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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. 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!
Wow! This is a great cake. I actually swapped up quite a few of the ingredients to make this a completely allergen free cake for a baby shower I am hosting. I did flax instead of eggs, coconut oil instead of the df butter, and a swerve replacement for the brown sugar and sugar in order to make this sugar-free for the mama-to-be who has Hashimotos. I was nervous doing all the swaps, but it turned out fantastic. We will definitely make this again.
This was amazing! After trying so many recipes where the cake is too dry or has terrible texture, I was so happy to find this! Even my really picky son (who eats gluten) loves it! Thank you so much!
Turned out so great! I have kiddos that have sensory issues with chunks in their food so I grated the apples instead, replacing 1c of the GF flour with coconut flour to absorb the extra liquid from the apples.
Like others I used less sugar, 1/2c sugar and 1/2c monkfruit blend.
It was gobbled up within hours. Thank you for this incredible recipe that I could tweak for my family’s needs and still turn out delicious!
I made this for Thanksgiving and everyone loved it and asked for the recipe. It’s great for dessert and perfect with morning coffee. I like to drizzle it with caramel before serving. This recipe is a keeper! I’ll be making it for Christmas this year. Thank you for sharing. 🍎
This was absolutely delicious. Excellent texture and flavor. The only change I made was that I only used 1 cup of sugar instead of 2. I always use less sugar than recipes call for in an effort to reduce my sugar intake. It was plenty sweet for me. Great with my morning coffee!
This cake is so good! I made it for a church supper since we have a growing number of gf folks. A couple of the teen boys came to the kitchen as we were cleaning up and asked if they could have a second piece—they aren’t even gf!
Made this cake for Christmas. This is the best cake, everyone loved it. Flavor and texture was amazing, very light, not heavy as some GF cakes I have made. I left out the nuts as my son-in-law can not do nuts, but, did follow recipe as written. I was amazed at how the cake rose in the bundt pan, came up to and slightly over to top. I will be making this again.
Makes an unusually (for GF anyway) tall, fluffy, moist cake, with lovely flavor and texture. Just perfect.
Just went apple picking with my 3 year old granddaughter and saw this recipe! The cake was moist and delicious – definitely a keeper!
This recipe is incredible! I just made it last night. I will make this one again and again!
Fabulous cake! Served it so many times and my company has no idea it’s Gluten Free! Absolutely delicious! Thanks Audrey.
I have been eating gluten free for almost 30 years so needless to say I am always searching for a great treat but always come up short. This is by far the best gluten free cake I have ever had (or made)! it is amazing!! Thank you for this recipe, I will definitely make this again and again!!
Great cake! I would make this again even if everyone could tolerate gluten and dairy products.
Made this for a brunch with friends. Amazing. I’ve made lots of gluten free treats and this is up there with the best. Will be making it again for sure. 👏🏼👏🏼
This cake was so yummy warm and I can’t wait to eat a piece for breakfast in the morning. I did not have pillsbury gluten free flour so I used Namaste and it worked perfectly!!
This recipe is a new family classic. Sooo good and easy. Satisfies the “it’s fall and I want to eat something with apples in it” urge. Thanks so much for sharing!
This Apple dapple cake was amazing and so was your carrot cake. They are two of my favorite to go to desserts for special occasions. Thanks Audrey I love all of your amazing recipes that I’ve made by including your meatloaf…. Thanks for being my gf mentor…❤️❤️❤️
Sarah, you just made my night! Thank you so much for your kind words and encouragement. You are so welcome, I love sharing the recipes I make for my family and helping others. Thank you so much for the 5-star recipe review.
Made this cake for a church dinner. It Wes delicious. The only thing I need to do is find a substitute for cinnamon as a friend is allergic to Cinnamon. My favorite apple cake is one I won first prize for. It had cloves in it.
This is beyond delicious!! I recently discovered that I have food allergies at “mid-life” and for the last year I have been struggling with not being able to eat so many of the foods that I have loved for decades. I recently found your Banana and Pumpkin Bread recipes and loved them, so I thought I would try this Apple Cake recipe. I have not had Apple Cake in decades, but it is a beloved treat from my childhood and I have been craving comfort food this winter. This recipe did not disappoint!! I made it with BRM 1:1 flour and Smart Balance, but I omitted the pecans and the glaze. I am not a fan of nuts in dessert and I was feeling too lazy to try the glaze. Even without the glaze, the cake was moist and delish! FIVE STARS, for sure!
I made your apple dapple cake gluten and dairy free for thanksgiving dinner and it was amazing! Everyone loved it. No one knew it was gluten and dairy free. This recipe is going to be used again and placed in my treasured recipe folder!
OHHHHH MY GOODNESS! This was soooo good. I made it for my mom’s birthday because we had so many apples. It was a hit with the family and so we will make it again tonight!
The BEST GF cake I have ever made!! We gobbled it up and just made it a second time. I love it! Even without pecans since I didn’t have any.
This cake is delicious, I will definitely make it again. Thank you for sharing.
