This is the BEST apple cake I’ve ever made! My #1 tip for gluten-free apple cake – slice the apples really thinly. (Also use yogurt/oil for the right texture!)
I tested and re-tested this recipe to get it just right! I think one bite and you’ll agree- this is the ultimate gluten-free apple cake!
There’s apple cake…and then there’s this apple cake!
One bite of this cake and you’ll see that the fresh, thinly sliced apples, spiced crumble topping, and vanilla glaze make it truly exceptional.
Something about the texture of the paper-thin, tart apples mixed evenly throughout the tender cake makes it unbeatable!
This is one of my favorite gluten-free cakes to make in the fall, when apples are at their peak and I’m ready to warm my home with tasty, comforting treats.
Best of all, you can make this with any type of apples. Go apple picking as a family or simply head to the grocery store and choose the very best apples you can find. Then head home to make this easy gluten free cake recipe!
Add a scoop of vanilla ice cream for the ultimate indulgence!
Why You’ll Love this Recipe
- Easy to make
- Made with simple ingredients
- Classic fall flavors
- Great for apple season
- Can be made dairy-free
For more tried-and-true gluten-free cake recipes, try this gluten-free pumpkin cake, gluten-free banana cake, gluten-free carrot cake and gluten-free gingerbread cake.
If you love apples, you also might like these recipes for gluten-free apple crumble, gluten-free apple pie, gluten-free apple galette, gluten-free apple muffins, apple compote, gluten-free apple cider donut recipe and gluten-free apple crisp!
Ingredients for the Cake
Here’s what you’ll need to make this gluten-free apple cake:
- Gluten-free flour: This gluten-free cake turns out best when you use a high-quality 1:1 gluten-free flour blend. Look for a gluten free all purpose flour blend that contains xanthan gum so the cake has the structure it needs. This is my favorite brand for this gluten-free apple cake recipe.
- Oil: A neutral oil like vegetable oil adds richness and tenderness without weighing down the crumb of this gluten-free apple cake.
- Vanilla: Use pure vanilla extract for the best results and that real vanilla flavor.
- Sugar: I like to use Domino sugar for the best texture.
- Eggs: For best results with this gluten-free apple cake, use large eggs and room temperature.
- Apple: Any kind of apple will work for this cake! My favorites are Pink Lady, Honeycrisp or Granny Smith.
- Yogurt: You can use whole milk yogurt, or I like to use Kite Hill Unsweetened Almond Milk Yogurt to make a dairy-free, gluten-free apple cake.
- Baking soda/baking powder: I use a good amount in this recipe for the perfect rise.
- Salt: Salt balances the sugar and enhances the flavor of the spices and apples.
- Spices: Cinnamon and nutmeg are a match made in heaven!
Ingredients for the Crumble Topping
Here’s what you’ll need for the gluten-free apple cake crumble topping:
- Brown sugar: Brown sugar adds sweetness and a touch of molasses, for the ultimate crumble flavor.
- Butter: Butter is the basis of any crumble! I like to use unsalted real butter.
- Cinnamon: Cinnamon adds a dose of fall flavor and compliments the apples perfectly.
How to Make Gluten-Free Apple Cake
- Preheat the oven to 350F. Lightly grease an 8-inch cake pan with cooking spray.
- Use a mandoline slicer to create paper-thin slices of apples. (You can also do this with a knife and your best cutting skills.)
- Chop the apples with a knife to create even smaller, thinner apple slices.
NOTE: How you cut the apples really matters in this cake! Big chunks of apple will cause the crumb to clump up, while grated apples will disappear into the cake. Very thinly slice is best!
- In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda and sugar.
- Add the sliced apple and stir briefly to combine.
- In a separate bowl, whisk together the eggs, vanilla, oil and yogurt until smooth.
- Add the wet ingredients to dry ingredients and gently mix with a rubber spatula until combined.
- Pour the batter into the prepared cake pan or springform pan.
- Make the cinnamon topping by combining the cinnamon, sugar and butter. Mix together until lumpy and wet.
- Sprinkle the butter and brown sugar mixture evenly over the top of the cake batter.
- Bake cake for 30-35 minutes, until golden brown and a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
- Once the cake is fully cool, make the glaze. In a small bowl, mix together the powdered sugar and 1 tablespoon of milk. Stir until smooth. If the glaze is too thick, add an extra tablespoon of milk.
