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This Gluten-Free Apple Cake is studded with caramelised cinnamon apple chunks for a comforting homely bake. It’s an absolute family favourite and easy to make with whatever gluten-free flour you have on hand. Plus, no xanthan gum!
If you need a great foolproof cake up your sleeve for everyday occasions then you'll love this light and moist Gluten-Free Apple Cake which is full of spiced apples. It's the kind of simple cake that you can turn to for Sunday tea, mid-morning with a lovely cuppa, an after-school snack, or a delicious dessert with lashings of custard.
It's homely and comforting and doesn't demand specific commercial all purpose flour blends or xanthan gum. Instead it requires a blend of two single origin gluten-free flours blended with ground almonds. But don't worry, I'll give you substitution ideas so you'll be able to bake the cake depending on what you have available.
There's no complicated method here. There is a little extra step where you caramelise the chopped apples in butter, sugar and spices before you add them to the cake for added flavour. Apart from that it's an easy batter to whip up. It bakes in only one tin, yet it rises tall and is dusted with powdered sugar for a fuss-free topping. I'll take you through the short list of ingredients, and some easy tips to ensure this cake works perfectly for you every time.
Table of contents
Why You'll Love This Gluten-Free Cake Recipe
- The secret of this recipe is that the apple chunks have been caramelised with buttery cinnamon before baking. Oh my gosh – these mini apple nuggets are gorgeous bursts of treasure sunken within the sponge.
- This recipe requires simple ingredients, which means you can easily bake a cake anytime you need to without a trip to the store!
- This recipe is made with alternative flours, as suggested in the recipe or use a regular gluten-free flour blend.
- No xanthan gum is needed. Here is why I never bake with it.
- It's a wonderful treat for any occasion, especially in autumn – Apple Cake is a crowd-pleaser.
Ingredients and Notes
Gluten-Free Flours
This recipe uses two alternative flours that when blended with ground almonds create a beautiful structure and flavour to create the best apple cake.
Sorghum Flour: This wholegrain flour provides an earthy and buttery flavour that is the perfect backdrop for the apples and cinnamon. (Substitution suggested below).
Potato Starch: This starchy flour adds structure to the cake. Be sure to use potato starch and not potato flour. (Substitution suggested below)
Ground Almonds: A good amount of ground almonds is needed in this cake to help with the sponge structure. Nuts are packed with protein, providing a moist yet fluffy texture to the cake.
Other Dry Ingredients
Caster Sugar: A fine white granulated sugar that provides the delicate sweetness to the cake. If you are in the United States, you can use granulated sugar as a substitution.
Baking Powder and Salt: Baking powder helps the cake to rise, while salt balances all the flavours.
Wet Ingredients
Eggs: Provide structure to the cake and also help it to leaven. This recipe uses medium eggs, about 60g each with shell (50g each without shell).
Butter: Provides moisture and richness to the cake crumb.
Milk: For added moisture and richness.
Vanilla Extract: Provides a hint of additional flavour to the cake.
For the Apples
Apples: Use a good cooking apple such as the Bramley apple, but Granny Smith or Golden Delicious work really well too.
Cinnamon: Just a pinch is added to the apples with butter to create a beautiful spiced caramel sauce.
Sugar: Helps sweeten and caramelise the apples. The recipe calls for caster sugar, but you could also use brown sugar.
Butter: Added to create a luscious caramel sauce.
Substitutions and Variations
Gluten-Free Flour Substitutions: You can substitute the sorghum flour for oat flour. Or you can substitute both the sorghum and the potato starch for the same amount (both added together totals 230g) of all purpose gluten-free flour. I also tested this recipe with Doves Farm Gluten-Free Plain White Flour and it worked well. You could use Bob’s Red Mill 1:1 or any preferred brand. But my Gluten-Free Homemade Flour Blend, is also a perfect flour fit for this recipe.
Ground Almond Substitution: You need the protein from the almonds to achieve the right texture and structure for the cake. You can use shop bought ground almonds or home ground almond meal. I wouldn’t recommend substituting the full amount of almond flour with another ground nut flour since such a large amount is called for. However, you could substitute a small amount of ground almonds for ground pecans or walnuts for added flavour.
Add More Spices: This apple cake already has cinnamon, but add nutmeg or cloves to take your gluten-free apple cake to the next level.
Sultanas: This cake is so delicious with a handful of sultanas (white raisins) included in the batter as well.
