Gluten-Free Apple Tea Cake
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My apple tea cake recipe is the perfect addition to a brunch spread or dessert. It’s topped with a cinnamon oat crumble, and packed with warm spices and sweet apples. It’s the perfect treat for anyone who loves a cozy fall dessert that’s a little healthier than a traditional cake. This gluten-free apple cake is a crowd pleaser and so easy to make!
Apple crumble cakes are one of my favorite desserts! The sweet apple flavor works so well with the spiced warmth of the cinnamon and the crisp oat topping is so satisfying.
It’s a great holiday dessert option or treat to enjoy with your morning coffee or tea. At just 236 calories and only 4 grams of added sugar per serving, I can enjoy a slice guilt-free!
Healthy desserts are always a win-win! I like that they can easily play the role of a great sweet treat after dinner or as a welcomed member of the brunch table. My gluten-free vegan oat flour cake recipe, coffee cake, and vegan olive oil cake are all slightly healthier cakes that taste just like the traditional version!
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🌟 Why I Absolutely Love This Recipe
Unlike many apple cakes or crisps, my easy cinnamon apple cake avoids refined sugars and apple pie filling. Instead, it relies on the natural sweetness of fresh, crisp apples and a touch of coconut sugar, making it a great choice for those looking to cut down on added sugars.
The ingredients for this cake are so simple, which is one of my favorite things about it. It comes together with just a few pantry staples and a handful of apples. This means I can whip up this delicious cake whenever I need a quick treat.
What really stands out to me is how this apple cake has such a tender, soft crumb, despite it being gluten-free. With almond milk, eggs, and juicy fresh apples, it stays wonderfully moist. I love how the apples bake beautifully into the cake, and the streusel topping adds the perfect crunch. It’s a light cake that doesn’t fall apart but still melts in your mouth.
My gluten-free apple crumble tea cake is also fantastic for any holiday or special occasion. It’s versatile enough to serve at Rosh Hashanah, Thanksgiving, baby showers, or family gatherings. It’s always a hit and brings a warm, comforting touch to any celebration.
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🥘 Ingredients
My cinnamon apple tea cake calls for basic ingredients easily found at most grocery stores! See the recipe card below for detailed instructions and nutrition information.
Apples: I use honey crisp, Fuji apples, Granny Smith apples, Braeburn, or Pink Lady apples for this gluten-free spiced apple cake.
Flour: For the best texture, I use a 1:1 gluten-free flour blend with xanthan gum, like Bob’s Red Mill. If I don’t need to make it gluten-free, I’ll switch to whole wheat flour or all-purpose flour. I’ve also tried oat flour, but it can make the cake a bit denser.
Baking Powder: This ingredient is essential for giving lift to the cake. I always make sure to include it to get the right rise and fluffiness.
Coconut Sugar: I use coconut sugar because it’s less processed than cane or brown sugar. However, if I prefer a deeper flavor with richer molasses notes, I can use brown sugar instead. Granulated sugar will also work if you don’t have coconut or brown sugar.
Eggs: Eggs are crucial for creating a fluffy texture and making the cake moist. Vegan egg substitutes can also be used.
Almond Milk: I use unsweetened almond milk for its neutral taste and its ability to add moisture and creaminess. You can use your favorite dairy or non-dairy milk as an alternative.
Vanilla Extract: High-quality vanilla extract is important to me for adding warm vanilla notes that blend beautifully with the apples.
Lemon Juice: I always use freshly squeezed lemon juice for the best flavor in this cake. It really enhances the taste.
Raisins: Adding raisins provides extra sweetness and texture that pairs wonderfully with the apples.
Cinnamon & Nutmeg: I use these spices to give the cake its classic apple pie taste. If I want a different twist, I use apple pie or pumpkin pie spice instead.
Melted Butter: Unsalted butter is key for adding richness to the apples as they cook and helps the cake batter achieve a smooth texture that melts in my mouth. Vegan butter can also be used.
