Easy Gluten-Free Apple Cake with Applesauce: Your Go-To Recipe for Fall & Winter Flavors
Welcome to the easiest and most delicious Gluten-Free Apple Cake with Applesauce you’ll ever bake! This one-bowl wonder is incredibly quick to prepare and absolutely bursting with the comforting flavors of Fall and Winter. Whether you’re seeking a delightful breakfast treat, an elegant addition to afternoon tea, or a simple yet satisfying dessert, this spiced apple cake made with gluten-free flour is a true crowd-pleaser for anyone avoiding gluten.
Why You’ll Adore This Easy Gluten-Free Apple Cake
There are countless reasons to fall in love with this easy gluten-free apple cake recipe. It’s a delightful, gluten-free adaptation of a classic apple tea cake, specifically designed to be both simple and exceptionally flavorful. Unlike many gluten-free recipes that rely on nut flours like almond meal (which are fantastic, but not always suitable for everyone or every occasion, such as my Pear and Almond Cake or Apple Almond Cake), this recipe leverages a versatile gluten-free flour blend, making it accessible and straightforward.
This spiced apple cake is more than just a sweet treat; it’s a comforting experience. Imagine a moist, tender crumb infused with warming spices, complemented by the natural sweetness of apples. It’s truly versatile – perfect for a quick breakfast on the go, a cozy afternoon tea with friends, or a satisfying dessert after any meal. What makes it extra special is the double dose of apple goodness: luscious applesauce folded right into the batter for incredible moisture, and thinly sliced fresh apples beautifully arranged on top, caramelizing as they bake.
One of the biggest advantages? It’s a true one-bowl recipe! This means minimal cleanup and maximum enjoyment. With only about 15 minutes of active prep time, it’s ideal for busy weekdays or when you’re craving something sweet but don’t want to spend hours in the kitchen. Whether you’re a seasoned baker or just starting your gluten-free journey, this recipe promises delicious results with ease.
Key Ingredients for Your Perfect Gluten-Free Apple Cake
This Gluten-Free French Apple Cake is crafted from everyday pantry staples, making it both convenient and cost-effective. Here’s a closer look at what you’ll need and why each ingredient plays a vital role:
- Gluten-Free Flour Blend: The star of our gluten-free baking! I highly recommend using a high-quality “Plain” or “All-Purpose” gluten-free flour mix. These blends are specifically formulated to mimic traditional wheat flour and typically contain binders like xanthan gum or guar gum, which are essential for structure and preventing a crumbly texture in gluten-free cakes. Avoid using single-ingredient gluten-free flours like pure rice flour or coconut flour, as they behave very differently and will not yield the desired result without careful adjustments.
- Unsalted Butter: Melted and cooled, butter contributes a rich flavor and tender crumb to the cake. It’s crucial that it’s cooled to room temperature before mixing to prevent “scrambling” the eggs and ensuring a smooth batter. For a dairy-free version, simply substitute with a neutral-flavored oil such as canola oil, grapeseed oil, or a light olive oil.
- Eggs: Large, room temperature eggs are best for this recipe. Allowing eggs to come to room temperature helps them incorporate more easily into the batter, creating a smoother emulsion and a lighter, airier cake texture. They act as a binder, provide structure, and add richness.
- Light Brown Sugar: This is my preferred sugar for apple and cinnamon pairings. Brown sugar not only adds sweetness but also a delightful molasses-like, slightly caramelised flavor that beautifully complements the apples and spices. Its fine granules also dissolve wonderfully, contributing to a consistently moist cake.
- Gluten-Free Baking Powder & Salt: These are your leavening agents, responsible for the cake’s lift and tender texture. Always double-check that your baking powder is certified gluten-free, as some brands may contain wheat starch. A pinch of salt enhances all the other flavors, balancing the sweetness and making the apple and spice notes pop.
- Smooth Applesauce: This is a secret weapon for moisture and a deeper apple flavor. I often use homemade applesauce to control the sweetness, but a good quality store-bought variety works perfectly. Opt for unsweetened or lightly sweetened applesauce to better manage the overall sugar content of the cake. Its natural pectin also contributes to the cake’s soft texture.
- Ground Cinnamon: The quintessential spice for apples! Cinnamon brings warmth and aroma that defines classic apple desserts. Feel free to experiment with other warming spices like a pinch of ground ginger, nutmeg, allspice, or even a touch of cardamom for a unique twist.
- Fresh Apples: You’ll typically need 2 or 3 medium to large apples to create a beautiful topping. I often use Pink Lady apples for their balanced sweetness and firmness, but many other varieties work wonderfully (see FAQ section for more suggestions). Thin slices are key for even cooking and an elegant presentation. You can peel them for a smoother texture or leave the skin on for added rustic charm and fiber.
