Gluten-Free Fresh Apple Cake

A close up photo of a slice of apple cake on a plate

Meaningful Eats

Gluten-Free Fresh Apple Cake

6 -8 servings

I tested and re-tested this apple cake recipe to get it just right. My #1 tip is to slice the apples very thin. I also like to use a combination of yogurt and oil for the right crumb texture.

A crunchy cinnamon topping melts into the cake for added flavor. One bite and you’ll agree—this is the ultimate gluten-free apple cake!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 25

Cook Time 35

Total Time 1

Author Erin Collins

Ingredients

Dry Ingredients:

1 ⅓ cups (200g) gluten-free measure-for-measure flour
¾ cup (150g) granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon kosher salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Other:

1 large apple (160g), very thinly sliced, then chopped into ½-inch pieces
½ cup (120g) whole milk yogurt
½ cup (120ml) neutral oil
2 large eggs, at room temperature
1 teaspoon vanilla extract

Cinnamon Topping:

⅓ cup (71g) brown sugar
½ teaspoon ground cinnamon
1 tablespoon butter, melted
pinch of kosher salt

Glaze:

⅓ cup (60g) powdered sugar
1 –2 tablespoons milk of choice

Instructions

Preheat the oven to 350°F. Spray an 8-inch cake pan with cooking spray.
In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, kosher salt, cinnamon and nutmeg
Add the sliced apple to the dry ingredients and stir briefly to combine.
In a medium bowl, whisk together the yogurt, oil, eggs and vanilla until smooth.
Add the wet ingredients to the dry ingredients and gently mix with a rubber spatula until combined. Pour the batter into the prepared cake pan.
FOR THE CINNAMON TOPPING: Make the topping by combining the brown sugar, cinnamon, butter and salt. Gently mix with a fork, keeping the mixture crumbly. Do not over-mix. Sprinkle the topping evenly over the cake batter
Bake the cake for 30-35 minutes, until golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and cool in the pan for 10-15 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely.
FOR THE GLAZE: Once the cake is fully cooled, 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.

Notes

Gluten-Free: I use a gluten-free measure-for-measure flour that already contains xanthan gum.

Dairy-Free: Use unsweetened dairy-free yogurt and dairy-free milk of choice.

Nut-Free: This apple cake is naturally nut-free.

To Make-Ahead: Make this cake up to 1 day ahead and wait to glaze until you're ready to serve for the best texture!

To Store: Store cooled leftovers in an airtight container at room temperature for up to 4 days.

To Freeze: This cake freezes well unglazed. Cool, then wrap tightly in plastic wrap and place in a freezer bag or airtight container. Freeze for up to 3 months. Thaw at room temperature still wrapped, then unwrap and glaze.

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