This simple gluten-free apple cake tastes like apple pie and stays soft and moist with Greek yogurt instead of lots of butter, so it's about 150 calories a slice. No mixer, 40 minutes, and the perfect breakfast, snack, or dessert!
Gluten-Free Apple Cake At A Glance
- ✅ Recipe Name: Gluten-Free Apple Cake (Moist Snack Cake)
- 🕒 Ready In: ~40 minutes (10 minutes prep, 30 minutes bake), plus 20 minutes to cool
- 👪 Serves: 12 slices
- 🍽 Calories: ~150 per slice
- 🥣 Main Ingredients: Fresh apples, 1:1 gluten-free flour, Greek yogurt, butter, eggs, cinnamon, nutmeg, vanilla
- 🍎 Best Apples: Honeycrisp or Granny Smith, which hold their shape as the cake bakes
- 📖 Dietary Info: Gluten-free, nut-free, easy dairy-free option
- ⭐ Why You'll Love It: This gluten-free apple cake uses a tested 1:1 flour blend for a cake-like crumb that isn't gummy, with apple chunks spread evenly through every slice.
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Why This Is My Go-To Apple Snack Cake
This gluten-free apple snack cake started with a craving for something cozy after a long training run on a cool fall morning in Austin. I wanted something like my healthy coffee cake, lightly sweet and good with coffee, but full of apples. Every apple cake I tried was either loaded with butter and sugar or dry and crumbly, so I started testing my own.
The first few rounds didn't go well. I tried almond flour to keep it grain-free, and the cake sank right in the middle as it cooled. Big apple chunks settled to the bottom and left wet pockets. Switching to a 1:1 gluten-free flour blend, cutting the apples smaller, and swapping most of the butter for Greek yogurt finally gave me the soft, moist slice I was after.
Now a pan of it sits on my counter most of the fall, right next to my healthy apple crumble muffins and gluten-free apple cider donuts. I grab a slice with my afternoon coffee, and when friends come over, I warm it up with a scoop of ice cream so it feels like dessert.
Jump to:
- Gluten-Free Apple Cake At A Glance
- Why This Is My Go-To Apple Snack Cake
- What Makes This Gluten-Free Apple Cake Different
- Ingredients You'll Need
- Best Apples for Gluten-Free Apple Cake
- How to Make Moist Gluten-Free Apple Cake (Step-by-Step)
- My Tips for a Soft Gluten-Free Apple Cake
- Substitutions & Variations
- How to Serve Gluten-Free Apple Cake
- How to Store Gluten-Free Apple Cake
- Gluten-Free Apple Cake FAQs
- More Gluten-Free Apple Desserts You'll Love
- 📖 Recipe
- 💬 Comments
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I'm allergic to gluten, and I bake a ton… I don't think I've ever baked a gluten-free cake with as good a texture and flavor as this one. It was sooo light and fluffy.
- Ori
What Makes This Gluten-Free Apple Cake Different
- Tested flour blend: A 1:1 gluten-free flour with xanthan gum gives a cake-like crumb. Almond flour alone made it collapse.
- Less butter, same richness: Greek yogurt replaces most of the butter, so each slice is about 150 calories.
- Apples that stay put: Small chunks spread evenly through the batter instead of sinking.
- Easy swaps: Neutral oil works in place of butter, and the cake is naturally nut-free.
Ingredients You'll Need
This gluten-free apple cake uses simple pantry ingredients: fresh apples, a 1:1 gluten-free flour blend, Greek yogurt, butter, sugar, eggs, and warm spices.
- Fresh apples: I use Honeycrisp or Granny Smith, the same apples I use in my apple pie oatmeal cookies, because they hold their shape. Cut them small so they don't sink.
- Gluten-free 1:1 baking flour: Choose a blend with xanthan gum, like Bob's Red Mill 1:1, so the cake holds together. Almond flour alone made this cake collapse, so save it for my almond flour banana muffins.
- Greek yogurt: My favorite gluten-free baking trick. It keeps the cake moist with less butter, just like in my gluten-free banana cake.
- Butter: Melted butter gives the best flavor. For dairy-free, coconut oil or vegan butter both work.
