Gluten-Free Apple Cake Recipe (Dairy-Free)

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This gluten-free apple cake recipe is easy to make and incredibly delicious with bites of juicy apples, a touch of cinnamon, and then topped with dairy-free caramel icing. Everything about this cake is so yummy, every bite is a delight.

This delightful cake has a moist crumb and would be the perfect dessert for a family dinner or party. Be sure to try my other apple desserts like my Gluten-Free Dutch Apple Pie, Gluten-Free Apple Oatmeal Bars, and Gluten-Free Apple Cobbler.

Why you’ll love this recipe

• Easy to make with simple ingredients.
• The classic flavors of apples and caramel can be enjoyed year-round.
• Perfect for family dinners or parties.
• Bundt cakes are just pretty cakes.

Ingredients

Cake:
3 cups gluten-free flour
3 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon sea salt
2 cups sugar
1 cup avocado oil
1/2 cup almond milk
4 eggs, room temperature
2 teaspoons vanilla extract
4 medium apples or 3 large apples, Gala, Granny Smith, or Golden Delicious
Caramel Icing:
1 cup packed brown sugar
1/2 cup dairy-free butter
1/4 cup almond milk
1 teaspoon vanilla extract

Ingredient notes

• Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results and they are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon xanthan gum per cup of flour.
• Dairy-Free Butter: Suggested brands: Country Crock Plant Based with Avocado Oil, Smart Balance, or Earth Balance.
• Apples: I used Gala apples in this recipe but any apple that is good for baking would work. Baking apples will keep their shape and not get mushy when baked.
• Avocado Oil: I like to use avocado oil when baking cakes. It doesn’t have a strong flavor and it helps the cake have a moist crumb.

Step-by-step instructions

• In a medium-sized mixing bowl, whisk the gluten-free flour, baking powder, cinnamon, and sea salt together. Set aside.
• In a large bowl using a hand mixer on medium speed, beat the sugar, avocado oil, almond milk, eggs, and vanilla extract until combined.
• Add the dry ingredients to the wet ingredients and blend on medium for 2 minutes. Scraping the sides of the bowl as needed. Let the batter sit and rest for 10 minutes.
• Next, preheat the oven to 325°F. Spray a bundt pan with cooking spray.
• While the cake batter is resting, peel, core, and dice the apples.

• Fold the diced apples into the batter until combined.
• Pour the batter into the bundt pan.
• Bake for 60-70 minutes or until an inserted toothpick comes out clean.
• Place the cake pan on a wire rack and let cool for 15 minutes and then invert it onto the wire rack. Allow to cool before adding the icing. While the cake is cooling make the icing.

Caramel Icing:

• Combine brown sugar, butter, and milk in a saucepan over medium heat; bring to a boil. Cook until thickened, 3 to 4 minutes.
• Remove from the heat and stir in vanilla extract.
• Allow the icing to cool for about 10 minutes and then drizzle over the cake.

Tips

I’ve been letting the batter in my baked goods rest for about 10 minutes to allow the flour to absorb more of the liquid. It’s not something that has to be done, but I’m really liking the texture of the finished baked goods after doing that.

Want to serve it warm? Before the cake completely cools add the icing to the cake and serve warm. The icing may run off more but you can use a spoon to drizzle any extra icing onto each slice.

Storage

To store: Store covered at room temperature for up to 5 days.

To freeze the whole bundt cake: Allow it to completely cool. It can be frozen with or without the icing. To freeze without the icing on it cover the cake with plastic wrap and then wrap it in aluminum foil. If freezing with the icing, set the cake, level, in the freezer on a cookie sheet for a couple of hours to allow the icing to freeze. Remove from the freezer and wrap it with plastic wrap and then aluminum foil.

To freeze individual slices: Allow the cake to completely cool and cut the cake into individual slices. Wrap each piece with plastic wrap and then aluminum foil.

To thaw: Place the bundt cake or slices in the refrigerator overnight to thaw slowly.

Can be frozen for up to 3 months.

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