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Gluten free apple cake (Gluten Free Sharlotka)
5 from 124 votes

Gluten free apple cake (Gluten Free Sharlotka)

The Gluten Free Apple Cake, or Sharlotka, uses gluten-free cookies or sliced almonds as a crumb base topped with thinly sliced Gala apples arranged in layers. The batter combines eggs, sugar, vanilla or almond extract, gluten-free flour, and salt, baked in a springform pan. This produces a moist, tender apple cake with a fruity top and a nutty, crumbly bottom.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 8 slices
Calories: 426 kcal
Course: Dessert, Cake
Cuisine: Russian, Israeli

Ingredients

  • 1 cup gluten-free cookies crushed, or sliced almonds
  • 4 Gala apples peeled, cored and sliced widthwise into ¼-inch thick circles, large, Washington State, organic
  • ¼ cup sugar
  • ¼ cup butter cut into small cubes
  • 4 egg large
  • 1 cup sugar for batter
  • 1 teaspoon vanilla extract or almond extract
  • 1 cup gluten-free flour
  • Pinch kosher salt
  • confectioners’ sugar for dusting (optional)

Instructions

    Cup of Yum
  1. Preheat oven to 350F. Line the bottom of a 9-inch springform pan with parchment paper, and grease the paper and sides of the pan with butter or oil for good measure.
  2. Sprinkle crumbled cookies or sliced almonds along the bottom of the cake pan. This will help soak up the juice of the apples as they cook, and create a nice topping.
  3. Peel and core your apples. Then, slice each apple into thin circles of about ¼ inch. You can also cut them into slices or even cubes, but keeping the apples in circles will result in a nice design on the top of the cake.
  4. Arrange the apples directly on top of the crumbs or sliced almonds in the prepared pan, layering them in as many layers as necessary. Sprinkle with ¼ cup sugar. Dot the butter in a circle, keeping  to about 1 inch from the sides of the pan, and leaving the center of the cake bare.
  5. In a standing mixer or in a large bowl using an electric mixer, beat the eggs with the sugar until thick and pale yellow and ribbons are formed along the sides, about 8-10 minutes. Gently fold in vanilla, then gradually add in the gluten-free flour and salt in two batches, folding just until combined after each addition.
  6. Pour the batter over the apples. Use an offset spatula or spoon to try and flatten out the top, helping the batter get in between all the apple slices and all the way to the bottom. Let gluten-free apple cake stand for 5 minutes for the batter to settle fully.
  7. Transfer to 350F oven for 1 hour, until the gluten-free apple sharlotka is golden on the top, and a cake tester inserted in the middle comes out clean. Transfer pan onto a cookie drying rack and let cool for 15 minutes. Flip out onto a large plate or cutting board, unmold the cake pan and remove parchment paper, then transfer onto a serving platter or cake stand so that the apple slices and crushed cookies or almonds are at the top.
  8. Dust with confectioners' sugar and serve. Cake can keep in the fridge for 5 days.

Nutrition Information

Calories 426kcal (21%) Carbohydrates 62g (21%) Protein 11g (22%) Fat 18g (28%) Saturated Fat 2g (10%) Trans Fat 1g (50%) Cholesterol 83mg (28%) Sodium 41mg (2%) Potassium 348mg (7%) Fiber 7g (28%) Sugar 43g (86%) Vitamin A 181IU (4%) Vitamin C 4mg (4%) Calcium 115mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 slices

Amount Per Serving

Calories 426

% Daily Value*

Calories 426kcal 21%
Carbohydrates 62g 21%
Protein 11g 22%
Fat 18g 28%
Saturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 83mg 28%
Sodium 41mg 2%
Potassium 348mg 7%
Fiber 7g 28%
Sugar 43g 86%
Vitamin A 181IU 4%
Vitamin C 4mg 4%
Calcium 115mg 12%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.