This super moist gluten free apple cake is perfect for anyone craving a taste of fall. Topped with caramel drizzle, it’s an easy, yet delicious dessert for any occasion.
If you like easy dessert recipes, you’ll love these gluten-free brownies, gluten-free Oreo balls, soft gluten-free pumpkin cupcakes, gluten free lemon drizzle cake, this creamy gluten-free cheesecake, or this easy dairy free chocolate pudding.
Why I love this apple cake recipe
- Gluten-free goodness: Thanks to a quality blend of gluten-free flour, you won’t even know this recipe is gluten free. With the same great texture as a regular apple cake, this is a great option for those with celiac disease or another gluten allergy. Bob’s red mill or King Author’s gluten-free flour blend is my favorite kind.
- It’s customizable: While this recipe is already a show stopper, you can make it your own with your favorite toppings.
- Perfect for any occasion: Like these easy apple cider cupcakes, gluten free carrot cake or gluten free pineapple upside down cake , this cake is suitable for any occasion. From laid back family gathering to a special events, this cake has got you covered.
- Easy to make: With simple ingredients and straightforward steps, this recipe couldn’t be easier to put together. Just like these oat flour pancakes with maple syrup.
How to make a gluten free apple cake
Dry ingredients: In a medium bowl, combine dry ingredients.
Wet ingredients: In a stand mixer or large bowl, beat together wet ingredients until mixed well. Slowly add the dry ingredients to the wet and incorporate.
Prepare: Spray a 9 inch cake pan with non-stick cooking spray. Then, spread out melted butter and brown sugar in the bottom of the pan.
Arrange: Place the sliced apples in concentric circles on top of the brown sugar. Pour the cake batter over the apples.
Bake: Bake for 40-45 minutes or until a toothpick comes out clean.
The sauce: While the cake is baking, boil butter, brown sugar, and cream. Whisk consistently and drizzle over the cooled cake.
Pro tip: I recommend using really good quality butter like Kerrygold for the best results.
Make ahead, storage, and freezing instructions
Make ahead: Prepare the cake batter in advance and store it covered in the refrigerator for up to 24 hours before baking. Or, you can bake the cake ahead of time, cool it completely on a wire rack, and store it as instructed below. Warm the cake before serving, if desired, or enjoy it chilled.
Storage: Wait until the cake has cooled to room temperature then place in an airtight container and store on the counter for 2-3 days. If you want to preserve the shelf life, store in the fridge.
How to freeze: Wrap individual slices of cake or the entire cake tightly in plastic wrap. Place the wrapped cake in a freezer-safe bag or container and freeze for up to 3 months. Thaw in the fridge overnight and warm before serving.
Recipe variations
- Apple pear cake: Replace half of the fresh apple slices with pear slices for a fun flavor twist.
- Touch of spices: If you want to embrace the warm fall flavors, add a touch of nutmeg and cloves to the batter along with the cinnamon and allspice.
- Chopped nuts: Stir in chopped walnuts or pecans to the cake batter for an extra crunch and hint of nuttiness.
More easy gluten free recipes
- These vegan oatmeal raisin cookies made with almond flour are the perfect healthy dessert or after school snack.
- If you have leftover diced apples, serve them with this baked brie and jam.
- This gluten-free sweet potato casserole is another great recipe for fall.
- These gluten-free apple pie jars just like a traditional apple pie, but in a cute little jar!
- If I need a lazy but delicious dessert recipe, this instant pot apple crisp is always my go-to.
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Gluten Free Apple Cake
Ingredients
- 2 1/4 cups gluten-free all-purpose flour (King Arthur works the best)
- 1 1/4 cups sugar
- 3 teaspoons baking powder
- 1 teaspoons baking soda
- 1 teaspoons xanthan gum
- 2 teaspoons cinnamon
- 1/2 teaspoons allspice
- 1/2 teaspoon salt
- 2/3 cup whole or 2% milk
- 1/2 cup butter softened
- 2 eggs
- 1 teaspoon gluten-free vanilla extract
- 2/3 cup brown sugar
- 1/2 cup butter melted
- 2 small apples cut into 1/4 inch slices
Caramel Topping
- 1 cup brown sugar
- 1/2 cup butter
- 2 tabelspoons heavy cream
Instructions
- Preheat oven to 350 degrees
- Combine all dry ingredients together in a large mixing bowl
- In a large stand mixer, beat sugar and 1/2 C butter then add eggs, milk and vanilla and mix well
- Slowly add flour mixture to the wet and incorporate
- Meanwhile spray a 9 inch cake pan with nonstick spray and spread out 1/2 C melted butter into the bottom of the pan and sprinkle with 2/3 brown sugar evenly
- Place sliced apples in concentric circles on top of the brown sugar and press them down then pour the cake batter over apples
- Bake at 350 degrees for 40-45 minutes or until a toothpick inserted comes out crumby but clean
- Meanwhile, bring 1/2 C butter, 1 C brown sugar and 2 T cream to a boil while whisking constantly, drizzle warm sauce over cooled cake
Notes
Make ahead, storage, and freezing instructions
Make ahead: Prepare the cake batter in advance and store it covered in the refrigerator for up to 24 hours before baking. Or, you can bake the cake ahead of time, cool it completely on a wire rack, and store it as instructed below. Warm the cake before serving, if desired, or enjoy it chilled. Storage: Wait until the cake has cooled to room temperature then place in an airtight container and store on the counter for 2-3 days. If you want to preserve the shelf life, store in the fridge. How to freeze: Wrap individual slices of cake or the entire cake tightly in plastic wrap. Place the wrapped cake in a freezer-safe bag or container and freeze for up to 3 months. Thaw in the fridge overnight and warm before serving.Recipe variations
- Apple pear cake: Replace half of the fresh apple slices with pear slices for a fun flavor twist.
- Touch of spices: If you want to embrace the warm fall flavors, add a touch of nutmeg and cloves to the batter along with the cinnamon and allspice.
- Chopped nuts: Stir in chopped walnuts or pecans to the cake batter for an extra crunch and hint of nuttiness.
Nutrition
What type of apples work best for this cake?
My favorite thing to do when making an apple cake is using a variety of different kinds of fresh apples. This allows for all kinds of apple flavor. Honey crisp, granny smith, golden delicious apples, pink lady, etc. combine nicely to give you sweetness, tartness, and a crisp taste.
This post was originally published December 6, 2018 but has since been updated on July 21, 2022 with new photos and some helpful information. Here is the original photo…
Rachel Vaughn says
As I read the instructions the amount of butter in the ingredients list doesn’t match the amount in the instructions.
Chandice says
Sorry, it has been updated for you…
Marianne says
I would like to cut back in sugar. Anyone try to use coconut sugar and maybe cut it in half? Sane with brown sugar.
Chandice says
You can certainly cut the sugar but it may not taste the same.
Nick says
I love the brown sugar caramel sauce in this recipe, I’m a sucker for anything caramel.
Kayla Klontz says
I love the caramel apple sauce addition to this.
Jessica To says
I love the caramel but I would like to try it with pears too.
cyndi br says
I would add blueberries to the recipe
Kelly D says
I love the caramel sauce since it is one of my favorite toppings.
Erin Lane says
Honestly, what I liked best about this recipe is that Kodiak Cakes makes gluten free options. I had not idea and now I can’t wait to try them! I really hope I win.
Lindsay A. says
Oh YUM! I’d love to try this recipe with pears as well – one of my favorite fruits!
Laurajj says
I would love to try this with strawberries this summer from our garden!
Elle says
I like the apples on top – nice addition especially with the cinnamon.
Georgette Coan says
I would love to make this with pears.