This soft and fluffy gluten-free applesauce cake recipe is a winner. Every bite is full of sweet cinnamon apple flavors. If you want an easy gluten free snack cake recipe, this is the cake to make. Top with powdered sugar or buttercream frosting!
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I love everything about this super fluffy gluten-free applesauce cake. This is one of those cake recipes you can enjoy all year long. If you love to make homemade applesauce during the fall apple season, use that!
Why our family loves this gluten free applesauce cake:
- It has that perfect tender cake texture and so much flavor.
- This cake freezes beautifully, so make a double batch and freeze a cake for later.
- There is less guilt because this cake is refined sugar-free. Making it with coconut sugar tastes just as good as using brown sugar.
If you love cakes, I have 100’s of incredible gluten-free cake recipes to try!! You may also want to try this Gluten Free Spice Cake recipe!
Allergen Information:
This homemade applesauce cake recipe is gluten-free, dairy-free, nut-free, soy-free, oat-free, and refined sugar-free.
Flour Blends Tested:
- King Arthur Measure for Measure—This blend works great in my recipes. I don’t have to let the flour blend rest in the batter.
- Bob’s Red Mill 1:1 Blend—This blend also worked well, but this flour blend does benefit from resting the batter for 15 minutes before baking. The rest allows the rice flour in this blend to soften, so you don’t have gritty baked goods.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this cake with the two blends above.
- Binder – If your flour blend doesn’t contain a binder, add 3/4 teaspoon of xanthan gum.
- Baking Powder and Soda – Use aluminum-free baking powder.
- Sugar – I used coconut sugar to make this recipe refined sugar-free. You can swap brown sugar for the coconut sugar.
- Applesauce – Use plain applesauce.
- Eggs – Use size large.
- Cooking Oil – I used avocado oil, but any light oil will work well.
- Non-Dairy Milk – I used Oatly Oat Milk. You can use any non-dairy or regular milk.
Tips For Success
1. Do not use a stand mixer to make this cake recipe. It will overmix your batter, and your cake will not be fluffy.
2. Let the cake cool 100% to room temperature before adding powdered sugar or frosting to the cake.
3. Feel free to bake this cake in an 8×8 pan, loaf pan, or 9-inch cake round pan.
Step-By-Step Photos and Directions:
Preheat your oven to 350º F, and be sure the oven rack is in the middle position in your oven. This will help your cake bake evenly.
Step 1: Add all of the dry ingredients to a large mixing bowl. This includes gluten free flour, coconut sugar, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger. Whisk to blend them thoroughly.
Step 2: Add the wet ingredients, including the eggs, oil, applesauce, vanilla extract, and non-dairy or regular milk, to a smaller mixing bowl. Whisk to blend.
Step 3: Pour the wet ingredients into the dry ingredients.
Step 4: Mix gently until you get a nice and fluffy cake batter. Do not overmix your batter or you may end up with a denser cake. I like to mix the ingredients until they are 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.
Step 5: Spray gluten free baking spray in your cake pan and then add the batter. Use the back of the spoon to spread the cake batter around the pan. People often ask where I got this pan, but I found it at World Market. (They have a lot of cool kitchen stuff!)
Step 6: Bake the cake for 25-35 minutes, depending on the size cake pan you use. A loaf pan will take longer than an 8×8 baking dish. To test for doneness, insert a toothpick into the middle of the cake. If the toothpick comes out clean, your cake is finished baking. If you see batter or crumbs, the cake needs to bake a little longer.
Step 7: Remove the gluten free applesauce cake from the oven and set it on a wire baking rack to cool.
Step 8: Top the cooled cake with my creamy Gluten Free Frosting Recipe, or dust it with powdered sugar!
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.
Gluten Free Cake Troubleshooting Tips:
Why did my gluten-free cake turn out dense or crumbly?
Nothing is more frustrating than having your gluten free cake turn out dense. This can be caused by a few potential issues.
- 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 goes for if your cake is crumbly. Chances are you 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 it while 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. An expired leavener can cause all sorts of issues in 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.
Frequently Asked Questions:
Yes, this cake recipe would be delicious as a bundt cake. The baking time will be longer than if you bake in a cake pan.
Store the leftover cake in an airtight container in the refrigerator. This will help it keep fresh longer.
