Paleo Gluten-Free Apple Cake is THE best apple cake recipe ever! An easy, healthy dessert that’s full of all the best fall flavors! Plus it’s Paleo, gluten-free, dairy-free, and refined sugar free!

It’s September! {YAY}! Which means my favorite season of all is upon us….fall!  I have thoroughly enjoyed summer…however I am ready for the cooler temperatures, scarves, boots, and all the fall recipes, including this Gluten-Free Apple Cake!

This paleo, gluten and dairy-free moist apple cake recipe comes together in no time and is packed full of nutritious ingredients! Eat it for breakfast, eat it for brunch, serve it warm for dessert smothered with some Paleo Vanilla Ice cream.  You really can’t go wrong.

This Paleo Apple Cake is irresistible! My daughter and I kept sneaking bites before dinner, and couldn’t stop! Perfectly sweet, seriously moist, and bursting at the seams with bits of appley goodness!

Not all apples are created equal 

I have to pause to say that I am a bit of an apple snob! I have been obsessed with delicious apples for as long as I can remember. The reigning champions in my life are Pink Ladies and Honey Crisps.

No joke…I even gave a speech in college on the superiority of Honey Crisp Apples (and their origin, science behind their discovery, etc.) and brought a tray full of apple slices to pass out to the class. Yep. I’m an apple nerd.

My husband, however, is the complete opposite. When we got married he thought there were three varieties of apples, red, yellow and green! {sigh}! I totally capitalized on that for a while and bought him whatever variety were on sale (saving cash money because my hubby is an apple monster), and me the {usually} more expensive favorites.

However, after a few years he got wiser and didn’t like his “Ritch apples” as much anymore. He insisted on eating my “Laura apples” and that whole “what’s yours is mine” thing went out the window.

I was horrified to open the fridge and find that all  of my apples had been eaten, and the {obviously sub-par} apples were left sitting in the drawer. We worked it out and I simply bought more of the good stuff…but it was a trying time in our relationship. 😂🍎

What are the best apples for baking this Gluten-Free Apple Cake? 

Any who. I believe the absolute best apples for baking are Pink Lady apples. They are a little sweet, and a little tart, and absolutely perfect in this Gluten-Free Apple Cake recipe! Some suggestions include (but are not limited to):

1. Pink Lady Apples. Must mention again because they’re my favorite!
2. Honey Crisp Apples. These are a sweeter variety, but super crisp with amazing flavor.
3. Granny smith. The traditional tart baking apple! They hold up well and add a nice little sour kick to the recipe!
4. Jazz apples and Gala apples. These varieties are very similar. They are great for baking but are mostly sweet with little (if any) sour taste!

How to make this Gluten-Free Apple Cake Recipe

1. Finely dice the apples. This will ensure that the apples in the cake are fully baked (and not hard and crunchy)
2. No Peeling Required. Since peeling is unnecessary, this best Apple Cake recipe is SUPER easy to make. I love that keeping the skin on the apples adds nutrition and fiber to this fabulous fall dessert!
3. Making the topping. I know I say that the topping is optional, but really the sweet and salty crunch of the pecans is SO good I don’t recommend skipping it! I use a nut chopper to finely chop the pecans, but you can use a knife and cutting board if you don’t have one of those!
4. Let it cool before removing from the cake pan. Please be sure to give this gluten-free apple cake recipe plenty of time to cool in the cake pan. This ensures that it will hold it’s shape and not fall apart when it’s removed from the pan.

Gluten-Free Apple Cake: Ingredients & Substitutions

As always it is best to follow this gluten-free Paleo Cake recipe as it’s written, but here are a few potential substitutions!

• Tapioca Flour.  Arrowroot powder is an acceptable substitute for tapioca flour! You can also use corn starch but it’s not paleo.
• Coconut oil. Butter is a super yummy {but not dairy-free} substitute for coconut oil! Ghee is also a great substitution!
• Coconut sugar. Any granulated sugar works great in this recipe, just be sure it complies with your dietary needs.
• Pecans. I have used walnuts with delicious results as well!

Shop Essentials for making this Apple Cake Recipe!

 measuring cups // measuring spoons // mixing bowl // spatula //  round cake pan // cake stand // cake server

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5 from 15 votes

Paleo Apple Cake

Paleo Apple Cake is THE best apple cake recipe ever! An easy, healthy dessert that’s full of all the best fall flavors! Plus it's Paleo, gluten-free, dairy-free, and refined sugar free! 

Course Breakfast, Dessert, Snack

Cuisine American

Keyword best apple cake recipe, easy apple cake recipe, healthy apple cake, moist apple cake recipe, paleo apple cake

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 9 Slices of Cake

Calories 216kcal

Author Laura

Ingredients

Cake:

• 1 cup almond flour
• 2 TBS tapioca flour
• ½ tsp sea salt
• ½ tsp cinnamon
• ½ tsp baking soda
• ¼ cup coconut oil
• ½ cup coconut sugar
• 1 egg
• 1 tsp pure vanilla extract
• 1 ½ cups chopped apples

Topping:

• ¼ cup pecans chopped
• 1 TBS coconut sugar
• ½ tsp cinnamon

Instructions

• Preheat oven to 350 degress F. Grease an 8x8” pan, set aside.
• In a small bowl, mix together almond flour, tapioca flour, baking soda, salt, and ½ tsp of cinnamon; set aside.
• In a large bowl, mix together melted coconut oil, coconut sugar.
• Mix in egg and and vanilla until well combined.
• Add the flour mixture and stir until just combined.
• Stir in the apples, pour into prepared pan.
• Sprinkle pecans on top.
• In a cup or small bowl, stir together the remaining cinnamon and sugar; sprinkle over pecans.
• Bake for 25 to 30 minutes in preheated oven until the bars spring back when lightly touched and a toothpick inserted in the center comes out clean.
• Let bars cool on a wire rack. Cut into squares and enjoy!

Video

Nutrition

Serving: 1slice | Calories: 216kcal | Carbohydrates: 18g | Protein: 3.7g | Fat: 15.4g | Saturated Fat: 6.6g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 1.5g | Cholesterol: 20mg | Sodium: 195mg | Potassium: 43mg | Fiber: 2.2g | Sugar: 14.6g | Vitamin A: 45IU | Vitamin C: 1.7mg | Calcium: 37mg | Iron: 0.8mg

This recipe was originally posted on September 1st, 2016. The photos and post have been updated and a video has been added, but the recipe itself remains the same!

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