Gluten-Free Apple Cake
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As soon as fall arrives, I dream of cooler weather and everything apple—especially this homemade gluten-free apple cake! It’s loaded with fresh apples and crunchy pecans and is covered in a buttery brown sugar glaze. This easy recipe also bakes up exceptionally moist and is delicious for breakfast, brunch, or dessert. I’ve also included a dairy-free option and plenty of tips to help you make the best gluten-free apple cake every time.
Gluten-Free Apple Cake Recipe
I thought my husband loved my gluten-free apple pie, but then he took a bite of this gluten-free apple cake. Now, it’s his favorite fall dessert! It’s perfectly moist, has just the right amount of sweetness, and is bursting with cinnamon and apple flavors. Creaming the butter and sugar together until light and fluffy, then adding the eggs one at a time is crucial for creating a tender crumb. And, of course, using fresh apples and a good quality gluten-free flour makes all the difference!
Ingredients
- Butter: I use butter in both the cake batter and the glaze to infuse this dessert with a rich, buttery flavor. For a dairy-free option, I always use Smart Balance or Earth Balance butter, and they both work great.
- Sugar: Granulated sugar sweetens the cake and adds moisture.
- Brown Sugar: Mixes with the melted butter to create the most delicious glaze for this cake.
- Eggs: Helps to bind the ingredients together. Use room-temperature eggs and add them one at a time so they mix in evenly.
- Pure Vanilla Extract: Add some to the cake batter and the glaze for a hint of vanilla flavor.
- Gluten-Free Flour with Xanthan Gum: I like Pillsbury Gluten-Free flour. Not all gluten-free flour blends are created equal. You might experience different results if you use a different type of flour. If your chosen blend doesn’t include xanthan gum, add ¾ teaspoon to this recipe. The xanthan gum is needed to help the cake hold its shape.
- Baking Powder & Baking Soda: Helps the cake to rise. Please double-check the labels on your leavening agents for any potential cross-contamination warnings. Some manufacturers produce their baking powder in facilities that also process wheat.
- Salt: Helps balance the sweetness and enhances the other flavors.
- Ground Cinnamon: Creates a warmly spiced gluten-free apple bundt cake.
- Buttermilk: Adds moisture to the cake batter. You can make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit in the refrigerator for 5-10 minutes before using. This also works with dairy-free milk alternatives. I like baking with cashew, almond, and coconut milk.
- Apples: Peel and chop your apples before using. I really like using gala apples in baking because they’re sweet and crisp, but you can use your favorite type of apples. It took four gala apples to make three cups of diced apples. I’ve included some more apple variety options that I like below.
- Pecans: I buy chopped pecans, but I always chop them up into even smaller pieces because I don’t like big pieces of nuts in my cake.
- Water: Thins out the glaze and makes it easier to pour over the cake.
- Cooking Spray: For spraying the bundt pan.
Tips and Suggestions
- Once I peel my apples I like to use an apple slicer to core the apples. Then, I dice them into smaller pieces before adding them to the cake batter.
- Mix your wet ingredients thoroughly before adding the dry ingredients. I also recommend folding in the apples and pecans by hand. These simple (but important) steps stop us from accidentally overmixing the batter.
- Be sure to liberally spray your bundt pan with non-stick spray before adding the cake batter. I like to use a coconut oil-based cooking spray, and I triple-coat the pan.
- Make your brown sugar glaze just before the cake comes out of the oven. Pour the hot glaze all over the warm cake while it’s still in the pan.
- Don’t worry if the top of your gluten-free apple bundt cake has a few cracks in it. This is actually the bottom of your cake. Once you turn it out, no one will see the cracks!
What Are the Best Apples for Gluten-Free Apple Cake?
Like in my gluten-free apple crisp recipe, you want to use apples that will keep their shape. I find this creates a better-textured cake. My preferred choice is Gala apples, but feel free to use your favorite type of apple. Other great options are:
- Honeycrisp
- Granny Smith
- Johnathan
- Braeburn
How Do I Know When My Cake Is Done Baking?
