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.