Gluten-Free Cinnamon Sugar Apple Cake
This Gluten-Free Cinnamon Sugar Apple Cake is moist, naturally sweetened, and ridiculously easy to make. Perfect for beginners and busy families!
You know that moment when fall hits and you’re suddenly craving everything apple and cinnamon? Last September, I had a basket of apples sitting on my counter, and I needed something simple but impressive for my daughter’s playdate. That’s when this Gluten-Free Cinnamon Sugar Apple Cake was born, and let me tell you—it’s been on repeat ever since.
This Gluten Free Apple Cake Recipe is honestly one of the easiest cakes you’ll ever make. There’s no mixer required, just one bowl and a whisk, which means cleanup is a breeze. The maple syrup keeps it naturally sweet while the apple slices get tender and almost jammy as they bake.
Whether you’re new to gluten-free baking or you’ve been at it for years, this cake just works. It’s forgiving, flexible, and turns out beautifully every single time. Plus, that cinnamon sugar topping? It creates this gorgeous, crackly crust that’s absolutely irresistible.
Table of Contents
Gluten-Free Cinnamon Sugar Apple Cake
Equipment
- 9×9-inch cake pan
- Large mixing bowl
- Whisk
- Spatula
- Small bowl
- Wire cooling rack
Ingredients
Wet Ingredients
- ½ cup milk almond milk works great, at room temperature
- ½ cup maple syrup
- ¼ cup unsweetened apple sauce
- ⅓ cup melted coconut oil or melted butter
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups gluten-free all purpose flour
- 1 cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
Apple & Topping
- 1 apple cored and very thinly sliced
- ½ cup sugar for topping
- 1 teaspoon cinnamon for topping
- 1 tablespoon melted butter or coconut oil for topping
Instructions
- Preheat your oven to 350°F, then line and lightly grease a 9×9-inch cake pan—either round or square works perfectly. I like using parchment paper because it makes removing the cake so much easier, but a good coating of cooking spray works too.
- Grab a large bowl and add the milk, maple syrup, apple sauce, melted coconut oil, eggs, and vanilla extract. Whisk everything together until it’s smooth and well combined—you should see no streaks of egg. This wet mixture creates the tender, moist crumb that makes this Gluten Free Apple Cake Recipe Easy to love.
- Now add the gluten-free all purpose flour, almond flour, baking powder, baking soda, and cinnamon directly to your wet ingredients. Gently mix with a spatula or wooden spoon until just combined—you’ll still see a few small lumps, and that’s exactly what you want. Overmixing is the enemy of tender gluten-free cakes, so stop as soon as you don’t see dry flour anymore.
- Fold those thinly sliced apples into the batter until they’re evenly distributed throughout. The thinner you slice them, the better they’ll bake into the cake and practically melt in your mouth. Transfer the batter to your prepared pan and smooth the top gently with a spatula.
- In a small bowl, mix together the sugar, cinnamon, and melted butter for the topping until it looks like wet sand. Sprinkle this cinnamon sugar mixture evenly over the top of your cake batter—don’t worry about being too precise, a rustic look is part of the charm.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Your kitchen will smell absolutely amazing at this point. Remove the cake from the oven, let it cool in the pan for about 10 minutes, then transfer to a wire cooling rack to cool completely. Just before serving, add a dusting of powdered sugar or drizzle with powdered sugar icing for an extra special touch.
Notes
Gluten-Free Cinnamon Sugar Apple Cake Ingredients
| Wet Ingredients | Dry Ingredients | Apple & Topping |
|---|---|---|
| 1/2 cup milk (almond milk works great) at room temperature | 2 cups gluten-free all purpose flour | 1 apple, cored and very thinly sliced |
| 1/2 cup maple syrup | 1 cup almond flour | 1/2 cup sugar (for topping) |
| 1/4 cup unsweetened apple sauce | 1 teaspoon baking powder | 1 teaspoon cinnamon (for topping) |
| 1/3 cup melted coconut oil or melted butter | 1/2 teaspoon baking soda | 1 tablespoon melted butter or coconut oil (for topping) |
| 2 large eggs at room temperature | 1 teaspoon cinnamon | |
| 1 teaspoon vanilla extract |
Instructions
Step 1: Preheat your oven to 350°F, then line and lightly grease a 9×9-inch cake pan—either round or square works perfectly. I like using parchment paper because it makes removing the cake so much easier, but a good coating of cooking spray works too.
