Gluten Free Apple Cake
This one bowl gluten free apple cake is the ultimate fall dessert. With a creamy maple cinnamon frosting, this 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 not so great and the texture was just off. Same problem with my gluten free apple cider donuts and cinnamon sugar gluten free soft pretzels!
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. It’s moist, tender, perfectly spiced, topped with a cinnamon buttercream frosting and has the best cakey texture.
With hints of cinnamon, nutmeg, ginger 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!
Before we get started!
- If you’ve made this recipe before, you may have noticed I updated the photos! The original recipe I used a bundt pan, but everything else has stayed the same. If you want to make a bundt cake, just generously grease and flour it and bake for about 45-50 minutes.
- I kept the skin on the apples, but you can peel them! I used one small granny smith and one small honeycrisp, but you can use any firm apple here. Pink lady is another great option.
How to make gluten free apple cake
Preheat the oven to 350 degrees Fahrenheit. Grease and line three 8 inch cake pans and 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. Evenly transfer to your prepared pans and spread evenly. Bake for 25-32 minutes 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. To make the buttercream, add the butter to a large mixing bowl or bowl of a stand mixer. Beat for about 1 full minute. Add in the cinnamon and powdered sugar. Beat until well combine. Finally, add in the cream, maple syrup and vanilla and beat until fluffy. If it is too thick, add more cream, if you want it thicker, add more powdered sugar.
Add frosting between each cake layer, than around the top and sides. I topped with some caramel sauce and crushed sliced almonds, but it’s also great plain or with some crushed dried apples! Try my gluten free gingerbread cake or sweet potato cake next!
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Pan sizes
For this gluten free apple cake I opted to use three, 8 inch round cake pans. The layers were plenty thick even with the batter spread among 3 pans. If you prefer, you can use two 9 inch cake pans, but keep an eye on the bake time as there will be some variation.
You may also use three 6 inch cake pans, but the layers will be much thicker than pictured and the bake time will be a solid 15 or so minutes longer.
How to store
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. Just wrap the individual layers in plastic wrap and keep in the fridge before frosting. It will keep this way for a few days.
You can also freeze the layers before frosting. Allow the cake to cool completely, then wrap each layer in plastic wrap and place in a freezer safe bag for up to 1 month. Same goes for my gluten free apple bread!
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. However, 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 of the all purpose).
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. This is what I use for most of my gluten free desserts!
More recipes you’ll love!
- Gluten Free Chocolate Cake
- Gluten Free Lemon Cake
- Carrot Cake
- Gluten Free Pumpkin Bread
- Red Velvet Cake
- Vegan Pumpkin Pie
- Pear Crumble
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
Equipment
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 baking 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 teaspoon ground ginger
- ¼ teaspoon nutmeg
Cinnamon Buttercream
- 1 ½ cups salted butter room temperature
- 1 teaspoon cinnamon
- 5-6 cups powdered sugar
- ¼ cup heavy cream
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease and line three 8 inch cake pans and 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.
- Evenly to your prepared pans and spread the top.
- Bake for 25-32 minutes or until a toothpick comes out clean with a few moist crumbs.
- Let cool in the pan for just 15 minutes, then flip onto a wire rack to finish cooling.
- Let cool completely.
- To make the buttercream, add the butter to a large mixing bowl or bowl of a stand mixer. Beat for about 1 full minute. Add in the cinnamon and powdered sugar. Beat until well combine. Finally, add in the cream, maple syrup and vanilla and beat until fluffy. If it is too thick, add more cream, if you want it thicker, add more powdered sugar.
- Add frosting between each cake layer, than around the top and sides. I topped with some caramel sauce and crushed sliced almonds, but it’s also great plain or with some crushed dried apples!
Notes
Comments
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I halved this recipe and baked it using a 9 inch cake pan for 28 minutes at 350. The toothpick came out clean so I assumed it was done. Then about 15 minutes after while it was cooling in the pan, the middle sunk. I thought it would be okay but when I cut into it after icing it, the middle was gooey. I think I will still be able to eat the outer edges but I’m quite disappointed 🙁
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So sorry that happened! What flour did you use and did you make any subs? I’ve never had any issue like that, I would suggest just baking for longer!
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I didn’t make any substitutions, but I used a 1:1 All Purpose Flour Mix from a brand called LifeSmart (in Canada), and the Kirkland Almond Flour. I am also guessing baking it longer would have helped. I was just confused since the toothpick came out clean. The cooked parts do taste delicious, though!
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It could’ve been the flour maybe! You want it to come out with a few moist crumbs, sometimes it looks clean but it’s actually because the batter is wet. The top should feel springy to the touch if you lightly tap with your fingers.
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