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How to Make a Creamy Gluten Free Apple Cake

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Gluten free apple cake is incredibly creamy and the recipe is completely fool proof, anyone can make it…yet it has the taste of a fancy bakery cake! Learning how to eat gluten free so you can enjoy gluten free dessert recipes like apple cake is easy!

Gluten Free Apple Cake sitting on a table with plates and forks

The Best Apple Cake Recipe

When my husband saw this moist apple cake recipe in the Wall Street Journal, he cut out the page from the newspaper and taped the recipe to my computer. Hmmm, wheat-free and Celiac friendly, this is a big hint that he definitely wants me to make this.

(And if you love caramel and apples together, give this gluten free caramel apple cake recipe or this gluten-free French apple cake recipe a try!) Mr. Fearless Dining is the master of subtlety.

The author had adapted a recipe by Aleksandra Crapanzano from “The Arrows Cookbook” by Clark and Frasier and Mark Gaier. (After tasting this cake, I plan to buy this cookbook. This cake is moist and creamy, but has a slight crispiness to the top and edges that makes it hard to resist.)

You know I am always up for a challenge, so I set out to make a gluten-free version of this simple apple cake.”

I found this cake really easy to convert to gluten-free. I used this gluten-free flour blend for this recipe. This one brand of gluten-free flour by Bob’s Red Mill worked out perfectly. This easy wheat-free apple dessert will definitely become one of your favorites.

This recipe has been one of the most popular dessert recipes on my blog, and once you make it, you will easily understand why. I have updated it slightly to include a few new apple recipes up on the blog.

I hope you love this quick and easy gluten free apple cake recipe as much as Mr. Fearless Dining did!

Here are some of the best gluten free apple recipes on my blog to try.

Steps to Making a Fool Proof Gluten Free Apple Cake

Apple cake batter in a bowl. A spoon is sitting in the batter after stirring.

The gluten-free cake batter for this cake is very creamy, and that is before adding the cream on top before it goes into the oven.

Apple cake in a pan ready to bake

You will find that this recipe for gluten-free moist apple cake is completely foolproof.”

Pour the cake batter into the cake pan, add the sliced apples in a pretty pattern, then top with cream. I will note next time I make this recipe, I will make it in a greased springform pan. Although the cake didn’t spill over the top of my pan, there were a few moments I was really worried. (And I HATE cleaning my oven!!)

Gluten Free Apple Cake Recipe TIP: Make sure to put a pan under the springform pan. One reader noted that the cake batter can leak out of the springform pan.

Gluten Free Apple Cake slice with the rest of the cake in the background.

The Best Apples to Use in this Apple Cake Recipe:

I love to use a more tart apple for this gluten free apple cake recipe. Here are my favorite apple varieties:

  • Granny Smith
  • Jonagold
  • Braeburn
  • Gala
  • Gravenstein

More Delicious Gluten Free Cakes with Fruit:

(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)

Tools I Used to Make This Creamy Gluten Free Apple Cake Recipe:

  1. Cake pan: This cake pan is deep enough to make this delicious apple cake the perfect size for guests.
  2. Apple slicer: An easy cheat. I use this and it cores and slices my apples. To make the apple slices a little thinner in this recipe, I halved the slices again.

recipe love

How to Make Gluten Free Apple Cake:

4 from 1 vote
un-sliced gluten free apple cake on a white cake plate
Print
Gluten Free Creamy Apple Cake
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

Easy creamy gluten free apple cake recipe.

