This fluffy, light, Gluten-Free Apple Cider Cake is full of delicious fall apple flavors. Top it with a delicious vanilla or cinnamon buttercream frosting. Either way, it is an incredible snack cake! Make this cake in just 40 minutes!
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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 as 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 Donuts recipe.
Why we love this gluten free apple cider cake:
- This cake is not dense. It is fluffy and light!
- Top them with vanilla buttercream frosting, my cinnamon buttercream frosting, dust a light coating of powdered sugar over the top, or enjoy this snack cake plain!
- You will also love that this cake freezes really well, so you can make it ahead.
- Make this cake in about 30 minutes (not including cooling time!)
Ingredient Notes:
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. 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 one teaspoon.
- Baking Powder – Use aluminum-free.
- 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 do like the flavor more with apple cider.
- Apples – I like using fuji or another sweet apple variety in this snack cake recipe.
- Nuts – I like walnuts or pecans for this 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.
Step-By-Step Photos and Directions:
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.
To measure your gluten free flour, I recommend using the spoon method or leveling method.
- Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.
- You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.
Step 2: Use an apple peeler to peel your apples. This is optional. If you prefer to leave the peels on, that is okay.
Step 3: Place the grater in a large bowl. Grate the apple on the side of the grater with the large holes.
Step 4: 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.
Step 5: 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.
📢 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.
I do not recommend a stand mixer for this cake recipe. These mixers always overmix the cake batter.
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Step 6: Pour the batter into a prepared 8×8 baking dish, bundt cake pan, or cake pan. I used gluten free baking spray on my pan. Use a spatula to spread out the batter evenly.
Step 7: Bake the cake for 25-30 minutes, depending on your pan size. A bundt cake will take closer to 45 minutes.
Step 8: 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.
Step 9: 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.
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!
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.
Baking the perfect gluten-free cake can be tricky. The most important parts are choosing the right flour, not overmixing the batter, and ensuring the recipe liquid ratio works for the flour blend you choose.
Cake Troubleshooting
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.
- I always tell my readers not to use a stand mixer when they mix cake batter. They tend to overmix your batter, leaving you with 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.
- Another reason for a dense cake is that every gluten-free flour blend has a high starch-to-grain ratio. This will greatly affect the cake’s moisture level. If you use a flour blend I didn’t test, you may need to adjust the liquid or flour amount to get the right batter consistency.
- The same answer for #2 applies 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?
- I know it is tempting to open the oven door and check on your cake, but 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. Expired leavener will cause all sorts of issues in your baking.
- Is the cake underbaked? Know that the cake bakes from the outside in, so if you take it out of the oven too soon, the middle hasn’t had a chance to finish baking. Do the toothpick test to ensure your cake is thoroughly baked. Insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.
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 the cake 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:
- 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 (with a deep fry option.)
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 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.
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.