This one bowl gluten free apple cake is the ultimate fall dessert. With a simple maple cinnamon glaze, this dairy free recipe is a total crowd pleaser and so easy to make!
My first attempt at this recipe was a disaster. It was completely stuck to the pan, tasted less than great and the texture was just off.
That’s usually what happens at a first cake attempt, but this recipe was based off my carrot cake so I had higher hopes!
After some trial and error, I finally landed on the perfect gluten free apple cake recipe ever. It’s moist, tender, perfectly spiced, topped with a cinnamon maple glaze and has the best cakey texture.
With hints of cinnamon, nutmeg and cloves, this is the perfect recipe for all of your Fall festivities. Plus, this gluten free cake truly tastes no different than any other cake. Promise!
If you love this recipe, try my gluten free pumpkin cake, pumpkin muffins or apple cider sangria next!
How to make apple cake
Preheat the oven to 350 degrees Fahrenheit. Generously grease and flour a bundt pan. Set aside.
In a large bowl, beat together all wet ingredients except for the apple. Beat in the dry ingredients, making sure to spoon and level the flour, don’t scoop right from the bag.
Once well combined, fold in the grated apple until well combined. Transfer to your prepared pan and spread evenly.
Bake for 45-50 minutes (I usually do 48) or until a toothpick comes out clean.
Let cool in the pan for just 15 minutes, then flip onto a cake stand, tapping the bottom lightly as needed to help it slide out more easily.
Let cool completely. Whisk together all ingredients for the glaze, then pour on top. Slice and enjoy!
Pan sizes
For this gluten free apple cake I opted to use a bundt pan because I have never used that in one of my cakes before and I thought this would be the perfect occasion!
However, if you want to make a standard layer cake, you can use two 8 or 9 inch round cake pans and use my vegan buttercream frosting to decorate.
If you go the layer cake route, you’ll want to decrease the bake time to about 35 minutes, but check with a toothpick for doneness.
How to store cake
Once prepared, this gluten free apple cake will keep for about 3-5 days at room temperature or in the fridge. If you want to make it in advance, I suggest storing it in the fridge.
This is a bit easier if you make a layer cake since you can wrap the individual layers in plastic wrap and keep in the fridge before frosting.
With a bundt cake, it’s a bit more difficult, but you want to keep it covered so it doesn’t dry out. I like using a cake stand and cover, but you can wrap in plastic wrap or slice and store in a container.
Grated vs. diced apple
I tested this recipe with both and I much prefer the grated apple. I’m not a big fan of the texture of cake with diced apple, so I opted for grated.
If you use diced apple, you can use up to 2 cups, but grated I suggest no more than 1 cup since it creates more moisture. This recipe uses a lot of apple sauce, so lots of apple flavor will be coming from there!
Flour options
I have not tested this recipe without the almond flour and I highly recommend sticking to the recipe as written for best results.
If you cannot have almonds, your best bet is to sub the 1 1/2 cups of almond flour with an additional 3/4 cup of gluten free all purpose flour (so use 2 3/4 cup total).
If you’re sticking with the almond flour version, be sure to use blanched flour, not almond meal. Blanched almond flour is made from almonds without the skin and will create a lighter more tender crumb.
I used (and recommend!) the Bob’s Red Mill 1:1 baking flour. You can try other blends, but they’re all a bit different so the texture of the cake may vary. If you use a different blend, just make sure it has xanthan gum in the mix.
More recipes you’ll love!
- Gluten Free Chocolate Cake
- Lemon Cake
- Carrot Cake
- Gluten Free Pumpkin Bread
- Red Velvet Cake
- Vegan Pumpkin Pie
Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. If you make this recipe, be sure to tag me on instagram and leave a comment below!
Gluten Free Apple Cake
by: claire cary
Ingredients
Wet
- 4 large eggs
- ¾ cup light brown sugar
- ¾ cup white sugar
- 1 cup apple sauce
- ⅔ cup vegetable oil
- 2 teaspoons vanilla
- 1 cup grated apple about 1 large apple
Dry
- 2 cups gluten free all purpose flour
- 1 ½ cups blanched almond flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ teaspoons cinnamon
- ¼ teaspoon cloves
- ¼ tsp nutmeg
Glaze
- 2 cups powdered sugar
- 2 tablespoons maple syrup
- 2 tablespoons non-dairy milk
- 1 teaspoon vanilla
- Pinch of cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Generously grease and flour a bundt pan. Set aside.
