This gluten free apple cake is an incredibly creamy cake full of apple flavor! If you have been looking for a show-stopper cake with bakery-quality flavors, look no further than this delicious gluten free apple kuchen.
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When my husband saw an exciting recipe for an apple cake in the Wall Street Journal, he cut out the page from the newspaper and taped the recipe to my computer. He knows I love a challenge, so he asked if I could make this wheat-free and celiac-safe.
The author had adapted a recipe by Aleksandra Crapanzano from “The Arrows Cookbook” by Clark and Frasier and Mark Gaier. The cookbook isn’t gluten free, but some of the recipes look like they could convert to gluten free.
This recipe has been one of my blog’s most popular dessert recipes, and once you make it, you will quickly understand why. This cake is made with the flavor and texture of a German Apfelkuchen, aka a kuchen cake. I also have a delicious Gluten Free Peach Kuchen recipe if you love a custard-style cake.
And, if you love apples as much as we do, I have lots of delicious gluten free apple desserts just waiting to be made!!
Reader Rave
I am not a good cook. I expected this recipe to be way beyond my capabilities. To my amazement and joy, this beautiful apple cake turned out perfect. It looks great…I even took pics to send to my sister, and the taste is wonderful. Thank you so much for sharing your recipes and perfect, easy-to-follow instructions.” Paula P., Blog comment
Allergen Information:
This cake is gluten-free, nut-free, and soy-free. I have not tested any dairy-free alternatives in this recipe.
Flour Blends Tested:
1. Authentic Foods Multiblend—This blend works really well in this recipe. I don’t have to let the flour blend rest in the batter.
2. Bob’s Red Mill 1:1 Blend—This blend also works well, but this flour blend does benefit from resting the batter for 15 minutes before baking the muffins. The rest allows the rice flour in this blend to soften, so you don’t have gritty muffins.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – If your flour blend doesn’t have a binder like xanthan or guar gum added, add 3/4 teaspoon to your dry ingredients.
- Sugar – I used cane sugar.
- Baking Powder – Use aluminum-free baking powder.
- Eggs – Size large.
- Vanilla Extract – I recommend using pure vanilla extract.
- Ground Cinnamon
- Milk – Note I have not tested dairy-free alternatives.
- Heavy Cream – Do not use half and half.
- Butter – Unsalted butter.
Click here to see my gluten free cake recipes on this blog. I have so many fun cake recipes to try!
Tips For Success
1. I have tested a couple of types of apples in this apple cake recipe. One sweeter and one more tart. I really liked the tart apple as it gave some flavor depth to this cake.
2. I made this recipe in a cake pan, but I highly encourage using a 10″ springform pan. Because of the liquids in this cake, it can boil over a cake pan.
Are you ready to get started? You may also love this gluten free caramel apple cake recipe or this gluten free French apple cake recipe a try!
Step-By-Step Photos and Directions:
Step 1: Add the dry ingredients, including the flour, baking powder, salt, sugar, and ground cinnamon, and whisk to blend them in a large
Step 2: Add the wet ingredients, including the milk, eggs, melted butter, and vanilla extract, to a smaller bowl and mix well.
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Step 3: Slice up your apples into thin slices. It is optional if you prefer to remove the peels.
Step 4: Pour your wet ingredients into the dry ingredients and mix until it is just barely mixed.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
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.
Step 5: Put the cake batter into a greased cake pan. Arrange the apples over the top and pour on the cream. I arranged my apples in a decorative circular pattern. Sprinkle the remaining sugar over the top.
Step 6: Bake the cake at 350º F for 45-50 minutes. The actual baking time may vary depending on the size and depth of the baking pan you use.
If you use a springform pan, make sure to put a pan or aluminum foil under the springform pan. One reader noted that the cake batter could leak from the springform pan.
If you love fresh fruit in cakes, you may want to try this Gluten Free Plum Upside-Down Cake recipe too! If you love bakery-style cakes like this, try my Gluten Free Angel Food Cake recipe.
What are the best apples for baking?
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.
Frequently Asked Questions:
If you are using medium-sized apples, one apple with the peel removed, decored 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.
This gluten free apple cake is naturally nut-free, but if you want to add chopped nuts, I recommend using pecans or walnuts.
This apple cake will last 2-3 days in your refrigerator. If your family doesn’t eat it sooner, store it in an airtight container!
Reader Adaptations:
Sandra G wrote that she used President’s Choice All Purpose Gluten Free Flour and broiled the top of the cake for 2 minutes to brown the top and caramelize the sugars on top.
More Delicious Gluten Free Cake Recipes:
- Want more apple cake? This Gluten Free Caramel Apple Cake adds thick and creamy caramel!
- This Gluten Free Orange Almond Flour Cake is perfect for dessert.
- Need a fancy cake? This Gluten Free Raspberry Vanilla Bundt Cake is a pretty dessert to serve. Nobody will know it is gluten free.
- This British dessert, Gluten Free Strawberry Lemon Bakewell, is fun to make.
- Many also love this simple Gluten Free Apple Cider Cake.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Creamy Apple Cake
Equipment
Ingredients
- 2 cups gluten free flour blend * see note
- 1 ½ cup cane sugar reserve 1/4 cup to sprinkle on top of the cake before baking
- 2 teaspoons baking powder Use aluminum-free.
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- ¾ cup whole milk * see note
- 3 large eggs
- 8 tablespoons unsalted butter softened
- 1 teaspoon pure vanilla extract
- 3 apples medium size, peels removed and sliced thinly
Top of the Cake Before Baking:
- ¾ cup heavy cream
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Instructions
- Preheat the oven to 350º F.
- Spray a 10 inch cake pan with coconut oil or a gluten free baking spray. Wash and slice 3 apples into thin slices. Peeling the apples is optional.
- If you are using a cake pan, line the bottom of the cake pan with parchment paper. I recommend using a springform pan. Be sure to wrap the outside bottom in foil to prevent leaks in the oven.
- In a large mixing bowl, add 1 1/2 cup cane sugar, 1 teaspoon pure vanilla extract, 3/4 cup whole milk, and 8 tablespoons unsalted butter (melted) and mix 3-5 minutes.
- Beat in 3 large eggs one at a time.
- Sift together 2 cups gluten free flour blend, 1 teaspoon ground cinnamon, 2 teaspoons baking powder, and 1/8 teaspoon salt.
- Pour the wet ingredients into the dry ingredients and mix until the cake batter is just barely mixed.
- Pour the batter into the cake pan.
- Add the sliced apples on top. I arranged my apple slices in a circular pattern.
- Pour 3/4 cup heavy cream on top of the apples.
- Sprinkle the remaining 1/4 cup sugar on top of the cake.
- 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 45-50 minutes. The actual baking time can vary depending on the size of pan you use.
- Remove from the oven and place on a cooling rack.
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.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon.
- I used milk, but other dairy-free kinds of milk may work. I do not recommend canned coconut milk. I have not tested this recipe with dairy-free ingredients.
- This cake will keep up to 4 days in an airtight container or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
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.
This post was updated from an older Sept 2018 post with more recipe details.