Stem Ginger: Diced stem ginger added to the batter before baking will never be a bad idea! Have you tried homemade stem ginger, too? Then you’ll really be living the life!
Top with Fresh Apples: For a beautiful presentation and a burst of fresh flavour, add fresh thin apple slices or a drizzle of caramel sauce on top of the cake before serving.
How to Make Gluten-Free Apple Cake
(Find the full method in the recipe card below)
- Melt the butter, sugar, and cinnamon together. Then stir in the cubed apples. Gently cook for 5 minutes until the apples start to caramelise. Set aside to cool.
- Cream the butter and sugar until very light and fluffy in a large bowl.
- Add the eggs one at a time. Then add the vanilla extract. Beat together until combined.
- Whisk the sorghum flour, potato starch, ground almonds, baking powder, and salt together in a separate bowl.
- Take two tablespoons of the flour mix to sprinkle over the cooled apples. Toss to coat and set aside.
- Add the flour mix in batches alternately with the milk and mix until just combined.
- Pour ⅓ of the cake batter into the tin. Sprinkle over half of the apples. Then add another ⅓ of the cake batter, followed by the rest of the apples.
- Cover the apples with the final ⅓ of the cake mixture and smooth the surface.
- Bake for 50-55 minutes in an 8x4” round cake tin at 160°C or 325°F (fan setting) until golden brown.
- Remove the cake from the oven, and let the cake cool on a wire rack. Then scatter with icing sugar to decorate.
Baker's Tips
- Let your caramelised apples cool completely before adding to the cake.
- Gluten-free batters can become gummy if overmixed. Mix your ingredients until just combined to prevent this issue.
- Coat the apples in a couple of tablespoons of the flour mix so the apple chunks do not sink to the bottom of the cake.
- Try to avoid placing any of the caramelised apple pieces right in the centre of the cake. This helps with cutting the cake later on. If the centre of the cake is apple-free, you can produce cleaner slices that won’t crumble at the tip of the knife.
- Line your cake pan with parchment paper to remove it easily and prevent it from sticking.
- Gluten-free cakes tend to take a bit longer to bake and require lower baking temperatures. Use a toothpick or cake tester to check for doneness. It should come out clean when inserted into the center of the cake.
- Allow the cake to cool in the pan for about 10-15 minutes before removing it. Gluten-free cakes are fragile when hot.
Recommended Equipment
FAQs
A variety of apples work well in this recipe. Bramley apples are my favourite, but any type of tart apples will be fine. Pink Lady, Granny Smith apples or Golden Delicious are also lovely.
Yes, the peel doesn’t give a great texture to the cake if left on.
I haven't tested this cake in a bundt tin. A springform tin though will also work.
This cake freezes really well. I recommend double-wrapping it in cling film, plastic wrap, and tin foil to protect it well. Remove from the freezer and let defrost overnight at room temperature before unwrapping for best results.
The cake will keep really well for up to 5 days in an airtight container or cake tin in a cool, dark place. You can keep it in a plastic cake box if that’s all you have but the cake will get a little damp and then it’s best within three days.
How to Serve
This delicious gluten-free apple cake is good enough to serve all by its lonesome with just a sprinkling of icing sugar.
However, if you are looking for a crowd-pleasing dessert,, it’s simply divine topped with a scoop of vanilla ice cream or fresh custard. Try it with my Gluten-Free Homemade Vanilla Custard recipe or a gorgeous Strawberry Custard. But you can also go for Bird’s Custard. You made the cake. Sometimes, making your own custard/ice cream is one step too far.
More Gluten-Free Cake Recipes!
✨Have you tried this Gluten-Free Apple Cake? Please leave a 5-star ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating on the recipe card and consider leaving a comment as well! I would love to hear about how your recipe turned out and your feedback also helps other readers✨
Gluten-Free Apple Cake
Ingredients
- 400 g bramley apples - 2-3*
- 1 teaspoon ground cinnamon
- 20 g unsalted butter
- 3 teaspoons caster sugar
- 150 g sorghum flour*
- 80 g potato starch* - not potato flour
- 220 g ground almonds
- 2 teaspoons baking powder
- ½ teaspoon salt
- 200 g unsalted butter
- 200 g caster sugar
- 4 eggs - medium*
- 90 ml whole milk
- 1½ teaspoons vanilla extract
Instructions
- Melt the butter, sugar and cinnamon together in a large flat based saucepan for about 3 minutes until the sugar has melted. Pour in the apple cubes and coat with the cinnamon caramel. Gently cook for 5 minutes until the apple is just starting to caramelise.
