Simply the best gluten free apple cake you’ll ever eat, full of fresh apple chunks. It’s moist, tender, and has the perfect amount of sweetness and warm spice! Enjoy it for breakfast, snack, or dessert.
Super moist gluten free apple cake
I think I have outdone myself with this recipe! This gluten free apple cake is the best one you will ever eat. It’s moist and delicious with the perfect amount of sweetness and fall spices. Plus, it’s packed with fresh chunks of apple, which are tender and sweet when baked.
It’s impossible to tell this buttery, and tender apple cake is gluten free. It’s made with greek yogurt, eggs, vanilla, cinnamon, and a few other ingredients. The flavor is incredible, and if put up to a test, no one will tell it is gluten-free.
You can enjoy apple cake for dessert, breakfast, or as a snack since it’s only dusted in a little powdered sugar. We don’t add an overly sweet frosting to this cake, so it’s perfect for any time of day.
This cake is perfect for Thanksgiving, fall baking, Christmas, or any time of year. Everyone is going to love it, trust me!
What does this apple cake taste like?
This gluten free apple cake is super moist, buttery, and full of fresh cubes of apple. Most of the fall flavor comes from the added cinnamon and nutmeg, which add the most delicious zing, but it’s not overwhelming.
This gluten-free apple cake has the same texture as regular cake. It is light and fluffy but has chunks of tender apples. Every bite melts in your mouth!
Why you’ll love this recipe
- Gluten-free apple cake is quick and easy to make in one bowl.
- It is packed with fresh apple chunks that are tender and warm when baked.
- This gluten free cake is super moist, tender, and has a soft crumb.
- This is the perfect fall cake with warm spices.
- You can enjoy this apple cake for dessert, breakfast, or as a snack.
- Easily make this apple cake dairy free.
- Try this gluten free banana cake next for another easy cake.
Ingredients & substitutions
This gluten-free apple cake only calls for basic ingredients. You need butter, yogurt, sugar, flour, eggs, and a few others. Trust me when I say that this cake is the BEST apple cake you’ll ever eat. Here is a list of everything you need with substitution suggestions, so you are prepared:
- Flour: Use gluten-free 1:1 baking flour (the best one), and do not substitute with almond flour, coconut flour, or oat flour.
- Baking Soda: To help the cake rise.
- Baking Powder: Also, to help the cake rise.
- Cinnamon: For the most delicious fall flavor. It also gives this cake that classic warm zing.
- Nutmeg: Just a dash of nutmeg makes this cake taste like an apple pie! You can leave this out if needed.
- Eggs: You need 2 eggs to help with consistency and texture. The eggs also help hold the cake’s crumb together.
- Butter: Next, you need 1/3 cup of unsalted butter to give this cake the softest crumb and ensure it is moist. You can also use melted coconut oil, vegan butter, or salted butter, just don’t add the extra salt called for in the recipe. Keep reading to see how to make this cake dairy-free.
- Greek Yogurt: Plus, some yogurt to make this cake a little healthier, add protein, and keep it moist. This allows us to reduce the amount of butter in this cake recipe without compromising on texture. You can use almond milk yogurt, regular vanilla yogurt, or sour cream if needed.
- Sugar: Grab white granulated sugar for some sweetness.
- Vanilla Extract: For the best flavor.
- Red Apple: It makes this cake extra moist and soft without tons of butter. I used a Honey Crisp, but Gala, Jonagold, and Pink Lady apples are great too. Make sure you use a sweet red one, not a green granny smith one since they can be sour.
Kitchen tools required
This easy cake recipe doesn’t need any fancy or special kitchen utensils. You just need one bowl; no electric mixer is needed! Here is a list:
- 9″-inch Cake Pan
- Mixing Bowls
- Parchment Paper
- Measuring Tools: 1/2 teaspoon, 1 teaspoon, 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup.
How to make gluten free apple cake
Gluten free apple cake is easy to make in one bowl, but let’s walk through the process together. Here are step-by-step directions with pictures for visual reference:
First, preheat the oven to 350°F and grease and line an 8-inch or 9-inch circular cake pan with parchment paper.
Then, in a mixing bowl, whisk the flour, cinnamon, nutmeg, baking powder, baking soda, and salt together. Set it to the side.
In another mixing bowl, whisk the eggs. Add the melted butter, Greek yogurt, sugar, and vanilla. Whisk until smooth and emulsified.
Now, whisk the flour mixture into the wet ingredients until well combined. Do not overmix. Use a rubber spatula to fold in the chopped apples.
Now, add the batter to the lined cake pan and use a spatula to ensure it is in an even layer with the apples evenly distributed. I recommend gently tapping the pan on the counter to release air bubbles.
Finally, bake for 30 – 40 minutes until a toothpick comes out clean. There might be extra moisture on the apples, so don’t be alarmed and don’t overbake. If the top of the cake is browning too quickly, feel free to loosely cover it with aluminum foil.
Then, allow the cake to cool completely before dusting it with powdered sugar. Enjoy!
