Gluten-Free Fresh Apple Cinnamon Cake
This easy gluten-free apple cake is soft, moist, and packed with fresh apples and cinnamon. Made with simple ingredients, it’s a delicious homemade dessert that works just as well for breakfast, brunch, or an afternoon snack. The combination of tender cake, juicy apples, cinnamon, and a hint of nutmeg makes this gluten-free apple cake perfect for apple season. This moist apple cinnamon cake is an easy recipe to keep on hand.
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.
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).