granulated sugar
- 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F. Grease well an 8-inch or 9-inch round cake pan, and set it aside.
- In a large bowl, place the diced apples, and toss with the ground cinnamon, nutmeg (if using), and the lemon juice. Set the bowl aside.
- In a separate medium-sized bowl, place the flour, xanthan gum, baking powder, and salt, and whisk to combine well. Set the bowl aside.
- In another separate, large bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, place the butter and beat until light and fluffy (about 2 minutes).
- Add the sugar, then the eggs and vanilla, beating to combine well after each addition.
- Add the dry ingredients, and beat until just combined. The batter will be thick but smooth and fluffy.
- Scrape about two-thirds of the cake batter into the large bowl with the apple mixture. Mix to coat all of the apples in the batter. The mixture will be very chunky.
- Transfer the remaining one-third of the cake batter to the prepared cake pan. With a moistened, small offset spatula, spread into an even layer in the bottom of the prepared pan.
- Scrape the chunky apple-packed cake batter into the pan on top of the base layer of batter, and spread again into an even layer with an offset spatula. If you’ve used an 8-inch pan, it will be quite full.
- Cover the pan tightly with aluminum foil, and place in the center of the preheated oven. Bake for 20 minutes.
- Remove the pan from the oven and remove the foil cover from the pan. Return the pan to the oven to bake until a toothpick inserted into the center comes out with no more than a few moist crumbs attached (about another 40 minutes, or about 50 minutes for an 8-inch pan).
- Remove the pan from the oven and allow the cake to cool in the pan for 15 to 20 minutes. The cake will begin to shrink away from the sides of the pan a bit.
- Run a thin spatula along the edge of the pan to ensure that the sides aren’t sticking before carefully transferring the cake to a wire rack.
- Allow the cake to cool for about another 15 minutes. Using a very sharp knife, slice and serve the cake, ideally while it’s still warm.
Notes
Tender Gluten Free Apple Cake
Equipment
- Stand mixer with paddle attachment or handheld mixer
Ingredients
- 1 ½ pounds baking apples peeled, cored and diced (a mix of Cortland, Gala, and/or Granny Smith apples works really well) (about 3 large apples)
- 1 ½ teaspoons ground cinnamon
- ⅛ teaspoon freshly ground nutmeg (optional)
- 1 tablespoon freshly squeezed lemon juice
- 1 ⅛ cups (158 g) all purpose gluten free flour blend (I used Better Batter; please click thru for appropriate blends)
- ½ teaspoon xanthan gum (omit if your blend already contains it)
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 10 tablespoons (140 g) unsalted butter at room temperature
- 1 cup (200 g) granulated sugar
- 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F. Grease well an 8-inch or 9-inch round cake pan, and set it aside.
- In a large bowl, place the diced apples, and toss with the ground cinnamon, nutmeg (if using), and the lemon juice. Set the bowl aside.
- In a separate medium-sized bowl, place the flour, xanthan gum, baking powder, and salt, and whisk to combine well. Set the bowl aside.
- In another separate, large bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, place the butter and beat until light and fluffy (about 2 minutes).
- Add the sugar, then the eggs and vanilla, beating to combine well after each addition.
- Add the dry ingredients, and beat until just combined. The batter will be thick but smooth and fluffy.
- Scrape about two-thirds of the cake batter into the large bowl with the apple mixture. Mix to coat all of the apples in the batter. The mixture will be very chunky.
- Transfer the remaining one-third of the cake batter to the prepared cake pan. With a moistened, small offset spatula, spread into an even layer in the bottom of the prepared pan.
- Scrape the chunky apple-packed cake batter into the pan on top of the base layer of batter, and spread again into an even layer with an offset spatula. If you’ve used an 8-inch pan, it will be quite full.
- Cover the pan tightly with aluminum foil, and place in the center of the preheated oven. Bake for 20 minutes.
- Remove the pan from the oven and remove the foil cover from the pan. Return the pan to the oven to bake until a toothpick inserted into the center comes out with no more than a few moist crumbs attached (about another 40 minutes, or about 50 minutes for an 8-inch pan).
- Remove the pan from the oven and allow the cake to cool in the pan for 15 to 20 minutes. The cake will begin to shrink away from the sides of the pan a bit.
- Run a thin spatula along the edge of the pan to ensure that the sides aren’t sticking before carefully transferring the cake to a wire rack.
- Allow the cake to cool for about another 15 minutes. Using a very sharp knife, slice and serve the cake, ideally while it’s still warm.