Coconut Sugar & Cinnamon: I use these for sweetness and a warm spice flavor. They also give the cake a beautiful rich caramel color.
Gluten-Free Oats: I add gluten-free oats for a crumbly topping that complements this easy recipe perfectly.
👩🏽🍳 How To Make A Gluten-Free Apple Tea Cake
Learn how to make my warm and comforting apple cinnamon tea cake with these simple steps.
Preheat And Peel: I preheat the oven to 356 degrees F (180 C). Then, I peel, core, and slice the apples into thin slices and set them aside in a large mixing bowl.
Whisk Egg Mixture: In a medium mixing bowl, I whisk together the flour, baking powder, 4 tablespoons of coconut sugar, eggs, almond milk, and vanilla extract.
Cook The Apples: I heat a saucepan over medium heat and add the apple slices, lemon juice, raisins, 1 teaspoon of ground cinnamon, nutmeg, ¼ cup of coconut sugar, and butter. I stir until the butter and sugar melt and start to bubble, then continue to cook and stir for another 3 minutes before removing from the heat.
Prep The Baking Dish: I spray a 10-inch x 7-inch baking dish, cake pan, or springform pan with cooking spray. I then add the apple mixture to the prepared pan and spread it evenly over the base. I top it with the egg mixture to create the cake batter.
Make Streusel Topping: In a separate large bowl, I mix all the streusel topping ingredients and evenly sprinkle it over the top of the cake.
Bake The Cake: I bake the gluten-free apple cider cake in the preheated oven for 25 minutes or until it is cooked through. Once it’s done, I remove it from the oven and let it cool before serving. I enjoy it warm or at room temperature with additional toppings if desired.
💭 Expert Tips
My #1 Secret Tip for making a moist apple and cinnamon cake is to focus on the apple preparation, making sure that the apples are sliced evenly and thinly. This is crucial because it allows the apples to cook uniformly and blend seamlessly into the cake, giving it a consistent texture and flavor throughout. If the apple slices are too thick, they can become chewy or undercooked, which disrupts the cake’s overall texture.
Other Tips To Keep In Mind:
- Make Ahead And Freeze: I find that this sliced apple cake is great to bake ahead of time. It freezes easily and defrosts well, making it ideal for busy holidays!
- Bake In A Fun Pan: Using a springform or bundt cake tin makes this cake even more beautiful when served. I make sure to grease the pan well with non-stick cooking spray or butter.
- Use An Apple Slicer Or Corer: I use an apple slicer or corer to prepare the apples quickly and easily. These tools are inexpensive and save me time whenever I need sliced or cored apples.
- Layer Ingredients: For the best results, I resist the temptation to stir the layers together. Instead, I layer the ingredients in the baking pan as listed: apples, cake batter, and then streusel topping. This method gives me the best gluten-free apple cake with a crisp and sweet oat and coconut sugar crunch on top.
📖 Variations
This recipe is delicious as is, but sometimes when I’m looking to switch up this apple tea cake, here are a few of my favorite things to try:
Lower Sugar: For an even lower-sugar cake, I cut the amount of coconut sugar and raisins used in half. This adjustment helps me create a cake that’s lighter on sugar while still delicious.
Vanilla Almond: To make a vanilla almond apple cake, I add ½ teaspoon of almond extract to the cake batter and mix ½ cup of slivered almonds into the cinnamon sugar topping mixture. This gives the cake a lovely almond flavor and a delightful crunch.
Chocolate Apple Cake: While this apple chunk cake is still warm, I sprinkle the top with ½ cup of mini chocolate chips, shreds of my favorite white chocolate bar, or drizzle it with warm vegan Nutella. This adds a rich, chocolatey twist to the cake. Feel free to add some chopped walnuts or pecans into it too!
