Gluten-Free Apple Cake

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!

5 from 7 votes

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Prep Time 10

Cook Time 30

Total Time 40

Serving servings

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

Flour: Use a 1:1 gluten-free blend with xanthan gum. Almond flour alone will make the cake collapse.

Measuring: For best results, weigh your flour or spoon and level it. Packed flour makes a dry cake.

Pan size: An 8-inch pan makes a thicker cake and may need the full 40 minutes.

Dairy-free: Use coconut oil or vegan butter and a non-dairy yogurt.

Storage: Keep covered at room temperature for 2 days, refrigerate up to 5 days, or freeze slices up to 3 months.

Doubling: Use the 2x button and bake in a greased, parchment-lined 9x13-inch pan for about [X] minutes, until a toothpick in a plain spot near the center comes out clean. Or bake two 8 or 9-inch round pans side by side for the same time as the original recipe.

Nutrition

Course Dessert, Snack

Cuisine American

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