Gluten Free Apple Cake

This super simple gluten free apple cake is something I would consider an "emergency cake". What's an emergency cake you ask? It's one of those cakes that is made with simple ingredients and looks impressive when company is on its way without much of a warning and you need a quick and delicious dessert.

Many people know this cake as "Versunkener Apfelkuchen" which means Sunken Cake. Fresh apples are cut in quarters, thinly sliced almost all the way, and then placed on top of the cake. This gives the apples a fanned look plus guarantees they cook all the way through. I like to brush the still-warm cake with a honey glaze for a little something extra.

Just like my Gluten Free Austrian Plum Cake, this Gluten Free Apple Cake Recipe is very similar to many recipes out there. And yes, every family claims theirs is the best (which of course ours is). For another delicious fall favorite, make sure to check out my Gluten Free Apple Cider Donut Muffins.

Recipe Ingredient Notes

Gluten Free Flour: I have tested this Gluten Free Apple Cake Recipe with Bob’s Red Mill 1-1 and my own Gluten Free Flour Blend. These blends do already contain xanthan gum and are a mix of a variety of gluten-free flours which gives the cake the best texture. This recipe should work with every multi-purpose gluten-free flour blend on the market. Please be aware that the batter made with Cup4Cup may be on the gummy side but should bake just fine.

Unsalted Butter: I prefer using unsalted butter in my recipes since I can control the amount of salt added this way. The butter should be at room temperature, around 65F. If you nudge the softened butter with your finger you should see an indent. But the butter should not feel like you can poke right through it. 

Lemon Zest: The added lemon zest gives this sunken apple cake a lovely hint of lemon which pairs well with the apples and the honey glaze.

Apples: Even though almost all varieties of apples can be used for baking, I prefer to use a variety that is sweet and tart apples. Such as Granny Smith Apples, Braeburn, Golden Delicious or even my personal favorite Honeycrisp.

Milk: A little bit of milk is used in the cake batter when incorporating the dry ingredients. You can use milk (any fat percentage) or even nondairy milk such as almond milk to make the best apple cake.

How to make a Gluten Free Apple Cake

I like to use a 9″ spring pan to make this cake. I understand spring form pans are not something everyone has on hand. You can also use a 9×9 rectangular pan or 9" round cake pan.

Step 1: Preheat the oven to 350F. Lightly spray the spring form with nonstick cooking spray and line the bottom with parchment paper. Set aside.

Step 2: In a small bowl combine the granulated sugar and the lemon zest. Using your hands, rub the zest into the sugar. This brings out the bright lemon flavor and will give the gluten-free apple cake a subtle lemon flavor.

Step 3: To the bowl of a stand mixer or a large mixing bowl, add the room-temperature butter. Mix at medium speed for 1 minute until lighter in color and smooth. Add the lemon sugar and vanilla extract and mix for an additional 2 minutes. Make sure to stop the mixer half way through and scrape the sides of the bowl with a flexible spatula.

Step 4: Add the room temperature eggs, one by one, allowing 30 seconds between each addition. The batter will look curdled but once you add the dry ingredients, it will come back together.

Step 5: Combine the gluten free multi purpose flour, baking powder and kosher salt. Add the dry ingredients to the wet ingredients, one third at a time alternating with the milk. Mix until it has a smooth consistency.

Step 6: Transfer the gluten-free apple cake batter to the prepared spring form and with a small offset knife, spread it out evenly. Allow the cake batter to rest on the counter while you prepare the apples.

Step 7: Peel and core the apples and cut them into quarters. With a sharp pairing knife CAREFULLY slice each quarter lengthwise without cutting all the way through. Leaving the quarters hinged together like a fan. If you like you can use two skewers as a guide.

Step 8: Place the apple quarters on top of the cake batter, core side down, and gently press them down. If you like sprinkle the apples and the gluten free apple cake batter with some additional granulated sugar or raw sugar.

Step 9: Place the apple cake in the preheated oven and bake at 350F for 45-55 minutes. The top of the cake will be golden brown and a cake tester insert in the center of the cake comes out clean. Please be aware that this cake does not contain a lot of sugar so it may look pale while a toothpick does come out clean. I baked my test cakes closer to 55 minutes to achieve the golden brown color. (Worst case you could always turn on the broiler for a minute! PLEASE be careful when doing this)

Step 8: Remove the apple cake from the oven and place it on a cooling rack. In a small bowl, mix together the honey and water. Brush on top of the warm cake and the apple slices.

Step 9: Allow the cake to cool in the pan for 10 minutes before removing the ring of the springform pan. To do so, run a knife around the edges (right between the cake and the ring). Then open the latch of the spring form and remove it. You can either let the cake cool completely on a wire rack or dust it with powdered sugar and cut it while still warm. There is nothing like a still warm slice of fresh baked gluten free apple cake with a generours dollop of whipped cream (or a scoop of vanilla ice cream) and a drizzle of caramel sauce.

Storage & Freezing

Store any leftovers of the gluten free apple cake you may have in an airtight container at room temperature if you plan on finishing it within the same day. If you made the cake ahead of time, I recommend storing it in an airtight container in the fridge. This moist gluten free cake will get better as it sits but should be consumed within 4 days. Gluten-free Cakes containing fresh fruit tend to spoil quickly. Allow for it to come to room temperature before serving.

To freeze the gluten free apple cake, make sure it is completely cool. Wrap the entire uncut cake in plastic wrap and place it in an airtight container or large ziplock bag. You can also freeze individual pieces this way. To thaw, transfer the cake from the freezer to the fridge and allow for it to thaw overnight.

Gluten Free Dairy Free Apple Cake

If you are on a dairy free diet, this cake can easily turned into a gluten free dairy free apple cake. Do so by swapping out the butter with your favorite dariy free butter substitute and use a non dairy milk substitute.

Bake the cake as directed but since the lack of casein (milk sugar), the cake will be on the paler side.

How to make whipped cream

I love serving still-warm apple cake with a generous dollop of homemade whipped cream.  You can make homemade whipped cream using an electric mixer or whit a whisk mixing by hand.

To make sweetened whipped cream, add COLD heavy cream, powdered sugar, and vanilla to the bowl of your stand mixer fitted with the whisk/balloon attachment. Whisk at a medium speed until still peaks form. Store in the refrigerator until ready to use. To have the whole "Austrian Kaffee & Kuchen" experience, I recommend not only topping the Gluten Free Apple Cake with whipped cream but also add a dollop to you cup of coffee.

FAQ about Gluten Free Apple Cake