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
Scale
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