When apple season rolls around, there’s nothing quite like the aroma of a warm cinnamon-spiced cake baking in the oven. This Gluten-Free Apple Cake is everything you want in a homemade fall dessert; it’s soft, incredibly moist, perfectly spiced, and packed with fresh apple flavor in every bite. Best of all, it’s made in just one bowl, making cleanup almost as easy as eating the cake itself!
Unlike many gluten-free cakes that can turn out dry or crumbly, this recipe stays tender thanks to a combination of grated apples, applesauce, almond flour, and a carefully balanced gluten-free flour blend. Every slice is rich with warm cinnamon, nutmeg, and cloves, creating the comforting flavors that make apple desserts so irresistible.
Table of Contents
If you’ve struggled with gluten-free cakes in the past, you’re not alone. Gluten-free batters behave differently from traditional wheat-based recipes, which is why you’ll notice a few small techniques throughout this recipe that make a big difference. From allowing the batter to rest before baking to using freshly grated apples for extra moisture, each step has been tested to help you achieve consistent, bakery-quality results.
So gather your apples, preheat your oven, and get ready to bake a cake that’s perfect for crisp autumn afternoons, Thanksgiving dessert tables, weekend brunches, or simply enjoying with a hot cup of coffee. Once you try this one-bowl gluten-free apple cake, it’s likely to become one of your favorite fall baking traditions.
Why This Recipe Is a Must-Make!
If you’re looking for a gluten-free apple cake that’s incredibly moist, easy to make, and full of warm fall flavors, this recipe checks every box. It’s the kind of dessert that tastes like it came from a local bakery, yet it comes together with simple pantry ingredients and just one mixing bowl. Whether you’re an experienced gluten-free baker or trying your first gluten-free cake recipe, this foolproof recipe delivers consistent results every time.
Here are just a few reasons readers love this recipe:
- One bowl = less clean up: Everything mixed in a single bowl, just like this strawberry cake!
- Packed with real apple flavor.
- Wonderfully moist texture
- Perfectly spiced with warm fall flavors like cinnamon, nutmeg, and cloves.
- Perfect for gluten-free and dairy-free needs.
- From Thanksgiving to afternoon snacks, it’s a perfect cake for any occasion.
This recipe is a wonderful reminder that gluten-free desserts can be every bit as soft, flavorful, and satisfying as traditional cakes.
Ingredients You’ll Need
One of the reasons this gluten-free apple cake works so well is that every ingredient works together to create a cake that’s moist, tender, flavorful, and sturdy enough to slice beautifully while still melting in your mouth.
Here’s what you’ll need:
- Brown Sugar
- Granulated Sugar
- Applesauce
- Eggs
- Vegetable Oil
- Gluten-Free Flour
- Almond Flour
- Apples
- Baking Powder & Baking Soda
- Spices: Cinnamon, Cloves, Nutmeg, Salt
- Vanilla Extract
- Vegan Butter
- Almond Milk
- Powdered Sugar
Measurements for each ingredient, along with instructions for making Gluten-Free Apple Cake, are in the printable recipe card below.
Printable Gluten-Free Apple Cake Recipe Card
Ingredients
Wet Ingredients:
- 65 grams brown sugar, about ⅔ cup
- 140 grams granulated sugar, about ¾ cup
- 1 cup applesauce, unsweetened, room temperature
- 4 large eggs, room temperature
- ⅔ cup vegetable oil
- 2 tsp vanilla extract
Dry ingredients:
- 260 grams King Arthur Measure-for-Measure gluten-free flour mix, about 2 cups
- 140 grams almond flour, about 1 ½ cups
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp nutmeg
- 1 ¼ cups grated apple, medium-large grates
Glaze ingredients
- 1 tbsp vegan butter, room temperature
- 2 tbsp almond milk, room temperature
- ½ tsp vanilla extract
- 1 cup powdered sugar
Instructions
- In the bowl of a stand mixer, add the wet ingredients and mix on low speed for 15 seconds. Stop the machine and scrape down the bowl. Mix on medium speed for 30 seconds.
- Add the dry ingredients, except the apple, and mix on low speed for 15 seconds. Stop the machine and scrape down the bowl. Mix on medium speed for 1 minute.
- Fold in the grated apple.
- Set batter aside to rest for 30 minutes.
- Preheat the oven to 350°F. Spray a Bundt pan with cooking spray and lightly flour the pan.
- Scrape the batter into the pan and bake for 50 minutes. Start checking with a toothpick at 40 minutes. The toothpick should come out clean or with just a few moist crumbs on it.
- Remove the baked cake from the oven and let it cool on a wire rack for 15 minutes. Turn the cake out of the pan and let it finish cooling for 1-2 hours.
Prepare the Glaze:
- Mix all glaze ingredients in a small bowl, melting the butter if needed. Drizzle over the cooled cake, sprinkle with ground cinnamon, and serve immediately.