Hi! Very good cake. The only changes I made was using King Arthur GF All- Purpose flour and I baked it in between 325 & 350 degrees…335? And it took exactly 53 minutes and my oven is calibrated correctly. I actually served it with salted carmel ice cream for dessert… I’m sure vanilla would be good, too. I also sliced it and froze it on a cookie sheet, then stored the individual pieces in a large Tupperware and take out a couple of pieces each day to defrost and we have dessert whenever we want. Or if someone pops by for a cup of coffee, you have something on hand. It’s a large cake and as we all know, GF baked goods don’t stay fresh that long. Kudos to you Audrey for such a fabulous recipe…one of your best!
Delicious!! I made this for my Daughters Birthday. Very moist and Delicious. Everyone Loved it and was surprised that it’s gluten free!!! I brought some to work the next day and was a hit there also! I used Bob’s Red Mill gluten free flour and added the xanthan gum. I can not find the Pillsbury Gluten free flour by me. Thank you so much for the recipe!
This is one of the best gluten free cake recipes I have ever made! Everyone loved it!
I rarely review recipes online…but this one has become my go-to apple recipe. My husband loves apple pie and this converted him over to cakes. I’m happy because it is soooo easy and tastes amazing, plus he loves it. I’ve added apple pie spice + ginger to the glaze to kick up the flavor and use the better batter GF blend, but it has worked wonderfully every time (I think I’ve made it 3-4 times so far). Hands down favorite apple cake!
I made this cake without the pecans (didn’t have any) and it was super tasty! Moist and delicious and the butter glaze is so worth the effort, it added that extra richness like an icing!
I made this cake yesterday and this is the best cake ever! Very moist, you can’t tell that is gluten Free. Audrey All your recipes made are excellent.
I love this recipe. I made muffins And they came out wonderful. My daughter Love it and she don’t like nothing that say gluten free . Thank you so much
Excellent apple cake. We loved it. It is a huge cake, so unless there are a lot of you eating it I suggest that you cut it in slices and wrap well, then pop it into the freezer. I won’t keep past a few days.
This the best Apple cake I have ever made! Super moist and no one would ever be able to tell it was GF!!! I make it without the glaze and it doesn’t stick around long! Fabulous sleeper recipe! Thank you!
Thank you so much Cindy for the awesome 5-star recipe review! I am so happy that this was the best apple cake you have ever made. You are so welcome, I love sharing the recipes I make for my family. Thanks again!
This recipe is incredible! I finally make a successful cake since being GF!!
Thank you SO MUCH for this!!
Side notes, I used GF King Arthur All-Purpose Flour and it took like TWO hours to bake, otherwise i followed recipe as directed.
Thank you so much Emily for the awesome 5-star recipe review, it really made my day! I am so happy that you enjoyed the apple cake and it was incredible. Thank you for sharing the brand of flour you used, as I know it will help others. You are so welcome, I love sharing the recipes that I make for my family. Thanks again!
This cake turned out great. Even my wheat eating family members went back for seconds. I’ve been looking for a bundt cake recipes that are as good as what my grandma made and this is at the top of the list.
Thank you so much Melody for the awesome 5-star recipe review, it really made my day! I am so happy that you and your family enjoyed the apple cake and that it reminded you of your grandma’s bundt cake. Thanks again!
Delicious the first day! I will define make this again. This cake becomes much drier each day, even if kept in the refrigerator.
It is a very large cake. If you have fewer people to serve, perhaps cut recipe in half to avoid leftovers.
Thank you so much P.Bodell for the wonderful 5-star recipe review! I am so happy that you enjoyed the apple cake. Thank you again!
My son has a dairy allergy and always feels self conscious at holidays when he’s eating something different than everyone else. Tried out the dairy free version of this recipe to see if my very picky husband would eat it and it was a HUGE success. This will now be part of the desserts for Thanksgiving. Thank you for providing this delicious recipe!
Thank you so much Laura for the wonderful 5-star recipe review, it really made my day! I am so happy that everyone enjoyed the apple cake and it really makes my heart happy to hear that your son will be able to enjoy a dessert at Thanksgiving. You are so welcome, I love sharing what I make for my family. Thanks again!
Audrey, your Apple Dapple cake was another ⭐️⭐️⭐️⭐️⭐️ home-run! Eric (my DH) requested something different for his birthday and after making your awesome pumpkin cake, I decided to give this a try, I did leave out the pecans, but man, it was so delish, had all of the flavor of a good apple pie, but the amazing moist texture of a really good bundt! I see a piece with coffee for breakfast in my future! Thank you for another awesome recipe, your carrot cake is next, I think! Blessings! ??
Thank you so much Holly for anther awesome 5-star recipe review, this really made my night! I am so happy that you and your husband enjoyed the apple bundt cake. I totally agree with you as this cak ewould be perfect with coffe for breakfast. Carrot cake is my FAVORITE cake and I hope that you both enjoy it as well. Thank you again!
This recipe looks amazing! Can’t wait to try it but can I leave out the nuts (for my sensitive friends?)
