Soft, tender, and bursting with juicy chunks of fresh apples, this Gluten Free Apple Cake is an easy-to-make fall dessert with a warm cinnamon flavor. Made with almond flour, applesauce, and coconut sugar, it’s a healthy, paleo, dairy-free dessert everyone will love. Top it with a simple maple glaze or enjoy it on its own.

This time of year, there are so many delicious varieties of apples to enjoy, especially if you’ve just come home from apple picking!

I created this recipe to celebrate fresh apples in a simple, homemade cake that lets their natural sweetness and flavor shine.

For the best results, choose firm apples like Honeycrisp, Cortland, Braeburn, Northern Spy, or Pink Lady. These varieties hold their shape when baked instead of turning mushy.

The sweet, juicy apples are the star of this cake, enhanced by warm cinnamon and subtle hints of vanilla and almond. Best of all, it’s incredibly easy to make, with no mixer required!

Perfect for dessert, snacking, breakfast, or brunch—or anytime you’re craving a delicious taste of fall.

Why You’ll Love This Gluten Free Apple Cake

  • Moist and tender: Almond flour and applesauce create a soft, tender cake filled with juicy chunks of fresh apples.
  • Delicious fall flavors: Sweet apples, warm cinnamon, and subtle hints of vanilla and almond make every bite irresistible.
  • Easy to make: No mixer required! Just a few simple steps and your cake is ready for the oven.
  • Naturally sweetened: Using fresh apples, applesauce, and coconut sugar.
  • Gluten-free, paleo, and dairy-free: A wholesome dessert everyone can enjoy. My friends say it doesn’t taste like it’s gluten free.
  • Perfect for any occasion: Delicious for breakfast, brunch, an afternoon snack, or dessert. Easy to bring to a party, transport it right in the baking pan.
  • A wonderful way to enjoy apple season: Using freshly picked apples when they’re at their peak of flavor.
  • Simple maple glaze: A light drizzle of maple glaze adds just the right touch of sweetness and makes the cake extra special.

Ingredients and Substitutions

Even though there are quite a few ingredients they are all common gluten free baking essentials and easy to find. You may have some in your pantry already.

  • Fresh apples: Use firm, slightly tart apples like Honeycrisp, Cortland, or Pink Lady for the best flavor and texture. I like to peel them for a better texture.
  • Almond flour: Creates a moist, tender crumb.
  • Tapioca flour: Helps bind the cake and gives it a lighter texture.
  • Coconut flour: Absorbs moisture and helps the cake hold together.
  • Cinnamon: Adds warm, cozy flavor.
  • Baking powder and baking soda: Help the cake rise.
  • Sea salt: Enhances the flavors.
  • Olive oil or avocado oil: Keeps the cake moist and tender. I like the fruity slightly savory flavor of olive oil.
  • Coconut sugar or maple sugar: Adds natural sweetness with a hint of caramel. Maple sugar makes the color of the cake lighter.
  • Unsweetened applesauce: Adds moisture and extra apple flavor. I buy organic apple sauce in 4 ounce containers this way none goes to waste.
  • Eggs: Bind the ingredients and provide structure.
  • Vanilla and almond extracts: Add subtle sweetness and depth of flavor.
  • Fresh orange juice: Brightens and enhances the apple flavor.

Simple Maple Glaze

This easy maple glaze adds a touch of sweetness and makes the cake extra special. It’s optional, but I love how it looks drizzled over the golden cake.

  • Organic powdered sugar or powdered monk fruit sweetener: Creates a smooth, sweet glaze. Use powdered monk fruit for a refined-sugar-free option or make your own powdered sugar from coconut flour, (recipe in the the recipe card notes).
  • Maple syrup: Adds rich maple flavor that complements the apples and cinnamon.
  • Nut milk or water: Thins the glaze to the perfect drizzling consistency.

How to Make Gluten Free Apple Cake

This cake is easy to prepare by hand. You don’t need a mixer or any special equipment!

Prepare the apples. Peel, core, and chop the apples into small, even pieces, about ½ inch or slightly smaller. Set aside.

Mix the dry ingredients. In a medium bowl, whisk together the almond flour, tapioca flour, coconut flour, cinnamon, baking powder, baking soda, and sea salt. Break up any lumps in the almond flour.

Combine the wet ingredients. In a large bowl, whisk together the oil, coconut sugar, applesauce, eggs, vanilla extract, almond extract, and orange juice until well combined.

Make the batter. Add the dry ingredients to the wet ingredients and stir gently until just combined.

Fold in the apples. Gently fold the chopped apples into the batter, don’t overmix.

Transfer to the pan. Spread the batter evenly into your prepared baking pan and smooth the top.

Bake. Bake until the top is golden and a toothpick inserted into the cake portion comes out without any crumbs.

Cool and make the glaze. While the cake is cooling make the Maple Glaze. Mix ingredients until you get a smooth, pourable glaze that’s thick enough to hold its shape in thin ribbons.