Nancy Jo Austin says
I was confused about the amount of sugar called for in the recipe. It calls for 200 g or 1 cup. As I weighed out 200 g of sugar I could see that it was much more than a cup, so I looked it up and discovered that 200 g equals one *rounded* cup of sugar.
I’m glad I was weighing it!
Nicole Hunn says
Yes, Nancy, the volume is given as a courtesy, but it notoriously unreliable as there is no true standard. 200 grams is not a “rounded cup,” but rather just a cup—but again, it doesn’t really matter.
Linda says
Planning to bake this tomorrow Just wondering why it wouldn’t work in a springform pan?
Nicole Hunn says
I just don’t like the way this extremely moist, very tender cake settles in to the crevices in a springform pan, Linda.
Emy G says
I used more apples, having soaked them in juice of a whole lemon, and I think this is the best apple cake I’ve had. I just used rice flour and slightly less sugar as the apples were sweet ones. Fantastic, thank you so much for sharing this recipe. :)
Karen says
Wow, absolutely delicious! I couldn’t believe how moist this cake was. It really doesn’t need any accompaniment such as cream, custard, etc (although it goes very well with them). This cake stays fresh for days afterwards. Great addition to school lunches or picnics, but also a lovely dessert for a dinner party. I’ve made it a few times now and it’s a firm favourite in our household.
Nicole Hunn says
That’s great to hear, Karen! I know what you mean that it’s almost surprisingly moist. Thanks for sharing your positive experience.
Debbi says
This is soooo good! The texture is amazing for using gluten free flour. I used Namaste Perfect Flour Blend. This will be a replacement for regular apple pie at Thanksgiving.
Bert stauff says
I followed the recipe precisely, weighing everything. This is my second time making it. It comes out great.
I think some of the directions can be shortened a little with the same results. For example, throw eggs, sugar and butter all together in a bowl and mix.
I would suggest that the post would include calories per serving.
Nicole Hunn says
Bert, I’m glad you had success with the recipe. I write my recipes as deliberately as possible, step by incremental step, to ensure that people of all cooking levels can follow along successfully. If you’d like to know nutrition information, feel free to plug the ingredients into an online calculator.
Ann Thomas says
Hello, new to all of this. Can this cake be frozen?
Nicole Hunn says
Hi, Ann, Please see the text of the post under the heading, “Can you freeze gf apple cake?”
Brian Norman says
I made a double mix, using Granny Smith and Pink Lady apples and raw caster sugar and I baked it in a 38cmx26cm (15”x 10”) rectangular tin. I made it the day before a family picnic and stored it in plastic wrap in the fridge overnight. It held together beautifully and easily cut up into 36 slices, served with whipped cream. Delicious! Several people asked for the recipe.
Nicole Hunn says
That sounds delicious, Barb! I’m so glad it was such a success!
Janet says
I made the cake non gf as my daughter is not currently at home, but will make it agin when she next visits. It is delicious. I made in a 9” silicone ‘tin’ and prob left it in the over a fraction too long as there were dark brown bits on the top. This didn’t detract from the taste however. Particularly lovely with pouring cream.
Janet says
Can this recipe be made in 2 smaller 6 inch tins?
Nicole Hunn says
Hi, Janet, it’s not enough batter for 2 6-inch baking pans, no.
Maggie Anseline says
I made this (3X) for a gathering of about 60 people (not all people gluten free) and they all wanted the recipe. Some said it’s the best cake they’ve ever had!! I must say that it’s the first time I’ve weighed an egg for a cake recipe! I admit the cooking time was a bit tricky with 3X the recipe but I kept watching it increasing the time by 10 minutes and checking. I ran out of time to do 3 separate cakes.
Nicole Hunn says
Tripling the recipe is not something I’d ever recommend, Maggie, but it sounds like you made it work. So glad it all worked out for you.
Frauke says
Can I double the recipe?
Nicole Hunn says
I don’t usually like doubling a recipe and baking it in a larger pan if that’s what you were thinking, Frauke. If you’d like twice as much apple cake, I’d recommend measuring out two sets of ingredients alongside one another, and then baking in 2 pans.
KLee says
This apple cake is amazing! I cooked it for longer as I was worried that it wasn’t cooked properly, but after eating it realised it is just so moist! All the family loved it. What wasn’t eaten for dessert was quickly finished off at breakfast.
