Gluten Free Apple Cake Recipe starts this guide because, honestly, why beat around the bush? If you want a cozy, cinnamon-scented cake that’s naturally sweetened, easy to whip together, and friendly to gluten-free diets, you’ve landed in the right place. This one-bowl cake uses maple syrup and applesauce for sweetness, almond flour for tenderness, and thin apple slices for those juicy, apple-studded bites we all crave.
Introduction — Why this Gluten Free Apple Cake Recipe wins (and why you’ll make it again)
You want quick, comforting baking that still feels like real food. This cake delivers. It tastes like fall in every forkful — warm cinnamon, tender crumb, and a caramelized cinnamon-sugar top. Maple syrup keeps it refined-sugar-free and gives a gentle depth of flavor. Use almond milk and coconut oil and you’ll also have an easy dairy-free option.
What makes this recipe irresistible? The apples bake into the batter and stay pleasantly textured, while the topping turns slightly crisp and caramelized. That contrast — soft cake vs. crunchy top — makes every bite interesting. Plus, it’s a one-bowl recipe, which means fewer dishes and more time to sip coffee while it bakes. Win-win.
What makes the recipe special
- One-bowl convenience — toss everything together, fold in the apples, and bake.
- Naturally sweet — maple syrup and applesauce replace refined sugar for a warmer sweetness.
- Tender and moist — almond flour and coconut oil keep the cake soft for days.
- Versatile — swap milk types, use flax eggs for vegan flair, or toss in nuts for crunch.
Ingredients (with short notes)
Here’s what to gather — nothing exotic:
- Milk (I used almond milk) — keeps the cake moist; any milk works.
- Maple syrup or honey — natural sweetener; maple keeps it vegan-friendly.
- Unsweetened applesauce — adds moisture and body.
- Melted coconut oil — tenderizes and adds subtle richness.
- Large eggs — bind and create structure; use flax eggs for vegan.
- Vanilla extract — simple flavor booster.
- Gluten-free all-purpose flour — the backbone; use a 1:1 blend for best results.
- Almond flour — brings moistness and a slight nutty note.
- Baking powder — for lift and light crumb.
- Cinnamon — cozy spice that pairs perfectly with apple.
- Thinly sliced apple — Granny Smith or Honeycrisp hold up best in baking.
For the cinnamon-sugar topping:
- Granulated sugar (or coconut sugar) + cinnamon + melted butter or coconut oil to caramelize and crisp the surface.
Simple step-by-step method — no drama, just great cake
- Preheat your oven to 350°F and grease or line a 9×9 pan.
- Whisk wet stuff: In a large bowl combine almond milk, maple syrup, applesauce, melted coconut oil, eggs, and vanilla. Whisk until smooth.
- Add dry: Stir in the gluten-free flour, almond flour, baking powder, and cinnamon. Mix gently; don’t overwork it.
- Fold in apples: Gently fold in thin apple slices so the batter stays airy.
- Top with cinnamon sugar: Mix sugar + cinnamon + melted butter (or coconut oil) and sprinkle over the batter.
- Bake 30–35 minutes or until a toothpick comes out clean. Let cool on a wire rack.
Pro tip: Let the cake cool for at least 10 minutes before slicing so it sets nicely. If you try to cut it piping hot, it will be gooey and harder to plate.
The story behind the recipe
I developed this cake on a busy autumn morning when I wanted something comforting but didn’t want to babysit a complicated bake. I loved the idea of using pantry staples and apples to create a dessert that felt indulgent without the fuss. Over a few tests I swapped refined sugar for maple syrup, added almond flour for tenderness, and found the perfect cinnamon-sugar finish that gives bakery vibes at home. FYI — friends kept asking for the recipe, so here we are.
Pro tips for the best outcome
- Use tart firm apples (Granny Smith or Honeycrisp) — they hold shape and add bright flavor.
- Don’t overmix the batter — stir until just combined for a tender crumb.
- Sift your flours if your gluten-free blend clumps; it improves texture.
- Room-temperature eggs blend more easily and contribute to better rise.
- Chill your slice: this cake tastes excellent slightly chilled — flavors meld overnight.
- For crisper edges: bake a few extra minutes and watch carefully; you want golden, not burnt.
Variations to try (because creativity is encouraged)
- Gluten Free Apple Cider Cake: swap half the milk for apple cider and add a splash of lemon; reduce the sweetener slightly.
- Almond Apple Cake Gluten Free: increase almond flour by ¼ cup and fold in sliced almonds for crunch.
- Gluten Free Apple Spice Cake: add ¼ tsp cardamom and a pinch of clove for depth.
- Gluten Free Apple Cake Recipe Easy with cake mix: use a GF cake mix as the base, fold in apples and spices, and bake — shortcut approved.
- Vegan: use flax eggs and maple syrup, and ensure your GF flour blend contains xanthan gum or add ½ tsp for structure.
Best ways to serve
Serve warm with a dollop of coconut whipped cream, a scoop of vanilla ice cream, or simply dusted with powdered sugar. For breakfast, pair a slice with yogurt and coffee. For dessert, drizzle a little warmed caramel or a maple glaze. Want snackable bites? Cut into squares and pack for lunchboxes.
