A simple recipe for gluten free apple spice cake. This cake is just the thing for a chilly fall morning!
I just had to share this recipe for apple spice cake with you all. I had to share it right away, before the weekend hit, in case any of you wake up on a crisp Saturday morning and think, “Hmm…this feels like a fall baking day. I just wish my house smelled like cinnamon and nutmeg this morning!”
If you wake up tomorrow and feel that way, this is your recipe.
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.
I used King Arthur Multi Purpose Gluten Free Flour, but you can use regular flour, or another gluten free flour blend that suits your needs. Try to use a light blend like King Arthur or Bob’s Red Mill if that works for you, so that the cake stays light and not too dense.
I suspect that this gluten free apple spice cake recipe would work well as muffins, too, although I haven’t tried it that way yet. If you do decide to go that route, be sure to reduce the baking time significantly, and keep an eye on them. I would start with 15 minutes or so and then watch them if they aren’t done at that point.
Gluten Free Apple Spice Cake.
Ingredients
- 2 cups King Arthur Multi Purpose Gluten Free Flour Blend 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
- 1/2 teaspoon ginger
- ½ cup sugar
- ½ cup coconut sugar brown sugar is okay
- â…“ cup organic canola oil
- 3 Tablespoons unsweetened applesauce
- one apple about 3/4 cup, peeled and shredded *
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- ⅜ cup water
- powdered sugar for dusting
Instructions
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Preheat the oven to 350 degrees. In a large bowl, combine the shredded apple, unsweetened applesauce, organic canola oil, water, vanilla extract, and vinegar. Stir well.
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Add the sugars and stir to combine. Add the gluten free flour, baking powder, baking soda, salt, nutmeg, cinnamon, and ginger. Mix well.
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Pour batter in an 8x8 square pan.
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Bake at 350 degrees for 28-32 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
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Let cake cool completely, then dust with powdered sugar. Store leftover cake in an airtight container.
Recipe Notes
* I simply put the apple in the food processor and shredded it that way. You could also use a grater.
I hope you love this apple spice cake as much as my family does! Is there anything better than the smell of spice cake throughout the house?
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?
How can I decrease the amount of sugar?
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!
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.
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.
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!
I think you could do two layers, it should hold up!
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!
I tried it with coconut flour and it did not work :(
Coconut flour is not a suitable substitute for a gluten free flour blend.
Could I double this and make it in a bundt pan???
I think that would work!