Gluten-Free Apple Cake
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