Gluten-Free Apple Cake: Moist Recipe with Cinnamon Crumble

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This cake was moist and soft. It tasted like apple donuts or like a pie. Really good and hard to believe it is gluten free.

– Will

Why You’ll Love This Recipe

• One bowl: Quick to mix with minimal cleanup.
• Moist texture: Greek yogurt and fresh apple pieces keep it soft and tender.
• Better-for-you swaps: Uses less butter and can be made dairy-free with coconut oil or vegan butter.
• Versatile: Lightly sweetened so it works for dessert, snack, or breakfast.
• Authentic flavor: Bakes up with a classic apple-cake taste and texture despite being gluten-free.
• Year-round: Cozy for fall but simple enough any time of year.

Ingredients You’ll Need

• Fresh apples: Sweet-tart varieties like Honeycrisp, Pink Lady, or Granny Smith hold their shape and give the best texture and flavor.
• Gluten-free 1:1 flour blend: Use a blend with xanthan gum for proper structure.
• Greek yogurt: Adds moisture and a bit of tang while allowing less butter.
• Butter or coconut oil: Provides richness — swap for vegan butter or coconut oil to make the cake dairy-free.
• Sugar or alternative sweetener: Granulated sugar or maple syrup/honey for a warmer flavor.
• Eggs: Bind and add structure.
• Cinnamon and nutmeg: Classic warm spices to complement the apples.
• Vanilla extract: Rounds and enhances the flavors.
• Baking powder & baking soda: Ensure an even rise and tender crumb.
• Salt: Balances sweetness and enhances flavor.
• Powdered sugar (optional): For dusting before serving.

Refer to the recipe card below for exact quantities.

Need to substitute an ingredient?

If you need an alternative ingredient, choose swaps that maintain moisture and structure: use a 1:1 gluten-free blend instead of single-nut flours, swap dairy butter for coconut oil or vegan butter, and replace Greek yogurt with a thick non-dairy yogurt for a dairy-free version.

Substitutions & Variations

• Dairy-free: Replace butter with coconut oil or vegan butter and use almond or coconut yogurt instead of Greek yogurt.
• Sweeteners: Maple syrup, honey, or coconut sugar can replace granulated sugar depending on preference.
• Flour: This recipe is designed for a 1:1 gluten-free flour blend. Almond or coconut flour alone will not give the same structure.
• Toppings: Dust with powdered sugar, add a simple glaze, or sprinkle a cinnamon crumb topping before baking for a bakery-style finish.

How to Make Gluten-Free Apple Cake (Step-by-Step)

1. Step 1: Preheat the oven to 350°F. Grease and line an 8- or 9-inch round pan with parchment paper.

2. Step 2: Whisk the dry ingredients together in one bowl. In another bowl, whisk the wet ingredients until smooth. Combine briefly—do not overmix.

3. Step 3: Fold in the chopped apples, then spread the batter evenly in the prepared pan and tap gently to remove air bubbles.

4. Step 4: Bake at 350°F for 30–40 minutes, until a toothpick in the center comes out clean. If the top browns too fast, loosely tent with foil.

5. Step 5: Let the cake cool before dusting with powdered sugar and slicing.

Expert Tips

• Choose the right apples: A mix of sweet and tart (for example Honeycrisp with Granny Smith) gives the best texture; avoid very soft varieties that become mushy.
• Don’t overmix: Stir just until the flour is incorporated to avoid a dense or gummy crumb.
• Cut apples small: Aim for roughly 1/3-inch pieces so they stay distributed and don’t create soggy pockets.
• Cool before slicing: Let the cake set for at least 20 minutes to avoid it falling apart when cut.

Serving Suggestions

• Simple: Dust with powdered sugar and serve warm with coffee or tea.
• Dessert: Top with vanilla ice cream, whipped cream, or a caramel drizzle for a special treat.
• Snack or breakfast: Lightly sweet, it pairs well with yogurt or a hot drink for a morning or afternoon snack.
• Bakery-style: Add a crumb topping made from gluten-free flour, brown sugar, cinnamon, and melted butter for a crunchy finish.
• For gatherings: Serve alongside other seasonal breads and cakes to create a varied spread.

Frequently Asked Questions

How to Store Gluten-Free Apple Cake

• Room temperature: Keep covered for up to 2 days.
• Refrigerator: Store in an airtight container for 4–5 days; bring to room temperature before serving.
• Freezer: Wrap individual slices tightly and freeze up to 3 months; thaw overnight or rewarm briefly in the microwave.
• Make ahead: Flavors deepen after a day, so baking ahead works well—dust with powdered sugar before serving.

More Gluten-Free Apple Desserts You’ll Love

If you enjoy this cake, try other apple-forward gluten-free bakes like apple cider donuts, gluten-free apple pie, apple pie oatmeal cookies, or air fryer apples for simple, seasonal treats.

Did you make this recipe?

If you try it, please leave a comment and rating below. Share your photos on Instagram and tag @healthfulblondie with the hashtag #healthfulblondie so your creation can be seen.

• 2 large eggs, room temperature
• ⅓ cup unsalted butter, melted
• ⅓ cup Greek yogurt, vanilla or plain
• ⅔ cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 ¼ cup gluten-free 1:1 baking flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup red apple (Honeycrisp recommended), peeled, cored, and chopped into ¼–½ inch cubes
• Powdered sugar, for dusting

• Preheat oven to 350°F. Grease and line an 8- or 9-inch round pan with parchment paper.
• Whisk the flour, cinnamon, nutmeg, baking powder, baking soda, and salt together and set aside.
• In a separate bowl, whisk the eggs. Add melted butter, Greek yogurt, sugar, and vanilla; whisk until smooth.
• Fold the dry ingredients into the wet until just combined—do not overmix. Gently fold in the chopped apples.
• Pour the batter into the prepared pan, smooth the top, and gently tap to release air bubbles.
• Bake 30–40 minutes, until a toothpick comes out clean. Allow the cake to cool completely before dusting with powdered sugar.

To make dairy-free, swap butter for coconut oil and use non-dairy yogurt.

Use a 1:1 gluten-free flour blend; almond flour alone is not recommended.

Store at room temperature for 2 days, refrigerate up to 5 days, or freeze slices up to 3 months.