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!
