This Gluten Free Apple Cake screams fall! This one bowl recipe is easy to make and something your non-gluten free friends will even love. This Fall gluten free dessert takes less than 15 minutes to prep and makes for the best make-ahead dessert.
There is something about Fall more than any other season where I want to utilize every fruit and vegetable in season. My Gluten Free Apple Crisp, Apple Ginger Pork, Gluten Free Apple Muffins, Gluten Free Orange Cake, Apple Oatmeal Bake and last but not least my Apple Cider Mocktails are my go to apple treats during this time of year.
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Why You Will Love This Recipe
- Unlike most gluten free cakes, this cake is so soft and so moist just like my Gluten Free Pumpkin Cake.
- This recipe is naturally dairy free, paleo, refined sugar free, soy free and grain free.
- This recipe is easy to make, it only requires one bowl, measuring cups and a baking pan.
- If you have picky kids, this is a great healthier treat option.
- You can make this dessert ahead of time in batches and freeze it so you can enjoy this healthy apple cake all year long.
Ingredients
- Almond flour-That is the base in this recipe. One thing to note is that blanched almond flour is best for baking, do not use almond meal. I like to use Bob’s Red Mill almond flour. Also note, not all gluten-free flours are equal, so I do not suggest substituting this with another kind of flour.
- Fresh apples-Granny smith are the best apples to use for this recipe, but any kind of fresh apples will work! I like granny smith because they are tart apples which makes them perfect for baking. You can also use a variety of apples if you prefer, I had a few pink lady apples and gala apples when I tested out this recipe, I mixed them with the granny smith and they were delicious.
- Arrowroot powder-This is used often in paleo baking as an thickening agent. It is similar to cornstarch.
- Fresh ginger-This adds a nice bit of spice to the cake. There is nothing better than spiced apple!
- Fresh ripe bananas-This keeps this cake oh so moist!
- Coconut sugar-This is my go to sweetener in paleo baking. Coconut sugar is naturally refined sugar free.
- Maple syrup-I love baking with maple syrup! It is a staple in a lot of my cookies, like my Dairy Free Smore’s Cookies. It helps keep things nice and moist.
- Eggs-Helps this cake expand and it binds everything together.
- Baking soda & power-This helps the cake rise.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Coconut sugar-While I do not eat refined sugars, I know some of you eat and prefer brown sugar. You can substitute the coconut sugar with brown sugar in the recipe for a similar taste profile.
- Fresh ginger-While I love using fresh ginger in this recipe, you can also use dried ginger. One thing to note is that for every tablespoon of fresh ginger you use, you will use one teaspoon of dried ginger.
- Maple syrup-If you are looking for another lower glycemic sweetener, you can also use honey.
- Arrowroot flour-Arrowroot flour and tapioca flour can be used almost interchangeably in paleo baking.
- Bananas-You can use pumpkin puree in place of mashed bananas, just note that pumpkin will change the flavor profile. You could also use applesauce instead of banana.
This recipe has not been tested with other substitutions or variations. If you remove or add any ingredients, please let us know how it turned out in the comments below!
Step By Step Instructions
Equipment
Expert Tips
- Tip #1: I highly suggest using a silicone 9 inch baking cake pan. silicone pans are just so much easier to bake with because nothing sticks and the cake just slides right out.
- Tip #2: Allow your cake to completely cool prior to moving it from the cake pan.
- Tip #3: Spray the cake pan with cooking oil prior to adding the batter to it, this will allow the cake to slide right out.
Recipe FAQs
I like to stick a toothpick in the center of the cake. If the toothpick comes out clean, then the cake is done. If there is still batter on it, the cake is not done yet.
While any apple will work, I like using granny smith for baking. They are a bit tart, so they do well in any kind of dessert considering desserts are almost always sweet!
I hate to break it to you because I know this part is time consuming, but yes the apples need peeled. The skin will not get soft when it bakes so you would just bite into a tough piece.
While this recipe is great as is, you can also serve it with a scoop of vanilla ice cream on top of the cake, some coconut sugar, cinnamon sugar or brown sugar on top or even fresh apple slices which are my favorite! My husband likes to enjoy this treat with a warm cup of coffee in the afternoon.
Yes! I like this silicone bundt loaf mold. You could also make it into a loaf of bread in a bread pan. Again, I would make sure to use a silicone pan.
Storage Instructions
- This recipe can last in the fridge for up to 7 days. Be sure to wrap the cake in clear wrap to keep it fresh.
- You can also freeze this dessert. If you want to freeze it, allow it to fully cool, then wrap it in clear wrap then foil to prevent it from getting freezer burnt. You must put it in foil or a freezer bag or else it will get freezer burnt. This cake can be frozen in slices or as a whole cake.
Other Gluten Free Fall Desserts You Will Love
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download your free guide below
Gluten Free Apple Cake
Equipment
- 1 9 inch baking pan I like using silicone cake pans.
- mixing bowl
- measuring cups
- Spatulas
Ingredients
Wet ingredients:
- 2 bananas ripe and smashed
- 1 1/2 inch fresh ginger grated
- 2 tbsp coconut oil
- 6 eggs
- 1 whole apple I prefer granny smith. The skin should be removed and the apples should be cubed.
- 1/4 cup maple syrup
- avocado oil spray for the pan
Dry ingredients:
- 3 3/4 cup almond flour
- 3/4 cup arrowroot
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 cup coconut sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray the 9 inch silicone baking pan with the avocado spray to ensure it does not stick.
- Add all of the dry ingredients into the bowl together and mix.
- Add the wet ingredients together into the bowl and mix.
- Now combine both bowls together and mix with a spatula until well mixed throughout.
- Bake in the oven for 55 minutes or until you can stick a toothpick in the center and it comes out clean. Allow the cake to cool for at least 30 minutes or until it gets to room temperature before removing from the pan.
Notes
- Storage: You can store this cake in the fridge for up to 7 days. Be sure to wrap it tight in clear wrap to ensure freshness.
- Nutrition: The nutrition for this recipe is just an approximate and cannot be guaranteed.
- Servings: This recipe yields approximately 10-12 servings.
- Equipment: I like using a 9 inch silicone cake pan.
- Cooling & frosting: This cake needs to fully cool for approximately 30 minutes prior to frosting it. If you are frosting it, I suggest allowing the cake to cool to be room temperature before frosting it.
- How to prevent the cake from sticking: Be sure to spray your cake pan with cooking spray oil prior to adding the batter inside of the pan.
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