Expert baking tips for gluten-free apple cake
- Line your cake pan with parchment. This guarantees that your cake won’t stick to the pan when you turn it out to cool. I recommend placing your cake pan on top of a sheet of parchment paper, tracing the edge with a pencil, and cutting out the circle. Then grease and line your pan with the parchment paper cut-out.
- Use a good baking apple. This ensures that your cake is extra moist and sweet. You can use Honey Crisp, Gala, Pink Ladies, Jonagold, Jonathan, or McIntosh. However, I don’t reccomend using a granny smith since it will make the cake tart.
- Spoon and level the flour. This ensures that you don’t add too much flour to the cake batter. If you do, your apple cake will be dry.
- Let the cake cool before cutting and serving. Don’t cut your cake while it is still hot. Give the apple cake time to cool the spiced apple flavor has time to develop, and the moisture is trapped inside.
- Easily make ahead. One of the BEST parts about apple cake is that it tastes even better the next day, similar to banana bread. You can bake a gluten-free apple cake up to 1 day in advance. Simply keep it covered in the refrigerator and bring it to room temperature before serving.
How to make this apple cake dairy free
To make this gluten-free apple cake 100% dairy free, substitute the butter with dairy-free baking butter (I recommend Earth Balance Sticks or Miyoko’s European Style Cultured Vegan Butter) and vanilla greek yogurt with almond milk yogurt or coconut milk yogurt.
Frequently Asked Questions
What are the best apples to use for this apple cake?
The best apples for this cake are Honey Crisp, Gala, Pink Ladies, Jonagold, Jonathan, or McIntosh. I don’t recommend Granny Smith apples since they will make the cake tart.
What’s the best cake pan for gluten free apple cake?
I recommend using a 9-inch or 8-inch circular cake pan for this apple cake. You can also you a 9″ x 9″ square one too.
Can I use shredded apples?
Yes, you can also use 1 cup of shredded apples for this cake too. Make sure to remove extra liquid before adding them by patting them with a paper towel and then gently folding them into the batter. Note that the texture of this cake will change, but the flavor will stay the same.
Can I add frosting to this cake?
You can if you want to! I recommend this frosting, it is the same one I use on my gluten-free banana cake. It is made with cream cheese and yogurt, so it is healthier and less sweet than most, which is perfect for this apple cake.
Can I add walnuts?
Yes! Feel free to add 1/3 – 1/2 cup of chopped walnuts to the cake batter in the same step you add the apples.
Can you refrigerate cake batter?
Yes, you can certainly refrigerate cake batter before baking for up to 2 days. For best results, I recommend letting it sit at room temperature for 20 – 30 minutes while your oven preheats to ensure the baking time is correct.
Can you freeze cake batter?
Yes, cake batter can be frozen for up to 3 months. To do this, follow the recipe’s instructions and make the cake batter, then add it to a freezer bag. Try to remove as much air as possible when sealing the bag. When you are ready to make the cake, place the batter into the fridge and allow it to defrost until it is completely thawed – this can take up to 6 hours. I also recommend letting the cake batter sit at room temperature as your oven preheats, so the bake time is the same.
What’s the best temperature to bake apple cake?
You should bake apple cake at 350 degrees Fahrenheit for between 30 – 40 minutes, depending on the size of your cake pan.
How to store leftover gluten free apple cake:
For best results, cover leftover gluten-free apple cake tightly and keep it in the refrigerator for up to 5 days or at room temperature for up to 3 days. You can serve it cold or bring it to room temperature an hour before serving.
If you love this recipe, try these next!
- Gluten Free Banana Cake
- Air Fryer Apples
- Gluten Free Chocolate Cupcakes
- Gluten Free Apple Pie Recipe
- Healthy Apple Pie Oatmeal Cookies
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Gluten-Free Apple Cake
- 2 large eggs, room temperature
- ⅓ cup unsalted butter, melted
- ⅓ cup Greek yogurt, vanilla or plain
- ⅔ cup granulated sugar
- 1 tsp pure vanilla extract
- 1 ¼ cup gluten-free 1:1 baking flour, Bob’s Red Mill is the best
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup red apple (I used Honey Crisp), peeled, cored, and chopped into ¼ to ½ inch cubes
- Powdered sugar, for dusting
- Preheat the oven to 350°F and grease and line an 8-inch or 9-inch circular cake pan with parchment paper.
- In a mixing bowl, whisk the flour, cinnamon, nutmeg, baking powder, baking soda, and salt together. Set it to the side.
- In another mixing bowl, whisk the eggs. Add the melted butter, Greek yogurt, sugar, and vanilla. Whisk until smooth and emulsified.
- Whisk the flour mixture into the wet ingredients until well combined. Do not overmix. Use a rubber spatula to fold in the chopped apples.
- Add the batter to the lined cake pan and use a spatula to ensure it is in an even layer with the apples evenly distributed. I recommend gently tapping the pan on the counter to release air bubbles.
- Bake for 30 – 40 minutes, until a toothpick comes out clean. There might be extra moisture on the apples, so don’t be alarmed and don’t overbake. If the top of the cake is browning too quickly, feel free to loosely cover it with aluminum foil.
- Allow the cake to cool completely before dusting it with powdered sugar. Enjoy!
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