Dairy-Free Or Vegan: For a dairy-free option, use vegan butter instead of regular butter. For a vegan cake, you’ll want to use vegan egg replacement and vegan butter.
Nut-Free: To make this recipe nut-free, substitute the almond milk with soy milk, low-fat, or whole milk.
🍽 Serving Suggestions
My gluten-free apple spiced cake is great served plain but is also delicious topped with unsweetened whipped cream and a drizzle of caramel sauce or maple syrup. Here are some other pairings I enjoy:
Hot Beverages: I love serving gf apple cake with a small glass of hot apple cider or a cup of coffee or tea, especially during cooler weather. For a fancier spread, I’ll serve it with my honey latte!
Desserts: This is also the perfect sweet treat for warmer months when paired with frozen yogurt, my caramel ice cream, or a dollop of tofu ice cream.
🧊 Storing And ♨️ Reheating
When it comes to storing my apple cake, I find it’s best to let it cool completely before wrapping it in plastic wrap.
Fridge: Leftover apple cake can be stored in an airtight container in the refrigerator for up to 4 days.
Freezer: To freeze for longer, I just slice the cake, wrap each slice individually, and place them in a freezer-safe bag. This way, I can easily pull out a slice whenever I’m craving a piece of apple cake!
Reheating: To enjoy from frozen, I thaw in the fridge overnight, then heat in the microwave or the oven at 350 degrees until warmed through.
❓Recipe FAQs
How do I know if the apples are sliced thinly enough?
I always aim for slices that are about 1/8 to 1/4 inch thick. This thickness ensures that the apples will cook evenly and become soft during baking without turning mushy. If you’re unsure, you can use an apple slicer or a sharp knife, and try to make the slices as uniform as possible for consistent cooking.
Why is my cake so chewy?
I find that a gluten-free cake can become chewy or gummy if gluten-free flours without xanthan gum are used, the batter isn’t mixed enough, or the cake is over-baked. Gluten-free batters often need a little extra mixing time and resting time to develop structure and absorb the wet ingredients. But, because gluten-free flours can dry out quickly, you have to watch the cake carefully in the oven to ensure it doesn’t over-bake – which will result in a chewy/gummy/dry cake.
CAN I SUBSTITUTE OTHER FRUITS FOR APPLES?
While apples are traditional for this tea cake, I’ve successfully used pears or even berries. Just make sure the fruit you choose has a similar moisture content to apples so your cake texture doesn’t change.
How do I make sure the apples don’t get too soft when cooking them on the stove?
The key is to cook your apples briefly, and choose firmer apple varieties (like Fuji apples) which hold their shape better while cooking. I recommend cooking for only about 3-5 minutes, stirring gently, and cooking on medium heat to prevent the apples from cooking too quickly.
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📋 Recipe Card
🎥 Watch How to Make It
Gluten-Free Apple Tea Cake (Moist & Tender!)
This gluten-free apple cake makes an excellent breakfast bake or dessert! It’s topped with a cinnamon oat crumble, and packed with warm spices and sweet apples. A super easy apple cake recipe, that’s sure to be a crowd-pleaser. It is also a healthier dessert option, with only 4 grams of added sugar per serving!
Servings: 12 servings
Calories: 236kcal
Ingredients
For The Cake
- 4 large apples I used Fuji apples
- 1 cup gluten-free flour blend
- 1 tsp baking powder
- 4 tbsp coconut sugar
- 6 eggs or vegan egg replacer
- 1½ cups unsweetened almond milk
- 1 tsp vanilla extract
- ½ lemon juiced
- ½ cup raisins
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ cup coconut sugar
- ½ cup butter or vegan butter
For The Topping
- 2 tbsp coconut sugar
- ½ tsp cinnamon
- 4 tbsp gluten free oats
Instructions
- Preheat the oven to 360 degrees F / 180 degrees C.
- Peel, remove the core and slice the apples. Set aside.
