Gluten-Free Apple Cake
Posted Sep 09, 2018, Updated May 22, 2024
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This gluten-free apple cake is the best apple cake recipe ever! It’s an easy, healthy paleo dessert that’s made without refined sugar and bursting with cozy fall flavors.
Fall is my favorite season. While I definitely enjoy summer, I am always ready for the cooler temperatures, changing colors and fall recipes – including this gluten free apple cake.
This paleo, gluten-free 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! It’s perfectly sweet, seriously moist, and bursting at the seams with bits of apple goodness!
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!
How to Make Gluten-Free Apple Cake
- Finely dice the apples. This will ensure that the apples in the cake are fully baked (and not hard and crunchy)
- 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!
- 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!
- 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.
Serve
Serve this healthy apple cake warm with a scoop of paleo vanilla ice cream or homemade whipped cream!
Store
Store leftovers in an airtight container in the refrigerator for up 5-7 days.
Gluten Free Apple Cake Recipe FAQs
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):
Pink Lady Apples. Must mention again because they’re my favorite!
Honey Crisp Apples. These are a sweeter variety, but super crisp with amazing flavor.
Granny smith. The traditional tart baking apple! They hold up well and add a nice little sour kick to the recipe!
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!
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Gluten-Free Apple Cake (Paleo)
Ingredients
Cake:
- 1 cup almond flour
- 2 Tablespoons tapioca flour
- ½ teaspoon fine sea salt
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ cup coconut oil
- ½ cup coconut sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 ½ cups chopped apples
Topping:
- ¼ cup pecans chopped
- 1 Tablespoon coconut sugar
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F. Grease a 9" round cake 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 cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
- Let the cake cool completely on a wire rack. Then slice and enjoy.
Video
Notes
- 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I tried this recipe with no substitutions other than walnuts mixed in with my pecans as my husband isn’t too fond of too much pecan. The taste was lovely and the cake was moist, but it was also very crumbly and would not come out of the tin in one piece. I ‘fixed’ it by putting it in a bowl and adding whipped cream. Any ideas how this happened or suggestions for next time?
Oils we use coconut flour instead or a 1-1 gf flour, such as Bob’s Red Mill?
I’ve made the single recipe before – it’s delicious – and I now want to double the recipe. I see the cake pan remains a 8×8 in all 1x, 2x and 3x, is this an error?
When the recipe is doubled, only the ingredient amounts double. The instructions do not change.