Creamy Gluten Free Apple Cake

This creamy gluten free apple cake is completely fool proof, anyone can make it…yet it has the taste of a fancy bakery cake!

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

When my husband saw this 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 slightly 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 cake. I found this cake really easy to convert to gluten free. I used my very favorite 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!

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 apple cake is pretty fool proof.

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 spring form pan. Although the cake didn’t rise 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 slice with the cake in the background.

(*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:

  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.

How to make gluten free apple cake:

Gluten Free Creamy Apple Cake
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hrs

Easy creamy gluten free apple cake recipe.

Course: Dessert
Cuisine: American
Servings: 14 slices
Calories: 284 kcal
Author: Sandi Gaertner
  • 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
  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. Bake for 45 minutes.
  13. Remove from the oven and place on a cooling rack.
Nutrition facts per serving (12g)
284kcal | Fat: 13g | Saturated fat: 7g | Cholesterol: 71mg | Sodium: 102mg | Potassium: 139mg | Carbohydrates: 40g | Fiber: 2g | Sugar: 26g | Protein: 3g | Vitamin A: 9.6% | Vitamin C: 2.3% | Calcium: 7% | Iron: 4.9%

More Yummy Gluten Free Recipes to Try!

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

Round out the meal. Here are some suggestions :-).
















  1. Love this – need to make it for my SIL (she’s gluten free)!

    Looks delish!

  2. 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!

  3. I love apples and I have to give this a try. Lovely recipe

  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.

  5. Love it – fruity deliciousness in every bite!

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

  7. What a beautiful cake for autumn…I can’t wait to serve it for Rosh Hashanah next year!

  8. 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! πŸ˜‰

  9. I am currently planning a gluten-free Thanksgiving. I am adding this to my list!

  10. Oh wow!! What a beautiful apple cake πŸ™‚

  11. This apple cake looks SO delicious!

  12. It is so cool that you take a recipe and you make it gluten free! I love this cake!

  13. This cake looks fabulous! Perfect combination of autumn flavors..

  14. I love the simplicity but also the elegance of this!

  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!). πŸ˜€

  16. That cake looks magnificent, I am going to pin it too!

  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.

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

  19. I suck at baking but I will definitely be trying this

  20. Such a pretty dessert! My son has Celiac so I’m always looking for yummy sweetness for him. πŸ™‚

  21. 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!

  22. 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 πŸ˜‰ I’ve got the baking but with the cooler weather too, Can’t wait to try this.

  23. This looks AMAZING! I have a friend that is GF and I know she would just love this! I need to make this for her.

  24. Simply stunning! A gorgeous dessert for Thanksgiving!

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

  26. That’s so funny – he actually taped it to your computer πŸ™‚ Beautiful photos and it looks delicious too!

  27. Looks great! Can’t wait to try it!

  28. This looks like it would be great with apples, plums, and peaches.

  29. Can I substitute the gluten free flour for coconut flour?

    • 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.

  30. I noticed the recipe calls for milk, although I did not see the milk in the directions. Is the milk a mistake?? Eva

  31. Has anyone tried this dairy free? I’m allergic to dairy.

    • 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

  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. πŸ˜” Hope it works.

  33. Cinnamon Flowers says:

    Would it be possible to use a 10in cast iron pan with the parchment on the bottom?

    • 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?

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