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How to Make a Creamy Gluten Free Apple Cake

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This Gluten free apple cake is an incredibly creamy cake full of apple flavor!  And a bonus, the recipe is completely fool proof, anyone can make it…yet it has the taste of a fancy bakery cake! If you have been looking for that show stopper cake, look no further than this delicious gluten free cake recipe

Learning how to eat gluten free so you can enjoy gluten free dessert recipes like apple cake is easy! And, if you love apples as much as we do, I have lots of delicious gluten free apple desserts just waiting to be made!!

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

The best gluten free apple cake recipe!

When my husband saw this moist apple cake recipe in an article in the Wall Street Journal, he cut out the page from the newspaper and taped the recipe to my computer. Hmmm, he asked if I could make this wheat-free and Celiac safe, 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.”

How to convert this apple cake recipe to gluten free

Converting recipes to gluten free can be a challenge. Each gluten free flour blend behaves differently when combined with certain ingredients. It is truly like a chemistry experiment!

Luckily, I found this apple cake recipe really easy to convert to gluten-free. I used this gluten free flour blend for this recipe. This brand of gluten free flour by Bob’s Red Mill worked out perfectly. I have also made this recipe with Authentic Foods MultiBlend Gluten Free Flour mix.

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. If you love fresh fruit in cakes, you may want to try this Gluten Free Plum Upside-Down Cake recipe too!

Are you ready to get started?

Shopping List:

  • Gluten free flour blend 
  • Sugar
  • Eggs
  • Heavy cream
  • Apples
  • Cinnamon
  • Butter
  • Baking powder and salt
  • Vanilla (either vanilla extract or vanilla bean paste)

How to make a 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.

What is the best gluten free flour for this apple cake recipe?

I have made this cake with King Arthur Measure for Measure Gluten Free Flour and Bob’s Red Mill 1 to 1 Gluten Free Flour. If your gluten free flour blend doesn’t contain Xanthan Gum, please do add 1 teaspoon to hold your cake together.

Apple cake in a pan ready to bake

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

What is the best cake pan to bake an apple cake in?

You have several cake pan options when you make this cake. I used a regular single layer cake pan, but you can also use a sheet cake pan (for a rectangular-shaped cake), or a springform pan. (If you use a springform pan, you definitely want a pan underneath in case it leaks!)

Pour the cake batter into the cake pan you choose, 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 or aluminum foil 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.

What are the best apples for baking an apple cake?

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

These are by far the most flavorful apples for baking and all of my apple cake recipes with fresh apples use one of these apple varieties.

How many apples make a cup?

If you are using medium-sized apples, one apple with the peel removed, de-cored, and chopped should equal 1 cup of apple. If you are using a small apple, the small apple should equal 1/2  cup of chopped apple.

How long will this apple cake last?

This apple cake will last 2-3 days in your refrigerator…if your family doesn’t eat it sooner!

Can you add chopped nuts to this cake recipe?

This gluten free apple cake is naturally nut-free, but if you want to add chopped nuts, I recommend using pecans or walnuts.

Can you make this apple cake dairy-free?

I have not made this cake dairy-free and I am not sure if it would work out using coconut milk and vegan butter. If you try it, please comment and let us know if it worked.

More Delicious Gluten Free Cakes with Fruit:

Tools I Used to Make This Fresh 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
Gluten Free Creamy Apple Cake

Gluten Free Creamy Apple Cake

Yield: 14 slices
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Easy creamy gluten free apple cake recipe.

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.

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Nutrition Information:
Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 314 Total Fat: 14g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 77mg Sodium: 178mg Carbohydrates: 45g Fiber: 2g Sugar: 29g Protein: 4g
Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.
© Sandi Gaertner
Cuisine: American / Category: Dessert

(*This post was updated from an older Sept 2018 post.)

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Reader Interactions

Comments

  2. Leigh

    I literally threw this together this afternoon, made a mistake in my rush and mixed the cream/all the sugar into the batter. This is the best flippin dessert ive eaten since my GF journey started!!! I think next time ill chop apples into small bits and mix them in there too and see what happens. Bless you dear soul for sharing this recipe!

    Reply

  5. candy crush soda

    Your guide is very detailed and easy to make me successful, my family does not believe I made this cake, thank you for sharing

    Reply

  6. Bbee

    Just made this with a store bought GF flour mix in New Zealand, turned out fantastically. Yummy cake that didn’t last long.

    Reply

  11. Traci

    Just in time for apple season…they happen to be ready to pick, right in our front yard. I really need to try this yummy recipe…just pinned!

    Reply

    • Sandi Gaertner

      I am so jealous you have an apple tree on your property! When we lived in New England we used to go apple picking. It was so much fun!

      Reply

  14. Penny

    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

  15. Ann

    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

    • Sandi Gaertner

      Oh my gosh. I used a springform pan (like for cheesecake) when I made mine. I am really glad you had foil down!! I hope it tasted good.

      Reply

    • Sandi Gaertner

      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

  17. Juanita

    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

    • Sandi Gaertner

      Hi Juanita, you were correct 🙂 The vanilla went in with the other wet ingredients. I hope you liked the cake 🙂

      Reply

    • Sandi Gaertner

      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

    • Sandi Gaertner

      Hi Eva,

      Thank you for your note. The milk is listed in the wet ingredient step. Please let me know if I can help in anyway. Thank you 🙂

      Reply

    • Sandi Gaertner

      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

  23. Michelle Stern (What's Cooking with Kids)

    That’s so funny – he actually taped it to your computer 🙂 Beautiful photos and it looks delicious too!

    Reply

  24. Tessa@TessaDomesticDiva

    Thanks for sharing this on Allergy Free Wednesdays! I am featuring your recipe this week Sandi!! Looks too yummy!

    Reply

  27. Christine | Mid-Life Croissant

    I am salivating like crazy over this cake. Seriously, if you said “creamy” one more time I would’ve been in danger of damaging my computer 😉 I’ve got the baking but with the cooler weather too, Can’t wait to try this.

    Reply

  28. Sharon @Nut Free Wok

    Looks so simple and delicious! I love your desserts, they’re simply stunning. I’m a little intimidated by gluten free baking, but you make it look easy. Thanks!

    Reply

  31. Lyndsay

    This cake looks so beautiful and delicious, and it’s gluten free. I’m definitely pinning this for later. Thanks for sharing ????

    Reply

  32. Heidy

    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

  34. Shelley @ Two Healthy Kitchens

    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

  41. KC the Kitchen Chopper

    What a beautiful cake and presentation. I could go for a piece right now! I don’t even care that I’ll spoil my dinner! 😉

    Reply

    • Mary Ann Wiles

      Please mention that a spring pan will leak so hopefully someone else can avoid the mess and ruined cake that I am now cleaning up!

      Reply

      • Sandi Gaertner

        Oh my goodness Mary Ann, I am so sorry. I will definitely add this into my post and recipe. I haven’t had this happen, but now that you mention it, I can see how it would happen.

        Reply

  43. Debi @ Life Currents

    This is beautiful! You did such a great job with those apples! I’m super impressed. And that cookbook sounds great!

    Reply

  45. LydiaF

    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

  47. Leah @ Grain Changer

    Oh WOW this looks unbelievably good! I think I’m going to have to get my hands on that cookbook too! I love that your husband taped the recipe to your computer. Too funny!

    Reply

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