This gluten-free apple cake recipe is everything you want in a fall bake: moist, tender, and full of juicy apple chunks. It’s a one-bowl cake that’s easy to make, full of warm cinnamon spice, and just as good for dessert as it is for a cozy snack — no one will ever guess it’s gluten-free!
A Quick Look At The Recipe
- ✅ Recipe Name: Gluten-Free Apple Cake Recipe (One Bowl & Moist!)
- 🕒 Ready In: ~45 minutes (10 minutes prep, 35 minutes bake)
- 👪 Serves: 8–10 slices
- 🍽 Calories: ~240 per slice (varies by apples & flour blend)
- 🥣 Main Ingredients: Fresh apples, gluten-free flour, Greek yogurt, butter (or coconut oil), cinnamon, eggs, maple syrup, vanilla
- 📖 Dietary Info: Gluten-free, with easy dairy-free option, refined sugar-free
- ⭐ Why You'll Love It: Moist and tender with juicy apple chunks, this one-bowl cake is simple, cozy, and so good no one can tell it’s gluten-free.
SUMMARIZE & SAVE THIS CONTENT ON
I created this gluten-free apple cake recipe because I wanted one that worked as both a dessert and a snack. Most cakes lean one way or the other, but this one is moist and tender from Greek yogurt, packed with juicy apple chunks, and made in one bowl. It’s just as perfect dusted with powdered sugar for a cozy coffee break as it is served warm with ice cream after dinner.
It’s become one of my most versatile bakes, right up there with my healthy apple crumble muffins, gluten-free apple cider donuts, and apple pie oatmeal cookies. Cozy but not overly sweet, no one ever guesses it’s gluten-free. Whether I’m baking for a holiday table or keeping something simple on hand for the week, this cake always delivers.
Jump to:
- A Quick Look At The Recipe
- Why You'll Love This Recipe
- Ingredients You'll Need
- Need to substitute an ingredient?
- Substitutions & Variations
- How to Make Gluten-Free Apple Cake (Step-by-Step)
- Expert Tips
- Serving Suggestions
- Frequently Asked Questions
- How to Store Gluten-Free Apple Cake
- More Gluten-Free Apple Desserts You'll Love
- 📖 Recipe
- 💬 Comments
⭐️⭐️⭐️⭐️⭐️
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.
- Will
Why You'll Love This Recipe
- One bowl: The batter comes together quickly with no mixer and minimal cleanup.
- Moist texture: Greek yogurt and chunks of fresh apple keep every bite soft and tender.
- Better-for-you ingredients: Made with Greek yogurt and less butter, so it’s lighter but still rich.
- Everyday versatile: Lightly sweet, so you can enjoy it as dessert, a snack, or even breakfast.
- No one can tell it’s gluten-free: Bakes up with the same flavor and texture as a classic apple cake.
- Year-round appeal: Perfect for fall holidays, but simple enough to bake any time of year.
Ingredients You'll Need
- Fresh apples: Sweet-tart apples like Honeycrisp, Pink Lady, or Granny Smith hold their shape and add juicy bursts of flavor. I tested this recipe with different varieties, and these consistently gave the best results.
- Gluten-free flour blend: A 1:1 gluten-free all-purpose flour (with xanthan gum) ensures the cake bakes up soft and tender.
- Greek yogurt: Adds moisture, protein, and tang, allowing us to use less butter while keeping the crumb rich. It’s one of my favorite tricks for gluten-free baking — I use it in everything from gluten-free banana cake to protein oatmeal blender pancakes.
- Butter (or coconut oil): Provides structure and buttery flavor. For a dairy-free cake, swap with vegan butter or coconut oil — I’ve tested both options.
- Maple syrup: Naturally sweetens the cake with a warm, cozy flavor that pairs beautifully with apples and cinnamon.
- Eggs: Bind the ingredients together and give the cake its light structure.
- Cinnamon and nutmeg: Classic warm spices that make this cake taste like fall.
- Vanilla extract: Rounds out the flavors and enhances the natural sweetness of the apples.
- Baking powder & baking soda: Help the cake rise evenly with a tender crumb.
- Salt: A small pinch sharpens and balances the sweetness.
- Powdered sugar (optional): A simple dusting on top makes the cake look bakery-worthy without heavy frosting.
See recipe card for quantities.
Need to substitute an ingredient?
Ask AI for suggestions on how to substitute the particular ingredient.
Substitutions & Variations
- Make it dairy-free: Swap the butter with coconut oil or vegan butter, and use a non-dairy yogurt (like almond or coconut). I’ve tested this version and it stays just as moist and tender.
- Sweeteners: Maple syrup gives the best flavor, but honey or coconut sugar can be used in its place.
- Flour: This recipe was developed for a 1:1 gluten-free flour blend with xanthan gum. I tested it with almond flour, and the cake collapsed — so don’t use almond or coconut flour alone. For a different flour base, try my oat flour pumpkin muffins.