Optional additions: For an extra layer of texture and visual appeal, consider sprinkling a handful of flaked almonds over the cake before baking. A dusting of icing sugar or powdered sugar just before serving adds a lovely finishing touch and a hint of extra sweetness.
Step-by-Step Guide: Baking Your Delicious Gluten-Free Applesauce Cake
Get ready to bake a show-stopping Gluten-Free Apple Cake with incredible ease! This recipe truly is a testament to simple baking, requiring just one bowl and a whisk. Follow these steps for a perfect outcome every time:
- Prepare Your Oven and Pan: Begin by preheating your oven to 180°C / 350°F. Next, prepare your 22 cm / 9-inch springform pan. For best results, line the bottom with baking paper and grease the sides well. This ensures your delicate gluten-free cake will release beautifully after baking.
- Slice the Apples: Core your apples and slice them thinly. You can choose to peel them or leave the skin on – both work well, though peeling creates a slightly more refined texture. Set these beautiful slices aside as they’ll be used for the topping. – Photo 1
- Whisk Eggs and Sugar: In your large mixing bowl, combine the room temperature eggs and brown sugar. Whisk them vigorously for 2 to 3 minutes until the mixture becomes very bubbly and foamy. This crucial step incorporates air, which contributes significantly to a lighter and more tender cake crumb. – Photos 2 & 3
- Add Wet Ingredients: Pour in the smooth applesauce and the melted butter (ensure the butter has cooled back to room temperature). Continue whisking until all these wet ingredients are fully combined and the mixture is smooth. – Photo 4
- Sift in Dry Ingredients: It’s crucial to sift in your gluten-free flour, baking powder, salt, and cinnamon. Sifting prevents lumps, ensuring a smooth batter and even distribution of leavening agents – especially important with gluten-free flours which can sometimes be more prone to clumping. – Photo 5
- Gently Combine: Whisk the dry ingredients into the wet mixture just until they are combined and no streaks of flour remain. Avoid overmixing! Overmixing gluten-free batters can lead to a dense, tough, or crumbly cake. Stop as soon as the dry ingredients are fully incorporated. – Photo 6
- Transfer Batter: Immediately transfer the batter into your prepared springform pan. Gluten-free batters tend to thicken quickly once the flour is added, so working efficiently here is key. Use a small spatula or the back of a spoon to spread the batter evenly to the edges and smooth the top. – Photo 7
- Arrange Apples: Artfully place your thinly sliced apple pieces over the cake batter. Gently press them into the batter; they should still protrude slightly, as the cake will rise during baking, beautifully showcasing the apple slices. This is where you can get creative with your pattern! – Photo 8
- Optional Topping: If desired, sprinkle a handful of flaked almonds over the top of the apples for an added layer of crunch and nutty flavor.
- Bake and Cool: Bake for 40 to 45 minutes, or until a skewer inserted into the center of the cake comes out clean. The cake should be golden brown and fragrant. Once baked, let the cake cool down completely in the pan on a wire rack. Gluten-free cakes are often more delicate when warm, so allowing it to cool fully will help it set and prevent it from breaking when removed from the pan.
Before serving your exquisite Gluten-Free Applesauce Cake, a light dusting of icing sugar or powdered sugar adds a professional finish and a touch of sweetness that truly elevates the presentation. Enjoy every tender, spiced bite!
Expert Tips for the Best Gluten-Free Apple Cake
Achieving a perfectly moist and tender gluten-free apple cake is simple with a few key considerations. Here are my top tips to ensure your baking journey is a success:
- Proper Pan Preparation is Key: Always grease your springform pan thoroughly and, ideally, line the bottom with baking paper. Gluten-free cakes, especially when warm, can be more delicate and prone to sticking. This extra step ensures easy release and helps maintain the cake’s structural integrity.
- Room Temperature Ingredients Matter: For a smooth, well-emulsified batter, ensure all your ingredients, especially the melted butter (which should be cooled) and eggs, are at room temperature. This helps them combine seamlessly, preventing a curdled batter and ensuring an even bake.
- Aerate Eggs and Sugar Generously: Don’t rush the whisking of eggs and brown sugar! Whisking them for a full 2 to 3 minutes until they are light, foamy, and bubbly incorporates essential air into the mixture. This aeration is crucial for creating a light and airy crumb, particularly important in gluten-free baking where the absence of gluten can sometimes lead to a denser texture.
- Choose the Right Gluten-Free Flour Mix: This is perhaps the most critical tip. Always opt for an all-purpose or plain gluten-free flour blend that explicitly states it contains a thickener like xanthan gum or guar gum. These binders are vital for replicating the structure and elasticity that gluten provides, preventing your cake from becoming excessively crumbly. Do NOT substitute with single-ingredient flours like rice flour, almond flour, or coconut flour alone, as their properties are vastly different and require specific recipe adjustments.