- Remove from the heat and spread the apples out on a tray in a single layer to allow to cool whilst you prepare the rest of the cake.
- Pre-heat the oven to 180°C / 160°C fan assisted /gas mark 4 / 350°F and line and grease an 8x4” round cake tin.
- Cream the butter and sugar on a high speed in a food mixer for about 5 minutes until very light and fluffy.
- Add the eggs one at a time and mix until completely incorporated. Then add the vanilla extract.
- Whisk the sorghum flour, potato starch, ground almonds, baking powder and salt together in separate mixing bowl.
- Take 2 tablespoons of the flour mix to sprinkle over the cooled apples. Toss to coat and set aside.
- Add the flour mix into the rest of the ingredients, alternately with the milk, adding the flour in three additions and the milk in two (begin and end with the flour), scrape down the sides of the bowls as needed and mix until just combined.
- Pour ⅓ of the cake batter into the tin. Followed by half of the apples. Then add another ⅓ of cake batter, followed by the rest of the apples. Cover the apple with the final ⅓ of cake batter and smooth the surface.
- Bake for 50-55 minutes or until an inserted cocktail stick comes out clean.
- Remove the cake from the oven and leave to settle for 5 minutes in its tin, then turn out onto a cooling rack and leave to cool completely before scattering with icing sugar.
Notes
- Eggs. The eggs used in this recipe are medium size, 60g with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.
- Flour substitutions *You can substitute the sorghum flour and potato starch with 230g regular gluten-free flour (I use Doves Farm Gluten-Free Plain White Flour)
- What apples are the best to use? - Bramley apples are my favourite apple to use here but any tart garden apple will be fine. Granny Smiths, Golden Delicious apples or Pink Ladies are also lovely.
- Should you peel the apples? – Yes, the peel doesn’t give a great texture to the cake if left on.
- Let the apple chunks cool completely before adding to the cake batter.
- Avoid placing the caramelised diced apples right in the centre of the cake - it helps to stop the cake from collapsing in the middle when you start cutting it.
Louise says
Hello this is the first cake recipe I have tried from your website. I was impressed that the apple pieces did not sink or go slightly slimy round the edge as has happened in some other apple cake recipes. Overall it took an extra 20 mins in my oven and is a lovely texture and flavour. Thank you for the detailed instructions!
Georgina Hartley says
You are so welcome - I'm happy you enjoyed the cake!
Cara C says
Happy November Georgina! I have plans to break this cake when I’m off work this afternoon - and I do have a question. I tend to like my baked goods slightly less sweet than “normal”, so I’m wondering how much you think I might be able to reduce the sugar before the texture of the cake is compromised?
Any suggestions would be appreciated. Thanks!
Georgina Hartley says
You could possibly reduce the amount of sugar in this cake by about 20% but I haven't tried it so I can't guarantee.
Kathryn says
This is a stand out gluten free cake, although I started prepping it without reading how long it needed to cook - oops! Thankfully when I had to go to work one of my daughters was home to take it out of the oven!! Definitely making this again.
Georgina Hartley says
I'm so happy you enjoyed this Apple Cake. Yes it's a while in the oven but happy you managed to work that out!
Nawaal S says
Just adding my rating
Nawaal S says
Hi Georgina
I baked this delightful cake today, have already shared with some neighbours and I squashed some crumbs together this evening for a little taste, saving a whole slice for tea, later. I absolutely love the texture and taste, next time I'll add more cinnamon and some ginger, per your recommendation.
The cake is a tad fragile and crumbly, did I do something wrong? Also, is the 400g apples the net weight, i.e. after being peeled and cored? I'd love to hear back from you, many thanks!
Nawaal
Georgina Hartley says
That's great, I'm so happy you enjoyed the cake. The weight of the apples is the whole apple before being peeled and cored.
Anne Irving says
Hello,I don't want to know how to make Dorset apple cake (gf) but where to buy it please.
Georgina Hartley says
I'm sorry, I have no idea.
Andrea Matuszczyk says
Great recipe. An absolutely lovely and delicious cake. It stays moist ans soft and smells like heaven.
Georgina Hartley says
I'm so happy you like the cake - thank you for giving your feedback.
Anna E says
Great recipe, will make again. Mine took longer to bake, first time round still squidgy in the middle. Might be our oven! Very tasty though and will make again, Thanks for another winning recipe that pleases both the gluten-free and the wheat eaters. Did a dairy free version with vegan butter and almond milk and it seemed fine. Can't think that that would have made is swingier. Will try butter next time with other guests to please.
