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Gluten Free Apple Cake

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A moist, tender gluten-free apple cake filled with juicy apples and warm spices, made with a gluten-free flour blend for a soft crumb that everyone can enjoy, whether gluten-free or not.

Ingredients

  • 2 cups gluten-free all-purpose flour blend (1:1 with xanthan gum)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda (optional)
  • 1/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg (optional)
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar (optional, for richness)
  • 2 large eggs
  • 1/2 cup neutral oil (e.g., vegetable or canola)
  • 1/4 cup plain yogurt or milk (dairy-free if preferred)
  • 1 tsp vanilla extract
  • 2 medium apples, peeled, cored, and chopped or thinly sliced
  • Optional toppings: powdered sugar, simple glaze, or brown sugar crumble
  • Optional additions: 1/2 cup chopped pecans or almonds

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch round or springform cake pan with parchment paper.
  2. In a medium bowl, whisk together gluten-free flour, baking powder, baking soda (if using), salt, cinnamon, and nutmeg.
  3. In a large bowl, whisk the oil, sugar, eggs, vanilla, and yogurt or milk until smooth and well combined.
  4. Add the dry ingredients to the wet ingredients and mix gently until just combined. Do not over-mix.
  5. Fold in the chopped or sliced apples until evenly distributed. Stir in nuts if using.
  6. Pour the batter into the prepared pan and smooth the top. Optionally, arrange apple slices or crumble topping over the batter.
  7. Bake for 40–55 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool the cake in the pan for 10 minutes, then remove to a wire rack. Dust with powdered sugar or glaze if desired.
  9. Serve warm or at room temperature with whipped cream or ice cream if you like.

Notes

  • Use a high-quality gluten-free flour blend that includes xanthan gum for the best structure.
  • For a dairy-free version, use plant-based milk and oil instead of butter or yogurt.
  • Use tart apples like Granny Smith for balance, or Honeycrisp for sweetness.
  • Do not over-mix the batter; gluten-free cakes can become dense.
  • Store at room temperature for up to 3 days or refrigerate for up to 5 days.
  • Freeze slices individually for up to 2 months for easy future treats.

Nutrition

Find it online: https://thefamilycooking.com/gluten-free-apple-cake/