Step 2: Grab a large bowl and add the milk, maple syrup, apple sauce, melted coconut oil, eggs, and vanilla extract. Whisk everything together until it’s smooth and well combined—you should see no streaks of egg. This wet mixture creates the tender, moist crumb that makes this Gluten Free Apple Cake Recipe Easy to love.
Step 3: Now add the gluten-free all purpose flour, almond flour, baking powder, baking soda, and cinnamon directly to your wet ingredients. Gently mix with a spatula or wooden spoon until just combined—you’ll still see a few small lumps, and that’s exactly what you want. Overmixing is the enemy of tender gluten-free cakes, so stop as soon as you don’t see dry flour anymore.
Step 4: Fold those thinly sliced apples into the batter until they’re evenly distributed throughout. The thinner you slice them, the better they’ll bake into the cake and practically melt in your mouth. Transfer the batter to your prepared pan and smooth the top gently with a spatula.
Step 5: In a small bowl, mix together the sugar, cinnamon, and melted butter for the topping until it looks like wet sand. Sprinkle this cinnamon sugar mixture evenly over the top of your cake batter—don’t worry about being too precise, a rustic look is part of the charm.
Step 6: Bake for 30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Your kitchen will smell absolutely amazing at this point. Remove the cake from the oven, let it cool in the pan for about 10 minutes, then transfer to a wire cooling rack to cool completely. Just before serving, add a dusting of powdered sugar or drizzle with powdered sugar icing for an extra special touch.
Substitutions
Flour swaps: If you don’t have gluten-free all purpose flour on hand, you can use an equal amount of a 1-to-1 gluten-free flour blend that contains xanthan gum. The almond flour adds moisture and a subtle nutty flavor, but you can replace it with additional gluten-free flour if you have a nut allergy—just know the texture will be slightly less tender.
Milk options: Any milk works beautifully in this Gluten Free Apple Cider Cake. I’ve successfully used almond milk, oat milk, regular dairy milk, and even coconut milk from a carton. Just make sure it’s at room temperature so it doesn’t solidify the coconut oil.
Sweetener alternatives: While maple syrup is my favorite for its gentle sweetness and moisture, you can substitute honey or even agave nectar in equal amounts. For a refined-sugar-free topping, try coconut sugar mixed with cinnamon instead—it’s slightly less sweet but still delicious.
Oil substitutes: Melted coconut oil gives this cake amazing flavor and moisture, but melted butter works just as well if you’re not dairy-free. You could also try avocado oil or a neutral vegetable oil, though you’ll lose some of that subtle coconut flavor.
Troubleshooting
Cake is too dense: This usually means the batter was overmixed or your leavening agents are expired. Well… gluten-free batters need a gentle hand—mix just until you don’t see dry flour, even if there are small lumps. Also, check the expiration dates on your baking powder and baking soda, as old leaveners won’t give you that lovely rise.
Cake is dry: Make sure you’re measuring your flour correctly by spooning it into the measuring cup and leveling it off, not scooping directly from the bag. Also, don’t overbake—start checking at 28 minutes, especially if your oven runs hot. Room temperature ingredients also help create a more cohesive, moist batter.
Apples are too firm: Slice your apples as thin as possible—aim for about 1/8-inch thickness. Thicker slices won’t soften enough during the 30-minute bake time. A mandoline slicer makes this super easy, but a sharp knife works great too.
Topping isn’t crispy: Make sure your cinnamon sugar mixture has enough melted butter to create that sandy texture before sprinkling. If it’s too dry, it won’t crisp up properly. Also, avoid covering the cake while it’s cooling, as trapped steam will soften that beautiful crunchy top.
