If you loved French pastries before going gluten free, you are going to want to make this Gluten Free French Apple Cake recipe again and again! This easy French Cake recipe is buttery, yet crisp around the edges, and it melts in your mouth!
If you love apples as much as we do, check out ALL of my yummy Gluten Free Apple recipes!
Click for Table of Contents:
(This post was updated with new pictures and a video from a 2015 post.)
Who misses French pastries? How about French apple cake?
I do!! How long has it been since you could enjoy such a treat?
Mr. Fearless Dining and I been to France a couple of times over the years, many years ago before we realized we were gluten intolerant. We used to eat a lot of pastries, hang out in French cafes, and we enjoyed every single bite.
It never occurred to me that I could bake something yummy that would take me back to those days.
A photograph on Pinterest for a French Apple Cake recipe caught my eye. Following the link, I ended up at the most incredible blog, Hungry Rabbit. Check it out and pass it along to all of your friends who can eat gluten. They will thank you for it! The recipes are incredible.
I drooled. This apple cake recipe that Ken created is just that good. When Ken said I could post my gluten free version of this recipe, I was so excited to share this recipe with you.
This Gluten Free French Apple Cake recipe is the only apple cake recipe you will ever want to eat again!"
This will be the gluten-free recipe you make to impress your friends, or maybe you should keep all to yourself :-). It truly is the best apple cake recipe EVER!
Which gluten free flour is best for baking?
In this recipe, I used a gluten free multi-purpose flour from Authentic Foods. Authentic Foods Multi-blend flour has a super fine grind, which allows for this cake to be so light. You could use other gluten free flours, but the texture and fineness are really important.
I also love Bob's Red Mill 1 to 1 Gluten Free Flour blend and Jules GF flour for this recipe.
- Don't use a heavy rice-based gluten free flour blend unless it is superfine.
- Also, I don't recommend any flour blend with bean flours. They are way too heavy and dense for this recipe.
What are the best apples to use?
Although any apple will work in this cake recipe, it is best with tart apples like:
- Pippin apples
- Granny Smith
Add all dry ingredients to a bowl and whisk to blend them together.
Pour the wet ingredients into a mixing bowl. Whisk to blend.
Pour the wet ingredients into the dry ingredients and stir to mix.
How thick should the gluten free batter be?
This is what your batter will look like as you stir in the peeled and chopped apples.
How do you prevent the cakes from sticking to the pan?
Line each section of the muffin tin with parchment paper. Spray with coconut oil. This will help prevent sticking.
Add parchment paper circles to the bottom of each deep cake section. Add the gluten free apple cake batter. Bake at 350 degrees F for 25 minutes until done.
More Delicious French Pastry Recipes to Try:
- These Gluten Free Cream Puffs are as close to the real thing as you can get.
- If you love Danish, this Gluten Free Cheese Danish is really good.
- This recipe takes some time to make, but these Gluten Free Flaky Pastries are so worth it!
- Deep jumbo muffin tray. The depth of each cavity in this muffin pan is perfect for these apple cakes.
- Authentic Foods Multi-Blend Flour. This flour is milled super-fine and is a great flour to make these cakes taste so good.
- 3 large pink lady apples, peeled and sliced thinly
- 4 tablespoons dark rum, I used Myers Dark Rum
- 1 teaspoon lemon juice
- 1 cup Authentic Foods Multi-Blend Gluten Free Flour
- 1 cup organic white sugar, plus one tablespoon of sugar
- 1 teaspoon xanthan gum
- 2 teaspoons baking powder
- 3 large eggs
- 1/2 teaspoon salt
- 9 tablespoons butter
- 3/4 cup organic whole milk, or raw milk
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees.
- Spray either a 9 inch cake pan or a pan with 6 three inch cake sections with coconut oil.
- Cut parchment paper to line the bottom of the pan(s) and spray bottom with coconut oil.
- In a small sauce pan, cook butter on low heat until slightly browned. (About 5 minutes) Stir often.
- Remove from heat and allow to cool for 10 minutes.
- In a small sauce pan, add two inches of water and apple slices. Cook apple slices on low heat until they soften. Keep an eye on them so they don't get mushy.
- Drain water from apples, toss with 1 tablespoon of the dark rum and lemon juice, and let cool.
- In a large mixing bowl, whisk together gluten free flour, xanthan gum, baking powder, and sugar.
- In a medium mixing bowl, whisk together eggs, milk, browned butter, vanilla, and remaining three tablespoons of dark rum.
- Pour wet ingredients into the dry ingredients and blend carefully.
- Gently fold in apples.
- Pour into pan(s).
- Sprinkle 1/2 teaspoon of sugar onto each mini cake (or 1 tablespoon of sugar onto a whole cake.)
- Bake for 30-45 minutes, depending on pan size. Less time is needed if you are baking 6 three inch cakes.
- Remove from oven and let cakes cool on a cooling rack.
- Enjoy while warm.
- Reheat if having it later.
I used Authentic Foods multiblend in this recipe. I have also tested the recipe with Bob's 1 to 1 Gluten Free Blend and King Arthur Gluten Free Measure for Measure.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 538Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 145mgSodium: 548mgCarbohydrates: 72gFiber: 3gSugar: 49gProtein: 8g
Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.
P.S. if you know of a good gluten-free croissant recipe, please let me know.