- Always Sift Dry Ingredients: Sifting your gluten-free flour, baking powder, salt, and cinnamon is a non-negotiable step. Gluten-free flours can often be prone to clumping, and sifting ensures there are no lumps in your batter and that all the leavening agents are evenly distributed, leading to a consistent rise and texture.
- Act Quickly After Adding Gluten-Free Flour: Gluten-free flours absorb liquids much faster than wheat flour and can cause the batter to thicken rapidly. Once you’ve added and mixed in the dry ingredients, transfer the batter to the prepared pan immediately. Delaying this step can make the batter too thick and difficult to spread evenly.
- Avoid Overmixing the Batter: After introducing the dry ingredients, mix just until they are fully incorporated and no visible streaks of flour remain. Overmixing develops the starches in gluten-free flour, which can lead to a tough, gummy, or overly crumbly texture. A light hand is key!
- Embrace Optional Toppings: For an extra layer of flavor and texture, sprinkle some flaked almonds over the top of the cake before baking. They toast beautifully, adding a delightful crunch that contrasts wonderfully with the soft cake and apples.
Serving Suggestions & Delightful Variations
This Gluten-Free Apple Cake with Applesauce is wonderfully versatile and can be enjoyed in many ways. Here are some ideas to elevate your experience:
Perfect Serving Suggestions:
- Classic Dessert: Serve a warm slice with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. The contrast of warm cake and cool cream is irresistible.
- Morning or Afternoon Treat: Enjoy it simply with your favorite cup of coffee or tea. It’s a comforting snack that feels indulgent without being overly heavy.
- Breakfast Brilliance: A slice of this cake makes a wholesome and flavorful breakfast. Pair it with a side of Greek yogurt for added protein and a tangy contrast.
- Holiday Gathering: Dust with extra powdered sugar and arrange some fresh cinnamon sticks or star anise around it for an elegant presentation during festive seasons.
Creative Variations to Try:
- Spice It Up: While cinnamon is a classic, feel free to add other warming spices like a pinch of ground nutmeg, allspice, cloves, or even a pre-made pumpkin pie spice blend for an extra seasonal kick.
- Nutty Crunch: Besides flaked almonds, try incorporating chopped walnuts or pecans into the batter for added texture and a rich, nutty flavor. You can also sprinkle them on top before baking.
- Citrus Zest: A teaspoon of lemon or orange zest can brighten the apple flavors beautifully. Add it to the wet ingredients.
- A Touch of Caramel: Drizzle a light caramel sauce over each slice just before serving for an extra layer of decadence.
- Berry Medley: While apples are the star, you could gently fold in a handful of fresh or frozen berries (like raspberries or blueberries) into the batter for a fruity twist.
- Crumb Topping: For an ultimate indulgence, prepare a simple gluten-free streusel topping with gluten-free flour, sugar, and cold butter, and sprinkle it over the apples before baking.
Storage & Make-Ahead Tips
Proper storage ensures your delicious gluten-free apple cake stays fresh and enjoyable for longer. Here’s how to best keep it:
- Room Temperature: This cake stores beautifully at room temperature. Simply place it in an airtight container or cover it tightly with plastic wrap to prevent it from drying out. It will stay wonderfully fresh for 2 to 3 days. Keeping it at room temperature generally maintains a softer, moister texture compared to refrigeration.
- Refrigeration: While it will last longer in the fridge (up to 5 days), gluten-free cakes can tend to dry out more quickly when chilled. If you do refrigerate it, consider warming individual slices slightly in the microwave or oven before serving to restore some of its original moisture and tenderness.
- Freezing: I generally do not recommend freezing this particular cake. The delicate texture of gluten-free crumbs, combined with the fresh apples, can suffer during the freezing and thawing process, potentially becoming mushy or crumbly. For optimal enjoyment, it’s best consumed fresh or within a few days of baking.
Common Questions About This Gluten-Free Apple Cake
I highly recommend using a pre-made “all-purpose” or “plain” gluten-free flour mix for this recipe. These blends are specifically designed to mimic traditional wheat flour and almost always contain a crucial thickener like xanthan gum or guar gum. This binder is essential for the cake’s structure and elasticity, preventing it from becoming overly crumbly. You cannot successfully substitute a gluten-free flour mix with single-ingredient flours like 100% rice flour, almond flour, or coconut flour without significant recipe adjustments, as they behave very differently in baking.
Absolutely! To make this delicious apple cake dairy-free, simply replace the melted butter with an equal amount of a neutral-flavored oil. Canola oil, grapeseed oil, or a light olive oil work wonderfully. Coconut oil can also be used, but be aware it might impart a slight coconut flavor, which can be lovely with apples and cinnamon!
