Featured Comment
From Eleni: “Made this recipe twice in three days! We all loved it! ★★★★★”
From Patricia: “Very soft, springy, not crumbly texture! A gluten free cake that tastes like real cake. Thank you for your recipe! ★★★★★”
From NB: “This has become a regularly requested treat in our home and is loved so much that my daughter requested it as her 16th birthday cake (even after I offered to order one from a fancy gf bakery). Her non gf friends have also asked if I can make it when they come over and have even asked for the recipe. It always disappears quickly. It’s so easy to make and always turns out perfectly even when I double the recipe ★★★★★”
Recipe Overview
⏱️ Time to Taste: Ready in about 40 minutes
🌾 Flour Used: King Arthur Gluten-Free Measure-for-Measure Flour
🍽️ Equipment Needed: An 8×8-inch baking pan, two mixing bowls
🍎 Best For: An afternoon snack, simple dessert, or quick breakfast
💡 Helpful Tip: Use room-temperature applesauce so the oil blends smoothly into the batter
This is one of my favorite gluten-free fall desserts! The combination of applesauce and oil makes this cake super light and moist, while cinnamon and nutmeg add a subtle spice. But really, you can enjoy this gluten-free applesauce spice cake any time of year!
Unlike traditional apple cake, the applesauce blends into the batter, giving the cake a soft crumb with a more subtle apple flavor. I like adding chocolate chips for a little extra chocolatey goodness!
If you love this gluten-free applesauce cake recipe as much as I do, here are more cozy gluten-free fall recipes you’ll want to make on repeat!
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this gluten-free applesauce cake. Jump to the recipe card below for the exact measurements.
- Applesauce: Unsweetened applesauce creates a moist cake, without adding too much sweetness. I also use room temperature applesauce in this gluten-free applesauce bread!
- Egg: One room-temperature egg helps bind the batter together and creates a moist, rich cake. You can also use flax eggs to make this cake vegan.
- Lemon juice: A small amount of lemon juice brightens the apple flavor and balances the sweetness. It’s a subtle addition, but it keeps the cake from tasting flat. I prefer using freshly squeezed lemon juice!
How to Make Gluten-Free Applesauce Cake
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Mix the Dry Ingredients: This simple step helps evenly distribute the baking soda and warm spices throughout the batter so every bite has the right lift and balance of flavor.
Whisk the Wet Ingredients: I use applesauce is at room temperature since cold applesauce can cause the oil to solidify and make the batter lumpy.
Build the Batter: Overmixing can lead to a denser gluten-free cake, so I like to stop as soon as everything is incorporated. I add half of the chocolate chips into the batter before pouring it into the pan. The chocolate chips are totally optional!
Bake: After I’ve spread the batter evenly into the pan and I sprinkle the remaining chocolate chips on top, then bake. I always use a toothpick to check for doneness because gluten-free cakes can look finished on top before the center is fully baked.
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: While I don’t recommend making the batter ahead and storing it, the baked cake keeps well for a make-ahead dessert. It also freezes well!
To Store: This cake stays tender and moist for several days after baking! Store cooled cake in an airtight container at room temperature for up to 5 days.
To Freeze: Freeze cooled slices or whole cake tightly wrapped for up to 3 months. I thaw it at room temperature (1-2 hours for slices or 3-4 hours for the whole cake).
More Gluten-Free Apple Recipes
Easy, Gluten-Free Applesauce Cake
Ingredients
Dry Ingredients:
- 1 cup (150g) gluten-free measure-for-measure flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 1 cup (240g) unsweetened applesauce, room temperature
- 2 tablespoons neutral oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1/4 cup (53g) brown sugar
- 1/4 cup (50g) granulated sugar
OTHER:
- 1/3 cup (57g) chocolate chips, divided
Instructions
- Preheat the oven to 350°F. Spray an 8×8-inch baking pan with cooking spray.
- In a large bowl, whisk together the gluten-free flour, baking soda, salt, cinnamon and nutmeg.
