If you love apple cake, this Easy Gluten Free German Apple Cake is a delicious dessert recipe to try. 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
Jump To:
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.
Our family is definitely into apples. There are so many varieties and each has its own unique flavor. There is a vendor at our farmer's market that sells over 10 varieties of apples, many of these apples are heirloom, during the fall months.
This 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.
I am happy to say this recipe is not only gluten free, but it is dairy-free and refined sugar-free as well! If you love apples as much as we do, check out these delicious gluten free apple recipes.
For this recipe, I used Pink Lady apples. I haven't been able to find Gravenstein, except for the fall farmer's market. You can use any apple but tart apples have more flavor!
Ingredient notes:
I modified this recipe a bit from my husband's family recipe because we are trying to reduce our processed sugar intake. I have been baking with coconut sugar quite a bit. Coconut sugar has a lower glycemic index and still sweetens baking nicely.
Coconut sugar is typically brown, which can make baked goods look a bit drabby. I was really excited to find this blond-colored coconut sugar!! This blond coconut sugar helps keep baked goods lighter in color...making them even more tempting!
Feel free to use regular organic sugar for this recipe if you would like. Either way, this cake is perfectly sweet.
Recipe step by step directions:
Step 1: Mix up your wet ingredients and dry ingredients in separate bowls. Pour the wet ingredients into the dry ingredients.
I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours.
Step 2: Your cake batter will be a bit thick like I show in this picture.
HINT: Do not overmix the cake batter. Mix this in a bowl by hand and don't use a standing mixer. Overmixing this cake batter will make your cake turn out dense!
Step 3: In a separate bowl, add the blond coconut sugar and cinnamon to cut up apple slices. Although you do not have to peel your apples, I recommend doing so for this recipe.
NOTE: You can also use regular sugar instead of coconut sugar.
Step 4: Pour the cake batter into a greased 8x8 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. Slice into 9 slices and serve. Eat by itself, or you can top with vanilla ice cream or whipped cream!
Recipe FAQ:
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 up to 4 days in an air-tight container, or up to 4 months in the freezer.
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 bake longer.
Reader adaptations:
Iza mixed her apples throughout the cake and dusted the top with powdered sugar.
More gluten-free cake recipes to try:
- Gluten Free French Apple Cake
- Creamy Fool Proof Gluten-Free Apple Cake
- Gluten Free Raspberry Bundt Cake
- Gluten Free Orange Almond Flour Cake
Tools:
- An apple slicer certainly makes cutting up the apples easier!
- I use an 8x8 baking pan to make this cake.
Recipe
Gluten Free German Apple Cake
Equipment
Ingredients
- 1 cup gluten free flour blend * see note
- ¾ cup coconut sugar * see note
- ½ cup coconut oil
- 1 teaspoon baking powder
- 2 eggs
- 1 teaspoon vanilla
For Apple Mixture
- 2 apples (peel removed and sliced)
- 1 teaspoon cinnamon
- ¼ cup coconut sugar
Instructions
- Preheat the oven to 350º F
- Peel and slice apples into thin slices.
- In a large bowl, add dry ingredients and whisk to blend.
- In a smaller bowl add the wet ingredients and mix well.
- In a third bowl, add apples, ¼ cup coconut sugar and cinnamon. Toss to coat.
- Pour the wet ingredients into the dry and mix well.
- Spray an 8x8 pan with coconut oil. Add the batter and spread it out.
- Add the apple slices on top of the batter and press gently into the cake batter.
- Bake for 40 minutes until done.
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 just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- You can use regular sugar instead of coconut sugar in the cake for a light colored cake.
- This cake will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
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.
If you love the recipes you find on my blog, I would love for you to sign up for my newsletter (and get my free gluten free lemon dessert e-cookbook!)
This post was updated from an older June 2015 post with more details and easier-to-follow directions.
Pam
Hello! Any tips on making this ahead, or doubling the recipe and using a 9x13 dish?
Sandi Gaertner
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 9x13 dish, but I am not sure how deep the batter would go.
Anne
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!
Sandi Gaertner
Hi Anne, it most likely depends on what gluten free flour blend you used. Some have higher starch content, which absorb more liquids. If you tell me what you used, we can troubleshoot it.
Anne Walker
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
Sandi Gaertner
I am so glad it worked out and thank you so much for coming back to let us know 🙂
Eva
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 🙂
Sandi Gaertner
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!
Mika
Looks awesome! I should add 1/2 cup melted or solid coconut oil?? ?
Sandi Gaertner
I highly suggest melting the coconut oil so that it can blend in well.
Catherine Brown
Mmmm, I love German apple cake! I definitely need to try this GF version too as we have several GF eaters in our family.
Sandi Gaertner
This cake is super moist, hope your family loves it as much as we do.
Ginny
Love that you made this gluten-free. Your apple cake seems easier made this way too. Thanks so much!
Sandi Gaertner
Thank you so much Ginny. Have a great weekend :-).