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.

Gluten Free Fresh Apple Cake (Moist and Easy)

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

Scale

1 1/2 cups (180g) peeled chopped apples (1/2-inch chunks, about 2 large apples)
1 cup almond flour (112 grams)
1/3 cup tapioca flour (40 grams)
1 ½ Tablespoon coconut flour (10 grams)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon ground cinnamon
1/4 cup olive oil or avocado oil
¾ cup maple sugar or coconut sugar(185 grams)
1/2 cup unsweetened applesauce (113 grams)
2 large eggs, at room temperature
1/2 teaspoon pure vanilla extract
¼ teaspoon almond extract
1 Tablespoons orange juice

Maple Glaze

1/3 cup organic powdered sugar or powdered monk fruit sweetener, sifted
1 Tablespoon maple syrup
2-4 teaspoons nut milk or water

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Instructions

Peel, core, and chop the apples into small, even pieces, about ½ inch or slightly smaller. Set aside.
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.
Mix the flours, baking powder, baking soda, salt, cinnamon together in a large bowl. Set aside.
In a separate bowl whisk the oil, sugar, applesauce, eggs, vanilla and almond extract, and orange juice together.
Pour the wet ingredients into the dry ingredients and whisk until combined.
Fold in the chopped apples until combined. It will seem like a lot of apples and that’s ok!
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.
Remove the cake from the oven and set the pan on a wire rack. Allow to cool completely.
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.
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!
Alternately right before serving, you can top the cake with a dusting of 1 Tablespoon confectioners’ sugar

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