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A close up of a round gluten-free apple cake with a wedge sliced from it.
5 from 1 vote

Gluten-Free Apple Cake

This gluten-free apple cake is a single-layer snack cake packed with tender apples and warm spices like cinnamon, nutmeg, and cloves. There's no frosting, so it works just as well for breakfast as it does for dessert
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Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 20 minutes
Total Time 1 hour 15 minutes
Servings 8 slices
Metric - US Customary

Ingredients

For Coating the Pan:

  • 1 teaspoon (5 g) unsalted butter - or shortening or vegetable oil for coating pan
  • 2 tablespoons (24 g) granulated sugar - for coating pan

For the Cake Batter:

  • 1¾ cups (245 g) gluten-free flour blend - this recipe was tested with Bob's Red Mill 1-to-1 Gluten-Free Baking Flour and King Arthur Measure for Measure Gluten-Free Baking Flour, both which contain xanthan gum
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup (122 g) unsweetened applesauce
  • ½ cup (120 g) full-fat sour cream
  • ¼ cup (55 g) vegetable oil
  • 1 cup (200 g) brown sugar
  • 2 (100 g) large eggs
  • 1 teaspoon (5 g) pure vanilla extract
  • 2 cups (226 g) apples - peeled, cored, and diced in ½ inch chunks; from 2 medium sized apples - see notes*

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • Preheat an oven to 350°F. Grease a 9-inch cake pan or springform pan with 1 teaspoon (5 g) unsalted butter and then add 2 tablespoons (24 g) granulated sugar and turn the pan moving the sugar around the pan until it is coated. Tap out any extra sugar. Set the pan aside.
    A springform pan greased with butter and dusted with granulated sugar.
  • In a medium bowl, whisk together 1¾ cups (245 g) gluten-free flour blend, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, ½ tablespoon ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cloves. Set aside.
    A glass mixing bowl with gluten-free flour blend, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves before mixing.
  • In a large bowl, beat together 1 cup (200 g) brown sugar, ½ cup (122 g) unsweetened applesauce, ½ cup (120 g) full-fat sour cream, ¼ cup (55 g) vegetable oil, 2 (100 g) large eggs, and 1 teaspoon (5 g) pure vanilla extract with a hand mixer until smooth and combined.
    A glass mixing bowl with oil, brown sugar, eggs, sour cream, applesauce, and vanilla before mixing.
  • Gradually add the dry ingredients to the wet ingredients. Mix until no more streaks of flour remain.
    A glass mixing bowl with gluten-free spiced cake batter in it.
  • Fold in the diced 2 cups (226 g) apples.
    A glass mixing bowl with gluten-free spiced cake batter topped with diced apples in it.
  • Pour the batter into the prepared cake pan.
    Gluten-free apple cake batter with diced apples in a springform pan before baking.
  • Bake at 350°F for 40-45 minutes. The cake is done when a toothpick inserted into the center comes out mostly clean with a few moist crumbs, or when an instant-read thermometer inserted into the center reads 200-205°F.
    A springform pan with a baked gluten-free apple cake in it surrounded by gala apples.
  • Cool the cake in the pan for 20 minutes. If you used a springform pan, remove the sides and transfer the cake to a cooling rack to finish cooling. If you used a regular cake pan, run a knife around the edge, turn the cake out onto a cooling rack, then flip it right side up to finish cooling.
    An overhead view of a round gluten-free apple cake on a cooling rack surrounded by whole apples and a green linen napkin.

Video

Notes

  • Apples: Use a crisp apple such as Granny Smith, Gala, Honeycrisp, or Pink Lady. You'll want to peel, core, and dice it into 1/2-inch chunks before folding it into the batter.
  • Storage: Store covered at room temperature for up to 2 days, or in the refrigerator for 3 to 5 days. Freeze tightly wrapped for up to 3 months. Thaw overnight in the refrigerator or a few hours at room temperature if you're short on time.

Nutrition

Calories: 341kcal | Carbohydrates: 57g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 243mg | Potassium: 220mg | Fiber: 4g | Sugar: 36g | Vitamin A: 188IU | Vitamin C: 2mg | Calcium: 113mg | Iron: 2mg
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