- In a large bowl, beat together all wet ingredients except for the apple.
- Beat in the dry ingredients, making sure to spoon and level the flour, don't scoop right from the bag.
- Once well combined, fold in the grated apple until well combined.
- Transfer to your prepared pan and spread evenly.
- Bake for 45-50 minutes (I usually do 48) or until a toothpick comes out clean.
- Let cool in the pan for just 15 minutes, then flip onto a cake stand, tapping the bottom lightly as needed to help it slide out more easily.
- Let cool completely.
- Whisk together all ingredients for the glaze, then pour on top. Slice and enjoy!
Meg says
I really enjoyed it, as did 4 of my 5 kids. I had cut the apple into chunks instead of grating, and my picky 12 year old didn’t like that, so I’d probably chop it up finer next time. I also peeled the apple, but not sure if I should have just left the skin on. Lastly, I added some pecans into one part of it (the ‘for me’ section!), since my kids don’t like nuts. The pecans worked well in this if you like nuts.
I didn’t have vegetable oil on hand, so I used mostly vegan buttery stick plus a bit of coconut oil, and that worked well.
Claire Cary says
Glad the butter worked well and ya’ll enjoyed this one!
Kyrna says
What size Bundt pan did you use? I have several sizes
Claire Cary says
It’s a standard 9.5 inch!
Laura says
I have made this recipe several times now and it is so moist and delicious!! The only substitution I made was I used avocado oil instead. Our non-GF family and friends love it as well. This is a keeper, thank you!!
Claire Cary says
Amazing! Thank you, Laura!
Steffani says
This is my absolute favorite GF dessert. Ever! And everyone I have made it for agrees! I sub coconut sugar for both sugars, use avocado oil, and skin my apple first. I also bake them as muffins, they make about 24 regular sized muffins, and they are delicious on their own! Very moist and perfectly spiced.
Claire Cary says
Perfect! So happy it’s such a hit!
Lisa says
This cake is so moist and delicious! Pretty simple in one bowl. I’ll be making it again and again!
Nicole says
Amazing apple cake! Was moist and full of flavor and perfect mix of spices. Will definitely be making it again. Thanks for the great recipe.
Claire Cary says
Thank you Nicole, so happy it was a hit!
Jennifer says
This was the first GF dessert I’ve ever made and boy was it a hit at a party today! I used homemade fresh applesauce and a Pink Lady apple. So moist and delicious. The only issue I had was that the icing absorbed into the cake and so it didn’t look like it had a glaze. I let the cake cool. Not sure where I went wrong there but the taste was amazing. Will certainly make this again.
Claire Cary says
So happy the first was a success! Thank you, Jennifer!
Donna says
I would like to make this with all grated apples, no apple sauce. How many cups of grated apple would I need?
Claire Cary says
Hi Donna, I do not recommend that for this recipe.
Terri says
Wow! My husband hates gluten free desserts, but he said this is one of the best cakes I’ve ever made. After 52 years of marriage and home baked cakes that’s saying something.
Thank you for a fantastic recipe!
Claire Cary says
Amazing! Makes me so happy to hear!
Rachel says
Hi! Going to make this tonight! Looks delicious! What other oil would you recommend besides vegetable oil, If at all possible. Thank you!
Claire Cary says
Refined avocado oil will work! Anything neutral flavored should be ok
Rachel says
Thank you for the suggestion! I never made it by the store to replace my avocado oil so I used coconut oil instead. The cake is so delicious! I don’t taste the coconut flavor, but if I did I wouldn’t mind. The spice and apple flavors are great! And that icing is so good! I’m so happy I made this! Thank you!
Claire Cary says
Perfect! Refined coconut oil won’t have a coconut flavor, so that’s a pretty safe bet!
Liz says
Haven’t tasted it yet. Waiting for the glaze to harden. I made it egg free so that my grandson can eat it. I used one cup of REAL egg replacement.
Really has a good rise.
Thank you for the recipe.
Liz
Claire Cary says
Perfect! Let me know how it turns out, curious about the egg replacement!