5.0 from 15 votes
Gluten-Free Apple Cake
Simply the best gluten free apple cake you'll ever eat, full of fresh apple chunks. It's moist, tender, and has the perfect amount of sweetness and warm spice! Enjoy it for breakfast, snack, or dessert.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 12 servings
Calories: 152 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 large eggs room temperature
- ⅓ cup unsalted butter melted
- ⅓ cup Greek yogurt vanilla or plain
- ⅔ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 ¼ cup gluten-free 1:1 baking flour Bob’s Red Mill is the best
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup red apple (I used Honey Crisp) peeled, cored, and chopped into ¼ to ½ inch cubes
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F and grease and line an 8-inch or 9-inch circular cake pan with parchment paper.
- In a mixing bowl, whisk the flour, cinnamon, nutmeg, baking powder, baking soda, and salt together. Set it to the side.
- In another mixing bowl, whisk the eggs. Add the melted butter, Greek yogurt, sugar, and vanilla. Whisk until smooth and emulsified.
- Whisk the flour mixture into the wet ingredients until well combined. Do not overmix. Use a rubber spatula to fold in the chopped apples.
- Add the batter to the lined cake pan and use a spatula to ensure it is in an even layer with the apples evenly distributed. I recommend gently tapping the pan on the counter to release air bubbles.
- Bake for 30 - 40 minutes, until a toothpick comes out clean. There might be extra moisture on the apples, so don’t be alarmed and don’t overbake. If the top of the cake is browning too quickly, feel free to loosely cover it with aluminum foil.
- Allow the cake to cool completely before dusting it with powdered sugar. Enjoy!
Cup of Yum
Notes
- Best Apple: You can use Honey Crisp, Gala, Pink Ladies, Jonagold, Jonathan, or McIntosh. I don't recommend Granny Smith (they are tart).
- Make it Dairy-Free: Read the instructions above in the blog post.
- Butter: You can also use melted coconut oil or melted vegan butter.
- Storing: For best results, cover leftover gluten-free apple cake tightly and keep it in the refrigerator for up to 5 days or at room temperature for up to 3 days. You can serve it cold or bring it to room temperature an hour before serving.
Nutrition Information
Calories
152kcal
(8%)
Carbohydrates
22g
(7%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Cholesterol
45mg
(15%)
Sodium
144mg
(6%)
Potassium
34mg
(1%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Vitamin A
209IU
(4%)
Vitamin C
0.5mg
(1%)
Calcium
43mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 152
% Daily Value*
| Calories | 152kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 45mg | 15% |
| Sodium | 144mg | 6% |
| Potassium | 34mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 209IU | 4% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.