Swedish Apple Cake (Gluten-Free, Dairy-Free Option)

This Swedish apple cake, also known as äppelkaka, is tender, filled with warm spices, and topped with apples and nuts. Finished off with a drizzle of caramel, this rustic apple cakes is the perfect treat for the fall season. Gluten-free and easily made dairy-free too.

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A Moist, Rustic Cake for Apple Season

One of the best things about the fall season is the abundance of apples – which means we get to make everything with apples!

From apple crumble, moist apple muffins, and apple oatmeal bars to homemade applesauce and apple pie filling, there’s a whole host of apple recipes we’ll be making!

And today, I’ve got a beautiful Swedish apple cake for you..

Nothing says hygge more than this: cozying up with a big mug of steeping hot tea or cup of coffee, with a big slice of this Scandinavian cake. With a moist, tender crumb and topped with tart apples drizzled in a rich caramel sauce and sprinkled with chopped nuts.

Ready to dive in?

Why You’ll Love This Recipe:

• Simple Ingredients: The main ingredients required for making this rustic apple cake recipe are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing this Swedish äppelkaka is just a matter of mixing the wet and dry ingredients to get the batter, which you top with cubed apples and then bake before drizzling a homemade caramel and then baking a little more.
• Totally Gluten-Free & Dairy-Free: The best part is that this Swedish apple cake recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this Swedish apple cake recipe.

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

Recipe Notes + Substitutions:

• Apples: I recommend using sturdy green apples such as Granny Smith so that they hold their shape even after cooking.
• Oil: I like using sunflower oil because I always have a bottle of it on hand. However, feel free to use other types of vegetable oil if you prefer.
• Sugar: This recipe uses granulated white sugar, but cane sugar, light brown sugar, or even dark brown sugar will work as well.
• Eggs: The eggs help to bind the ingredients together, so make sure to add them in.
• Sour Cream: If you are lactose-intolerant, go ahead and use dairy-free sour cream instead.
• Vanilla Extract: I like adding a bit of vanilla extract for flavor. If you are not a fan of vanilla, feel free to leave it out.
• Gluten-Free Flour: I recommend using a good-quality gluten-free 1:1 flour blend (a 1:1 gluten-free flour substitute for regular wheat flour) that is made up of lighter flours/starches to ensure 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 dense final texture.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together, so if your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
• Spices: I added ground cinnamon and ground nutmeg because they add beautiful warm flavors to this Swedish apple cake, so make sure you don’t leave them out.
• Leavening Agents: To help the batter rise, I’ve used baking powder and baking soda. If you only have baking powder, use 1 teaspoon of baking powder to replace the 1/2 teaspoon baking soda.
• Butter: If you are lactose-intolerant, go ahead and use unsalted dairy-free butter instead.
• Heavy Cream: If you are lactose-intolerant, go ahead and use dairy-free heavy cream instead.
• Toppings: I like sprinkling a handful of chopped unsalted hazelnuts (they taste amazing!) but you can also use almond flakes or other types of chopped nuts instead.
• Powdered Sugar: Powdered sugar (also known as confectioner’s sugar) is sugar that has been processed until super fine. A light dusting of powdered sugar as a finishing touch makes the cake look absolutely beautiful, but it’s completely optional.

How to Make Gluten-Free Swedish Apple Cake (Äppelkaka):

Combine Wet Ingredients: In a large mixing bowl, whisk together the vegetable oil and sugar. Add the eggs and whisk well. Stir in the vanilla extract and sour cream and mix until the ingredients are mixed.

Add Dry Ingredients: In a separate bowl, mix the gluten-free 1:1 flour, xanthan gum (if using), ground cinnamon, nutmeg, baking powder, baking soda, and a pinch of salt. Add dry ingredients to the wet mixture.

Dish by Dish Tips

• Cut Apples into Shape of Choice: I cut the apples into cubes, but you can also use apple slices if you prefer.
• Use Nuts of Choice: The addition of chopped nuts adds a great contrast in texture. I’ve used chopped hazelnuts, but any type of chopped unsalted nuts will work (think macadamia nuts, walnuts, pecans, etc).
• Use Pan Shape of Choice: I’ve used a round cake pan, but a square or rectangle cake pan will work too.