- In a separate bowl, whisk together the applesauce, oil, egg, vanilla, lemon juice, brown sugar and granulated sugar.
- Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined and no dry flour streaks remain. Stir in half of the chocolate chips.
- Pour the batter into the prepared baking pan. Sprinkle the remaining chocolate chips on top
- Bake for 25-30 minutes, until a toothpick inserted into the center of the cake comes out clean.
- Remove from the oven and let cool completely before slicing.
The kids devoured it. Even the one who normally dont like cakes. It’s very gooey, would go well with vanilla ice cream.
Aww, we’re so pleased the cake was a hit with all the kids! Thank you for sharing such great feedback with us, Sab. Happy baking!
Made this recipe twice in three days! We all loved it!
Wow! We’re so happy to hear you loved the cake enough to make it twice in three days! Thank you, Eleni!
Very soft, springy, not crumbly texture! A gluten free cake that tastes like real cake. Thank you for your recipe!
Yay! We’re so pleased you loved the applesauce cake this much, Patricia! Thank you for your kind feedback.
I made this as written, subbing monkfruit/allulose blend sugars to make it no sugar added for us. I added two fresh peaches, peeled, diced and tossed in a little cornstarch, to the batter, and this is super moist, delicious, sweet without being cloying. I will definitely make it again, trying out different add-ins.
We’re so pleased to hear you enjoyed the recipe, Rene! It’s good to know those substitutions worked well. Thank you for sharing!
Easy peasy. So light and fluffy. I couldn’t wait to try it. Delicious!
We’re so glad you loved it, Maryjane! Thank you for sharing with us!
Hi, I love all your recipes! They never disappoint! I was thinking of adding some fresh apple pieces to this cake. Would that work? If so, how much would you suggest? I love apple desserts in the Fall.
Hi Jacalyn, we haven’t tried it ourselves, but it’s worth a try! We would suggest no more than 1 cup. Dice them into small pieces and add them into the wet mixture. Keep in mind they’ll add moisture to the batter so the baking time may vary. If you give it a try, we’d love to hear how it goes!
Easiest and quickest homemade cake I’ve ever made! Also so yummy. I feel like it’s a good cake to be versatile with what you could add in it. Or even some cream cheese frosting. Thanks so much for this recipe, I made it tonight and already shared with a friend!
I used King Arthur m:m and worked perfect. I’m high elevation at cooked it at 360 for 27 mins
We’re so glad you loved the cake, Stephanie! Thanks for sharing your high elevation tip!
This has become a regularly requested treat in our home and is loved so much that my daughter requested it as her 16th birthday cake (even after I offered to order one from a fancy gf bakery). Her non gf friends have also asked if I can make it when they come over and have even asked for the recipe. It always disappears quickly. It’s so easy to make and always turns out perfectly even when I double the recipe (I use bob mills 1:1 flour)
Tried with Bob’s Red Mill gluten-free oat flour instead, and thankfully it turned out perfectly fine. Great flavor. Nice texture. I also happened to use apple cider vinegar instead of lemon because it was all I had, and I baked the batter in a 12 cup muffin tin because I realized only last minute that the needed pan was dirty lol. Still turned out. I’ll be making again. Would recommend.
Great to know this cake worked well with oat flour and in a muffin pan. Thanks for the comment!
I recognize this recipe is not designed for oat flour, but is there a way oat flour could be used?
Oat flour would actually work perfectly here! Let me know how it turns out for you!
Turned out enjoyable. Perfect flavor combination, and the texture was just fine. I had the batter already mixed up before I realized I had no lemon. So, I decided I would try apple cider vinegar instead. Worked fine. Very apple-y lol.
Apple cider vinegar will work great too! A little lemon juice of vinegar helps to tenderize the crumb. I’m glad you liked the cake!
I made this recipe using Bob’s All Purpose Gluten Free Baking Flour. I used 1/4 teaspoon of cornstarch as the GF AP flour does not have xanthan gum.
The cake is moist and delicious.
Great to know! I’m glad the cake turned out well for you with these ingredients.