Storage and leftovers
- Fridge: Keep slices in an airtight container for up to 5 days.
- Freeze: Wrap individual slices in parchment and freeze for up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm in a 325°F oven for 8–10 minutes, or zap briefly in the microwave. The cake regains fresh-baked warmth quickly.
Quick swaps for dietary needs
- Dairy-free: use almond milk + coconut oil (as above).
- Vegan: replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and use maple syrup.
- Lower sugar: reduce maple syrup to ⅓ cup and use less sugar in the topping; apples provide natural sweetness.
FAQs (short and practical)
Can I make this with regular flour?
Yes — replace the GF flour 1:1 with regular all-purpose flour, but the texture will be slightly different.
What apples work best?
Granny Smith and Honeycrisp stand up to baking and balance sweetness well.
Can I double the recipe?
Absolutely. Use a 9×13 pan and increase bake time to 35–45 minutes; check with a toothpick.
Will this recipe work with Gluten Free Cake Mixes?
Yes — you can use a GF cake mix as the base, then add apples, spices, and applesauce to keep it moist. That’s a solid shortcut if you’re pressed for time.
Nutritional & serving notes
This cake leans toward the healthier side of indulgence: it uses maple syrup, applesauce, and almond flour for extra nutrients. It won’t pretend to be a salad, but it makes a satisfying dessert or a comforting breakfast slice. If you need portion control, cut into smaller squares — the flavor still shines.
Final thoughts — why you should bake this today
If you love Gluten Free Apple Cake that feels homemade (not like cardboard from a box), this recipe will become a staple. It balances comfort and practicality: one bowl, minimal cleanup, flexible swaps, and a texture that appeals to both GF and non-GF eaters alike. Make it for a rainy afternoon, a holiday brunch, or a weeknight treat when you need a fast, delicious win. Seriously — who doesn’t want cinnamon, apples, and maple all in one cozy cake?
If you try it, tell me — do you prefer it warm with a scoop of ice cream or cold with a cup of tea? IMO, both ways are irresistible. Happy baking, and may your kitchen smell like cinnamon and success.
If you want other GF dessert ideas, check out more Gf Desserts and Gluten Free Sweets — and don’t forget that Gluten Free Apple Cider Cake twist if you have cider on hand.
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Moist Gluten Free Apple Cake Recipe — Cinnamon-Sugar Fall Dessert
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 Servings 1x
- Category: Dessert
Description
This Cinnamon Sugar Gluten-Free Apple Cake is everything you love about fall in one perfectly spiced bite — tender apples, a fluffy crumb, and that golden cinnamon-sugar crunch on top. It’s made with nourishing ingredients like almond flour, maple syrup, and applesauce, so it’s not just delicious but also a little on the wholesome side. Bonus: it comes together in one bowl (because nobody wants a mountain of dishes).
Ingredients
Wet ingredients:
- ½ cup milk (I like almond milk) — room temp helps it mix smoothly
- ½ cup pure maple syrup — for natural sweetness and that cozy flavor
- ¼ cup unsweetened applesauce — adds moisture and subtle sweetness
- ⅓ cup melted coconut oil (or butter if you’re not dairy-free)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Dry ingredients:
- 2 cups gluten-free all-purpose flour (see note below)
- 1 cup almond flour — adds tenderness and a lovely nutty flavor
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon — the heart of this cake’s warm flavor
- 1 apple, cored and very thinly sliced
Cinnamon-sugar topping:
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- 1 tablespoon melted butter or coconut oil
Instructions
- Preheat and prep: Set your oven to 350°F (175°C). Line and lightly grease a 9×9-inch pan (square or round, your choice).
- Mix the wet stuff: In a large bowl, whisk together the milk, maple syrup, applesauce, melted coconut oil, eggs, and vanilla until smooth and well blended.
- Add the dry ingredients: Gently stir in the gluten-free flour, almond flour, baking powder, baking soda, and cinnamon. Mix just until everything comes together — don’t overdo it!
- Fold in apples: Add your thin apple slices to the batter and fold them in so they’re evenly spread throughout.
- Top it off: In a small bowl, combine sugar, cinnamon, and melted butter (or coconut oil). Sprinkle this mixture evenly over the top of the batter for that classic cinnamon-sugar crust.
- Bake it: Slide the pan into the oven and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the cake rest for 10 minutes before removing it from the pan. Transfer it to a wire rack and cool completely. For a little flair, dust with powdered sugar or drizzle on a simple icing right before serving.
Notes
- Flour tip: I recommend Bob’s Red Mill 1:1 Gluten-Free Baking Flour — it gives a soft texture that’s never gritty.
- Want it vegan? Swap the eggs for flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
- For a spicier version, add a pinch of nutmeg or cardamom with the cinnamon.
- This cake tastes amazing warm with a scoop of vanilla ice cream or a drizzle of maple glaze.
Nutrition
- Serving Size: 1serving
- Calories: 148kcal
- Sugar: 8.8g
- Fat: 7.9g
- Carbohydrates: 18.5g
- Protein: 2.8g
