If you love apple desserts, this easy gluten-free German apple cake is a must-try. It is soft, warmly spiced, and packed with tender baked apples in every bite. Based on a beloved family recipe from my husband’s German roots, this cake comes together quickly and always disappears fast. Make a single batch for dessert or double it for a crowd. There is also a how-to video below to guide you step-by-step.
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This gluten free version of our family’s German apple cake recipe is just as good as the real thing! Crisp, fresh apples and lots of cinnamon give this cake a wonderful flavor. This homemade apple cake recipe is one of my husband’s family favorites. It is one of many German dessert recipes on the blog.
This cake offers several easy substitutions, accommodating any other food allergies you may have. If you love apples as much as we do, check out these delicious gluten-free apple recipes. I have over 100 delicious gluten-free cake recipes to try. Drop a comment below and let me know which is your favorite!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Apples – I used Pink Lady apples. I prefer tart apples, but any variety will taste great. See more delicious gluten-free apple recipes.
- Gluten-Free Flour Blend – I tested this recipe with both Bob’s Red Mill 1:1 Blend and King Arthur Measure for Measure. Reader-Tested Blends: Cup4Cup, Cassava and xanthan gum, and Laila’s Gluten-Free Blend (Found in Sweden). Other blends may work, but note that you may need to adjust the amount of liquid added depending on the starchy content of your blend. Read Why Gluten-Free Flour Blends Vary for more guidance.
- Xanthan Gum – If your flour blend doesn’t contain a binder, add 3/4 teaspoon of xanthan gum. Read more about why binders are important in gluten-free baking for more information.
- Baking Powder – Use aluminum-free baking powder.
- Sugar – I used golden coconut sugar, which gives the cake a darker color, as shown in my photos. You can use regular cane sugar for a lighter colored cake. One reader, Eva, commented below that she swapped Xylitol and it turned out great.
- Coconut Oil – Be sure to melt the oil before mixing it into the wet ingredients. Any light oil works well.
- Eggs – Use size large.
- Vanilla Extract – I recommend using pure vanilla extract.
- Brown Sugar – This is used to coat the apples for a more caramelized flavor.
A Note From My Kitchen
I tested this recipe with Bob’s Red Mill 1:1 and King Arthur Measure for Measure. Both created a soft, flavorful cake. Readers have also successfully made this recipe using Cup4Cup, Laila’s Gluten-Free Blend (Sweden), and one reader used a cassava and xanthan gum mix.
I use golden coconut sugar in my version for a lower-glycemic option, but cane sugar works just as well if you prefer a more classic, lighter crumb. And no, this cake doesn’t need milk! Several readers have asked, but I promise, this cake bakes up moist and tender without it.
How to Make a Gluten-Free German Apple Cake (Step-By-Step)
Step 1: In a large
Step 2: Add the wet ingredients to a smaller bowl. If your coconut oil is solid, melt it for 20 seconds in the microwave oven before adding the other ingredients.
Pour the wet ingredients into the dry ingredients. Gently fold the ingredients together. Do not overmix the cake batter or your cake will turn out dense.
Step 3: Use a sharp knife to slice your apples into thin wedges. Place them into a mixing bowl and add coconut sugar or brown sugar. (I used golden coconut sugar.)
👀 Sandi Says: Tossing the apples in sugar before baking draws out juices and adds a light caramel glaze. Do not skip this step; it helps the apples bake evenly.
Step 4: Pour the cake batter into a greased 8×8 baking pan. You can line the pan with parchment paper if you prefer. Place the apple mixture on top of the cake batter. Press the apples lightly into the batter so they nestle in without fully sinking.
Step 5: Bake the cake at 350°F for 40 minutes, or until the cake is done. The apples will look soft, the top of the cake will be slightly golden, and the top of the cake will be firm to the touch. Every oven varies. Start checking for doneness at 35 minutes if your oven runs hot.
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Step 6: To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to be baked for a longer time.
Step 7: Place the cake on a cooling rack. Serve the cake when it is fully cooled.
If you need more guidance, I share a lot of cake baking tips in my Gluten-Free Cake Troubleshooting Guide.
Frequently Asked Questions:
Although you can leave the peels on, I prefer to make this cake with peeled apples.
Many apple types will work in this easy German apple cake recipe. Here are some of my favorites: Gravenstein, Granny Smith, Gala, Pippin, and Pink Lady.