- Toppings: Keep it simple with powdered sugar, or add a cinnamon crumb topping (just like my healthy apple crumble muffins) and glaze for a bakery-style finish.
How to Make Gluten-Free Apple Cake (Step-by-Step)
- Step 1: In a large bowl, whisk together the wet ingredients, then add the dry ingredients until just combined. The batter will be thick.
- Step 2: Fold in the chopped apples until evenly distributed.
- Step 3: Pour the batter into a greased 9-inch round or square baking pan, spreading it into an even layer.
- Step 4: Bake at 350°F for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
- Step 5: Let the cake cool in the pan, then dust with powdered sugar before slicing.
Expert Tips
- Choose the right apples: I tested this with several varieties, and the best results came from using a mix of sweet and tart (like Honeycrisp and Granny Smith). Too soft (like Red Delicious) turns mushy, while too tart on its own can taste flat.
- Don’t overmix the batter: Gluten-free cakes get dense and gummy if overworked. Stop stirring once the flour is just incorporated — the apples will help bring the batter together.
- Cut apples into small chunks: Large pieces can sink or leave wet pockets in the middle. Aim for ⅓-inch chunks for even moisture throughout the cake.
- Cool before slicing: Gluten-free cakes need a little extra time to set. If you cut it hot, it may fall apart. Let it rest at least 20 minutes before dusting with powdered sugar and serving.
Serving Suggestions
- Simple: Dust with powdered sugar and enjoy warm with coffee or tea.
- Dessert: Pair with vanilla ice cream (like my high-protein cottage cheese ice cream), whipped cream, or drizzle with caramel for a holiday-worthy treat.
- Snack or breakfast: Because it’s lightly sweetened, this gluten-free apple cake is just as good in the afternoon or with morning coffee and some yogurt.
- Bakery-style: Make a quick cinnamon crumb topping (½ cup gluten-free flour, ⅓ cup brown sugar or coconut sugar, 1 teaspoon cinnamon, 3 tablespoons melted butter). Sprinkle over the batter before baking for a golden, crunchy finish. I also use this topping in my healthy coffee cake.
- For gatherings: Serve alongside other my healthy pumpkin bread or my pumpkin carrot cake.
Frequently Asked Questions
What apples are best for gluten-free apple cake?
Sweet-tart apples like Honeycrisp, Pink Lady, or Granny Smith hold their shape and give the best flavor. Avoid very soft apples, like Red Delicious, which turn mushy when baked.
Can I make this gluten-free apple cake dairy-free?
Yes. Swap the butter with coconut oil or vegan butter, and use almond or coconut yogurt in place of Greek yogurt. I’ve tested this version and it stays just as moist.
Can I use almond flour instead of a gluten-free blend?
Not in this recipe. Almond flour on its own doesn’t give enough structure, and the cake will sink. If you want an almond-flour bake, try my almond flour chocolate cake recipe!
Can I make this gluten-free apple cake ahead of time?
Yes. Bake it the day before, let it cool completely, and store it covered. Dust with powdered sugar right before serving for a fresh look.
How to Store Gluten-Free Apple Cake
- Room temperature: Keep the cake covered tightly at room temperature for up to 2 days. It stays moist and flavorful.
- Refrigerator: For longer storage, refrigerate in an airtight container for 4–5 days. Bring to room temp before serving for the best texture.
- Freezer: Wrap individual slices in plastic wrap, then place in a freezer bag or airtight container. Freeze for up to 3 months. Wrap slices tightly in plastic, place in a sealed container, and thaw overnight at room temperature or rewarm in the microwave for 20–30 seconds.
- Make ahead: This cake is great baked the day before — the flavors deepen as it sits, just like oat flour banana bread. Dust with powdered sugar right before serving.
More Gluten-Free Apple Desserts You'll Love
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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 Recipe
This gluten-free apple cake recipe is everything you want in a fall bake: moist, tender, and full of juicy apple chunks. It’s a one-bowl cake that’s easy to make, full of warm cinnamon spice, and just as good for dessert as it is for a cozy snack — no one will ever guess it’s gluten-free!
Ingredients
- 2 large eggs, room temperature
- ⅓ cup unsalted butter, melted
- ⅓ cup Greek yogurt, vanilla or plain
- ⅔ cup granulated sugar
- 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
- 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!
Notes
Works best with Honeycrisp or Granny Smith apples.
For a dairy-free gluten-free apple cake, swap the butter with coconut oil and use non-dairy yogurt.
Not recommended with only almond flour — use a 1:1 gluten-free flour blend.
Store at room temperature for 2 days, refrigerate up to 5, or freeze slices for 3 months.
Nutrition
Calories: 152kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 45mg | Sodium: 144mg | Potassium: 34mg | Fiber: 2g | Sugar: 12g | Vitamin A: 209IU | Vitamin C: 0.5mg | Calcium: 43mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!
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.
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