Other Gluten-Free Apple Recipes You’ll Love:

• Baked Apples (Gluten-Free, Vegan)
• Easy Apple Crumble (Gluten-Free, Vegan)
• Homemade Applesauce (Gluten-Free, Vegan)
• Apple Pie Filling (Gluten-Free, Vegan)

Gluten-Free Cake Recipes to Bake:

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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Swedish Apple Cake (Gluten-Free, Dairy-Free Option)

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• Author: Felicia Lim
• Total Time: 1 hour
• Yield: 12 slices 1x
• Diet: Gluten Free

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Description

This Swedish apple cake, also known as äppelkaka, is tender, filled with warm spices, and topped with apples and chopped nuts. Finished off with a drizzle of caramel, this rustic apple cakes is the perfect treat for the fall season. Gluten-free and can easily be made dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

For the Cake:

• 3 medium green apples, Granny Smith
• 1 cup vegetable oil
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free 1:1 flour
• 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch of salt

For the Caramel:

• 2/3 cup unsalted butter, melted and cooled
• 1/2 cup granulated sugar
• 1/4 cup heavy cream

Optional:

• A handful of chopped unsalted hazelnuts, or almond flakes for topping
• Powdered sugar for dusting

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Instructions

1. Preheat & Line: Preheat the oven to 350F (175C). Grease and line a 9-inch round springform pan with parchment paper.
2. Combine Wet Ingredients: In a large mixing bowl, whisk together the vegetable oil and sugar. Add the eggs and whisk well. Stir in the vanilla extract and sour cream and mix until the ingredients are mixed.
3. Whisk Dry Ingredients: In a separate bowl, mix the gluten-free 1:1 flour, xanthan gum (if using), ground cinnamon, nutmeg, baking powder, baking soda, and a pinch of salt.
4. Combine Wet & Dry Ingredients: Add dry ingredients to the wet mixture, and mix until you get a smooth homogeneous batter.
5. Peel & Chop Apples: Peel, core, and finely chop the apples into small cubes.
6. Pour Batter into Pan: Pour the batter into the prepared pan and smooth the top.
7. Top Batter with Cubed Apples: Distribute the cubed apple pieces on top of the batter, pressing them slightly into the batter.
8. Bake Until Ready: Bake for 35 to 45 minutes, until the cake is golden on top and a toothpick inserted in the center comes out clean.
9. Prepare Caramel: While the cake is almost done baking, prepare the caramel. In a small saucepan, place the sugar. Melt the sugar over low heat until it starts to bubble and turn slightly brown. (Do not increase the heat, as you risk burning the sugar.) Add the butter and stir until melted. The mixture will become thick and sticky. Add the heavy cream and stir well. Remove from heat and let cool slightly. Pour the finished caramel over the cake and bake for another 6-7 minutes.
10. Cool Before Removing: Cool the cake in the pan for 10–15 minutes, then remove the sides of the spring form. Dust lightly with powdered sugar and chopped hazelnuts or almond flakes before serving.

Notes

Apples: I recommend using sturdy green apples such as Granny Smith so that they hold their shape even after cooking.

Oil: I like using sunflower oil because I always have a bottle of it on hand. However, feel free to use other types of vegetable oil if you prefer.

Sugar: This recipe uses granulated white sugar, but cane sugar, light brown sugar, or even dark brown sugar will work as well.

Eggs: The eggs help to bind the ingredients together, so make sure to add them in.

Sour Cream: If you are lactose-intolerant, go ahead and use dairy-free sour cream instead.

Vanilla Extract: I like adding a bit of vanilla extract for flavor. If you are not a fan of vanilla, feel free to leave it out.

Gluten-Free Flour: I recommend using a good-quality gluten-free 1:1 flour blend (a 1:1 gluten-free flour substitute for regular wheat flour) that is made up of lighter flours/starches to ensure 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 dense final texture.

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

Spices: I added ground cinnamon and ground nutmeg because they add beautiful warm flavors to this Swedish apple cake, so make sure you don’t leave them out.

Leavening Agents: To help the batter rise, I’ve used baking powder and baking soda. If you only have baking powder, use 1 teaspoon of baking powder to replace the 1/2 teaspoon baking soda.

Butter: If you are lactose-intolerant, go ahead and use unsalted dairy-free butter instead.

Heavy Cream: If you are lactose-intolerant, go ahead and use dairy-free heavy cream instead.

Toppings: I like sprinkling a handful of chopped unsalted hazelnuts (they taste amazing!) but you can also use almond flakes or other types of chopped nuts instead.

Powdered Sugar: Powdered sugar (also known as confectioner’s sugar) is sugar that has been processed until super fine. A light dusting of powdered sugar as a finishing touch makes the cake look absolutely beautiful, but it’s completely optional.

• Prep Time: 15 mins
• Cook Time: 45 mins
• Category: Cake
• Method: Baking
• Cuisine: Swedish