- Drizzle the glaze over the cake. Slice and enjoy!
Storage Instructions
Store this gluten-free apple cake in an airtight container at room temperature, for 3-5 days.
FAQs
Pink Lady, Honeycrisp, and Granny Smith apples are all fabulous choices for this gluten free apple cake recipe, but virtually any type of apple will work!
Yes, the juice from apples adds moisture to the cake and makes the cake taste fresher for a longer amount of time.
No, I don’t recommend just replacing the same amount of all-purpose flour with gluten-free flour. Gluten-free baking requires certain modifications to ensure the texture and structure is right. For this reason, it’s best to use a gluten-free cake recipe! (Like this recipe!)
Expert Tips & Tricks
- Thinly sliced apples: For best results make sure you use my method for thinly slicing apples (pictured above!). If you don’t use a mandoline slicer you can very thinly slice the apples with a knife. Just don’t chop the apples, or you won’t get the same heavenly texture!
- A mixture of oil/yogurt: This makes for a delicious crumb and texture! I use a mixture of oil/sour cream in many of my gluten-free cake recipes. Using yogurt or sour cream instead of butter makes a lighter crumb. Butterfat tends to make gluten-free cake clump up.
- Make it dairy-free: You can easily make this cake dairy-free by using dairy-free yogurt and dairy-free milk in the glaze. (I like to use Kite Hill Unsweetened Almond Milk Yogurt.)
- Type of apples: I love Pink Lady, Honeycrisp, or Granny Smith apples for this cake, but you can use any variety of apples: Yellow, green, or red apples all work! Pick your favorite!
You might also like this gluten-free coffee cake.
More Gluten-Free Recipes
I hope you love this recipe as much as we do! If you try this recipe, be sure to leave me a comment/rating below. I’d love to hear from you!
The BEST Gluten-Free Apple Cake
Ingredients
Dry Ingredients:
- 1 ⅓ cups gluten-free 1:1 baking flour 210 grams
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ cup granulated sugar 150 grams
Other Cake Ingredients:
- 1 cup approximately 1 large red apple, very thinly sliced (see note)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup vegetable oil 120 ml
- ½ cup whole milk yogurt 120 ml (unsweetened dairy-free yogurt works too!)
For the Cinnamon Topping:
- ⅓ cup brown sugar 70 grams
- ½ teaspoon ground cinnamon
- 1 tablespoon butter melted
- Pinch of salt
For the Glaze:
- ⅓ cup powdered sugar 40 grams
- 1 –2 tablespoons milk
Instructions
- Preheat the oven to 350F. Lightly grease an 8-inch cake pan with cooking spray.
- In a large mixing bowl, whisk together the dry ingredients. Add the sliced apple and stir briefly to combine.
- In a separate bowl, whisk together the eggs, vanilla, oil and yogurt until smooth.
- Add the wet ingredients to dry ingredients and gently mix with a rubber spatula until combined. Pour the batter into the prepared cake pan.
- Make the cinnamon topping by combining the cinnamon, sugar and butter. Mix together until lumpy and wet. Sprinkle the mixture evenly over the top of the cake batter.
- Bake cake for 30-35 minutes, until golden brown and a toothpick inserted into the middle comes out clean. Let the cake cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
- Once the cake is fully cool, make the glaze. In a small bowl, mix together the powdered sugar and 1 tablespoon of milk. Stir until smooth. If the glaze is too thick, add an extra tablespoon of milk. Drizzle the glaze over the cake. Slice and enjoy!
Notes
- Thinly sliced apples: For best results make sure you use my method for thinly slicing apples (pictured above!). If you don’t use a mandoline slicer you can very thinly slice the apples with a knife. Just don’t chop the apples, or you won’t get the same heavenly texture!
- A mixture of oil/yogurt: This makes for a delicious crumb and texture! I use a mixture of oil/sour cream in many of my gluten-free cake recipes. Using yogurt or sour cream instead of butter makes a lighter crumb. Butterfat tends to make gluten-free cake clump up.
- Make it dairy-free: You can easily make this cake dairy-free by using dairy-free yogurt and dairy-free milk in the glaze. (I like to use Kite Hill Unsweetened Almond Milk Yogurt.)
