Easy Gluten-Free Apple Cake

Welcome the cozy vibes of fall with our gluten-free apple cake, a healthier twist on the beloved French classic. Each slice offers the comforting embrace of cinnamon and vanilla, creating a delightful dessert that’s low in carbs and free of added sugar.

It’s not just a treat for the senses but also a perfect fit for various dietary needs. Easy to make and even easier to enjoy, this gluten-free apple cake is your perfect companion for tea or coffee time, promising warmth and satisfaction in every bite.

Inspired by the Simplicity of French Apple Cake

When my friend Ana gifted me a bag of freshly picked apples from her garden, the first thing that came to mind was creating a new apple recipe, a ritual I look forward to each fall.

This year, I drew inspiration from the simplicity of the classic French Apple Cake but gave it a healthy twist.

I chose a combination of lectin-free and gluten-free flours, ensuring the cake is not just about flavor, but also a source of micronutrients, fiber, and natural sweetness.

There’s no sugar in this recipe; a modest amount of natural sweetener and high-quality butter do the job perfectly.

I’ve always favored the combination of vanilla and cinnamon over the traditional choice of rum in a French apple cake. They offer a comforting, warm flavor that pairs perfectly with apples and with the colder season.

Why We Love This Gluten-Free Apple Cake

Here’s why this cake has become a favorite:

1. Easy to Make: A few simple steps and an electric whisk are all you need to bring this recipe to life. It’s user-friendly, even for the baking novice.

2. Nutrient-Rich: The mix of almond, tigernut, and tapioca flours is one of my favorite mixes for dessert gluten-free baking, making this cake gluten-free and lectin-free. It’s not just tasty but filled with micronutrients and fiber.

3. Quality Ingredients: We use pasture-raised eggs, A2 grass-fed butter, and quality spices. Every bite promises not just flavor, but also nutrition.

4. Low-Carb and Sugar-Free: We use inulin powder or allulose for a touch of sweetness, making the cake low in carbs and sugar, without losing out on flavor. Any type of low-caloric, natural sweetener will work.

5. Delicious: The cake is moist, flavorful, and satisfying. It feels like an indulgence but is guilt-free.

6. Versatile: Have it for breakfast, as a snack, or dessert. It pairs excellently with tea and coffee and can be enjoyed warm or cold.

Ingredients You Need

• 1/2 cup almond flour
• 1/4 cup tigernut flour
• 1/4 cup tapioca flour
• 1 teaspoon baking powder
• A pinch of salt

• 113 grams (1/2 cup) unsalted butter, at room temperature
• 2 tablespoons granulated allulose (or another sweetener of your choice)
• 2 pastured eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 2 large apples, peeled, cored, and chopped into small cubes
• 1 teaspoon of granulated sweetener for the top (applied before cooking)
• Inulin powder for dusting (or substitute with your preferred sweetener)

How to Make this Easy Gluten-Free Apple Cake

• Preheat your oven to 350°F (180°C).
• Prepare a 7-inch springform pan by lining the bottom with parchment paper, ensuring your cake can be easily removed once baked. If cooked in a 7-inch pan, the cake height will be about 2 inches.

Note: Using a springform pan is crucial for easily removing the cake after baking. If you don’t have one, opt for a shallow cake pan (about 2 inches high if it’s 7-inch in diameter). Prepare it by lining the bottom with parchment paper and generously greasing the sides to prevent sticking. After baking, loosen the sides of the cake with a knife to ensure it’s not adhering to the pan. Place a round plate over the top, and carefully flip it to release the cake. Then, place the serving platter over the cake and turn it right-side-up.

• In a medium mixing bowl, combine the dry ingredients: almond flour, tigernut flour, tapioca flour, baking powder, and salt. Mix well.
• In another bowl, cream the butter and granulated allulose (or used sweetener) together using an electric mixer, a handheld whisk, or a dough blender. Beat until light and creamy.

• Add the eggs into the butter mixture, one at a time, incorporating it. Don’t worry if the mixture looks like it’s separating—it’s a normal part of the process.
• Stir in the vanilla extract and ground cinnamon, blending until smooth.

• Gradually fold in the dry ingredient mixture into the wet ingredients. Mix until just combined to keep the cake tender; avoid over-mixing. You will get a creamy, thick cake batter.
• Stir in the chopped apples gently, ensuring they are evenly distributed throughout the batter.