- In a medium mixing bowl whisk together the flour, baking powder, 4 tbsp coconut sugar, eggs, almond milk, and vanilla extract.
- Heat a saucepan over medium heat. Add the sliced apples, lemon juice, raisins, 1 tsp cinnamon, nutmeg, ¼ cup coconut sugar, and butter. Stir until the butter and sugar have melted and started to bubble. Continue to stir and cook for another 3 minutes.
- Remove from the heat.
- Spray a 10 inch x 7 inch baking dish with spray oil. Add the apple mixture and spread evenly over the base of the baking dish. Top with the egg mixture.
- In a small bowl mix together all of the topping ingredients. Evenly sprinkle over the apple bake.
- Bake for 25 minutes or until cooked through.
- When cooked, remove from the oven and allow to cool before serving. Serve topped with maple syrup, whipped cream, coconut yogurt, or even your favorite nut butter.
Notes
Storage Directions
- Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Freezing: Cut the cake into individual-sized pieces, wrap each one in foil, and place in an airtight freezer-safe container for up to 3 months. To enjoy from frozen, thaw in the fridge overnight, then heat in the microwave or in the oven at 350 degrees until warmed through.
- Dairy-Free: For dairy-free apple cake, use vegan butter.
- Nut-Free: To make this recipe nut-free, substitute the almond milk with soy milk, low-fat, or whole milk.
- Vegan: To make gluten-free vegan apple cake use a vegan egg replacement and vegan butter.
- This cake is great baked ahead of time, is easily frozen, and defrosts well.
- An apple slicer or corer will make preparing the apples quick and easy. These tools are inexpensive and save time anytime you need sliced or cored apples.
- Don’t stir the layers together in this cake and layer the ingredients in the baking pan as listed: apples, cake, then streusel topping. This will make for the best cake with a crisp and sweet oat and coconut sugar crunch on top.
Nutrition
Serving: 1slice | Calories: 236kcal | Carbohydrates: 33g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 161mg | Potassium: 211mg | Fiber: 4g | Sugar: 15g
My family and I loved this cake! Thank you for the recipe!
Great to hear! Thanks Kristen!
I was so happy to find this recipe when searching for a gluten-free cake. It was amazing and the cinnamon smelled amazing!
Thanks Cyndy! So glad you liked it!
This cake is delicious, it puts other healthy desserts to shame. I can’t wait to make some for one of my best friends who is gluten-free.
Yay! So happy to hear that Chelsea!
LOVE this gluten-free option as I recently went gluten-free but do not want to miss out on all the fall treats!
Awesome! You will love this recipe Jess!
This cake looks delicious! And it seems healthy to have a piece or two for breakfast. 😉
Thanks so much Carrie! 🙂
My sister-in-law recently went gluten-free and I have been looking for some yummy treats to make her. This is perfect!
Awesome!! I hope both you and your sister love it!
Always looking for healthier alternatives to delicious desserts and this one did not disappoint! Very tasty and easy to make! Will definitely be making again.
Yay! So glad you loved this recipe Gina!
This sounds incredible! It’s the perfect recipe for the season. Can’t wait to try it.
Totally! Enjoy!
Fantastic apple cake – I love how delicious and inviting it looks!
Thanks so much Mahy! You will love it!
Hi Anjali I’m super excited to try this recipe! I’m not much of a baker, but I love trying new things! May I ask what the purpose of the apple juice is? Is it to create moisture, so the exterior of the apples don’t burn/ dry out? Thanks in advance!
Hi Jes! I can’t wait for you to try this! To your question – yup that’s exactly right — to create moisture when baking! And to add a little bit of sweetness to the dish!
Hi Anjali I don’t see anywhere you added apple juice in the ingredients or instructions. I’m a little confused.
Hi Anne! Sorry for the confusion! I actually updated and modified this recipe recently and removed the apple juice from the ingredients list. The comment you’re responding to is an old one associated with the old recipe! Hope that clears things up!