Georgina Hartley says
That's great to hear - thank you for giving your feedback on this cake!
Dory says
This cake was an absolute delight, both me and the boyfriend loved it!! Thank you!
Dory says
Oh I forgot to say, just in case anyone finds it useful 🙂
- I didn't have milk so used kefir with a splash of almond milk instead
- I had a lot of apple pieces left after the second layer so put a third layer on the top of the cake too
- after 45min in the oven the cake and apple pieces were really nice and brown so for the rest of the baking time (for another 30min) I covered it with tin foil
Georgina Hartley says
That's great to hear - thank you Dory.
Sandra Amos says
Hi Georgina - I want to make this cake and haven't used sorghum or potato starch b4 in cakes (I usually just stick with all purpose gf) and am wondering if you could try to describe the end result please versus all purpose. A bit of a tall order, sorry but trying to make up my mind which way to go.
Thanks so much
Sandra
Alene says
I started to make this and realized that British eggs are differently sized than American eggs. I'm in the U.S. What size are your eggs in this recipe? And what size is usually implied in British recipes when the specific size is not mentioned?
Thanks !
Georgina Hartley says
Hi Alene, this recipe was tested with eggs which are 60g each. They are technically (for the UK sizes) large medium eggs or small large eggs. I'll amend in the instructions - thank you!
Sandra Amos says
Hi Georgina - what a lovely cake. My first time using alternative flours apart from almond flour. I scaled down the ingredients by 25% for an 18cm tin. Added pecans, sultanas and lemon zest and juice. It was a pretty deep cake and took about an hour and a quarter to cook.
I am looking forward to making more of your recipes and have now ordered sticky white rice flour as I see this is another one I need to add to my arsenal
Thank you for such successful recipes.
Georgina Hartley says
I love those additions you made to the cake - sounds delicious! You definitely won't regret the sweet rice flour - it's a favourite of mine!
Sandra Amos says
Hi Georgina
Yes, it's me again!! I have come across your site a few times previously and used a recipe or two but hadn't looked in depth before now, it's all the information you have here re the different gf flours that has really inspired me, so thank you for that. I am really getting into gluten free baking and now want to start using individual flours to create my bakes rather than the all purpose flour blend that I usually turn to. I generally add other flours to the blend but now feel I want to go that step further. I always have almond flour at home and add it to the gf blend as I find it creates a moister cake. A little oat flour too on occasion, not sure what your thoughts are on this? When you specify ground almonds in this recipe (apple cake) would almond flour be OK?
I know I will be dipping into your site more often now, a great resource for me.
Thank you
Georgina Hartley says
Hi Sandra, adding almond flour to flour blends is a great way of adding structure and moisture to bakes - I do this all the time too and it works really well. And oat flour is great as it adds such a lovely flavour. Yes, for the apple cake you can use almond flour or ground almonds. I'm so happy these recipes are inspiring you - it's great to have you here!
Sandra Amos says
Thanks again for such a quick reply. Will use almond flour then and let you know how it turns out.
Shopping list for tomorrow, flours
Sandra
Catherine says
Hi Georgina,
Thank you for your site, it's helped me to experiment with flours and I'm finally eating cake for the first time in years! Unfortunately I'm also allergic to peanuts and almonds and intolerant to rice. I've been looking for a safe apple cake recipe so getting an email with this one recipe got me really excited then deflated - is there anything (rice-free) I can use to replace the ground almonds?
Thanks
Catherine
Georgina Hartley says
Hi Catherine, I won't be able to recommend a direct substitution for the almonds as they are the key ingredients in giving the cake structure. It's all to do with the proteins in the nuts. All I can do is encourage you to experiment. You could switch out the almonds for a nut you are not allergic to - maybe pecans or walnuts. You will then need to decrease the amount of nuts as the taste of the alternative nut would be too overpowering. Then increase the amount of sorghum and potato starch to make up the difference. I can't guarantee the results as I've never tried it this way and the taste of the cake would be very different - although I would imagine delicious.
Sonja Ellis says
Hi Georgina,
Is it possible to substitute corn or tapioca starch for the potato starch?
I love your recipes and I would like to make this one too. I have to avoid night shade produce and potatoes are on that list.
Thank you for sharing your knowledge.
Cheers,
Sonja
Georgina Hartley says
Hi Sonja, yes you can substitute - I would choose tapioca flour if it were me. Happy to help!