Gluten-Free Apple Tea Cake (Moist & Tender!)
I use tender cooked apples, warm cinnamon, and a crisp oat crumble topping to create this gluten-free apple tea cake in just 35 minutes. The crumb stays soft and moist while the apples bake into deliciously sweet pockets throughout the cake. Everyone should have this recipe in their back pocket, as it is perfect for last-minute baked treats.
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
- My #1 Secret Tip for this gluten-free apple tea cake recipe is to slice the apples thinly and evenly. If you are not confident in your knife skills, use a mandolin. Thick chunks can stay firm while the cake bakes, but thinner slices soften nicely and settle into the crumb.
- Rest batter: I let the gluten-free batter rest for 5 minutes before baking so that the flour has a chance to hydrate.
- Grease well: Make sure to grease the dish thoroughly so the slices lift out neatly.
- Check doneness: I insert a skewer into the center of the tea cake and check for doneness before removing.
- Allow to rest: I give the apple cake a few minutes to rest, and set as this allows for neater slices and servings.
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