A delicious slice of gluten free apple spice cake is just the thing for a chilly fall morning! This moist and flavorful cake is made with simple ingredients, and it’s dairy free, egg free, and nut free, too!
When fall arrives, I crave all the apple recipes.
Recipes like homemade applesauce, pumpkin chocolate chip cake, and apple cider donuts are always fall favorites at our house.
This cake is so easy to make – just one bowl, and you don’t need a mixer. The ingredients are simple and straightforward, and the apple spice flavor is so delicious for dessert or even a weekend breakfast. The ease of this recipe makes it perfect for last minute entertaining! Need an allergy friendly dessert for a party? Whip this up in a hurry.
Ingredient Notes
- Gluten Free Flour Blend – I like to use my homemade gluten free flour blend in this recipe, but you can use regular flour, or another gluten free flour blend that suits your needs. Try to use a gluten free flour blend that doesn’t contain xanthan gum, so that the cake stays light and not too dense. If you use a grain free flour like almond meal or coconut flour, the cake will be quite dense. For that reason, I don’t recommend grain free flours in this recipe.
- Oil – Organic canola oil works well in this recipe, because it is neutral tasting. You can also use melted vegan buttery spread.
- Apple – You can use any apple you like in this cake. I usually have Fuji apples in my house, so that’s what I like to use.
Variations
- Use brown sugar instead of coconut sugar
- Try pumpkin puree instead of applesauce
- Top with dairy free buttercream frosting
- Serve this with dairy free caramel sauce
Muffin Variation
Although I haven’t tried making these into muffins, you should be able to do that if you wish. If you decide to go that route, be sure to reduce the baking time significantly, and keep an eye on them. I would start with 17 minutes or so and then watch them if they aren’t done at that point.
I do have a gluten free apple muffin recipe if you’d like to make those instead.
Storage/Freezing
Store leftover cake in an airtight container. It should stay fresh for about 3 days.
This cake will freeze well. If you are freezing the whole cake or individual portions, wrap in plastic wrap and then wrap well in foil. It should stay fresh for up to 3 months.
More Dessert Recipes
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Recipe
Gluten Free Apple Spice Cake.
Ingredients
- 2 cups gluten free flour can use all purpose flour or another gluten free flour blend
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 1¼ teaspoon cinnamon
- ½ teaspoon ginger
- ½ cup sugar
- ½ cup coconut sugar brown sugar is okay
- ⅓ cup organic canola oil or melted vegan buttery spread
- 3 Tablespoons unsweetened applesauce
- one apple about ¾ cup, peeled and shredded *
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- ⅜ cup water
- powdered sugar for dusting
Instructions
- Preheat the oven to 350 degrees F. Line an 8×8 inch square baking pan with parchment paper.
- In a large bowl, combine the shredded apple, unsweetened applesauce, organic canola oil, water, vanilla extract, and vinegar. Stir well.
- Add the sugars and stir to combine. Add the gluten free flour, baking powder, baking soda, salt, nutmeg, cinnamon, an ginger. Mix well.
- Pour batter in an 8×8 square pan.
- Bake at 350 degrees for 28-32 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
- Let cake cool completely, then dust with powdered sugar.
Cynthia R
I’ve made this cake twice and both times it came out gummy. I used honey crisp apples and King Arthur GF flour (it has zanthan gum already in it). I added 1/2 C raisins and I also used 4T spiced rum + 2T water instead of 3/8 C water. The 2nd time I made it, I baked it for 50 mins and it still came out gummy. What am I doing wrong? Is it the raisins or the rum?
Kim
How can I decrease the amount of sugar?
Yolanda Martínez
Dlicious!!! I used the Pillsburry Gluten Free all purpose flour blend. It worked very well. I also added walnuts and 1/4 cup more water and it was perfect. The secret is to beat it well in the electric mixer. I’m in love with your recipes. Thank you, thank you very much!
Filly
I made this cake twice, thinking I measured wrong or something else. It came out like heavy wet glue both times. I used Bob’s Red Mill 1 to 1 gluten free flour. It had the xanthan gum in it. I also used no sodium baking soda and baking powder. On the baking soda I doubled the amount as required. I’ve made other things like chocolate chip cookies and muffins using the same baking soda and powder and had luck. Have you had any experience with these? I wished the cake had turned out as it looked so good.
Renee T
Very dry and crumbly. It has good flavor. I am going to repurpose it as a crumb topping for Dutch Apple pie. Maybe egg substitute or yogurt would moisten it up a bit.
Sofie
I’m planning to make this for my father in-laws birthday. Do you think it would hold up as a layered cake by chance? I’m thinking of doing a honey mascarpone frosting. Thanks!
Kelly Roenicke
I think you could do two layers, it should hold up!
Sara
This cake is so delicious. I mean seriously delicious. I replaced a quarter cup of gf flour with almond flour. This is a keeper of a recipe!
Gazala Makda
I tried it with coconut flour and it did not work :(
Kelly Roenicke
Coconut flour is not a suitable substitute for a gluten free flour blend.
Chris
Could I double this and make it in a bundt pan???
Kelly Roenicke
I think that would work!