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Gluten Free Apple Cake Recipe

Here I am, right out the starting blocks for September with a seasonal gluten free apple cake recipe you will love. If you’re new around here then be sure to check out my seasonal apple & pear cake recipe – you won’t be disappointed.

Autumn is my favourite time of year, and while after the summer we’ve had in the UK this year I am tightly clinging onto all and any of the last days of summer, I am secretly getting myself ready for embracing my favourite seasonal of all.

But truth be told, these cakes (the one I shared above and this one) are perfect all year round, but if you’re into seasonal eating as much as I am then you will be as thrilled as I am to use your recently foraged apples to create a delicious treat this autumn.

When we started making our favourite apple cake I was well aware that my mum was missing out. She has a gluten sensitivity and isn’t able to consume any gluten at all. So the search was on for a gluten free cake that we could make our own. I’m less confident in making the switch between gluten free and regular flour, and how it all binds together, so was definitely after a little guidance and of course the internet delivered. We’ve been making this cake for a couple of years now and have played around with elements of it so it is just to our liking.

Gluten free bakes can tend to be a little dryer than their gluten heavy counterparts but this cake it divine. If I didn’t know it was gluten free I would really have no idea, it’s that good.

The apple cake recipe

Autumn’s crisp air and the smell of fallen leaves often evoke a longing for warm, homey desserts. What could be more fitting than a soft, aromatic apple cake that’s also gluten-free? Rich with the flavor of fresh apples and warm spices, this cake provides both comfort and a delectable taste. Here’s how to whip up this seasonal favourite:

Gluten Free Seasonal Apple Cake

Gluten Free Seasonal Apple Cake


  • 3 large baking apples such as Gala, and Granny Smith, cored, and cut into chunks.
  • 1 ½ teaspoons of ground cinnamon
  • 1 teaspoon of ground nutmeg
  • 1 tablespoon of fresh lemon juice
  • 160g plain gluten-free flour (I recommend Doves Farm Freee brand)
  • ½ teaspoon of xanthan gum (essential for gluten-free baking to mimic the binding property of gluten)
  • 1 teaspoon of gluten free baking powder
  • ½ teaspoon of himalayan pink salt
  • 140g of room-temperature grass fed butter
  • 200g of granulated sugar
  • 2 room-temperature eggs, whisked
  • 1 teaspoon of pure vanilla bean paste


  1. Setup: Begin by warming up your oven to 200°C. Thoroughly grease a square cake or loaf tin and place it to the side.
  2. Apple Mixture: Take a spacious bowl and combine the diced apples with ground cinnamon, nutmeg, and the splash of lemon juice. After tossing, let it sit.
  3. Dry Mix: In another bowl, incorporate the gluten-free flour, xanthan gum, baking powder, and salt. Whisk it together and keep it nearby.
  4. Creaming: Using a large bowl (hand mixer-friendly) or your stand mixer with the paddle attachment, beat the butter until it achieves a light, airy consistency (around 2 minutes). Gradually blend in the sugar, followed by the eggs and a touch of vanilla, ensuring a smooth mix after each addition.
  5. Mixing Dry and Wet: Time to introduce the dry ingredients to the creamy mixture. Mix until it's harmoniously combined, with a thick yet fluffy texture.
  6. Apple Fusion: With around two-thirds of your cake batter, merge it with the apple mixture, ensuring the apples are generously coated, resulting in a chunky consistency.
  7. Layering: Transfer the reserved one-third of the cake batter to your prepped pan, spreading it out evenly. Over this base, lay the apple-infused batter, leveling it out for uniform baking.
  8. Initial Baking: To trap the moisture and ensure even cooking, cover the pan securely with aluminum foil. Bake in the oven's heart for about 20 minutes.
  9. Final Baking: Post the initial baking, remove the foil and place the cake back in for an additional 40 minutes. A toothpick should emerge with only a few moist crumbs when it's ready.
  10. Cooling and Serving: Let the cake take a breather in the pan for about 15-20 minutes. With the edges slightly detached from the pan, utilise a thin spatula for a clean edge. Transfer to a wire rack, giving it another quarter-hour to cool. Slice while it's warm for the best experience.

Savouring the Season

There’s something profoundly comforting about enjoying seasonal delights. This gluten-free apple cake not only pays homage to the apples at their peak but also offers a wholesome treat for those seeking a gluten-free option. Whether paired with a warm mug of cinnamon-spiced tea or enjoyed as a dessert after a hearty meal, this cake is a testament to the joys of seasonal eating. It’s perfect with a cup of tea or a scoop of vanilla ice cream!

In every bite, you can taste the warmth of the spices, the sweet and tart notes of the apples, and the soft crumb that gluten-free baking can achieve. It’s a of pure joy. So the next time you find yourself with a basket of fresh-picked apples, remember this recipe.

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