Gluten Free Apple Cake

Warm spiced apples, and rich almond flour cake with layers of a sweet and toasty cinnamon sugar streusel, this gluten-free apple cake recipe is totally irresistible. Tender, moist, and perfectly spiced, this healthy-ish fall dessert recipe is a family favorite.

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We do a lot of gluten-free baking around here. I’m always picking up a bag of almond flour when I do my Costco runs and love to whip up these soft and chewy peanut butter cookies and also these yummy almond flour blueberry muffins. Yum! Check out all of our gluten-free recipes for more inspo.

Why you will love this recipe

My picky eater loves this recipe, and he is the harshest critic of them all. He will eat the leftovers for two more days, loving every bite, and that, my friends, means something.

You can serve this easy gluten-free apple cake to a crowd without having to worry about dietary restrictions with gluten.

It is perfect for fall and winter when apples are at their prime and cozy, cinnamon-y baked goods are on the to-do list.

Ingredients

Find the complete ingredient list, with measurements, in the recipe card below.

• Apples – This recipe uses a variety of apples with more sweetness. We LOVE honeycrisp, and it is basically the only apples that exist in my expert apple-eating opinion. They are the best apple cake apples. Read all about the best apples for baking for more.
• Butter – Unsalted butter is best for baking, as you will be adding a pinch of salt with the other ingredients. You don’t want the cake to taste salty after baking.
• Coconut Sugar – Our go-to sweetener in place of traditional brown sugar. It is still sweet and toasty but less refined.
• Cinnamon – A classic pairing with apples, and I don’t need to tell you that. 😉
• Almond Flour – For gluten-free baking, nothing beats superfine blanched almond flour. So rich and so buttery.
• Baking Powder and Baking Soda – These work together to add structure and to help the batter rise.
• Large Eggs – This will help to bind the ingredients together.
• Maple Syrup – Another natural sweetener that plays so well with the apples and cinnamon.
• Pure Vanilla Extract- A cozy flavor that is a must for baking.
• Greek Yogurt – Instead of oil, we use Greek yogurt to add moisture to the cake and also contribute to its softness.
• Salt – A pinch of fine sea salt brings out the best flavors of your ingredients.

Equipment

Sharp Knife, Peeler, and Cutting Board – This is for peeling and slicing the apples. I like using a paring knife for perfect thin slices of apple.

Mixing Bowl – You will need one large and one small mixing bowl.

Baking Dish – We use a 9×9 square ceramic baking dish for this recipe.

Parchment Paper – A must for easy clean-up. We prefer unbleached parchment paper.

Instructions

Scroll to the recipe card at the bottom for the FULL recipe details.

Step 1

First, heat the oven to 350°F and line a 9×9 baking dish with parchment paper.

Step 2

Next, we’re cooking the apples so they’re soft, buttery, and cinnamon-y. And yes, cinnamon-y is a word.

Melt butter or ghee in a large skillet over medium-low low. Add the thinly sliced apples and stir to coat them with the melted butter.

Then sprinkle the apples with the cinnamon and coconut sugar and stir again.

Cook the apples on medium-low heat, stirring occasionally, until softened. About 5-7 minutes. Set the pan aside.

Step 3

Meanwhile, in a small bowl, use a fork to mix the crumble ingredients: coconut sugar, almond flour, cinnamon, and melted butter or ghee.

Mix it until it forms clumps when pressed. Set this bowl aside.

Step 4

Next, in a large mixing bowl, whisk together the dry ingredients: almond flour, baking powder and soda, and a pinch of salt.

Step 5

Then, add the eggs, maple syrup, and vanilla into the dry almond flour mixture and stir until smooth.

Step 6

Next, fold in the Greek yogurt. No need to be vigorous and be mindful not to overmix, or your cake may turn out more on the dense side.

Step 7

Then, pour half of the cake batter ingredients into the prepared baking dish.

Sprinkle half of the crumble layer mixture evenly over the top. Then layer half of the cooked apples on top of the crumble.

Pour in the rest of the batter, followed by the rest of the crumble, and then lay the last of the apples evenly across the top.

Step 8

Finally, pop the dish in the oven and bake until golden.

Test to see if a toothpick comes out of the center of the cake clean, about 35-45 minutes.

Step 9

Once the cake has baked, remove it from the oven and allow it to cool in the pan for five minutes. Then, carefully transfer the cake to a wire rack. Once it has cooled completely, slice it into squares.

Substitutions and recipe variations

Use sour cream instead of Greek yogurt for an even more decadent gluten free cake.

If you don’t have coconut sugar, brown sugar also works as a coconut sugar replacement in this recipe.

Swap in coconut oil for the butter.

Add in more warm spices such as nutmeg or cloves.

Serving suggestions

My picky eater loves it with Vitamix whipped cream. Plate after plate. Me too, if I’m being honest! So good. And the blender whipped cream only takes a minute.

Sprinkle the top with a dusting of powdered confectioners’ sugar. I make my own in the Vitamix, too.

Pour a mug of chai spiced coffee to go along with it.

FAQS

Storage tips

To Store: Wrap any leftovers in foil and keep at room temperature for up to a day. For longer storage, keep it in the fridge, tightly wrapped in foil, for up to 2 days.

To Freeze: Wrap tightly and freeze in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge.

To Reheat: Cover a baking dish with foil and reheat at 350°F until warm, about 15 minutes.

More apple recipes

If you’ve tried this apple cake [gluten free], please give me a rating and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!

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