Gluten Free Apple Cider Cake

Indulge in the cozy flavors of fall with this delicious gluten free apple cider cake recipe. Moist and spiced to perfection, this cake is a warm hug in every bite. This delightful apple cider cake is meant to be savored during a brisk autumn morning or a cozy afternoon, ideally accompanied by a steaming cup of coffee, tea, or perhaps even a comforting hot cocoa. Fall Baking has never tasted this good.

Recipe Ingredient Notes

Gluten Free Flour: To test this Gluten Free Apple Cider Recipe I have used my own gluten-free flour blend, King Arthur Measure for Measure and Bob's Red Mill 1-to-1. While all 3 gluten free flour blends created a tender, moist crumb and provided an outstanding flavor, overall, the cake made with King Arthur Measure for Measure was my personal favorite. Nevertheless, it is worth noting that while I haven't tried other brands of flour in this recipe, it doesn't necessarily mean that they won't work. The flour blends used to create this exceptional recipe do include xanthan gum.

Apple Cider: Apple Cider used in this Gluten Free Apple Cider Cake Recipe refers to the non-alcoholic beverage which is made from fresh-pressed apples. It's essentially fresh apple juice that hasn't undergone filtration to remove pulp and sediment, giving it a cloudy appearance. It's known for its sweet and tart apple flavor. Not to confused with Apple Cider Vinegar or Hard Cider. Fresh Apple Cider can be found in grocery stores however the best one comes from a local Apple Orchard. Make sure to boil it down to make a reduction for the best apple cider flavor.

Apple Pie Spice: You can find Apple Pie Spice in grocery stores or specialty spice shops, but it often comes with a significant price tag for a small container. Plus, it can be challenging to locate sometimes. Therefore, I prefer crafting my own blend at home, which closely resembles my Pumpkin Pie Spice Mix. Don't hesitate to customize your spice blend to align with your individual tastes. Remember to store your spice blend in an airtight container for freshness.

Neutral Oil & Butter: I recommend using a 50:50 mix of a neutral oil (like vegetable oil or grapeseed oil) and melted, unsalted butter to make this apple snack cake. The oil will keep the apple cider donut cake moist and tender for days and the butter will give the cake a rich, but not overpowering, flavor.

Greek Yogurt: Greek Yogurt or Sour Cream not only provides flavor but also fat. I have tested this recipe with greek yogurt and sour cream and both products work interchangeably. I have not tested this recipe with "regular style yogurt" found in US grocery stores since it is too thin.

Apple Cider Reduction

To reduce apple cider, simply simmer it in a medium saucepan over low to medium high heat until it has thickened and reduced by about half. Keep an eye on it to prevent burning, or over-reducing. Once it's reduced, you can let it cool before using it in the Apple Cider Cake Recipe. To quick up the cooling process, I like to transfer the amount needed for this apple cider cake recipe in a small bowl and stick it in the fridge or freezer for a few minutes.

An Apple Cider reduction can be made ahead of time and stored in the fridge for 2 weeks.

How to make an Apple Cider Cake

This Gluten Free Apple Cider Cake takes no time to make. All you really need is a few mixing bowls, a whisk, a flexible spatula and a pastry brush. You will also need an 8x8 or 9x9 square baking pan. No need to use a stand mixer or an electric hand mixer which really makes this recipe a breeze to make.

1. Start by reducing 400 grams of Apple Cider to 200 grams. You will need 140 grams for the Apple Cider Cake and the remaining 60 grams for the apple cider glaze and brushing the still warm cake. You may have some spare cider. Pour the 140 grams of cider reduction into a small bowl and set aside to cool slightly. Then stir in the Greek yogurt. Make sure to allow the cider to cool or the yogurt will curdle.
2. Preheat the oven to 350F and put the wire rack in the middle. Choose either an 8x8 or 9x9 baking pan and give it a light spray of cooking spray. Then, line the pan with parchment paper, making sure to leave some extra paper hanging over the edges.
3. In a separate bowl combine the gluten-free multi-purpose flour, cornstarch, baking powder, baking soda, apple pie spice, and kosher salt. Make sure to sift or stir the mixture together.
4. In a microwave safe bowl melt the butter. Then combine it with the oil and allow to cool for a few minutes.
5. To a large bowl add the light brown sugar, vanilla extract and the room temperature eggs. Whisk until fully combined.

6. While whisking the egg sugar mixture, slowly add the melted butter oil mixture. Keep whisking until the mixture is emulsified.
7. Mix in the dry ingredients until smooth followed by the Apple Cider - Greek Yogurt mixture. The batter will be thick. Avoid overmixing the batter to prevent a denser gluten-free apple cider cake.
8. Transfer the gluten free apple cider cake batter to the prepared cake pan. With the back of a spoon or a small off set knife, smooth out the batter evenly.
9. Place the Gluten Free Apple Cider Cake to the preheated oven and bake at 350F for 40-45 minutes. The top of the cake will be golden brown and a toothpick inserted into the center of your cake comes out clean. IF you use a different size of the pan, please adjust the baking time accordingly.
10. Remove the cake from the oven and place it on a wire rack. While it is still warm brush it with some apple reduction. This will not only give the cake an extra burst of apple cider flavor but also keeps it moist.
11. Allow the apple cider cake to cool for 20-30 minutes in the pan.
12. While the gluten free cake is cooling, combine the granulated sugar with apple pie spice (or cinnamon for cinnamon-sugar ). For the cider glaze, combine the remaining apple cider reduction with melted unsalted butter.
13. Brush the cake with the apple cider glaze and generously sprinkle with the sugar mixture. No need to be stingy, I really go ahead and generously sprinkle the cake. You can even cover the sides if you want to.

Serving Ideas & Variation

Enjoy a slice of Gluten Free Apple Cider Doughnut Cake on its own to savor the full flavor of the cake. The moist and aromatic cake has a sweet apple taste that can be appreciated without any additional toppings.

However, if you would like, add a twist to traditional whipped cream by incorporating a pinch of cinnamon or nutmeg for a spiced flavor that complements the cake's spices.

If you are not a fan of the sugar coating, you can always skip it along with the cider-butter glaze and dust the cake with powdered sugar instead. Or use my Maple Cream Cheese Frosting which would be delicious with this gluten free cake.

Storage and Freezing of Apple Cider Cake

Just like my Gluten Free Apple Crumb Cake, this gluten free apple cider cake is better the next day. If you plan on making this cake ahead of time, I recommend to bake and fully cool the cake. Then wrap it in plastic wrap overnight. The next day brush the cake with the apple cider glaze and sprinkle with the Spiced Sugar Mixture.

To store any leftovers, keep it in an airtight container at room temperature.

To freeze the cake, allow it to cool completely without brushing it with the melted butter or adding the sugar coating. 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 it to thaw overnight.

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.

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