This cake will keep fresh for up to 4 days in an airtight container in the refrigerator or up to 4 months in the freezer.
Yes, several readers have baked this cake in a loaf pan. If using a Bundt pan, grease it thoroughly and bake for 5–10 minutes longer. (See their photos below.)
Reader Photos:
I love it when readers send me photos when they bake my recipes. Here are Iza and Vijaya’s photos. Both used a loaf pan to bake this cake.
More Gluten-Free Cake Recipes:
I have so many fluffy, delicious gluten-free cake recipes on the blog, perfect for every occasion. Here are some of my reader favorites:
- Gluten-Free French Apple Cake
- Easy Gluten-Free Hummingbird Cake
- Fluffy Gluten-Free Applesauce Cake
- Gluten-Free Orange Poppy Seed Bundt Cake
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten-Free German Apple Cake (Easy Family Recipe)
Equipment
Ingredients
- 1 cup gluten free flour blend * see note
- ¾ cup coconut sugar or cane sugar
- ½ cup coconut oil
- 1 teaspoon baking powder aluminum-free
- 2 large eggs
- 1 teaspoon pure vanilla extract
For Apple Mixture
- 2 apples (peel removed and sliced)
- 1 teaspoon ground cinnamon
- ¼ cup coconut sugar or brown sugar
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Instructions
- Preheat the oven to 350ºF. Use the bake and not the convection bake setting. Set the oven rack to the middle of the oven.
- Peel and slice 2 apples into thin slices. (Peeling is optional.)
- In a large mixing bowl, add 1 cup gluten free flour blend, 3/4 cup coconut sugar, 1 teaspoon baking powder, and a dash of salt. Use a whisk to blend. (Don't forget you can use cane sugar for a more traditional cake look.)
- In a smaller mixing bowl, add 1/2 cup coconut oil or another light oil, 2 large eggs, and 1 teaspoon pure vanilla extract. Whisk to blend.
- In a third bowl, add the apple slices, 1/4 cup coconut sugar or brown sugar, and 1 teaspoon ground cinnamon. Toss to coat the apple slices.
- Pour the wet ingredients into the dry ingredients and mix gently. You want to be careful not to overmix the cake batter.
- Spray an 8×8 pan with gluten free baking spray. Pour in the cake batter and spread it out evenly.
- Place the apple slices on top of the batter and press them gently partway into the cake batter.
- Bake the cake for 40 minutes until done. To test for doneness, insert a toothpick into the middle of the cake. If it comes out clean, the cake is finished baking. If you see batter or crumbs, bake the cake a little longer. Total baking time can vary depending on the material your baking pan is made of.
- Remove the cake from the oven and transfer it to a cooling rack. Enjoy when the cake is cooled to room temperature.
Video
Notes
- I have tested this recipe with King Arthur Measure for Measure and Bob’s Red Mill 1:1. Other blends will work. My rule of thumb is if your batter or dough is too runny, add more flour; if it is too thick, add more liquids.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 3/4 teaspoon.
- You can use brown or cane sugar instead of coconut sugar in this cake recipe.
- This cake will keep fresh for up to 4 days in an airtight container or for up to 4 months in the freezer. To freeze, place room temperature cake slices into a freezer safe container or zipper bag.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Hello, how does this freeze as I’m needing to make ahead of when it’s required? Thank you
Hi Terri, Are you freezing the whole cake or slices? I have frozen leftover slices of this cake without any issues. I haven’t frozen the whole cake. I assume it would be fine.
Hi there! Looking forward to making this recipe.
Do you happen to have any of the metrics for your ingredients you used ? I’m in Aus and know it can differ slightly dependent where you are and can dramatically change a recipe! Thanks
Hi Amy, I don’t have the metrics. It is very difficult to include them because every gluten free flour blend has a different weight. I would look at the step by step photos and compare the batter consistency. Starch and grain ratios differ in each blend and this affects the moisture level. If your batter seems too thick compared to mine, add more liquid and if your batter seems runny, add a bit more flour. I hope this helps.
Excellent from a starving for good gluten free re-use cup 4cup my favorite flour but probably most expensive thank you
I am so glad you loved this cake recipe. I haven’t tried Cup4Cup in this recipe yet, so thank you for letting me know it worked well.
Gluten free flour you mean plain flour?
Or all-purpose flour.