I typically use Pink Lady apples for this recipe due to their excellent balance of sweetness and tartness, and their ability to hold their shape well during baking. However, many other apple varieties are suitable! The best apples for baking are generally those that are firm and don’t turn to mush when cooked. Good options include Granny Smith (for a tarter cake), Jonagold, Honeycrisp, Braeburn, Mutsu/Crispin, or Winesap. The specific apple variety you choose will slightly influence the cake’s final flavor, from sweeter to more tart.
For an in-depth guide, you can read more about choosing the right type of apple for baking.
To maintain its optimal moisture and texture, I recommend storing this cake at room temperature. Ensure it is well covered with plastic wrap or kept in an airtight container. It will stay delicious for 2 to 3 days. While it can be stored in the refrigerator for a slightly longer period (up to 5 days), gluten-free cakes tend to dry out more quickly when chilled. If refrigerated, consider gently warming a slice before serving to restore its softness.
I do not recommend freezing this particular gluten-free apple cake. The delicate nature of gluten-free crumbs, combined with the fresh apple slices, can lead to an undesirable change in texture upon thawing. It might become mushy or overly crumbly. This cake is truly best enjoyed fresh within a few days of baking.
Explore More Delicious Gluten-Free Recipes
If you loved this easy gluten-free apple cake, you’re in for a treat! Discover more delightful gluten-free creations perfect for any time of year:
- Irresistible Chocolate Peanut Butter Balls
- Simple & Sweet Gluten-Free Blueberry Cake from It’s Not Complicated Recipes
- Nostalgic Chocolate Cornflake Cakes
- Authentic French Buckwheat Crepes
- Wholesome Vegan & Gluten-Free Banana Bread
- Elegant Strawberry Almond Cake
- Fluffy Banana Buckwheat Pancakes
- Quick & Easy 3-Ingredient Almond Cookies
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Recipe Card
Easy Gluten-Free Apple Cake with Applesauce
Print Recipe
Ingredients
- 120 gr (1/2 cup) Unsalted Butter, melted and cooled
- 2-3 Large Apples, cored and thinly sliced (Pink Lady, Honeycrisp, or Granny Smith recommended)
- 2 Eggs, room temperature
- 100 gr (1/2 cup) Light Brown Sugar
- 200 ml (3/4 cup + 1 tablesp.) Smooth Applesauce, preferably unsweetened
- 200 gr Plain / All-Purpose Gluten-Free Flour Mix, (*) (contains xanthan or guar gum)
- 1 1/2 teasp. Gluten-Free Baking Powder
- 1 pinch Salt
- 1/2 teasp. Ground Cinnamon, or more to taste (e.g., add nutmeg, ginger)
- Flaked Almonds to taste, optional
- Icing Sugar / Powdered Sugar for dusting, optional
Instructions
- Preheat your oven to 180°C / 350°F. Line a 22 cm / 9-inch Springform Pan with baking paper on the bottom and grease the sides well.
- Melt the unsalted butter (in the microwave or a small saucepan) and set it aside to cool down to room temperature.
- Core the apples and cut them into thin, even slices. You can peel them if preferred, or leave the skin on. Set aside.
- In a large mixing bowl, whisk together the room temperature eggs and light brown sugar for 2 to 3 minutes until the mixture is very foamy and bubbly. This adds air for a lighter cake.
- Whisk in the smooth applesauce and the cooled melted butter until the mixture is completely smooth and well combined.
- Sift in the gluten-free flour mix, gluten-free baking powder, salt, and ground cinnamon. Mix gently with the whisk just until combined and no dry streaks of flour remain. Be careful not to overmix the batter.
- Immediately transfer the batter into the prepared springform pan. Use a small spatula or the back of a spoon to spread it evenly to the edges and smooth out the top.
- Arrange the thinly sliced apples over the cake batter. Gently press them into the batter so they are partially submerged but still visible. Optionally, sprinkle with flaked almonds for extra crunch.
- Bake for 40 to 45 minutes, or until a wooden skewer or the tip of a small knife inserted into the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack before carefully removing it. Gluten-free cakes are delicate when warm and need to set.
- Optional: Dust with a little bit of icing sugar or powdered sugar just before serving for a beautiful finish.
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Notes
This cake was made in a 22 cm / 9-inch Springform Pan.
Additional Notes:
- Apple Quantity: Depending on the size of your apples, you might only need 2 instead of 3 to cover the cake. If using small apples, you will likely need 3; with large apples, 2 might be sufficient. You can peel the apples if preferred for a smoother texture.
- Sifting & Mixing: It is very important to sift all dry ingredients, especially gluten-free flour, to prevent lumps. Crucially, avoid overmixing the batter once the flour has been added, as this can result in a tough, chewy, or crumbly cake. Mix just until combined.
- Timeliness with GF Flour: Gluten-free flour tends to absorb liquids and thicken very quickly. For the best results and an easy pour, it is essential to transfer the batter into the pan directly after having mixed in the flour.
Nutrition (per serving)