Gluten Free Apple Cake

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This Gluten Free Apple Cake is perfect for fall. It takes minutes to prep, super moist and is even something your non-gluten free friends will love!

Prep Time15

Cook Time1

Cooling time30

Total Time1 45

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 318kcal

Cost: $10

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

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.

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.