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Gluten-Free Cinnamon Sugar Apple Cake

Gluten-Free Cinnamon Sugar Apple Cake

Discover the ultimate Gluten-Free Cinnamon Sugar Apple Cake, a moist, flavorful dessert perfect for any occasion! This recipe provides a simple yet impressive way to enjoy a classic treat without gluten, making it an ideal choice for those with dietary needs or anyone seeking a delicious homemade indulgence.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups gluten-free all-purpose flour blend ensure it contains xanthan gum
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
Wet Ingredients
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk dairy or non-dairy alternative like almond or oat milk
  • 2 medium-sized apples such as Gala, Fuji, or Honeycrisp), peeled, cored, and diced into small cubes
Topping
  • 1/4 cup packed light brown sugar for topping
  • 1 tablespoon ground cinnamon for topping
  • 2 tablespoons unsalted butter melted (for topping)

Equipment

  • 9-inch round cake pan or 8x8 inch baking dish
  • Medium Bowl
  • Large Bowl
  • Electric mixer
  • Small Bowl
  • Wire rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8x8 inch baking dish using gluten-free flour. You can also line the bottom with parchment paper for easier removal.
  2. In a medium bowl, whisk together the gluten-free all-purpose flour blend, baking powder, baking soda, salt, 1 teaspoon of cinnamon, and nutmeg. Set aside.
    2 cups gluten-free all-purpose flour blend, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg
  3. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
    1/2 cup unsalted butter, 1 cup granulated sugar
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
    2 large eggs, 1 teaspoon vanilla extract
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients (add about one-third of the dry ingredients, mix until just combined, then add half of the milk, mix, add another third of the dry ingredients, mix, add the remaining milk, mix, and finally add the remaining dry ingredients, mixing until just combined). Be careful not to overmix.
    2 cups gluten-free all-purpose flour blend, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/2 cup milk
  6. Gently fold the diced apples into the cake batter until they are evenly distributed.
    2 medium-sized apples
  7. Pour the batter into the prepared cake pan and spread it evenly.
  8. In a small bowl, combine the brown sugar and 1 tablespoon of cinnamon. Sprinkle this cinnamon-sugar mixture evenly over the top of the cake batter.
    1/4 cup packed light brown sugar, 1 tablespoon ground cinnamon
  9. Drizzle the melted butter over the cinnamon-sugar topping.
    2 tablespoons unsalted butter
  10. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  11. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

Notes

Store completely cooled cake at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate for up to 4 days. Freeze portions for up to 2-3 months.
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