Notes
- King Arthur Measure-for-Measure gluten-free flour mix is recommended for this recipe.
- The apple should be grated using medium or large-sized grates.
- Flour the pan to prevent the cake from sticking and falling apart after baking.
- Make sure to let the cake cool completely before glazing, otherwise the glaze will soak into the cake.
- If left unglazed and wrapped well, the cake will store well in the freezer for up to 3 months.
Did you make and love this recipe? Give it your review and rating below! And make sure to follow me on Instagram, Pinterest, and Facebook , too!
Best Apples for Apple Cake
The type of apple you choose will affect both the flavor and texture of your finished cake. If you’re unsure which apples to buy, here are some of the best choices:
- Honeycrisp: Naturally sweet with just a hint of tartness; holds its texture well after baking.
- Granny Smith: Firm texture and a tart flavor that often helps to balance sweetness.
- Pink Lady: A wonderful all-around apple that offers a balanced combination of sweet and tart.
- Fuji: Naturally very sweet and juicy; much less tart than other varieties.
- Braeburn: Very juicy with a complex flavor profile and a texture that holds up well when baked.
My Top Tip: Don’t limit yourself to just one variety. Mixing two different types of apples often creates the best flavor! Combining sweet and tart apples creates a more balanced flavor while adding complexity to every bite of this cake.
No matter which variety you choose, use fresh, firm apples whenever possible. Softer apples nearing the end of their life tend to release excess moisture, which can slightly affect the cake’s texture.
Choosing the Right Gluten-Free Flour
One of the biggest factors in successful gluten-free baking is choosing the right flour blend. Unlike traditional all-purpose flour, gluten-free flour is usually made from several different flours and starches that work together to mimic the structure gluten normally provides. Not all gluten-free flour blends perform the same, which is why using a trusted brand can make a noticeable difference in your final cake.
I tested this recipe using King Arthur Measure-for-Measure Flour, which, for me, is one of the best store-bought gluten-free all-purpose flour substitutes. Another great option is Bob’s Red Mill. These are both trusted brands that deliver excellent results in gluten-free baking.
For a homemade flour, I always make a big batch of this blend to have on hand. It works great in recipes as an all-purpose flour and is perfect for bread baking, too! Plus, it doesn’t contain xanthan gum, which can be a concern for those sensitive to it.
Why This Recipe Includes Almond Flour
While the gluten-free flour blend provides structure, almond flour contributes moisture and richness. This combination helps prevent the dry texture that sometimes occurs in gluten-free cakes. Blue Diamond is an excellent, reliable option. Or, for an organic almond flour, this option from Anthony’s works wonders.
Expert Baking Tips
Even simple recipes have a few small techniques that can make the difference between a good cake and a truly exceptional one. These are the tips I use every time I make this gluten-free apple cake, and they’ve helped produce consistent, bakery-quality results.
Start with Room Temperature Ingredients
It’s important to use room temperature ingredients in this cake recipe for the very best results. They combine more evenly during mixing, resulting in a smooth, even batter.
Grate the Apples
While diced apples work in some recipes, grated apples distribute moisture much more evenly throughout the cake. Every bite stays soft without large pockets of fruit.
Don’t Skip the Batter Rest
Allowing the batter to sit for 20 to 30 minutes before baking gives the gluten-free flour time to fully hydrate. This is one of the easiest ways to improve both texture and structure, and is an essential step in many gluten-free recipes that shouldn’t be overlooked.
Measure Ingredients by Weight
Use a digital scale to weigh the flour blend, almond flour, granulated sugar, and brown sugar. This is the most accurate way to measure ingredients. This is crucial not only for cake recipes but for all baked goods, and it will significantly improve your baking results.
A digital kitchen scale is a worthwhile kitchen tool to start using regularly in your baking. If you don’t have one, measure the flour carefully. For the most accurate results if using measuring cups:
- Spoon the flour into the cup and level it with a knife.
- Avoid scooping directly from the bag, which can compact the flour.
Prepare the Baking Pan
Cooking spray alone won’t be enough to keep the cake from sticking to the bundt pan. Prepare the pan by greasing it with non-stick cooking spray, then lightly coating it with gluten-free flour. Using a non-stick pan also helps. This Wilton non-stick bundt pan is my favorite!
Check for Doneness Early
This cake takes about 50 minutes to cook, but since ovens run slightly differently, start checking it at 40 minutes to avoid overbaking. Check the cake with a toothpick to determine when it’s done baking. The cake is ready when a toothpick comes out with only a few moist crumbs on it, and the center springs back lightly when touched.
Cool Before Removing & Glazing
When the cake is done baking, let it cool in the pan on a wire rack for 15 minutes. Then, turn the cake out of the pan onto the wire rack to cool completely for 1-2 hours. You should wait until the cake is completely cooled before glazing, or the glaze will soak into the cake.