Nicole Hunn says
That’s awesome, Karen! Yes, it’s a different sort of cake, because it’s so packed with apple chunks. Love the leftovers for breakfast!
Frances Franson says
I don’t have any round cake pans, will a glass 9 X 13 work?
Nicole Hunn says
You need either a round or square 8-inch or 9-inch pan for this recipe, Frances. I really recommend against glass, in any shape, as it is slow to heat but retains heat extremely well, leading to uneven baking (often to a bottom that burns).
Marcia Anne Cox says
Very Good.
Not all recipes are to our liking, but there are plenty that are. We are gratefull for those
Linda Southey says
Great apple cake…..recipe will definitely go into my recipe book……THANK YOU!
Nicole Hunn says
You’re so welcome, Linda! So glad you loved it.
Linda Candelario says
Hello, I was thinking about substituting nectarines or peaches for apples, do you think that would work? Thank you for your time.
Regards
Nicole Hunn says
If they’re ripe but still very firm, that might work, Linda. They’re less fibrous than either apples or pears, though, so it’s definitely a gamble!
Lesley Westlake says
Love your recipes on face book so far only made peanut butter and apple cookies and apple and plum crumble.
Next time I’m near a big book shop im going to see if got your book other wise try Amazon UK.
I notice you use better batter but cant buy in UK
Would like to try your bubble up pizza can you tell me if I can use any gluten free bread flour.
Thanks
Lesley
Sarah Abegglen Robertson says
Love your cookbooks – mine are getting dog-eared from so much use!
I’ve noticed in a lot of your more recent recipes that you’re using Better Batter instead of your own flour recipe from your books. I have a canister of “your” flour always at the ready, since many of my fam’s favorites from your earlier books recommend that flour mix pretty often. We also keep lots of your pastry flour on hand, so that biscuits take mere minutes!
I have nothing against Better Batter, but this was something I’ve noticed and just thought I’d ask…
Thanks!
Sarah
Nicole Hunn says
Hi, Sarah, thanks so much for the kind words about the cookbooks! I’m afraid I’m not really sure what you’re asking about the flour. In any recipe in which I state that I have used Better Batter, you can always use my mock Better Batter blend. The flour recipe that I recommend most in my books is that mock Better Batter. It is interchangeable with Better Batter itself. Hope that helps!
Sarah Abegglen Robertson says
Excellent – thanks!
Faith says
I was wondering about how the butter should be. It says to melt and cool it-which made mine liquid even after cooling, but then says to cream it. Not sure how to “cream” melted butter. Should it be liquid or just softened? It came out like the picture, but I tried a new brand of flour and was not thrilled. It turned out very dry/crumbly texture. Not sure what went wrong. I’ll try again sometime with a different flour blend and see what happens.
Nicole Hunn says
Once the butter has cooled, it will mostly resolidify, Faith, and can be beaten until creamy. It sounds like your texture issue is due to your flour blend, which was likely not properly balanced and not made with superfine rice flour. All flour blends are far from created equal!
Faith says
Thanks for the follow up-I’ll let the butter just “chill-out” for a while longer next time!
Katrina says
It’s like apple brownies! So gooooood.
youngbaker2002 says
no orchard this year? ah i bet your missing that. glad that you are still going to do all of your amazing apple recipes still!
Nicole Hunn says
Missing it terribly, Mena!
eddi says
I just finished making this cake. It is a little runny but edible and hopefully delicious. I didn’t have a 9 inch pan so I used an eight probably should have baked it longer. I made the apple dump cake last week and everybody loved it except for me. but then I remembered I didn’t like dump cake before hahaha. I am fairly new to having to eat gluten free and I don’t know why but baking this way stresses me out so bad.
Nicole Hunn says
Eddi, using an 8-inch pan, everything is more compact and will definitely take longer to bake. Any change to a recipe will cause a corresponding change in the result.
eddi says
Learning the hard way! We just ate some and it is delicious! Next time will be perfect! Thank you for all I’m learning ?
Pamela F says
My dining room table is covered with over 15 varieties of apples that I got last week from my cousin’s orchard. Think I’ll make one of these tonight as a special treat for my family, as my youngest son just got home after house sitting for 5 days. Thanks, Nicole for all the recipe development and sharing you do. You make my family very happy.
Nicole Hunn says
Wow, Pamela. That’s a lot of apples! Thank you for the kind words. I’m so glad to help!
Tracy Sockriter says
I have some apples that need attention. This looks like a good place to put them. Thank you for all your yummy recipes.