Thank you so much Judy for the awesome 5-star recipe review! Yes you can easily leave out the nuts. I hope everyone enjoys the apple cake!
Made this for our monthly Community Cafè & it was received very well. Extremely moist & attractive looking.
When I make it next time I would take more time in dissolving the sugar & butter mixture as it felt a little grainy. I used a 23cm bundt tin but had enough to make 6 small cakes, just wondering what size other people are using.
Will definitely make again.
Thank you so much Daphne for the wonderful 5-star recipe review! I am so happy that everyone enjoyed the apple cake. I bake this cake in a nordic bundt cake pan. I am so happy that you will make it again. Thanks again!
Made this cake with my daughter and the whole family loved it.
Thank you so much Anji for the awesome 5-star recipe review! I am so happy that your whole family loved the apple cake. I love that you bake it with your daughter. Thanks again!
Hello!
Do you think this would work in a 9” pan instead of a Bundt pan?
Hi Rachel! I have never tried baking this cake in a 9″ pan. If you try it will you please let me know how it turns out? I hope you enjoy it!
Have you tried using maple syrup instead of so much sugar? Do you think that would work in this recipe?
Hi Cynthia! I have not tried the recipe with maple syrup. This is a really moist cake and I am not sure if the maple syrup would make it too moist. I have baked with maple syrup, and really like the results it gives. If you try it with this recipe will you please let me know how it turns out?
Just made this for my family for Sunday dessert!
It was delicious!! Only one problem I had was getting the cake out of the pan.
Next time I make it I will drizzle the caramel sauce on top of the cake!
And there will for sure be a next time!!
Hi DeAnn. Thank you so much for the wonderful 5-star recipe review! I am so happy to hear that you and your family enjoyed the apple cake. To help the cake from sticking I triple coat the pan with coconut oil cooking spray. The cake drizzled with caramel sauce sounds amazing! Thank you again DeAnn for your kind words, you really made my night and blessed me.
Has anyone tried this with almond flour before? I was trying to make something that had more protein per serving.
Hi Kristin! This recipe will not work with almond flour. Baking with almond flour completely changes the texture and it’s much denser than gluten-free rice flour. I have several Paleo muffin recipes that I use almond flour in. You can find those here: https://www.mamaknowsglutenfree.com/?s=paleo+muffins
I used 2 1/4 cups of GF flour (Pamela’s), and 3/4 cups of almond flour. I also lowered the oil to 1/2 c Earth Balance margarine plus 1/8 cup canola oil. The cake turned out delicious!
Thank you Joy for sharing how you used almond flour in the recipe. I am glad that the cake turned out delicious!
I used 2 1/4 cups of GF flour (Pamela’s), and 3/4 cups of almond flour. I also lowered the oil to 1/2 c Earth Balance margarine plus 1/8 cup canola oil. The cake turned out delicious!
This looks and sounds beyond wonderful! Any thoughts on substituting granulated or powder sweetener like stevia for the sugar and brown sugar? Just to lower the calories a tad ????. Thanks!
Hi Connie! I have not tried using Stevia in this recipe. I know a lot of people bake with Stevia. Please let me know if you try it.
Hi Audrey,
I have a bundt pan that I’m trying to use for the first time with the apples from our tree. The pan has no measurements on it; no capacity in cups. It has a removable base, so when I pour water in to try to measure, the water comes straight out of the bottom! Your recipe looks delicious but it doesn’t say what size pan you’re using. If I count up the cups of ingredients, it comes to 11 + spices and eggs. Could I presume that a 12-cup pan is correct? (That is, assuming I can get mine measured!)
Thank you in advance,
Polly
Hi Polly! Your pan sounds a lot like an angel food cake pan. I’ve never used a bundt pan that has a removable base before. The pan that I use is a Nordic Ware 12 cup bundt cake pan. You have great measuring skills. I hope you try the apple bundt cake and enjoy it!
What type of gluten free flour do you use? I’m finding that the difference between brands is so confusing and makes so much of a difference.
Hi Ashley! I use Pillsbury gluten-free flour which is a “cup for cup” all-purpose gluten-free flour that already has the xanthan gum in it. I buy it from Walmart for less than $5 for a 2lb bag. I order it in bulk online. I added it to the recipe ingredients. I hope you try it and enjoy the apple bundt cake!
Mhh, this bundt cake looks so delicious and tasty!
Apples and pecans go so well together after all, such a automnal feeling!
Thank you so much Camille! I love the flavor of apples and pecans together.
This looks so good! Does it keep long?
Thank you Vanessa! Yes keeps the best in an airtight container. This cake is super moist. I hope you try it and enjoy it.????
What a wonderfully moist cake! I made this cake on a chilly and damp Saturday… a perfect day to bake. It was still deliciously moist on Tuesday. I didn’t have pecans so I omitted them and added a little extra Apple. It was amazing. Next time I’ll make sure I have it with the pecans. I stumbled across this website and now I can’t wait to try more of the recipes.