Gluten-Free Classic Apple Cake
Experience the perfect blend of comfort and nostalgia with this Gluten-Free Classic Apple Cake, a moist and tender dessert that’s bursting with fresh apple flavor and warm cinnamon spice. Made with gluten-free all-purpose flour, this recipe ensures everyone can indulge, whether following a gluten-free diet or simply craving a delicious twist on a timeless classic. The sweetness of granulated and brown sugar pairs beautifully with tangy apples, toasted walnuts, and a hint of vanilla, while unsweetened applesauce and vegetable oil guarantee a soft, melt-in-your-mouth texture. This easy-to-make apple cake comes together in just over an hour, making it ideal for family gatherings, fall celebrations, or anytime you’re craving a wholesome homemade dessert. Serve it with whipped cream, ice cream, or enjoy it as is for a flavorful treat that showcases the best of seasonal ingredients!
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Recipe Information
Ingredients
- 200 grams gluten-free all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 150 grams granulated sugar
- 50 grams brown sugar
- 120 milliliters unsweetened applesauce
- 120 milliliters vegetable oil
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 medium, peeled and diced apples
- 1 tablespoon lemon juice
- 100 grams chopped walnuts
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together the gluten-free flour, baking powder, cinnamon, and salt. Set aside.
In a large bowl, beat the granulated sugar, brown sugar, applesauce, vegetable oil, and vanilla extract together until well combined.
Add the eggs one at a time, beating well after each addition until the mixture is smooth and creamy.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Toss the diced apples with lemon juice to prevent browning, then gently fold the apples and chopped walnuts into the batter.
Pour the batter into the prepared cake pan, leveling the top with a spatula.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the cake on its own, or with a dollop of whipped cream or ice cream, as desired.
Nutrition Facts
Calories |
3565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.2 g | 244% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 68.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2316 mg | 101% | |
| Total Carbohydrate | 463.4 g | 169% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 253.7 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 293 mg | 23% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1219 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