Drizzle with the glaze. Lift the cooled cake from the pan, drizzle with the maple glaze, and let set for a few minutes before slicing into squares.

Tips for the Best Gluten Free Apple Cake

  • Use firm baking apples. Apples that hold their shape during baking give the cake delicious little pockets of tender fruit instead of turning mushy.
  • Measure your flours carefully. Almond and coconut flours behave differently from regular flour. For the most consistent results, use a kitchen scale.
  • Don’t add extra apples. It may be tempting, but too many apples can make the cake overly moist and difficult to slice.
  • Use room-temperature eggs. They blend more easily with the other ingredients, creating a smoother batter.
  • Don’t overmix. Stir just until the ingredients are combined to maintain a light, tender texture.
  • Let the cake cool completely. This is especially important for gluten-free cakes, even if you’re not adding the glaze. The crumb becomes more stable as the cake cools, making it easier to cut clean slices.
  • Use a small squeeze bottle for drizzling the glaze: Using a spoon works but it’s easier to get nice even lines using a small squeeze bottle.

How to Store Fresh Apple Cake

Because this cake contains lots of fresh apples and applesauce, it’s naturally moist.

  • Refrigerator: Store the cake in an airtight container in the refrigerator for up to 5 days. Bring individual slices to room temperature before serving for the best texture.
  • Freezer: Wrap individual slices tightly and place them in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
  • To serve warm: Gently warm a slice before serving if you enjoy that fresh-from-the-oven feeling.

Frequently Asked Questions

What are the best apples for apple cake?

Firm, slightly tart apples like Honeycrisp, Pink Lady, Braeburn, Cortland, and Northern Spy are excellent choices. They soften during baking while maintaining their shape and flavor.

Do I need to peel the apples?

I recommend peeling the apples for this recipe. It gives the cake a softer, more delicate texture.

Can I use regular flour instead of almond flour?

I wouldn’t recommend a direct substitution. Almond flour has a different fat content and absorbs moisture differently from regular flour. This recipe is specifically designed with almond, tapioca, and coconut flours to create a moist, tender gluten-free cake.

Why is my gluten-free apple cake crumbly?

Gluten-free cakes made with almond flour are naturally more delicate than traditional wheat flour cakes. Measuring the flours accurately and allowing the cake to cool completely before slicing helps it hold together. Also your apples might be too big.

Can I make this apple cake ahead of time?

Absolutely! It’s a great cake to prepare a day ahead. The apple and cinnamon flavors have time to develop, and the cake becomes easier to slice once it’s completely cooled. Wait until ready to serve to drizzle on the glaze.

More Healthy Apple Recipes You’ll Love

If you love baking with fresh apples, here are a few more delicious gluten-free apple recipes to try.


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Gluten Free Fresh Apple Cake

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Soft, tender, and bursting with juicy chunks of fresh apples, this Gluten Free Apple Cake is an easy-to-make fall dessert with a warm cinnamon flavor. No mixer needed.

  • Author: Ingrid DeHart
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 9 servings 1x
  • Category: Breakfast, Dessert, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Dairy-Free, Gluten-Free, Paleo, Vegetarian

Ingredients

Maple Glaze

Instructions

  1. Peel, core, and chop the apples into small, even pieces, about ½ inch or slightly smaller. Set aside.
  2. Preheat the oven to 350°F (177°C) and line a 8 x 8 inch baking pan with a parchment paper sleeve. Grease the open sides with coconut oil.
  3. Mix the flours, baking powder, baking soda, salt, cinnamon together in a large bowl. Set aside.
  4. In a separate bowl whisk the oil, sugar, applesauce, eggs, vanilla and almond extract, and orange juice together.
  5. Pour the wet ingredients into the dry ingredients and whisk until combined.
  6. Fold in the chopped apples until combined. It will seem like a lot of apples and that’s ok!
  7. Pour and spread batter evenly into the prepared pan. Bake for 45–50 minutes. Baking times vary, so keep an eye on it. Around the 30-minute mark, loosely tent with aluminum foil to prevent over-browning. The cake is done when a toothpick inserted in the center comes out clean.
  8. Remove the cake from the oven and set the pan on a wire rack. Allow to cool completely.
  9. While the cake is cooling make the maple glaze: Whisk together the powdered sugar, maple syrup, and just enough nut milk to make a smooth, pourable glaze that’s thick enough to hold its shape in thin ribbons.
  10. Once the cake has cooled completely, lift it out of the pan using the parchment paper. Drizzle the maple glaze over the top using a spoon, or a small squeeze bottle, moving back and forth to create thin ribbons. Let the glaze set for a few minutes before slicing into squares. Enjoy!
  11. Alternately right before serving, you can top the cake with a dusting of 1 Tablespoon confectioners’ sugar

Equipment

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