Fresh apple cider is one of the best parts of fall. Each bite of this gluten-free apple cider cake is light, moist, and filled with apple cider flavors. The grated apple melts right into the batter, keeping the cake soft while the cider adds that orchard-fresh flavor you can taste in every bite. Enjoy it plain with a dusting of powdered sugar or add a swirl of creamy vanilla or cinnamon buttercream for an irresistible snack cake you’ll want to bake all season long.
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❤️ Sandi’s Recipe Summary
This fluffy gluten-free apple cider snack cake is full of fall apple flavors. You can make this as a layer cake, snack cake, or cupcakes. If you love cake as much as we do, you will want to try all of my incredible gluten-free cake recipes on the blog!
This delicious gluten-free apple cider cake recipe is based on my homemade Gluten-Free Apple Cider Donut recipe.
Ingredient Notes and Easy Swaps:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I have tested this recipe with King Arthur Measure for Measure GF. Other blends will work, but you may need to tweak the moisture level depending on the flour blend you used. Read Why Gluten-Free Flour Blends Vary to learn more about this.
- Xanthan Gum – If your gluten-free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon. Learn how Binders are Important for Gluten-Free Baking.
- Baking Powder – Use aluminum-free to avoid any metallic aftertaste.
- Butter or Oil – Use unsalted butter. If you are using oil, I recommend a light oil and not a heavily flavored oil. I used canola oil when making this snack cake.
- Egg – Use a large egg.
- Apple Cider – You can use apple cider or apple juice. I prefer the flavor of apple cider. Do not use apple cider vinegar!
- Apples – I like using Fuji or another sweet apple variety in this snack cake recipe.
- Nuts – I like walnuts or pecans for this recipe. Omit if you are nut-free.
Testing Notes From My Kitchen
I tested this recipe three times to make sure it turns out perfectly for you, every time. I tested King Arthur Measure for Measure, which is the blend I had on hand. Tweaking moisture levels will allow you to use other flour blends. If your batter appears thicker than in the photos below, add more cider. If it seems runnier, which can happen with starchy flour blends, add more flour.
I also tested this recipe with both unsalted butter and cooking oil. Both helped keep this cake moist, and it remained fluffy. You can swap plant-based butter like Earth Balance or use a light oil if you are dairy-free.
How to Make a Gluten-Free Apple Cider Cake (Step-By-Step)
Preheat your oven to 350º F and ensure the oven rack is set in the middle of the oven.
Step 1: Add the dry ingredients to a bowl. Use a whisk to blend them all together.
Step 2-3: Add the rest of the wet ingredients (eggs, vanilla, butter, non-dairy milk, and apple cider) to the bowl with the grated apple and mix until blended.
Use an apple peeler to peel your apples. This is optional. If you prefer to leave the peels on, that is okay. Place the grater in a large bowl. Grate the apple on the side of the grater with the large holes.
Step 4: Pour the wet ingredients into the dry ingredients and mix until they are just barely mixed. Do not overmix your batter, or your cake can turn out dense.
Step 5: Pour the batter into a prepared 8×8 baking dish, bundt cake pan, or cake pan. I used gluten-free baking spray to grease my pan. Use a spatula to spread out the batter evenly.
Bake the cake for 25-30 minutes, depending on your pan size. A bundt cake will take closer to 45 minutes.
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Step 6: Test the cake to ensure it is finished baking. Insert a toothpick into the center of the cake. If the toothpick comes out clean, your cake is ready. If you see crumbs or batter on the toothpick, it will need to be baked longer.
Place the cake on a cooling rack to cool. You want it to be completely cooled off before frosting it.
While the cake is baking, whip up some frosting. You can make either this Vanilla Buttercream Frosting or the Cinnamon Buttercream Frosting in this gluten-free pumpkin cupcakes recipe.
Step 7: Use a spatula to frost the cooled cake. Serve and enjoy!:
If you love apple cake as much as I do, you may also want to try this fool-proof Gluten-Free Creamy Apple Cake recipe!
Tips For Success:
1. Do not use a stand mixer for this recipe. Standing mixers tend to overmix the batter, making the cake dense. Mix the wet and dry ingredients until they are just barely mixed.
2. Be sure your cake is completely cooled before adding the frosting.
3. I like to make my apple bits very small. I like to use a grater with large holes to grate the apple into small bits. Be sure to peel your apples with an apple peeler.
Why did my gluten-free cake turn out dense or crumbly?
There is nothing more frustrating than having your gluten free cake turn out dense. A few potential issues can cause this.
- Don’t use a stand or electric mixer. Mixers tend to overmix the batter, resulting in a denser cake. Mix the gluten free cake batter only until the ingredients are combined, and avoid overbaking by checking the cake a few minutes before the suggested baking time.
