Why You’ll Love This Recipe

It bursts with real apple flavour and aromatic spices (like cinnamon and nutmeg) that evoke cozy seasonal vibes.
The gluten-free flour blend gives the cake structure and a tender crumb — you won’t feel like you’re missing anything by skipping wheat.
It’s versatile: you can make it dairy-free, adjust the sweetness, or serve it as a dessert, brunch cake or special-occasion treat.
It has great texture — tender cake with soft apple pieces that keep it moist. A lovely way to highlight fresh apples when they’re in season (or anytime you want a comforting cake).

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Gluten-free all-purpose flour blend (1:1 substitute that includes xanthan gum)
Baking powder and/or baking soda
A pinch of salt
Ground cinnamon (and optionally nutmeg)
Granulated sugar (and optionally brown sugar for richness)
Eggs
Oil (neutral like vegetable or canola) or a mix of oil and yogurt for extra moisture
Vanilla extract
Fresh apples, peeled, cored and either thinly sliced or chopped (depending on desired texture)
Optional: yogurt or milk (or dairy-free alternative)
Optional toppings: light glaze, powdered sugar, or crumble topping with butter/brown sugar
Optional additions: nuts (e.g., pecans or almonds), a honey glaze, or dairy-free butter substitute for dairy-free version.

Directions

Preheat your oven to about 350 °F (≈ 175 °C) and prepare a cake pan (for example a 9-inch round or springform) by greasing and lining it with parchment if desired.
In a bowl, whisk together the gluten-free flour blend, baking powder (and/or baking soda if the recipe uses it), salt, and ground spices (cinnamon + nutmeg).
In a separate bowl, combine the wet ingredients: oil (or oil + yogurt), sugar(s), eggs, vanilla extract (and milk or yogurt if using). Mix until smooth. Add the dry ingredients to the wet ingredients and mix until just combined — avoid over-mixing.
Gently fold in the apples (either thinly sliced or chopped) so they’re evenly distributed through the batter. If using a topping like nuts or crumble, you can fold some in or reserve for the top. Pour the batter into the prepared cake pan and smooth the top. If desired, arrange additional apple slices on top or sprinkle the crumble or nut topping.
Bake for about 40-55 minutes (depending on the size of your pan and the thickness of the batter) until the cake is golden on top and a toothpick inserted into the centre comes out clean or with a few moist crumbs.
Remove the cake from the oven and allow it to cool in the pan for ~10 minutes. Then remove from pan or release the springform edge and let cool further on a wire rack. Some recipes suggest brushing a warm cake with a honey glaze or sprinkling with powdered sugar.erve warm or at room temperature. Optionally, serve with whipped cream, vanilla ice cream or a drizzle of caramel sauce.

Servings and timing

Serves: approximately 8-12 slices, depending on pan size and how generous the servings are. Some recipes list ~10 servings.
Preparation time: ~ 15-20 minutes
Bake time: ~ 40-55 minutes (larger cakes or deeper pans may require more time)
Cooling time: ~ 10 minutes in pan + additional cooling time before slicing
Total time: ~ 1 hour (give or take)

Variations

Replace half the oil with plain yogurt (or dairy-free yogurt) to make the cake extra moist and tender.
Use thinly-sliced apples (rather than chopped) for a more elegant layering effect and smoother texture. Add nuts like chopped pecans or almonds for crunch. Some recipes include pecans with a brown-sugar glaze. (
Make it dairy-free by using dairy-free butter or margarine, and non-dairy milk or yogurt.
Add a glaze on top: simple powdered sugar mixed with milk or dairy-free milk, or brush with honey-water mixture while still warm. Serve warm with caramel sauce, vanilla ice cream or whipped cream for extra indulgence.
Use different apple varieties (e.g., Granny Smith for tartness, Honeycrisp for sweetness) to vary flavour.

Storage/Reheating

Store leftovers in an airtight container at room temperature for up to 2–3 days. Because the cake uses fresh apples and moisture, it’s best eaten relatively soon.
Alternatively, store in the fridge in a sealed container for up to 4-5 days. Bring to room temperature (or gently warm) before serving for best texture.
For longer storage: wrap individual slices tightly in plastic wrap, then place in a freezer bag and freeze for up to 2 months. Thaw overnight in fridge and allow to come to room temperature before serving.
To reheat: warm a slice in the microwave for ~15-20 seconds (depending on your microwave and slice thickness) or warm in a pre-heated oven (~300 °F/150 °C) for ~5-10 minutes until just warmed through.

FAQs

What type of gluten-free flour blend should I use?

Use a quality 1:1 gluten-free all-purpose flour blend that already includes xanthan gum (or another binder). These blends help mimic the structure of wheat flour in cakes.

Can any variety of apple work in this cake?

Yes — you can use many types of apples. For example, tart apples like Granny Smith add a nice contrast, while sweeter apples like Honeycrisp or Pink Lady bring more sweetness. It’s about your preference.

My cake seems a bit dense — what can I do to lighten it?

Using oil instead of (or partially instead of) butter, incorporating yogurt or milk with the batter, and ensuring your gluten-free flour blend is suited for cakes help lighten the crumb. Also avoid over-mixing the batter which can lead to heavier texture.

How thin should I slice the apples?

Thin slices (or small chunks) are best so they bake through evenly and become tender without sinking the cake or creating heavy pockets. Some recipes emphasise very thin slices to maintain light texture.

Can I make this cake dairy-free too?

Yes — extend the gluten-free adaptation by using dairy-free butter or margarine and non-dairy milk or yogurt. One recipe specifically notes this possibility.

Will the cake rise like a wheat-based cake?

It will rise, but gluten-free cakes often have slightly different textures — they may be a bit more delicate or crumbly. Using the right flour blend and correct proportions helps.

Can I substitute apples with another fruit?

You can experiment, though apples have a specific balance of firmness and moisture. Other fruits might require adjustments in baking time or moisture. Some recipes mention using pears in a similar style.

How do I prevent the cake from becoming too soggy from apple juices?

Ensure the apples are properly incorporated so the batter can hold the moisture. Greasing the pan and using a quality blend help. Also, allow cooling time and don’t cut too early. Some recipes add a layer of nuts or cookie crumbs at the bottom to absorb excess juices.

Can this cake be served as breakfast or brunch?

Absolutely. Many gluten-free apple cake recipes note that their texture and flavour make them suitable for breakfast, brunch, or afternoon tea — not just dessert.

Does this cake need any special equipment?

No special equipment is required beyond standard baking tools: mixing bowls, whisk or mixer, cake pan, and cooling rack. Using a springform pan can help ease removal, but a regular cake pan works fine.

Conclusion

This gluten-free apple cake offers a delicious and inclusive way to enjoy a classic apple dessert without worrying about wheat. With its moist texture, rich apple flavour and warm spices, it’s perfect for fall (or any time you feel like a comforting treat). Whether you’re baking for dietary needs or just love apples, this cake is sure to satisfy. Enjoy the process, and savour each sweet, tender slice!

Why You’ll Love This Recipe

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating

FAQs

What type of gluten-free flour blend should I use?

Can any variety of apple work in this cake?

My cake seems a bit dense — what can I do to lighten it?

How thin should I slice the apples?

Can I make this cake dairy-free too?

Will the cake rise like a wheat-based cake?

Can I substitute apples with another fruit?

How do I prevent the cake from becoming too soggy from apple juices?

Can this cake be served as breakfast or brunch?

Does this cake need any special equipment?

Conclusion

Gluten Free Apple Cake

Ingredients

Instructions

Notes

Nutrition