If you love apple cake, this easy Gluten-Free German Apple Cake is a delicious dessert recipe to try. Each bite is full of tender sweet apples. Double the recipe if you are feeding a crowd! I include a video below to show you how easy this German apple cake is to make.
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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 so much flavor. This homemade gluten-free German apple cake recipe is one of my husband’s family favorites. It is one of many German dessert recipes I can’t wait to share with you. This cake is really easy to make in just a few easy steps.
This cake has lots of easy substitutions depending on 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. I hope you can check them out.
I made this cake with maple syrup as the sweetener, 3T for the 3/4cup and 1T for the 1/4cup.
leah, blog comment
It turned out delicious.”
Allergen Information:
This easy apple cake recipe is gluten-free, dairy-free, soy-free, and nut-free. I am happy to say this recipe is also refined sugar-free as well!
Flour Blends Tested:
- King Arthur Measure for Measure—This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
- Bob’s Red Mill 1:1 Blend—This blend also works well, but this flour blend does benefit from resting the batter for 15 minutes before baking. The rest allows the rice flour in this blend to soften, so you don’t have gritty baked goods.
Ingredient Notes:
I modified this recipe from my husband’s family because we are trying to reduce our processed sugar intake. You can use cane sugar if you prefer. Coconut sugar has a lower glycemic index and still sweetens baking nicely.
- Apples – I used Pink Lady apples. I prefer tart apples, but any variety will taste great.
- Gluten Free Flour Blend – I tested this recipe with the two blends above. If you read the reader comments, a few folks have listed blends they used successfully, including Cassava flour. Other blends should work, but note you may need to add more or less liquid depending on how starchy your blend is.
- Baking Powder – Use aluminum-free.
- Coconut Sugar – I used golden coconut sugar, which will make your cake darker. You can use regular sugar or brown sugar in this cake recipe.
- Coconut Oil – Be sure to melt the oil before mixing it into the wet ingredients.
- Eggs – Use size large.
- Vanilla Extract – I recommend using pure vanilla extract.
- Brown Sugar – This is used to coat the apples.
Substitutions:
- Coconut sugar swap: Feel free to use regular organic sugar for this recipe if you would like. Either way, this cake is perfectly sweet.
- Coconut oil swap: You can use any mild flavored oil or butter in this recipe.
Step-By-Step Photos and Directions:
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.
Step 3: Pour the wet ingredients into the dry ingredients.
🔑 Sandi says: HINT: Do not overmix the cake batter. Mix it in a bowl by hand, and don’t use a standing mixer. Overmixing this batter will make your cake dense!
Step 4: Mix the wet and dry ingredients into a cake batter similar to mine. As shown in this picture, your cake batter will be thick.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
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Step 5: Add the blond coconut sugar and cinnamon to the peeled and cut-up apple slices in a separate bowl. Although you do not have to peel your apples, I recommend doing so for this recipe.
Step 4: Pour the cake batter into a greased 8×8 baking pan. Top with the apple mixture. Press the apples down a bit so they set into the cake.
Step 5: Bake at 350º F for 40 minutes until the cake is done. The apples will look soft, and the cake will be firm to the touch.
Step 6: Allow the German apple cake to cool. 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 must be baked longer.
Slice the cake into nine slices and serve. You can eat it plain or top it with vanilla ice cream or whipped cream!
If you love German desserts, try this easy Gluten Free Peach Kuchen recipe too!
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.
Reader Adaptations:
Iza mixed her apples throughout the cake and dusted the top with powdered sugar.
More Gluten-Free Cake Recipes:
- Gluten-Free French Apple Cake
- Creamy Fool Proof Gluten-Free Apple Cake
- Gluten-Free Raspberry Bundt 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
Ingredients
Equipment
Method
- Preheat the oven to 350º F. 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.
- In a smaller mixing bowl, add 1/2 cup coconut oil (melted), 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, 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. Add the batter and spread it out.
- Add the apple slices on top of the batter and press gently 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.
Nutrition
Video
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work; I have not tested other flours. 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 1 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.
Nutritional 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.
Tried this recipe?
Let us know how it was!
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 🙂