This easy gluten-free apple cake, made with smooth applesauce, is quick to prepare and full of warm autumn and winter flavours. It’s ideal for breakfast, afternoon tea or a simple dessert — a one-bowl spiced cake that’s perfect when you’re avoiding gluten.
Why we love this recipe
This simple Apple Tea Cake is a gluten-free take on a classic French-style apple cake. It relies on basic pantry ingredients to deliver a tender, fruity cake that’s both comforting and uncomplicated. Rather than using almond meal as some other gluten-free cakes do, this version uses a ready-made gluten-free flour mix, so it keeps the texture light and familiar while remaining suitable for those avoiding wheat.
The recipe is fruit-forward: apples are present in the batter via applesauce and also arranged on top as thin fresh slices. The result is a moist, gently spiced cake that works beautifully for morning coffee, a cozy afternoon tea, or a straightforward dessert. It’s made in one bowl and requires only about 15 minutes of hands-on prep, so it’s great when you want something home-baked without a long fuss in the kitchen.
Ingredients
This gluten-free French-style apple cake is made from straightforward, easy-to-find ingredients:
- Gluten-free flour mix: Use an all-purpose gluten-free blend that contains a binder such as xanthan gum or guar gum for proper structure.
- Butter: Unsalted, melted and cooled. Substitute a neutral oil (for example canola) to make the cake dairy-free.
- Eggs: At room temperature for best emulsion and texture.
- Brown sugar: Adds the warm caramel notes that pair so well with apple and cinnamon.
- Baking powder and salt: Ensure your baking powder is gluten-free.
- Smooth applesauce: Preferably unsweetened or lightly sweetened; homemade is a great option to control sugar.
- Cinnamon: Use as the primary spice, and feel free to add small amounts of nutmeg, ginger or allspice if you like.
- Apples: Thinly sliced to decorate the top — depending on apple size you’ll need about two or three. Choose varieties that bake well and keep some shape.
Optional: a handful of flaked almonds for crunch and a light dusting of icing sugar before serving.
How to make this Gluten-Free Applesauce Cake
This cake comes together quickly in one bowl — all you need is a whisk and a springform pan.
- Preheat the oven to 180°C / 350°F. Line a 22 cm / 9 inch springform pan with baking paper or grease it well.
- Core and slice the apples thinly. Peel or leave the skin on according to preference. Set aside.
- In a large bowl, whisk the eggs and light brown sugar for 2–3 minutes until foamy and airy. Whisking longer will help create a lighter crumb.
- Add the smooth applesauce and the cooled melted butter; whisk until combined and smooth.
- Sift in the gluten-free flour, baking powder, salt and ground cinnamon. Sifting helps avoid lumps. Stir gently just until the dry ingredients disappear — do not over-mix.
- Transfer the batter straight into the prepared pan and smooth the top with a spatula or the back of a spoon.
- Arrange the apple slices over the batter, gently pressing them in so they stay put as the cake rises. Create any decorative pattern you like. Optionally sprinkle with flaked almonds.
- Bake for 40–45 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool completely in the pan before removing it — it is fragile while warm.
Before serving, dust lightly with icing sugar if desired.
Tips to make this recipe
- Prepare the pan well: grease it or line it with baking paper. The cake is delicate when hot and you want it to release easily.
- Bring ingredients to room temperature — especially the eggs and the melted butter — to avoid curdling and to make mixing smoother.
- Whisk the eggs and sugar until foamy to add air into the batter; this helps keep the cake light especially when using gluten-free flour.
- Use a gluten-free flour blend that contains a thickener (xanthan gum or guar gum). Blends without one, or single flours like rice or coconut flour, will not give the proper structure.
- Sift dry ingredients to eliminate lumps. Gluten-free flour blends can be prone to clumping.
- Work quickly after adding the flour, as some gluten-free blends absorb liquid and thicken faster than wheat flours. Transfer the batter to the pan without delay.
- Don’t over-mix once the dry ingredients are in — stir just until combined to avoid a tough or crumbly texture.
- Add flaked almonds before baking for a pleasant crunch, and dust with icing sugar after cooling if you like a touch of sweetness on top.
Recipe FAQs
Use a premixed gluten-free flour blend that includes a thickener such as xanthan gum or guar gum. These binders mimic gluten’s structure; without them the cake will be overly crumbly. Avoid substituting the blend with 100% single flours like rice or coconut flour.
Yes. Replace the melted butter with a neutral-flavoured oil, such as canola or light vegetable oil, to make the cake dairy-free.
Choose apples that hold their shape when baked. Tart or balanced varieties like Granny Smith, Jonagold, Honeycrisp, Braeburn or Pink Lady are good options. Sweeter apples will yield a softer, sweeter top while tart apples add contrast.
Store the cake at room temperature in an airtight container for 2–3 days. Refrigeration can extend its life but may dry it out faster, so room temperature storage is usually best for short-term keeping.
Freezing is not recommended because the texture and moisture balance can change once thawed.
More Gluten Free Recipes
- Chocolate Peanut Butter Balls
- Gluten-Free Blueberry Cake (from a guest recipe)
- Chocolate Cornflake Cakes
- French Buckwheat Crepes
- Vegan & Gluten-Free Banana Bread
- Strawberry Almond Cake
- Banana Buckwheat Pancakes
- 3-Ingredient Almond Cookies
Made this recipe?
Let us know if you enjoyed it by leaving a comment below, and share a photo of your baking on Instagram @a.baking.journey!
Recipe
Easy Gluten Free Apple Cake
Ingredients
- 120 gr (1/2 cup) Unsalted Butter, melted
- 3 Apples (you might only need 2 if using large apples)
- 2 Eggs
- 100 gr (1/2 cup) Light Brown Sugar
- 200 ml (3/4 cup + 1 tbsp) Smooth Applesauce, preferably unsweetened
- 200 gr Plain / AP Gluten-Free Flour, see notes
- 1 1/2 teasp. Gluten-Free Baking Powder
- 1 pinch Salt
- 1/2 teasp. Ground Cinnamon, or more to taste
- Flaked Almonds to taste, optional
Instructions
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Preheat the oven to 180°C / 350°F and line or grease a 22 cm / 9 inch springform pan.
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Melt the butter and set it aside to cool slightly.
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Core and slice the apples thinly; set aside.
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In a large bowl, whisk the eggs and brown sugar for 2–3 minutes until frothy and bubbly.
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Whisk in the applesauce and cooled melted butter until smooth.
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Sift in the gluten-free flour, baking powder, salt and cinnamon. Mix quickly and gently until just combined.
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Transfer the batter into the prepared pan and smooth the top with a spatula.
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Arrange the apple slices on top, pressing them in slightly. Optionally scatter flaked almonds.
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Bake 40–45 minutes, until a skewer comes out clean. Cool completely in the pan before removing.
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Optional: dust with icing sugar before serving.
Notes
(*): Use a gluten-free flour mix that contains a thickener such as xanthan gum or guar gum. Without a binder, the cake will not hold together and will be crumbly. Do not replace the blend with 100% rice or coconut flour.
This recipe was made in a 22 cm / 9 inch springform pan.
- Apple quantity depends on size: use 2 large apples or 3 smaller ones to cover the top. Peeling is optional.
- Sift the dry ingredients to remove lumps, and avoid over-mixing the batter after the flour is added to prevent a dense or chewy texture.
- Gluten-free flour can thicken quickly; transfer the batter into the pan promptly after mixing to make spreading easier.
Nutrition (per serving)
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Carbohydrates: 33 g
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Protein: 3 g
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Fat: 11 g
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Sugar: 18 g