Gluten-Free Apple Cake (Dairy-Free)

Fall Means Apple Season!

As the days get cooler and the sun sets a little earlier each evening, it means one thing – summer is finally easing into fall!

Fall is one of my favorite seasons – because I love the gorgeous yellow and auburn shades that start to crown the trees, the crisp evening walks that this beautiful season warrants, and of course, the fact that it’s officially apple season!

If you love apple desserts just like we do, then you’re in for a tasty treat!

Our Favorite Gluten-Free Apple Recipess:

• Delicious Apple Crisp (Gluten-Free, Vegan)
• Apple Crumble (Gluten-Free, Vegan)
• Easy Homemade Applesauce (Gluten-Free, Vegan)
• Fennel and Apple Salad (Gluten-Free, Vegan)

Delicious Apple Cake

And of course, you can’t forget about this moist, tender apple cake that’s going to grace your table over and over again this fall and holiday season.

But honestly, it’s so good, you can enjoy it all year round!

Why This Recipe Works:

• Simple Ingredients: The ingredients required for this delicious gluten-free apple cake are easily accessible at the local grocery stores (nothing fancy required!).
• Easy to Make: The batter for this gf apple cake comes together easily, and a cake is ready in about an hour!
• Totally Gluten-Free & Dairy-Free: The best part is that this apple and cinnamon cake is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten and lactose intolerances can enjoy it without worries!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this easy gluten-free apple cake recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter and fluffier final texture. I do NOT recommend using a gluten-free blend that is made up of heavier flours/starches (such as garbanzo bean flour) as that will result in a denser final texture.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps the ingredients to better bind together. If your gluten-free flour blend does not already include it, make sure to add it in.
• Baking Powder: Baking powder is the only leavening agent used in this gluten-free apple cake recipe and helps the batter to rise, so be sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Ground Cinnamon: I like adding ground cinnamon for extra flavor. You may also use equal quantities of apple pie spice instead if you prefer.
• Sugar: I used a combination of white sugar and light brown sugar, but you may also use cane sugar, dark brown sugar, or coconut sugar if you like. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweeter (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Lemon Zest: For the best taste, make sure to grate your lemon zest just before using it.
• Eggs: Eggs are necessary for binding the ingredients together and giving the batter lift. I personally have not tried making this recipe egg-free, so I don’t know how that would turn out. (If you do make this gf apple cake without eggs, please let me know how it goes in the comments below, I’d love to know!).
• Yogurt: I used dairy-free yogurt to keep this recipe dairy-free. Alternatively, if you are not lactose-intolerant, go ahead and use normal yogurt instead.
• Vanilla Extract: Adding a bit of vanilla extract adds a beautiful flavor, so make sure to include it in.
• Butter: I used dairy-free butter (vegan butter) to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.
• Apples: I used red apples, but honestly any kind of apples will do (such as pink lady apples, golden delicious apples, gala apples, Granny smith apples, honeycrisp apples, etc). Just make sure to peel, core and cube the fresh apples before using them.
• Powdered Sugar: I like sprinkling a bit of powdered sugar (also known as confectioner’s sugar) over this gf apple cake for a little extra sweetness and a little bit of decadence. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar level).
• Ice Cream: I like pairing this gluten-free apple and cinnamon cake with a scoop of dairy-free vanilla ice cream (but this is completely optional). If you are not lactose-intolerant, go ahead and use normal ice cream instead, or leave it if you prefer.

How to Make Gluten-Free Apple Cake (Step by Step):

1. Preheat and Line

Preheat the oven to 350F (175C). Grease and line an 8-inch round springform cake pan with parchment paper, and adjust the oven rack to the middle position.

2. Rub Sugar and Lemon Zest

Combine white sugar, light brown sugar and lemon zest together, then use your fingers to rub the sugar and zest until the sugar mixture is moist and fragrant.

3. Add Eggs

Transfer the sugar and zest mixture to a large bowl. Add eggs in and whisk until pale and frothy

4. Add Yogurt and Vanilla Extract

Add the dairy-free yogurt and vanilla extract and mix well.

5. Add Dry Ingredients

Sift the gluten-free all-purpose flour, xanthan gum (if using), ground cinnamon and baking powder into the bowl with the wet ingredients, and then whisk well until combined.

6. Add Butter

Use a spatula to fold in the melted dairy-free butter into the batter until batter is glossy.

7. Fold in Cubed Apples

Gently fold in 1 1/2 cups of the chopped apples until they are evenly distributed.

8. Transfer Batter and Top with Remaining Apple Cubes

Pour the batter into the prepared cake pan.

Top the batter with the remaining cubed apples, distributing them evenly.

9. Bake Until Golden

Bake the batter for 40 to 50 minutes on the middle rack, or until a toothpick inserted in the center of the cake comes out clean and the cake is golden brown.

10. Cool

Let the gluten-free apple and cinnamon cake cool on a wire rack before removing from pan.

11. Slice, Sprinkle with Powdered Sugar and Serve

Slice the gluten-free dairy-free apple cake into 8 equal pieces, then sprinkle a very light dusting of powdered sugar on top before serve each piece of cake with a scoop of vanilla ice cream.