You’ll know your gluten-free apple cake is baked once it’s golden brown and the sides start pulling away from the pan a little. Also, you can poke a toothpick in the center; if it comes out clean, it’s done. My cake took 70 minutes to bake on the dot. Please watch your cake because all ovens are different.
Why Is My Cake Sticking to the Bundt Pan?
I can’t stress this enough: please spray your bundt pan generously with non-stick cooking spray before adding the cake batter. I’ve had many disasters in the past with other cake recipes because I didn’t do this step. I liberally spray my pan with three layers of coconut oil-based cooking spray. You should also let your cake cool completely in the pan before attempting to remove it. This will help stop the cake from breaking or sticking to the pan.
If your cake is still sticking, try running a thin knife around the edges of the pan to loosen it up. You can also tap the bottom of the pan with a wooden spoon to help release the cake.
Storage Instructions
This cake is best stored in an airtight container for up to 3-5 days at room temperature. This is a very moist cake, and the apples help to keep it moist. You can also freeze individual slices of cake in an airtight container for up to 3 months. Let your GF apple cake slices come to room temperature before serving.
More Gluten-Free Apple Dessert Recipes to Try!
- Gluten-Free Dutch Apple Pie
- Gluten-Free Apple Cinnamon Crumb Muffins
- Gluten-Free Baked Apple Cinnamon Donuts
- Gluten-Free Apple Pie Blondies
Gluten-Free Apple Cake Recipe
Ingredients
Cake:
- gluten-free cooking spray
- 1 cup butter, for dairy-free, use Smart Balance or Earth Balance butter
- 2 cups sugar
- 4 eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup buttermilk, for dairy-free, use cashew, almond or coconut milk. Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes.
- 3 cups gluten-free all purpose flour with xanthan gum, I like Pillsbury gluten-free
- 1 teaspoon gluten-free baking powder
- ½ teaspoon baking soda
- 1 tablespoon ground cinnamon
- 3 cups apples, peeled and chopped
- 1 cup pecans, chopped
Glaze:
- ⅓ cup butter, for dairy-free, use Smart Balance or Earth Balance butter
- ¾ cup brown sugar
- 2 tablespoons water
- 2 teaspoons pure vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
Cake:
- Preheat oven to 325°F (163°C). Spray bundt pan with gluten-free cooking spray.
- In a large bowl, cream butter and sugar together with your mixer.
- Add one egg at a time and combine. Once all eggs are incorporated, mix in the vanilla extract and buttermilk. Then, add the gluten-free all-purpose flour, gluten-free baking powder, baking soda, and ground cinnamon to your bowl and mix until fully combined. The batter will be very thick.
- Peel and chop the apples into small pieces.
- Stir in the chopped apples and chopped pecans and fold into the cake batter with a spoon or spatula.
- Pour the batter into the greased bundt pan and bake for 70 minutes until a toothpick entered into the center comes out clean.
Glaze:
- Combine butter, brown sugar, water, vanilla extract, and ground cinnamon in a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring it to a boil.
- Poke holes all over the warm cake with a knife and pour the butter glaze evenly over the cake while still in the pan.
- Allow the cake to cool completely in the pan and then invert the cake onto a serving plate. I sprinkled it with powdered sugar. Enjoy!
Notes
- If your gluten-free flour blend doesn’t contain xanthan gum, add ¾ teaspoon of xanthan gum when mixing the cake batter.
- I use a 12 cup bundt cake pan when making this recipe.
- To Store: Keep in an airtight container for up to 3-5 days at room temperature.
- To Freeze: Freeze individual slices for up to 3 months in a freezer-safe container. Let them come to room temperature before enjoying.
- Mama says “Make sure you check all your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Apple Cake Step-by-Step
Preheat oven to 325° F. Spray bundt pan with gluten-free cooking spray. In a large bowl, cream 1 cup butter and 2 cups sugar together with your mixer.
Add one egg at a time and combine. Once all 4 eggs are incorporated, add 1 tablespoon vanilla extract and 1 cup buttermilk. Then, add 3 cups gluten-free all-purpose flour, 1 teaspoon gluten-free baking powder, ½ teaspoon baking soda, 1 tablespoon ground cinnamon to your bowl and mix until fully combined. The batter will be very thick.