This cake freezes very well. Wrap the cooled cake in plastic wrap, then put this into a quart-sized freezer-safe zipper bag. You can also freeze the cake in slices.
Related Cake Baking Reading
More Gluten Free Cake Recipes:
- Gluten Free Vanilla Cake
- Easy Gluten Free Honey Cake
- Homemade Gluten Free Chocolate Cake
- Gluten Free Lemon Layer 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!
Fluffy Gluten Free Applesauce Cake
Ingredients
- 2 ¼ cups gluten free flour blend See notes
- 1 cup coconut sugar or brown sugar
- 1 teaspoon baking powder aluminum-free
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground powdered ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 cup applesauce unflavored
- 2 large eggs
- ¼ cup light oil
- 1 teaspoon pure vanilla extract
- ½ cup non-dairy milk
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Instructions
- Preheat your oven to 350º F, and be sure the oven rack is in the middle position in your oven. This will help your cake bake evenly.
- Add all of the dry ingredients to a large mixing bowl. This includes gluten free flour, coconut sugar, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger. Whisk to blend them thoroughly.
- Add the wet ingredients, including the eggs, oil, applesauce, vanilla extract, and non-dairy or regular milk, to a smaller mixing bowl. Whisk to blend.
- Pour the wet ingredients into the dry ingredients. Every flour blend varies in the grain to starch ratio. If your cake batter is runny, add more flour. If your cake batter seems really thick, add more milk.
- Mix gently until you get a nice and fluffy cake batter. Do not overmix your batter or you may end up with a denser cake. I like to mix the ingredients until they are just barely mixed.
- Spray gluten free baking spray in your cake pan and then add the batter. Use the back of the spoon to spread the cake batter around the pan.
- Bake the cake for 25-35 minutes, depending on the size cake pan you use. A loaf pan will take longer than an 8×8 baking dish. To test for doneness, insert a toothpick into the middle of the cake. If the toothpick comes out clean, your cake is finished baking. If you see batter or crumbs, the cake needs to bake a little longer.
- Remove the cake from the oven and set it on a wire baking rack to cool.
- Top the cooled cake with my creamy Gluten Free Frosting Recipe, or dust it with powdered sugar!
Notes
- I tested this recipe using both King Arthur Measure for Measure and Bob’s Red Mill 1:1 flour blends. Both worked well. I recommend letting the batter sit for 15 minutes so the rice flour can soften.
- This cake can be baked in an 8×8 baking dish, loaf pan, or as a layer cake.
- Store the cake in an airtight container in the refrigerator. This cake freezes well. Store in a freezer-safe zipper bag.
2. Let the cake cool 100% to room temperature before adding powdered sugar or frosting to the cake.
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, you may need to adjust your moisture levels in your baked goods.
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.
Can this cake recipe be made into cupcakes? What gf flour do you prefer to use for cookies? How do you adjust the moisture levels when substituting gf flour in a regular cookie recipe? Normally I use King Arthur Measure for Measure and Bob’s Red Mill 1:1 flour and my cookies are dry, Thank you
Hi Sheila, Yes, this makes great cupcakes. You shouldn’t need to adjust the moisture level if you are using one of those blends and it is at room temperature. As cupcakes, you may need a shorter baking time, you will need to monitor them.
Happy Labor Day, weekend, Sandi!
I hope this finds you well.
I’m planning to make this applesauce cake tomorrow.
First a quick question.
Is there meant to be two kinds of baking soda?
Hope you enjoy a day off.
You work hard for us, and I certainly appreciate you!
Thanks a bunch.
Mariane Kroustalis
Hi Mariane, Yes, I used both baking soda and baking powder in this recipe…it makes it extra fluffy. Have a great day!
Sorry to ask again….would the 9×13 pan make the cake thin..or should I just make 2 i8x8
It would make the cake thin to use the current recipe in a 9×13 pan.
What is non dairy milk,can I use skim milk
Hi Ada, non-dairy is plant-based milk like almond milk. Skim milk should be fine to use.
Can I use a 9×12 pan or do I make double. Thks.
Hi Ada, I would think this would be fine.
Hi Sandi. Can I substitute the sugar with either honey or maple syrup?
Hi, I haven’t tested the recipe with a liquid sweetener. I am sure you could, but you will probably need to adjust down other liquids or increase the flour amount.