Gluten-Free Flour: I recommend using a good-quality gluten-free 1:1 baking flour that is made up of lighter flours/starches (such as rice flour, tapioca starch, potato starch or corn starch) for a lighter final texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture. Alternatively, if you are Celiac or gluten-intolerant, go ahead and use regular wheat flour instead.

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

Blanched Almond Flour: Make sure to used blanched almond flour (blanched almonds without their skins on that have been processed into a fine flour), as opposed to almond meal (whole almonds processed with their skins on).

Light Brown Sugar: I used light brown sugar, but you may also use white sugar, or dark brown sugar if you prefer.

Spices: I used ground cinnamon and ground nutmeg because they go well with the flavor of apples.

Leavening Agents: To help the batter to rise, I used a combination of both baking powder and baking soda. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder and baking soda.

Yogurt: I used dairy-free Greek-style yogurt to keep this recipe dairy-free. However, if you are not dairy-intolerant, go ahead and use regular Greek yogurt instead.

Eggs: Eggs are necessary to bind the ingredients together, so make sure you don’t leave them out.

Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not dairy-intolerant, go ahead and use regular butter instead. Make sure that the butter used for the crumb topping is cold and work quickly so that the crumbs stay chunky and crisp.

Almond Milk: I like using an unsweetened version of my homemade almond milk, but you can also use storebought almond milk. Alternatively, you can use other types of unsweetened dairy-free milk.

Vanilla Extract: I like adding vanilla extract for extra flavor. Alternatively, you can also use almond extract if that’s what you prefer.

Apples: Make sure to dice the apples into small pieces so they can be evenly distributed among the cake batter and don’t create soggy pockets.

Pecans: I like adding chopped unsalted pecans for crunch, but you can also use unsalted chopped walnuts or almonds if you prefer.

Powdered Sugar: Make sure to use powdered sugar (sugar that has been processed into a very fine powder) for the glaze as you need the sugar to be very fine to dissolve well.