Cake & Glaze Variations
This is a recipe that’s perfect as is or with your favorite twist. The base recipe is perfectly spiced and wonderfully moist on its own, but a few simple additions can give it a completely different flavor profile depending on the season, occasion, or what you have in your pantry. These variations are a delicious way to make this recipe your own.
- Add Some Crunch: Add a little texture with some chopped pecans, walnuts, almonds, or toasted hazelnuts. Lightly toast the nuts, then fold them gently into the batter.
- Mix in Dried Fruit: A handful of dried fruits can make this cake feel festive! Try raisins, golden raisins, cranberries, or chopped dried cherries.
- Spice It Up: The spices in this recipe create a classic apple cake flavor, but don’t be afraid to experiment with other options like apple pie spice, pumpkin pie spice, cardamom, ginger, allspice, etc.
Glaze Variations
The simple vanilla glaze is delicious, but there are plenty of ways to dress up this cake depending on the occasion.
- Maple Glaze: Replace some or all of the vanilla with pure maple syrup for a wonderfully fall flavor.
- Cinnamon Glaze: Whisk a little cinnamon into the glaze for an extra layer of cozy spice.
- Brown Butter Glaze: Brown the butter before making the glaze for a deep, nutty flavor.
- Salted Caramel Drizzle: Skip the glaze altogether and drizzle the cooled slices with homemade or store-bought salted caramel sauce.
- Cream Cheese Glaze: Spread a tangy cream cheese frosting or glaze on this cake for an extra-rich dessert.
No matter which variation you choose, this cake is sure to be a hit. Let us know your favorite way to make this apple cake in the comments.
Storage Instructions
One of the many reasons I love this gluten-free apple cake is that it stays wonderfully moist for several days. In fact, many people find the flavor is even better the day after baking, once the warm spices have had time to develop and the moisture has fully settled throughout the cake.
At Room Temperature: If you plan to enjoy the cake within 2 days, store it in an airtight container or tightly cover it with plastic wrap. Wait until the cake has cooled completely before storing it.
In the Fridge: Because this cake contains apples and applesauce, refrigeration is a great option if you want it to last a little longer. Store it in an airtight container for up to 5 days.
Freezing Instructions: Allow the baked cake to cool completely, and freeze it without the glaze. Wrap individual slices or the whole cake tightly in plastic wrap and store it in a freezer-safe bag or container for an extra layer of protection. This cake can be frozen for up to 3 months.
When you’re ready to enjoy it, thaw overnight in the refrigerator or let it sit at room temperature for several hours before serving.
Apple Cake FAQs
If you’re making this gluten-free apple cake for the first time, you may have a few questions before getting started. Here are answers to some of the most common questions readers ask.
Can I Use Diced Apples Instead of Grated Apples?
In some recipes, like this apple crisp or apple pie, diced or sliced apples work perfectly. But for this cake recipe, I recommend using grated or shredded apple rather than diced. Grate it with the large side grates to help the process go a bit quicker. Grated apples blend better into the batter, distributing moisture evenly throughout the cake and creating a softer crumb.
Do I Have to Peel the Apples?
If the apples have thin, tender skins and have been washed well, you can leave the peel on for extra fiber and color. If you prefer a smoother texture, then I suggest peeling them before grating.
Why Does the Batter Need to Rest Before Baking?
Resting the batter allows the gluten-free flour to fully absorb moisture from the wet ingredients. Gluten-free flours often need more time to hydrate than traditional wheat flours to improve dough/batter texture and create a softer, more cohesive crumb.
My Cake Seems to be Browning Quickly. What Should I Do?
Every oven bakes a little differently. If the top of your cake is becoming too dark before the center is fully baked, loosely tent it with aluminum foil during the last portion of the baking time. This helps prevent it from browning too much while allowing the center to finish baking.
Wrapping Up
With simple pantry ingredients, fresh apples, warm spices, and just one mixing bowl, this recipe proves that you can create a beautifully moist cake that’s perfect for everything from casual family dinners to holiday celebrations.
One of the reasons I love this recipe so much is its reliability. Gluten-free baking can sometimes feel unpredictable, but following the simple tips in this recipe helps create a cake with a soft crumb, plenty of moisture, and wonderful apple flavor every single time. It’s the kind of dessert that’s just as welcome on a Thanksgiving dessert table as it is served alongside a cup of coffee on a quiet afternoon.
Don’t be afraid to make this recipe your own. Try different apple varieties for subtle flavor variations, add chopped walnuts or pecans for a little crunch, or drizzle the finished cake with a maple glaze or caramel sauce for an extra-special treat. Every variation brings something new while keeping the cake wonderfully moist and flavorful.
More Fall-Inspired Recipes
For more fall-bake inspiration, these recipes offer a mix of classic fall flavors to fill your kitchen with the sweetest aromas.
Loved This Recipe? Let Us Know!
Did you love this gluten-free apple cake? Leave a comment and rating below! It helps other gluten-free bakers find recipes they can trust. Then save this recipe on Pinterest or share it with a friend who’s looking for the perfect fall dessert.
