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How to Make a Creamy Gluten Free Apple Cake

By 88 Comments

I would be grateful if you shared this recipe :-)

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 an article 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.”

How to Convert This 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.

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.”

What kind of pan do you 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 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

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.

Ingredients You Need To Make This Gluten Free Apple Cake Recipe:

  • Gluten free flour blend (make sure your mix includes Xanthan gum, otherwise add 1 teaspoon)
  • sugar
  • eggs
  • heavy cream
  • apples
  • cinnamon
  • butter
  • baking powder and salt
  • vanilla (either vanilla extract or vanilla bean paste)

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 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

How to Make Gluten Free Apple Cake:

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.

Recommended Products

There are affiliate links in my posts. This doesn't change the cost you pay for an item, it just means a tiny commission comes to Fearless Dining to help offset the costs of running this blog.

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

More Yummy Gluten Free Recipes to Try!

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

a picture of a gluten free apple cake with coffee and plates next to it.

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I would be grateful if you shared this recipe :-)

Reader Interactions

Comments

  1. candy crush soda

    March 4, 2019 at 1:12 am

    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

  2. Bbee

    January 22, 2019 at 2:04 am

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

    Reply

  7. Traci

    August 22, 2018 at 8:10 am

    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

      August 22, 2018 at 10:24 am

      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

  10. Penny

    March 18, 2018 at 5:20 pm

    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

  11. Ann

    September 4, 2017 at 1:28 pm

    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

      September 4, 2017 at 8:29 pm

      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

      May 26, 2017 at 4:29 pm

      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

  13. Juanita

    December 13, 2016 at 5:09 pm

    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

      November 7, 2016 at 9:57 pm

      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

      October 13, 2016 at 11:56 am

      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

      September 5, 2016 at 8:21 am

      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

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

    February 2, 2016 at 2:19 pm

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

    Reply

  20. Tessa@TessaDomesticDiva

    November 15, 2015 at 8:30 pm

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

    Reply

  23. Christine | Mid-Life Croissant

    October 12, 2015 at 6:57 am

    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

  24. Sharon @Nut Free Wok

    October 11, 2015 at 2:59 pm

    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

  27. Lyndsay

    October 9, 2015 at 9:42 am

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

    Reply

  28. Heidy

    October 8, 2015 at 6:57 pm

    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

  30. Shelley @ Two Healthy Kitchens

    October 8, 2015 at 11:57 am

    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

  37. KC the Kitchen Chopper

    October 7, 2015 at 5:55 pm

    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

      June 29, 2018 at 8:55 am

      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

        June 29, 2018 at 12:07 pm

        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

  39. Debi @ Life Currents

    October 7, 2015 at 4:12 pm

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

    Reply

  41. LydiaF

    October 7, 2015 at 3:57 pm

    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

  43. Leah @ Grain Changer

    October 7, 2015 at 11:01 am

    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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