Easy Gluten-Free Apple Cake

This easy gluten-free apple cake is moist, tender, and generously filled with fresh apples. Almond and tigernut flours give it a subtly nutty flavor and natural sweetness while keeping the carbohydrate content low. Cinnamon and vanilla bring the warmth we associate with fall baking. Made without added sugar and baked in a small springform pan, it’s a simple, rustic cake to enjoy with coffee or tea.

Inspired by the Simplicity of French Apple Cake

When my friend Ana gave me a bag of freshly picked apples from her garden, my first thought was to create a new apple recipe — a little ritual I look forward to every fall.

This cake was inspired by the simplicity of French apple cake, where fresh fruit is the focus and the batter exists mainly to hold the apples together. My version uses a combination of almond, tigernut, and tapioca flours, creating a tender gluten-free cake with a gently nutty flavor and plenty of moisture from the fruit.

Traditional French apple cake is often flavored with rum, but I prefer the warmth of vanilla and cinnamon. They complement the apples beautifully and make the cake especially inviting during the colder months.

There is no added sugar in the recipe. A small amount of allulose provides gentle sweetness without overpowering the apples, and the finished cake can be lightly dusted with powdered inulin or another suitable powdered sweetener.

Why This Apple Cake Works

It’s full of apples. Two large apples are folded into a relatively small amount of batter, keeping the cake moist and fruit-forward.

The flour blend is naturally flavorful. Almond flour adds richness, tigernut flour contributes subtle sweetness, and tapioca helps bind the batter and create a lighter texture.

It isn’t overly sweet. The modest amount of sweetener allows the flavor of the apples, cinnamon, and vanilla to come through.

The method is simple. The batter requires only a few basic steps and can be mixed with an electric mixer or handheld whisk.

It’s versatile. Serve it slightly warm or chilled, for dessert or with an afternoon cup of coffee or tea.

Ingredients for Gluten-Free Apple Cake

This cake is made with a short list of simple ingredients. Almond flour provides richness and moisture, tigernut flour adds subtle sweetness and fiber, and a small amount of tapioca flour gives the cake structure and tenderness.

Softened butter and eggs create the base of the batter, while allulose adds gentle sweetness without added sugar. Cinnamon and vanilla complement the apples and give the cake its warm fall flavor.

You’ll need two large apples, peeled, cored, and chopped into small, even cubes so they cook through and remain well distributed throughout the cake. Choose firm, flavorful apples that hold their shape reasonably well when baked, such as Honeycrisp, Pink Lady, Braeburn, Granny Smith, or Jonagold.

How to Make Gluten-Free Apple Cake

Preheat the oven to 350°F (180°C). Line the bottom of a 7-inch (18 cm) springform pan with parchment paper.

In a medium bowl, combine the almond flour, tigernut flour, tapioca flour, baking powder, and salt. Stir well to distribute the baking powder evenly throughout the flour mixture.

In a separate mixing bowl, beat the softened butter with two tablespoons of granulated allulose until light and creamy. You can use an electric mixer or a handheld whisk.

Add the eggs one at a time, mixing after each addition. The mixture may look slightly separated at this stage, but that is normal. Add the vanilla and cinnamon and mix again.

Gradually fold the dry ingredients into the butter and egg mixture. Mix only until everything is incorporated; overmixing can make the cake less tender.

The finished batter will be creamy and quite thick. Gently fold in the chopped apples, making sure they are evenly distributed.

Transfer the batter to the prepared springform pan and smooth the surface with a spatula. Sprinkle one teaspoon of granulated sweetener over the top.

Bake for 40 to 45 minutes, until the top is golden and slightly crisp and the center feels firm. A toothpick inserted into the center should come out clean.

Let the cake cool in the pan for 10 minutes before releasing the springform sides. Because the cake is very soft while warm, carefully transfer it to a serving platter using two spatulas.

Finish with a light dusting of powdered inulin or your preferred powdered sweetener. The cake can be served warm, at room temperature, or chilled.

How to Serve and Store the Cake

This apple cake is lovely on its own with coffee or tea. For a more indulgent dessert, serve it gently warmed with a scoop of sugar-free vanilla ice cream.

The texture changes slightly as the cake cools. It is particularly soft and moist when warm, becoming firmer once refrigerated.

Keep it covered at room temperature for the first few hours. After that, store it in the refrigerator for up to three days. Let individual slices come closer to room temperature before serving, or warm them gently if you prefer a softer texture.

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

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

Looking for More Gluten-Free Fall Baking Inspiration?

Explore our favorite healthy fall desserts, from sweet potato brownies to rich pumpkin treats, to keep you baking all season.

Apple Season Ebook – A Collection of Printable Fall Dessert Recipes

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