Two things I love about Fall are all the cozy clothes and all the cozy foods! And when it comes to Fall and Winter treats, well, apple and pumpkin are the best. This gluten-free apple cake is a savory-sweet treat the whole family will enjoy! From the crumbly topping to the drizzle of salted caramel, it’s got the best of Fall!
Disclaimer: We partnered with Bob’s Red Mill to bring you this post. We only work with companies and brands we truly believe in and use ourselves. Therefore, all opinions and recipes are entirely our own. Thank you for supporting Real Simple Good and our partners.
What kind of apples do you use for this apple cake?
My favorite apple of course is honeycrisp! I just love the crunchy, crisp sweetness. But for this recipe, I think I love granny smith apples the most. You can also use other apples that are great for baking, like jongalong, fuji, braeburn or gala. Just make sure whatever you choose, you cut it into really thin slices and leave the skin on.
What gluten-free and grain-free baking flours do you use?
We’ve used Bob’s Red Mill grain-free flours for years. In this recipe we use their Almond Flour and a little bit of their Tapioca Flour. Their superfine almond flour is made from whole blanched almonds and has a very fine texture, which is perfect for this gluten-free apple cake! We love the quality and performance of Bob’s Red Mill Almond Flour and Tapioca Flour, and they’re always our go-to for gluten-free and grain-free baking! We appreciate that they focus on high quality, minimally processed products from mill to table. Plus, they’re headquartered right here in Oregon, and we love supporting our local partners!
How about that caramel topping – is it really a must?
Is no, but yes an acceptable answer?! It’s optional because this gluten-free apple cake is still delicious without it, but if you want the full experience….drizzle that caramel sauce all over! It’s like having plain sliced apples versus a caramel apple. It’s just more fun with the caramel, so give it a try! You can even just drizzle it on piece by piece, so you can enjoy some with and some without if you want to compare for yourself. Let us know what you think – team caramel or not?!
What if I don’t have a pie dish?
Don’t you fret. You can definitely still make this apple cake! Use a square 8″x8″ pan instead. We’ve only used glass baking dishes to make it, but the shape shouldn’t matter too much. Just watch the cooking time. The top will be browned and a toothpick will come out clean when it’s done. If you go with a square pan, cut the apple cake up into squares/bars for serving.
Some other Fall inspired treats to try
- Paleo Pumpkin Pie
- Easy Baked Pears
- Paleo Pumpkin Bars
- Apple Cinnamon Cookies
- Chocolate Chip Pecan Cookies
- Paleo Pumpkin Snickerdoodles
Your turn to try our gluten-free apple cake
Make this apple cake for a yummy Fall and Winter treat this year! Drizzle the caramel sauce all over and enjoy the crumbly topping! Leave a comment below, and let us know how it goes. Also, take a pic to share on Instagram. Tag us @realsimplegood so we can see, and make sure to give us a follow if you don’t already. Let’s stay connected!
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Gluten-Free Apple Cake (Paleo, Egg-Free + Vegan)
Ingredients
For the cake:
- 1.5 cups blanched almond flour
- 3 tbsp tapioca flour
- 2 tsp cinnamon, (more or less based on preference)
- 1/2 tsp cardamom
- 1/2 tsp paleo baking powder
- 1/4 tsp sea salt
- 1/4 cup coconut oil, melted
- 1/4 cup coconut butter, softened
- 1/2 cup maple syrup
- 1 tsp vanilla
- 1 medium apple, thinly sliced, (leave the skin on)
For the topping:
- 1/3 cup pecans, chopped, (or sub other nut of choice)
- 2 tbsp ghee, melted, (or coconut oil for dairy-free)
- 2 tbsp coconut sugar
- 1 tsp cinnamon
- Pinch of sea salt
Optional topping:
- Salted caramel sauce, (to drizzle on top when you serve)
Instructions
- Preheat oven to 350° Fahrenheit and grease a baking dish really well (use a 9×9" glass pan or round pan about the same size). Chop apples and set aside.
- In a large mixing bowl whisk together the almond flour, tapioca flour, cinnamon, cardamom, salt and baking powder.
- Mix in the rest of the cake ingredients, except the apples with a spoon until thoroughly combined.
- Fold in apples and pour into greased dish. Spread out into an even layer.
- Combine all of the topping ingredients in the bowl you just used and then sprinkle on top of the cake mixture.
- Transfer to the oven and bake for 50-55 minutes, until a toothpick comes out clean. Let cool completely before slicing and serving. This apple cake would be great with caramel sauce drizzled on top as an optional topping.
Made this for a birthday party and everyone of all ages loved it. Followed recipe exactly as we have grain and egg allergies. I used the pumpkin purée instead of coconut butter. I did not do the caramel drizzle but it was perfect without. I baked it for 35 min. Texture was soft but not under-done. Very easy and will make this many times again! This will please even those who don’t eat grain free/vegan. Thank you!!
Yay! So happy to hear it was a hit for everyone! We love hearing about it when our recipes please even those not worried about dietary restrictions. Thanks so much for giving our recipe a try and for coming back to share how it went! We really appreciate it. 🙂