- Type of apples: I love Pink Lady, Honeycrisp, or Granny Smith apples for this cake, but you can use any variety of apples: Yellow, green, or red apples all work! Pick your favorite!
Can I use a bunt pan for apple cake recipe?
Hi there, we haven’t made it in a Bundt pan before, but it’s definitely worth a try! Grease it well so the cake doesn’t stick and watch the baking time as it might need extra time in the oven. Once baked, let it cool 10-15 minutes then invert it onto a wire rack. We hope these ideas help!
I started making this for a gluten free friend, and now I make it for everyone, all the time. It’s spectacular. Do you think it would work for muffins?
Hi Melissa, we’re so glad the recipe has become such a go-to for you! Thank you for your feedback! We have a great gluten-free apple muffin recipe you might like!
It came out beautifully but can I freeze it.
Wonderful! We’re glad you liked it, Michelle. Yes, let it cool all the way, then wrap it in plastic wrap before storing in an airtight container or freezer bag. It will freeze for up to 3 months. Thaw in fridge overnight or at room temperature for several hours. We hope this helps!
Can you freeze it for several days?
Definitely, Michelle! Let it cool all the way, then wrap it in plastic wrap before storing in an airtight container or freezer bag. It will freeze for up to 3 months. Thaw in fridge overnight or at room temperature for several hours. We hope this helps!
Can I double this recipe and put it in a 9 x 13 pan?
Hi Janet, yes that should work great! We hope you enjoy the recipe!
I made this for my neighbor, and Baked up wonderful. Moist flavorful. I used vanilla Greek yogurt because I had it on hand, added more cinnamon But it’s a keeper recipe!
We’re so glad the cake was a hit, April! Thank you for taking the time to share your positive experience with us!
New go to! Whole family didn’t even believe it with GF! Delicious!!!!!
Yay! We’re so glad the recipe was a hit with the whole family, Casey! Thanks for sharing this positive feedback with us.
Perfect! So moist and tender and delicious! I used half monk fruit sweetener and only one cup. For the rest of the sugar I used a protein powder. It still came out great! Thank you for all your great gf recipes!
Hi ,quick question, did you use straight monk fruit granular for sweetener and the amount of it?
I use half natural sugar and half monk fruit.
Hi, this is my first GF apple cake.
Its tasty!
I wonder tho how the taste would alter instead of adding yogurt, to put in apple sauce.
Greetings from Germany.
Hi Elsa, we haven’t tried applesauce in place of the yogurt, but that swap would most likely result in a denser, sweeter cake. Applesauce lacks the acidity that the yogurt has; it’s the acidity that interacts with the baking soda to provide lift and ensure the best texture. We hope this helps!
Very moist, yummy cake. I used kite hill yogurt, plant butter and unsweetened almond milk to made the cake dairy free as well as gluten free. I would serve this to all my guests it has a wonderful texture and taste.
We’re happy to hear you loved the recipe, Kari! We’re glad the dairy-free substitutions worked well too! Thank you for taking the time to share your feedback with us.
Wow thank u so much for a delicious recipe and I used a granny smith apple my whole family loved it
Hi there! Do you think this recipe would work in a Bundt pan, and if so would adjustments to cook time need to be made? Thank you!
Hi Victoria, we haven’t made it in a bundt pan before, but it’s definitely worth a try! Grease it well so the cake doesn’t stick and watch the baking time as it might need extra time in the oven. Once baked, let it cool 10-15 minutes then invert it onto a wire rack. We hope these ideas help!
Someone save me…..I may eat the whole cake……sooooo goooood! Thank you, Erin!!
Perfect recipe, nice treat with coffee in the morning. I think you could get away with half the sugar and it still be delicious. I added pecans and it was so good
We’re so glad you loved the recipe! Thank you for sharing your feedback with us!
I usually reduce the amount of sugar in all dessert recipes by at least half as I don’t like overly sweet. For this one I did a 1/4 cup for the batter and it was perfect for me. Yum!
We’re so glad you enjoyed the apple cake, Yoko! It’s good to know that adjustment worked well for you too. Thanks for sharing!
Great recipe! This came out perfectly! I followed the recipe except I added much more cinnamon than called for. I also used half monk fruit sweetener. I used the mandolin as expected and had no problem with the apples sinking. Thank you for the recipe!