Gluten Free 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.

1. Preheat the oven to 350°F. Lightly spray the spring form with nonstick cooking spray and line the bottom with parchment paper. Set aside.
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.
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 a generous teaspoon 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.
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.

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.
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.
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 (See Image 6 below)
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.
9. Place the apple cake in the preheated oven and bake at 350°F for about 40 - 45 minutes. The top of the cake will be golden brown and a cake tester inserted 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 comes out clean. Remember, baking times always depend on your oven as well as the baking pan used.
10. Remove the apple cake from the oven and place it on a cooling rack. In a small bowl, mix the honey and water. Brush on top of the warm cake and the apple slices.
11. 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 generous 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 be 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 with a whisk, mixing by hand in a large bowl.

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.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.