- If your cake is crumbly, you may need to add more liquid to your cake batter to compensate for the grain-to-starch ratio of your flour blend.
Why did my gluten-free cake sink in the middle?
- Opening the door while your cake is baking can cause it to sink in the middle. Cakes need a consistent, steady baking temperature. Opening the oven door lets cooler air into the oven, slowing the baking process.
- Always check the expiration date of your baking powder or baking soda before using it. Using expired leavener will cause all sorts of issues in your baking.
- Check to make sure the cake is not underbaked.
For more cake troubleshooting help and tips, see my Gluten-Free Cake Troubleshooting Guide.
Frequently Asked Questions:
Yes, making this gluten-free apple cider cake dairy-free is easy. Just substitute dairy-free butter or oil for the butter.
Store the cake in an airtight container in your refrigerator. This will prevent the cake from drying out. It will keep fresh for up to 4 days.
It is easiest to freeze this cake if it is cut into squares. If the cake is frosted, refrigerate it to make the frosting cold. Carefully place slices of the cake in a freezer-style zip bag. This cake can keep fresh for up to 4 months in the freezer.
More Gluten-Free Apple Desserts:
You may also love this moist Gluten-Free Sweet Potato Cake or this Gluten-Free Crumb Cake recipe! If you have some applesauce, you can try my Gluten-Free Applesauce Cake recipe.
- Easy Gluten-Free Apple Cobbler
- Gluten-Free Apple Pie (with a tutorial video on how to weave a top crust.)
- Gluten-Free French Apple Cakes
- Air Fryer Gluten-Free Apple Fritters
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!
Fluffy Gluten-Free Apple Cider Cake
Equipment
Ingredients
- 2 cups gluten free flour blend * see note
- ½ cup cane sugar
- ½ cup brown sugar light or dark is fine.
- 2 teaspoons baking powder aluminum-free
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ cup grated apple
- 1 cup apple cider
- 5 tablespoons unsalted butter Melted
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup non-dairy milk of choice Do not use canned coconut milk
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Instructions
- Preheat the oven to 350º F.
- Peel a large apple and use a grater to grate your apple.
- In a large mixing bowl, add the 2 cups gluten free flour blend, ½ cup cane sugar, ½ cup brown sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ⅛ teaspoon salt, and 2 teaspoons ground cinnamon. Whisk to blend.
- In a smaller bowl, add the 1 cup apple cider, 5 tablespoons unsalted butter (partially melted), 1 large egg, 1 teaspoon pure vanilla extract, ½ cup non-dairy milk of choice, and the ½ cup grated apple and mix well.
- Pour the wet ingredients into the dry ingredients and mix until just barely mixed. This will help you ensure the cake turns out fluffy.
- Pour the batter into a prepared 8×8 or cake-sized pan. You can also bake in a bundt pan.
- Bake for 25 minutes and test doneness with a toothpick. Actual baking time may depend on the size of the cake pan you use.
- Remove the baked cake from the oven to a cooling rack. Do not frost the cake until the cake has cooled completely.
- Mix up the frosting. See the notes section below for two flavor options for the frosting.
Notes
- I tested this recipe with King Arthur Measure for Measure flour. Other blends may work, but I haven’t tested any others.
- If your blend doesn’t contain xanthan or guar gum, add one teaspoon.
- You can use any variety of apples. I used fuji apples. Peeling the apples is optional. I did peel mine for this recipe.
- You can enjoy this cake plain or frosted with one of these two frosting flavors: Vanilla Buttercream Frosting or Cinnamon Buttercream Frosting.
- Store leftover cake in the refrigerator in an airtight container.
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.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
If I am making this as a Bundt cake, do I need to double the recipe?
Hi Lauren, It depends on the size and depth of your bundt pan.
Question! Is there a reason the milk needs to be non-dairy?
Hi Jennifer, it can be non-dairy or regular milk.
Hello! So I want to make a GF butter pecan cake for my husband’s birthday. It used to be his favorite. I don’t see that you had one but thought I could manipulate this recipe 🙂 Any suggestions? I don’t mind still using the apple but probably not the cider….
Hi Lisa, That sounds like a delicious cake flavor idea. I am not sure how to edit this cake as it uses apple cider for the liquid. If you give me a few weeks, I can try to create this flavor.
That would be awesome! It is such a delicious flavor of a cake! Already looking forward to it! Thank you 🙂
I don’t see the nuts in the recipe. Writing down to make tomorrow, what is the amount and do the go in at the end? Thank you.
You can add 1/3 cup to the batter.