RECIPE: Gluten Free Apple Cake

In all my cooking since the beginning of the blog, I very rarely had to develop specific gluten free recipes (though I'm proud to know some of you have adapted some of my recipes to be gluten free). I am more of south beachy-whole grain cook, if anything. But I reconnected with my best friend from when I was 5! And her daughter has a gluten allergy, so it has forced me to learn how to make dishes gluten free. I have really enjoyed expanding my cooking repertoire. This weekend we had a wonderful Fall dinner together, and I had to bring dessert. I have been slowly getting through our orchard apples, so I decided to make an apple cake that was gluten free. I got big thumbs up from everyone-even my husband who doesn't even like eating gluten free!

Gluten free is yummy too!

Gluten Free Apple Cake


4 TBSP. (2 oz.) cream cheese, softened
4 TBSP. butter, softened
2 eggs
1 tsp. vanilla
1 1/2 cups sugar
1 1/2 cups Bob's Red Mill Gluten Free Flour
1/2 cup cornstarch
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
6 cups peeled, cored and chopped baking apples
3 Tbsp. sugar
1/4 tsp. grated nutmeg
1 tsp. ground cinnamon
1 TBSP. orange juice

Crumble top
3 TBSP. softened butter
3 TBSP. brown sugar
4 TBSP. gluten free oats
1/8 tsp. cinnamon
2 TBSP. potato starch flour


Preheat oven to 350˚. Butter a 13 x 9 glass pan. Whisk together gluten free flour, corn starch, baking powder, baking soda, and salt. Toss the chopped apples with orange juice, 3 Tbsp. sugar, cinnamon and nutmeg. Macerate the apples for at least 15 minutes.

Whisk the brown sugar with oats, cinnamon and potato starch. Mush the 3 TBSP. butter into the dry ingredients with either your fingers or fork until mixture is crumbly. Set aside.

In a large bowl, whip the butter until creamy. Add the sugar until fluffy. Add the eggs and whip until light, fluffy and light yellow color. Add vanilla. Then add the dry ingredients on low until well combined. The mixture will be thick. Using a spatula, add the apples. The juices from the apples helps to loosen the batter. Fold in the apples until all the apples are enrobed in the batter. Pour the batter into the prepared pan, spreading it evenly. Sprinkle the crumble top evenly over the top. Bake on the center rack for about 35-45 minutes. Be sure the middle is set and top is golden and puffy. Serve warm.


  1. This was fabulous -- very moist (gluten free recipes always seem to be dry and have a weird texture). We had the leftovers for breakfast the next morning, so delicious as a "coffee cake" too!

  2. I am glade to read this, Thank you so much for providing individuals with such a breathtaking opportunity to read from this blog. It is always very enjoyable

  3. It was so easy to learn this recipe... you have explained it very well. well dine.


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