• Pour the batter into your prepared springform pan, smoothing the top with a spatula for an even bake. Sprinkle one teaspoon of granulated sweetener on top.
• Bake for 40-45 minutes, or until the cake is golden brown, crispy on top, and firm to the touch. A toothpick inserted into the center should come out clean.

• Allow the cake to cool in the pan for 10 minutes, then carefully remove it and gently transfer it to a serving platter. Be careful, using two spatulas, as the cake is still quite soft while warm.

• Lightly dust with inulin powder or your chosen powder sweetener.
• Preferably, allow the cake to cool completely, at room temperature, before serving. Slice, serve, and savor every bite.

How to Store and Serve this Apple Cake

For the first few hours, you can store the cake on the counter, covered.

Then, you can refrigerate it for up to three days. The texture will slightly change, with it being moist and soft while warm, and getting a bit more crispy and hard when cold.

It can even be gently warmed before serving, if you prefer. Perfect with a cup of coffee or tea, any time of the day.

And if you are up form an extra indulgence, gently warm the cake and serve it with a scoop of sugar-free vanilla ice cream.

We hope you love this gluten-free apple cake recipe as much as we do!

More Sugar-Free, Gluten-Free, and Lectin-Free Apple Dessert Recipes

• Sugar-Free Apple Pie Bars
• Apple Galette with Hazelnut Crumble

More Sugar-Free and Gluten-Free Dessert Recipes

• 30+ Healthy Sugar-Free Dessert Recipes

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Print Recipe

Easy Gluten-Free Apple Cake

(2 votes, average: 5.00 out of 5)

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By Claudia Curici, Health Coach – Serves: 6

Prep Time: 30 minutes – Cooking Time: 45 minutes

Embrace the cozy vibes of fall with our gluten-free apple cake, a healthier twist on the beloved French classic. Each slice offers the comforting embrace of cinnamon and vanilla, creating a delightful dessert that’s low in carbs and free of added sugar.

Ingredients

• 1/2 cup almond flour
• 1/4 cup tigernut flour
• 1/4 cup tapioca flour
• 1 teaspoon baking powder
• A pinch of salt
• 113 grams (1/2 cup) unsalted butter, at room temperature
• 2 tablespoons granulated allulose (or another sweetener of your choice)
• 2 pastured eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 2 large apples, peeled, cored, and chopped into small cubes
• 1 teaspoon of granulated sweetener for the top (applied before cooking)
• Inulin powder for dusting (or substitute with your preferred sweetener)

Instructions

1

Preheat your oven to 350°F (180°C).

2

Prepare a 7-inch springform pan by lining the bottom with parchment paper, ensuring your cake can be easily removed once baked. If cooked in a 7-inch pan, the cake height will be about 2 inches (see notes).

3

In a medium mixing bowl, combine the dry ingredients: almond flour, tigernut flour, tapioca flour, baking powder, and salt. Mix well.

4

In another bowl, cream the butter and granulated allulose together using an electric mixer, or a handheld whisk. Beat until light and creamy.

5

Add the eggs into the butter mixture, one at a time, incorporating them. Don't worry if the mixture looks like it's separating—it's a normal part of the process.

6

Stir in the vanilla extract and ground cinnamon, blending until smooth.

7

Gradually fold in the dry ingredient mixture into the wet ingredients. Mix until just combined to keep the cake tender; avoid over-mixing. You will get a creamy, thick cake batter.

8

Stir in the chopped apples gently, ensuring they are evenly distributed throughout the batter.

9

Pour the batter into your prepared springform pan, smoothing the top with a spatula for an even bake. Sprinkle one teaspoon of granulated sweetener on top.

10

Bake for 40-45 minutes, or until the cake is golden brown, crispy on top, and firm to the touch. A toothpick inserted into the center should come out clean.

11

Allow the cake to cool in the pan for 10 minutes, then carefully remove it and gently transfer it to a serving platter. Be careful, using two spatulas, as the cake is still quite soft while warm.

12

Lightly dust with inulin powder or your chosen powder sweetener.

13

Slice, serve, and savor every bite!

14

For the first few hours, you can store it on the counter, covered. Then you can refrigerate it for up to three days.

Notes

Using a springform pan is crucial for easily removing the cake after baking. If you don’t have one, opt for a shallow pan. Prepare it by lining the bottom with parchment paper and generously greasing the sides to prevent sticking. After baking, loosen the sides of the cake with a knife to ensure it’s not adhering to the pan. Place a round plate over the top, and carefully flip it to release the cake. Then, place the serving platter over the cake and turn it right-side-up.