Gluten-Free Apple Cinnamon Cake
This easy gluten-free apple cake has a soft, moist crumb and a tender texture, with juicy apples baked throughout. Lightly spiced and not too sweet, this simple snacking cake is perfect for apple season and everyday baking.
Ingredients
- 2 cups gluten-free all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- 3 eggs, room temperature
- ½ cup light brown sugar
- ¼ cup granulated sugar
- ½ 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 an 8-inch square pan with parchment paper. 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.
Notes
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. To reheat, bake for 5-10 minutes in a medium oven (350°F/ 180°C).