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Easy Gluten-Free Apple Cake

October 10, 2023 (Last Updated: November 1, 2023)
apple cake sliced

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.

Gluten-free apple cake

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
The dry ingredients for the gluten free apple cake

  • 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)
Ingredients for gluten-free apple cake

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.
Flour mix for gluten-free apple cake
butter mix for gluten-free apple cake

  • 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.
one egg added to butter mix for gluten-free apple cake
mixture of eggs and butter for gluten-free apple cake

  • 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.
apple quarters, peeled and cored
cubes of apples mixed with gluten-free apple cake 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.
gluten free apple cake batter in a springform pan before baking
gluten free apple cake in a springform pan after baking

  • 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.
gluten-free apple cake on a serving platter

  • 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.

A slice of gluten free apple cake

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

More Sugar-Free and Gluten-Free Dessert Recipes

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Easy Gluten-Free Apple Cake

1 Star2 Stars3 Stars4 Stars5 Stars (1 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.

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9 Comments

  • Reply
    Deneise Weyhmiller
    November 16, 2023 at 11:26 am

    This cake looks marvelous! I am trying to make a gf fall themed cake for a baby shower. All of the other cakes will be bundt cakes. Do you think if I grease the pan very well, it might release well? Thanks!

    • Reply
      Claudia
      November 16, 2023 at 12:27 pm

      Hi Deneise! Thank you so much, this cake is very good. But I would be anxious if I had to make it in a Bundt pan. There is a lot of butter in it, but still, you never know. Why don’t you go with something like the Pumpkin Muffin or Cake, or the Healthy Sweet Potato muffins? I never tried but I feel those will work better in a Bundt pan, as they are less fragile. Let me know if you have more questions, I’d be happy to help xx -Claudia

  • Reply
    Fiona Porritt
    October 18, 2023 at 7:07 pm

    Hi Claudia, could I sub gf plain flour for the tiger nut flour please?

    • Reply
      Claudia
      October 19, 2023 at 4:28 am

      Hi Fiona, I never worked with GF flour mixes, so I have no idea. Tigernut flour is amazing, great nutritional profile, naturally sweet, so there is a reason I use it in most of my desserts. It will probably work, but that will most probably change taste and nutritional value. Someone made it with cassava, and added more allulose to compensate for the lack of taste in cassava, compared with tigernut. Please let us know if you try xx – Claudia

  • Reply
    Saskia Dunk
    October 15, 2023 at 4:04 am

    Thank you so much! I will have a go and let you know how it turns out 🙂

    • Reply
      Claudia
      October 15, 2023 at 7:17 am

      My pleasure! And yes, please let us know. -Claudia

      • Reply
        Saskia Dunk
        October 29, 2023 at 7:49 am

        Hi Claudia, I finally got round to making the cake and it is amazing! I subbed the butter with (88ml) olive oil as you suggested and it turned out beautifully. I’ve not had a sweet treat for a long time and this just made my day.. Thank you so so much for all your amazing recipes! Thanks to you a whole new world has opened up and I’m excited about cooking again! Blessings 🙂

  • Reply
    Saskia Dunk
    October 14, 2023 at 1:18 pm

    Hi Claudia, this apple cake recipe is making my mouth water! I’m fairly new to low carb and low lectin and love your recipes 🙂 Do you have any suggestions on how to make this dairy free? I love apple and cinnamon.. can’t wait to try this 🙂 Thanks, Saskia

    • Reply
      Claudia
      October 15, 2023 at 3:39 am

      Hi Saskia, I have a strong feeling that olive oil will work. Of course, there might be some adjustments you need to make, or some differences in texture and taste, but olive oil usually works great in cakes (I use it all the time). -Claudia

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