Peel and chop apples into small pieces to make 3 cups total.
Stir in the 3 cups chopped apples and 1 cup chopped pecans and fold into the cake batter with a spoon or spatula.
Pour the batter into the greased bundt pan and bake for 70 minutes until a toothpick entered into the center comes out clean.
Combine ⅓ cup butter, ¾ cup brown sugar, 2 tablespoons water, 2 teaspoons vanilla extract, and ¼ teaspoon ground cinnamon in a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.
Poke holes all over the warm cake with a knife and pour the butter glaze evenly over the cake while still in the pan. Allow the cake to cool completely in the pan and then invert the cake onto a serving plate. I sprinkled it with powdered sugar. Enjoy!
More Cakes for Fall Baking
- Almond Flour Carrot Cake: If you love the moist texture and warm spices in gluten-free apple cake, this almond flour carrot cake is a great option. It has that same cozy flavor profile with cinnamon and nutmeg, but the almond flour adds a richer, slightly nutty taste and an extra tender crumb.
- Gluten-Free Carrot Cake: This gluten-free carrot cake has a similar soft, fruit-forward texture to apple cake, thanks to ingredients like shredded carrots and pineapple. It’s packed with warm spices and mix-ins like coconut, raisins, and pecans, giving it that same comforting, bakery-style feel.
- Almond Flour Cake: This almond flour cake is a lighter, simpler alternative to gluten-free apple cake with a soft, moist crumb and delicate almond flavor. Made with just a few ingredients, it’s perfect when you want an easy gluten-free cake that still pairs beautifully with fruit or a simple glaze.
Yummy. I made these with my EC class and had to make them not only gluten free but dairy free and they came out great. The kids love them. I also threw in some golden raisins I had.
Finally! A gluten-free cake that truly has a cake-like crumb and tastes wonderful! I made this cake for my daughter for a recent family dinner so she could enjoy dessert too. EVERYONE loved it, including guests without any allergy concerns. Other than running into a time crunch and not being able to make the icing, I followed the recipe as written. I really appreciated the tips—especially the xanthan gum suggestion, which I added to the batter as recommended and felt made a noticeable difference in the cake’s texture. Thank you! This one is definitely going into the recipe treasure box.
Thank you Victoria! So glad you enjoyed the gluten-free apple cake!
One of the greatest cakes I’ve ever had. Absolutely delicious!
Thank you Carlie!
Hi Audrey, I made your recipe last night. Cut it in half, used Granny Smith apples, added some nutmeg. Used unsweetened vanilla almond milk & added the white vinegar to make the buttermilk. OH MY WORD, This is so good!! I took so over to my neighbor as well & she loved it. Thank you for sharing your recipes!! Judy
Thank you Judy!
I baked this cake and it was delicious. I did not add the glazed. I only put 1.5 cups plus 2 tablespoons of sugar, it was perfect for us. Great recipe.
Thank you Virginia!
Would this recipe work with mini bundt cakes?
It should! You’ll need to adjust the baking time.
I would really like to make this recipe as I have not found another good gluten-free apple cake recipe. I’m just wondering if it would work to put chocolate chips and nuts in the cake? I used to have a recipe for this using wheat flour when I could eat wheat.
Hi Nicki, you should be able to!
I have not tried this recipe yet and I was wondering can I bake it in an 9 x 13 pan? I know that’s probably a silly question but I have to feed a lot of faces and I feel like I would get more out of a 9 x 13. What are your thoughts, thanks in advance 😉
Hi Maria, we have not tested this recipe in a 9×13 pan, so we can’t advise on what changes to baking temperature and time would be needed.
This recipe is delicious!!! It is so moist which is often challenging when making things gluten and dairy free. I’ve made it twice in two weeks already.
Very good! Thank you.
Made a 1/2 the recipe in a 6 cup bundt pan
For flour: 1 cup bob red mill gluten free 1:1, 1/4 cup finely ground almond and 1/4 chestnut flour
added 1/2 tea of nutmeg
used walnuts (instead of pecans)
Did not do glaze to reduce sugar but did serve with Greek yogurt and drizzled cake and yogurt with 1/2 teaspoon maple syrup.