Storage
This Gluten-Free Cinnamon Sugar Apple Cake stays fresh at room temperature for 2-3 days when stored in an airtight container or covered tightly with plastic wrap. For longer storage, refrigerate it for up to 5 days—just let slices come to room temperature before serving, or warm them for about 15 seconds in the microwave for that fresh-baked feeling. You can also freeze individual slices wrapped in plastic wrap and foil for up to 3 months.
When meal prepping, I love baking this cake on Sunday evening so we have easy breakfast or snack options throughout the week. It pairs wonderfully with morning coffee and holds up beautifully in lunchboxes. Just cut it into squares, wrap individually, and grab one on your way out the door.
Serving Suggestions
This cake is absolutely perfect served slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream melting on top. The contrast between warm cake and cold cream is just heavenly. For breakfast or brunch, try it alongside scrambled eggs and crispy bacon—the sweet and savory combination is surprisingly delicious.
It’s also beautiful as a Thanksgiving or Christmas morning treat, especially when you dust it generously with powdered sugar right before serving. The presentation is elegant enough for company but casual enough for Tuesday afternoon snacking. I’ve served this at playdates, book club meetings, and even potlucks, and it disappears every single time.
Variations
Dairy-free version: Simply use your favorite non-dairy milk and stick with coconut oil instead of butter throughout the recipe, including the topping. The texture and flavor remain absolutely delicious, and no one will know it’s dairy-free unless you tell them.
Kid-friendly twist: My daughter loves when I add a handful of mini chocolate chips to the batter along with the apples. It turns this Gluten Free Apple Cake Recipe Easy into something that feels like dessert for breakfast, and I’m not mad about that. You could also swirl in some caramel sauce before baking for an extra-indulgent treat.
Apple variety: While I typically use Granny Smith apples for their tartness and firm texture, Honeycrisp or Fuji apples work beautifully too. Man, oh man, mixing two varieties creates amazing flavor depth—try half tart, half sweet for the best of both worlds.
Spice it up: Add 1/4 teaspoon of nutmeg, a pinch of cardamom, or even a dash of ginger to the batter for more warmth and complexity. These spices complement the cinnamon beautifully and make your kitchen smell like a cozy fall candle.
Gluten-Free Cinnamon Sugar Apple Cake FAQs
Can I make this cake ahead of time?
Absolutely! This Gluten-Free Cinnamon Sugar Apple Cake actually tastes even better the next day after the flavors have had time to meld. Bake it up to 2 days in advance, store it covered at room temperature, and dust with powdered sugar right before serving.
What’s the best gluten-free flour blend for this recipe?
I recommend using a high-quality gluten-free all purpose blend that includes xanthan gum, like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure. These blends are specifically formulated to mimic regular flour and give you the best texture without any grittiness.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake—if it comes out clean or with just a few moist crumbs, it’s ready. The edges should also be pulling away slightly from the pan, and the top should spring back when gently pressed.
Can I use a different size pan?
You can use an 8×8-inch pan for a slightly thicker cake (add 5-10 minutes to baking time) or a 9×13-inch pan for a thinner sheet cake (reduce baking time by 5-8 minutes). Just keep an eye on it and use the toothpick test to check doneness.
Why use both maple syrup and applesauce?
The maple syrup provides sweetness while the applesauce adds moisture and helps bind everything together without making the cake too sweet. This combination creates that perfect tender crumb while keeping the cake naturally sweetened—it’s basically the secret weapon for amazing gluten-free baking results.
Best way to slice the apples for this cake?
Use a sharp knife or mandoline to slice your apples about 1/8-inch thick—thin enough to bake through but thick enough to maintain some texture. Leave the peel on for extra fiber and a beautiful pop of color, or peel them if you prefer a more uniform look.
This Gluten-Free Cinnamon Sugar Apple Cake has become one of my most-requested recipes, right up there with my beloved gluten-free sugar cookies and those adorable holiday spritz cookies. There’s something so comforting about a simple cake that delivers big flavor without any fuss. Whether you’re baking for a crowd or just treating yourself on a quiet afternoon, this cake never disappoints. Happy baking!
