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un-sliced gluten free apple cake on a white cake plate

Gluten Free Creamy Apple Cake

Sandi Gaertner
This delicious Gluten Free Creamy Apple Cake tastes like it was made in a professional bakery! If you love kuchen, a German cake, this cake is made in a very similar way.
4.87 from 72 votes
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 14 slices
Calories 285 kcal

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

Instructions
 

  • Preheat the oven to 350º F.
  • Spray a 10 inch cake pan with coconut oil. Wash and slice your apples in 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 bowl, add sugar, vanilla, and butter and mix 3-5 minutes.
  • Beat in the eggs one at a time.
  • Sift together the flours, cinnamon, baking powder and 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 the 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

  1. 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.
  2. Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon.
  3. 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.
  4. 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, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1sliceCalories: 285kcalCarbohydrates: 41gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 71mgSodium: 103mgPotassium: 143mgFiber: 3gSugar: 27gVitamin A: 481IUVitamin C: 2mgCalcium: 70mgIron: 1mg
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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.