- Granulated sugar: Just enough to sweeten the cake and help the top turn golden.
- Eggs: Use room temperature eggs. Cold eggs can make melted butter firm up into little clumps, and the batter won't mix as smoothly.
- Vanilla extract: Brings out the natural sweetness of the apples.
- Cinnamon and nutmeg: The warm spices that give it that apple pie flavor. A small amount of nutmeg goes a long way.
- Baking powder, baking soda, and salt: Help the cake rise evenly and keep the sweetness in check.
- Powdered sugar (optional): Dust it on after the cake cools completely, or it melts right in.
See recipe card for quantities.
Best Apples for Gluten-Free Apple Cake
Use firm, sweet-tart apples that hold their shape in the oven. I like Honeycrisp and Granny Smith together for the best balance of sweet and tart. Skip soft apples like Red Delicious, which turn mushy as the cake bakes.
How to Make Moist Gluten-Free Apple Cake (Step-by-Step)
This gluten-free apple cake takes about 10 minutes to mix by hand and 30 to 40 minutes to bake at 350°F, with no mixer needed.
- Step 1: Make the batter. In one bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. In a second bowl, whisk the eggs, melted butter, Greek yogurt, sugar, and vanilla. Stir the dry ingredients into the wet just until combined. The batter will be thick, and overmixing makes gluten-free cake gummy.
- Step 2: Fold in the apples. Gently fold in the chopped apples until evenly distributed through the batter.
- Step 3: Fill the pan. Spread the batter into a greased, parchment-lined 8- or 9-inch round cake pan. Tap the pan on the counter to release air bubbles.
- Step 4: Bake. Bake at 350°F for 30 to 40 minutes, until a toothpick in the center comes out clean. The apples release some moisture, so don't overbake. Loosely cover with foil if the top browns too fast.
- Step 5: Cool and serve. Let the cake cool for at least 20 minutes before slicing so it sets. Dust with powdered sugar once it has cooled.
My Tips for a Soft Gluten-Free Apple Cake
- Cut the apples small: Big chunks sink to the bottom and leave wet spots. I aim for pieces about ⅓ inch.
- Don't pack your flour: Spoon it into the cup and level it off, or weigh it. Packed gluten-free flour makes a dry, dense cake.
- Test the batter, not the apples: A toothpick that hits an apple will always come out wet. Check a plain spot near the center instead.
Substitutions & Variations
This gluten-free apple cake is easy to adapt for dairy-free diets, different sweeteners, and extra spices.
- Make it dairy-free: Use coconut oil or vegan butter and a non-dairy yogurt like almond or coconut. I've tested this version, and it stays just as moist and tender.
- Oil instead of butter: One reader swapped the melted butter for neutral oil and said the cake came out light and fluffy.
- Swap the sugar: Coconut sugar works in place of granulated sugar, though the cake will be a little darker and more caramel-y.
- Flour subs: Stick with a 1:1 gluten-free flour blend with xanthan gum. Almond or coconut flour alone won't hold this cake together. If you want to fall bake with a different flour, try my oat flour pumpkin muffins.
- Spices: Add a pinch of ground ginger or cloves for more of a spice cake flavor.
- Cinnamon crumb topping: Mix ½ cup gluten-free flour, ⅓ cup brown or coconut sugar, 1 teaspoon cinnamon, and 3 tablespoons melted butter. Sprinkle it over the batter before baking for a crunchy, bakery-style top.
Need to substitute an ingredient?
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How to Serve Gluten-Free Apple Cake
Serve this gluten-free apple cake plain, warm with something creamy, or as part of a fall dessert spread.
- Warm for dessert: Top a slice with my high-protein cottage cheese ice cream, whipped cream, or a caramel drizzle.
- With Greek yogurt: A spoonful of vanilla Greek yogurt and a sprinkle of cinnamon turns a slice into a quick breakfast.
- For holidays: Set it out with my pumpkin carrot cake for an easy fall dessert table.
How to Store Gluten-Free Apple Cake
Gluten-free apple cake keeps for 2 days at room temperature, up to 5 days in the fridge, or 3 months in the freezer.
