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.
1cupred 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
Best Apple: You can use Honey Crisp, Gala, Pink Ladies, Jonagold, Jonathan, or McIntosh. I don't recommend Granny Smith (they are tart).Make it Dairy-Free: Read the instructions above in the blog post.Butter: You can also use melted coconut oil or melted vegan butter.Storing: 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.