Course: Dessert
Cuisine: American
Keyword: creamy apple cake, gluten free apple cake
Servings: 14 slices
Calories: 284 kcal
Author: Sandi Gaertner
Ingredients
  • 2 cups Bob's Red Mill 1 to 1 Gluten Free Flour Blend (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
  • 1 1/2 cup cups sugar reserve 1/4 cup to sprinkle on top of the cake before baking
  • 8 tablespoons butter softened
  • 3 large eggs
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 3/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 3 medium apples peels removed and sliced thinly
  • 3/4 cup heavy cream
  • 1 teaspoon cinnamon
Instructions
  1. Preheat the oven to 350 degrees.
  2. Spray a 10 inch cake pan with coconut oil.
  3. Line the bottom of the cake pan with parchment paper.
  4. In a large bowl, add sugar and butter and mix 3-5 minutes.
  5. Beat in the eggs one at a time.
  6. Sift together the flours, cinnamon, baking powder and salt.
  7. Gradually add the flour mixture to the bowl, mixing on low, alternating between milk and flours.
  8. Pour the batter into the cake pan.
  9. Add the sliced apples on top.
  10. Pour the cream on top of the apples.
  11. Sprinkle the remaining 1/4 cup sugar on top of the cake.

  12. Place the springform pan on a baking sheet, or wrap the bottom in tin foil just in case there is a leak in your springform pan! Bake for 45 minutes.

  13. Remove from the oven and place on a cooling rack.
Nutrition Facts
Gluten Free Creamy Apple Cake
Amount Per Serving (12 g)
Calories 284 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 7g 35%
Cholesterol 71mg 24%
Sodium 102mg 4%
Potassium 139mg 4%
Total Carbohydrates 40g 13%
Dietary Fiber 2g 8%
Sugars 26g
Protein 3g 6%
Vitamin A 9.6%
Vitamin C 2.3%
Calcium 7%
Iron 4.9%
* Percent Daily Values are based on a 2000 calorie diet.

More Yummy Gluten Free Recipes to Try!

Click here to see all of the gluten-free cakes on this blog.

 

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Reader Interactions

Comments

  4. My son hints at me via facebook, hahaha. The cake looks absolutely delicious. Glad you were able to make the gluten free conversion without too much trouble.

    Reply

  15. Mmmmmmm … this cake sounds so wonderfully, decadently luscious – what a great technique of pouring the cream on top before baking! I can definitely see why you’re planning to buy a copy of the cookbook (and thanks for the tip on that – I hadn’t come across this book yet!). 😀

    Reply

  17. I love that you have made this delicious dessert gluten-free. I am always looking for fabulous gluten-free recipes, a few of my friends are gluten intolerant.

    Reply

    • Hi Monica, I am going to say you can not substitute coconut flour for the gluten free flour. Coconut flour behaves very differently in gluten free baking and it requires almost double the liquid amount. Also, it will not hold together like a gluten free flour blend. I am sorry, I wish it were easier.

      Reply

    • Hi Jaimie, I haven’t heard of anyone making this dairy free yet. I would try a non-dairy whipping cream…coconut if you can find it. If you try it, please stop back and let us know how it turned out. Thank you so much. Sandi

      Reply

  32. HI! Thank you for the recipe! I have it in the oven now. One problem though. . . I always pull out all the ingredients first. I had it all together and ready to pour the cream and I noticed my Vanilla sitting in the lineup of ingredients that I did not use. I quickly went over the instructions and sure enough, it’s nowhere to be found. I’m assuming it goes in with the sugar and butter stage. I ended up mixing it into the cream. 😔 Hope it works.

    Reply

    • Hi Cinnamon, I am not sure. I don’t see why not…though it may be wise to put a pan underneath in case this apple cake rises up over the top and drips. I a really curious. Would you please comment back how it turned out in the cast iron pan?

      Reply

  34. Mine is in the oven now and overflowing!! Luckily, I put foil down underneath it on the rack below because I hate oven cleaning too! Not sure how this will turn out. My cake pan was 10 inches…maybe just too shallow? Next time I will use a different pan. Thought about using a 9×13…probably should have used it. Live and learn! I will try again!

    Reply

  35. Definitely use larger pan! I had foil under my pan luckily. The cake layer was too thick in the smaller pan. Next time I might incorporate the apple into the batter.

    Reply

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