- Room temperature: Cover tightly and store on the counter for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 5 days. Let slices come to room temperature before serving.
- Freezer: Wrap slices individually and freeze in a freezer bag for up to 3 months. Thaw on the counter overnight.
- Make ahead: Bake it a day early, just like my oat flour banana bread, and add powdered sugar right before serving.
Gluten-Free Apple Cake FAQs
A gummy center usually means the cake was underbaked, overmixed, or sliced while still warm. Bake until a toothpick in a plain spot of batter comes out clean, and let the cake cool for at least 20 minutes so it can set.
It's a lighter take on a classic apple cake. Greek yogurt replaces most of the butter, so each slice is about 150 calories, which makes it easy to enjoy as a snack or with breakfast.
I peel them for this cake. The skins can turn chewy and separate from the soft crumb, while peeled apples bake up tender.
I don't recommend it. The eggs give this cake its structure, and gluten-free batters need that extra support to hold together. I haven't tested an egg replacement yet.
More Gluten-Free Apple Desserts You'll Love
If you loved this simple gluten-free apple cake, try these recipes next:
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!
📖 Recipe
Gluten-Free Apple Cake
Ingredients
- 2 large eggs, room temperature
- ⅓ cup unsalted butter, melted (76g)
- ⅓ cup Greek yogurt, vanilla or plain
- ⅔ cup granulated sugar, (133g)
- 1 teaspoon pure vanilla extract
- 1 ¼ cup gluten-free 1:1 baking flour, Bob's Red Mill is the best
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup red apple (I used Honey Crisp), peeled, cored, and chopped into ¼ to ½ inch cubes
- Powdered sugar, for dusting
Instructions
- Prep the pan: Preheat the oven to 350°F. Grease an 8 or 9-inch round cake pan and line the bottom with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.
- Mix the wet ingredients: In a large bowl, whisk the eggs. Add the melted butter, Greek yogurt, sugar, and vanilla, and whisk until smooth.
- Combine: Stir the dry ingredients into the wet ingredients just until no dry flour remains. Do not overmix, or the cake can turn gummy.
- Add the apples: Use a rubber spatula to gently fold in the apples until evenly spread through the thick batter.
- Fill the pan: Spread the batter evenly in the pan and tap the pan on the counter to release air bubbles.
- Bake: Bake for 30 to 40 minutes, until a toothpick inserted in a plain spot near the center comes out clean. If the top browns too quickly, loosely cover with foil.
- Cool: Let the cake cool for at least 20 minutes before slicing so it sets. Dust with powdered sugar once cooled.
Notes
Nutrition
Recipe tested and developed by Tati Chermayeff, creator of Healthful Blondie. A former Division I rower, Ironman triathlete, and recipe developer based in Austin, TX, Tati creates high-protein and healthy recipes that actually taste like the real thing.
Will says
This cake was moist and soft. It tasted like apple donuts or like a pie. Really good and hard to believe it is gluten free.
Tati Chermayeff says
Thank you, Will! "Apple donuts or pie" is exactly the flavor I was going for. So glad it came out moist and soft for you!
Jane Miller says
Desperately want to try this cake but all measurements in cups - GF cooking should always be weight not cups as cups vary country to country and how people fill a cup varies, could you please put measurements so I can bake this wonderfully sounding cake
Ori says
THIS CAKE IS INCREDIBLE!!! I’m allergic to gluten and I bake a ton. I’m being completely honest when I say I don’t think I’ve ever baked a gluten free cake with as good a texture and flavor as this one. It was sooo light and fluffy. I replaced the melted butter with neutral oil as I was out of butter, and I added ground ginger and cloves. It was so insanely good I’m gonna make it again today.
Tati Chermayeff says
Ori, this made my day! Coming from someone who bakes gluten-free all the time, that means so much. I love that the neutral oil worked so well, and the ginger and cloves sound amazing. I might have to try that version myself this fall!
Tati Chermayeff says
Hi Jane, you're so right that weights make a big difference in gluten-free baking. I've will add gram measurements to the recipe card, so you can bake it by weight now. I hope you love it, and let me know how it turns out!