Gluten-Free Apple Cake with Fresh Apples
This easy gluten-free apple cake is soft, moist, and packed with fresh apples and cinnamon. The combination of tender cake, juicy apples, cinnamon, and a hint of nutmeg makes this gluten-free apple cake perfect for apple season. Made with simple ingredients, this moist apple cinnamon cake is an easy recipe for everyday baking
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Easy gluten-free apple cinnamon cake recipe
This easy apple cake is one of those simple, delicious recipes that’s perfect for fall baking but can be enjoyed all year round. It comes together quickly with simple ingredients, making it perfect for breakfast, an afternoon snack, or tea time. Plus, it’s freezer-friendly; you can freeze portions and enjoy them later.
The cake is soft, moist, and dairy-free, with plenty of fresh apples in every bite. It’s perfectly spiced and delicious on its own, but you can also add chopped toasted walnuts for extra crunch. If you’re looking for more gluten-free fall desserts, be sure to try this popular pear spiced bread.
Ingredients
Some NOTES about the main ingredients of this recipe:
- Flour: Gluten-free all-purpose flour blend. For a dairy-free option, make sure your flour blend does not contain any dairy ingredients.
- Eggs: room-temperature eggs are better.
- Oil: natural oil, like sunflower oil.
- Apples: Use fresh apples such as Granny Smith or Pink Lady. Peel, remove the seeds, and chop them into small, evenly sized pieces so they distribute throughout the cake.
- Cinnamon and nutmeg: complement the apples and give the cake its classic apple-cinnamon flavor.
- Walnuts: Chopped toasted walnuts are optional, but they add a delicious nutty flavor and a little crunch.
How to make gluten-free apple cinnamon cake
Preheat oven to 350°F (180°C). Lightly grease or line with parchment paper an 8-inch square pan or a 9-inch round baking pan. Set aside.
Whisk gluten-free all-purpose flour, baking powder, ground cinnamon, and salt in a medium bowl. Set aside.
In another bowl, beat the eggs, sugar, oil, and vanilla extract with an electric mixer until well incorporated. Pour the mixture into the dry ingredients and beat until well integrated (about 1 minute). Add the chopped apples and mix with a rubber spatula.
Bake for 40 minutes or until a toothpick inserted into the center comes out clean without a trace of batter.
Let cool before removing.
Storing: Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to a week. You can freeze the cake in an airtight container or freezer bag. For convenience, you can freeze individual slices so you only need to thaw what you plan to eat. To reheat, bake for 5-10 minutes in a medium oven (350°F/ 180°C).
Baking tips
- Use room-temperature eggs; they incorporate more easily with the sugar and oil, helping create a smoother batter.
- Apples: Choose firm apples; Granny Smith or Pink Lady both work well. Chop the apples into similar-sized pieces so they bake evenly, and you get apple in every bite.
- Don’t overmix the batter if you want a soft and fluffy texture. Overmixing can make the cake denser.
- Toast the walnuts first. Lightly toast them before adding them to the batter. This brings out their flavor and gives the cake a better texture.
- Let the cake cool before slicing. Gluten-free cakes are more delicate when they first come out of the oven. Allowing the cake to cool helps the crumb set and makes it easier to slice neatly.
Variations
- Baking pan: replace the 8-inch square pan with a 9-inch round baking pan.
- Pecans: Replace the walnuts with chopped toasted pecans.
- Add raisins: Stir a handful of raisins into the batter for a classic apple-cinnamon combination. Adds natural sweetness to the cake.
- Add more spice: Add a pinch of ground ginger or cloves along with the cinnamon and nutmeg.
FAQ
What are the best apples for gluten-free apple cake? Granny Smith and Pink Lady are excellent choices because they have a good balance of sweetness and acidity and hold their shape when baked. You can also use Honeycrisp or a combination of apples.
Can I make this apple cake without walnuts? Yes. The walnuts are optional, so you can simply leave them out. You can also replace them with toasted pecans.
Is this cake dairy-free? Yes. The recipe uses oil instead of butter and does not contain milk or other dairy ingredients. Check that your gluten-free flour does not contain dairy.
For more gluten-free apple recipes
If you love baking with apples, try this easy fall dessert made with fresh apples.
- Apple Bread (easy loaf cake)
- Apple Cobbler
- Apple Crisp with oats
- Apple blueberry crumble (no oats)
- Almond Apple Cake
- Apple Galette
Gluten-Free Fresh Apple Cinnamon Cake
Ingredients
- 2 cups gluten-free all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 3 eggs, room temperature
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup oil
- 1 teaspoon vanilla extract
- 3 cups fresh apples, peeled, seeded, and chopped
- Optional add-in: chopped toasted walnuts
Instructions
- Preheat oven to 350°F (180°C). Lightly grease or line with parchment paper an 8-inch square pan or a 9-inch round baking pan. Set aside.
- Whisk gluten-free all-purpose flour, baking powder, ground cinnamon, and salt in a medium bowl. Set aside.
- In another bowl, beat the eggs, sugar, oil, and vanilla extract with an electric mixer until well incorporated. Pour the mixture into the dry ingredients and beat until well integrated (about 1minute). Add the chopped apples and mix with a rubber spatula.
- Bake for 40 minutes or until a toothpick inserted into the center comes out clean without a trace of batter. Let cool before removing.