Dish by Dish Tips/Tricks:

• Make a Bundt Cake: If you prefer to make an apple bundt cake, bake the batter in a bundt cake pan for 50 to 55 minutes until a toothpick or cake tester inserted in the center comes out clean.
• Bake a Loaf: If you prefer to bake an apple loaf instead, simply pour the batter into a 9″ x 5″ loaf pan before baking at 350F for 50 minutes to 55 minutes, or until a toothpick or cake tester inserted in the middle comes out clean.
• Make Muffins: Prefer individual apple muffins? Divide the batter between the 12 muffin cups of a greased regular muffin tin and bake for 25 to 30 minutes, until a toothpick or a cake tester inserted in the middle comes out clean!

Recipe FAQs:

Gluten-Free Cake Recipes to Make:

Fall Recipes to Enjoy:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Apple Cake (Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 1 hour 5 minutes
• Yield: 8 slices 1x
• Diet: Gluten Free

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Description

Moist and flavorful, this easy gluten-free apple cake is filled with fresh cubed apples and makes the perfect breakfast, snack or even dessert for the fall when apples are in season. Totally dairy-free too. Go bake this beautiful cake today!

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Ingredients

Units USM Scale 1x2x3x

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 cup white sugar
• 1/2 cup light brown sugar
• 1 tablespoon lemon zest
• 2 large eggs
• 1/2 cup dairy-free yogurt
• 1/4 teaspoon vanilla extract
• 1/2 cup melted dairy-free butter
• 2 red apples, peeled and cored and cut into even cubes
• Powdered sugar, for sprinkling on top of cake (optional)
• Dairy-free vanilla ice cream, for serving with cake (optional)

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat and Line: Preheat oven to 350F (175C). Grease and line an 8-inch round springform cake pan with parchment paper, and adjust the oven rack to the middle position.
2. Rub Sugar and Lemon Zest: Combine white sugar, light brown sugar and lemon zest together, then use your fingers to rub the sugar and zest until sugar is moist and fragrant
3. Add Eggs: Transfer the sugar and zest mixture to a large bowl. Add eggs in and whisk until pale and frothy
4. Add Yogurt and Vanilla Extract: Add the dairy-free yogurt and vanilla extract and mix well
5. Add Dry Ingredients: Sift in gluten-free all-purpose flour, xanthan gum (if using), ground cinnamon and baking powder, and then whisk well until combined.
6. Add Butter: Use a spatula to fold in the melted dairy-free butter into the batter until batter is glossy.
7. Fold in Cubed Apples: Gently fold in 1 1/2 cups of the cubed apples until they are evenly distributed.
8. Transfer Batter to Pan and Top with Remaining Apple Cubes: Pour the batter into the prepared cake pan. Top the batter with the remaining cubed apples, distributing them evenly.
9. Bake Until Golden: Bake the batter for 40 to 50 minutes on the middle rack, or until a toothpick inserted in the middle comes out clean and the cake is golden brown.
10. Cool: Allow the gluten-free apple cake to cool on a wire rack before removing from pan.
11. 11. Sprinkle Powdered Sugar, Slice and Serve: Slice the cake into 8 equal pieces, then sprinkle a very light dusting of powdered sugar on top before serve each piece of cake with a scoop of vanilla ice cream.

Notes

Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter and fluffier final texture. I do NOT recommend using a gluten-free blend that is made up of heavier flours/starches (such as garbanzo bean flour) as that will result in a denser final texture.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps the ingredients to better bind together. If your gluten-free flour blend does not already include it, make sure to add it in.

Baking Powder: Baking powder is the only leavening agent used in this gluten-free apple cake recipe and helps the batter to rise, so be sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Ground Cinnamon: I like adding ground cinnamon for extra flavor. You may also use equal quantities of apple pie spice instead if you prefer.

Sugar: I used a combination of white sugar and light brown sugar, but you may also use cane sugar, dark brown sugar, or coconut sugar if you like. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweeter (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Lemon Zest: For the best taste, make sure to grate your lemon zest just before using it.

Eggs: Eggs are necessary for binding the ingredients together and giving the batter lift. I personally have not tried making this recipe egg-free, so I don’t know how that would turn out. (If you do make this gf apple cake without eggs, please let me know how it goes in the comments below, I’d love to know!).

Yogurt: I used dairy-free yogurt to keep this recipe dairy-free. Alternatively, if you are not lactose-intolerant, go ahead and use normal yogurt instead.

Vanilla Extract: Adding a bit of vanilla extract adds a beautiful flavor, so make sure to include it in.

Butter: I used dairy-free butter (vegan butter) to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.

Apples: I used red apples, but honestly any variety of apples will do (such as pink lady apples, golden delicious apples, Granny smith apples, honeycrisp apples, etc). Just make sure to peel, core and cube the apples before using them.

Powdered Sugar: I like sprinkling a bit of powdered sugar (also known as confectioner’s sugar) over this gf apple cake for a little extra sweetness and a little bit of decadence. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar level).

Ice Cream: I like pairing this gluten-free apple and cinnamon cake with a scoop of dairy-free vanilla ice cream (but this is completely optional). If you are not lactose-intolerant, go ahead and use normal ice cream instead, or leave it if you prefer.

Storing: To store, place the gluten-free dairy-free apple cake in an airtight container or cover with plastic wrap and store in the refrigerator for up to 3 days.

• Prep Time: 15 mins
• Cook Time: 50 mins
• Category: Cake
• Method: Baking
• Cuisine: American