Hi Jo, I mean a gluten free 1:1 flour blend. If you use all purpose, and it doesn’t have a binder like xanthan gum, you would need to add some.
I made this cake with maple syrup as the sweetener, 3T for the 3/4cup and 1T for the 1/4cup.
It turned out delicious.
I am so happy you loved this cake recipe. Thank you so much for letting me know maple syrup worked well!
I wonder if this could be made as an apple upside down cake? Same batter, but put the apples at the bottom?
I bet it would work well!
We loved this german apple cake. I used cassava flour with I teaspoon xanthan as the gluten free flour and it worked well. I was out of coconut oil and butter but I had palm fruit oil which was okay, but not as tasty as it would have been if I had used coconut or butter.. I baked it in my breadmaker in the loaf pan and it was fine. Will make this again. !
Wow, that is great to know about the cassava flour working in this recipe. Thank you so much for coming to let me know. I am sure other readers will love your tweaks.
Can this be made with Almond flour or coconut or other such Paleo flours? The gluten free flours have many ingredients I can’t have.
Hi Kerry, Almond flour and coconut flour do not work on their own well. I haven’t tested this recipe with any paleo flour blends so I am not sure how to advise you.
I don’t like the flavor of coconut. What else could I use?
You can use another oil like canola, or butter if you are not dairy-free.
Hello, I’m just about to make this recipe, and in the notes, you talk about dairy free milk options, but I don’t see any mention of amount in the ingredients list. Can you update this?
Hi Maureen, this is corrected, thank you so much!
Could I confirm, there is no milk dairy free or otherwise in this recipe correct? The only wet ingredients are the oil, vanilla and eggs right?
Hi Miranda, that is correct. You can dd dairy-free milk if you like, but the recipe was made not adding any in.
Really easy to make. Came out moist and delicious. My husband couldnt tell it wasnt made with flour or refined sugar. Thank you
I am so glad you likee it Sara!
Hello! Any tips on making this ahead, or doubling the recipe and using a 9×13 dish?
Hi Pam, I haven’t made this cake ahead, I think it is possible, but I haven’t tried it. I assume it would be fine in an 9×13 dish, but I am not sure how deep the batter would go.
Hi,
I just made this and used 1/2 cup brown sugar and 1/4 cup coconut cream milk substitute (thick consistency) and 1/4 c coconut oil. My batter was very thin. Any suggestions? I hope that it will bake ok. Thanks!
Hi Sandi,
I apologize, I didn’t see your reply. The cake baked beautifully with the thin batter and the cake was delicious. I used Laila’s gluten free mix from Sweden, where we live. It’s a wheat (gluten free) and potato starch mix. I have already baked this several times using different milk free products and either coconut oil or rapeseed and they all provided great results. The coconut oil provides a nice flavor, and the brown sugar caramelizes nicely. Thanks for sharing such a versatile recipe! This is one that we will enjoy forever! I’ve already shared it with my friends. All the best! Anne
I am so glad it worked out and thank you so much for coming back to let us know 🙂
Loved this recipe. I made it twice, first time I used a gluten free flour I had on hand, added xanthum gum. Also I used xylitol instead of coconut sugar, because xylitol is low glycemic.
It was really good, but I thought maybe to add lemon zest to batter.
So my second attempt, I powdered the xylitol that went into the batter mix; I used s heaping tsp of baking powder & the zest of a whole lemon into the batter; and I increased the vanilla by 1/2 tsp.
Also, because I placed the apple slices a bit closer than the last time, I had an empty space, so I placed sour cherries on top. (sour cherries in a jar from Hungary),
Well it was absolutely delicious & yes I used Cup4Cup flour & the end result – Delicious! Thx for this recipe 🙂
OOoh, I am so glad to know this worked with xylitol. I often have readers ask about sugar-free. Thank you so much for sharing your modifications!
Looks awesome! I should add 1/2 cup melted or solid coconut oil?? ?
I highly suggest melting the coconut oil so that it can blend in well.
I would love to buy your GF all purpose version of flour. Let me know where are they available. Love to try making this cake with your homemade flour. Thanks a lot!
Hi Irenesky, I use Bob’s Red Mill 1 to 1 Gluten Free Flour Blend in this recipe. You can get it in most grocery stores, and on Amazon. Thank you so much for your note.
We made this cake today and it was fantastic! Easy to make and so tasty ! Thanks for the recepie
I am so glad you liked it Shiva 🙂