Gluten Free Apple Cake with Cinnamon Glaze Recipe
Updated Jun 18, 2018, Published Feb 15, 2013
This post contains affiliate links. Please see our disclosure policy.
It’s been dreary and rainy in my neck of the woods for a few days, and to brighten things up I thought we needed cake!
This gluten free apple cake with cinnamon glaze is simple; grain and refined sugar free and is surprisingly buttery in flavor (surprising because there isn’t a speck of dairy in it). Just the thing to brighten up a bleak winter’s day.
The base of this cake is almond flour, apples and eggs. The eggs give the cake richness without adding any oil or butter and creates leavening without baking powder or soda. There are quite a few eggs in here which contributes to the moistness and even texture, so use really good eggs. They do make a difference! (I like Nature’s Yoke pastured cage free organic eggs)
The cake itself is not too sweet and perfect for an afternoon pick me up or simple, homey dessert. However, if you want to feel a little decadent (but still guilt free) top it with a simple glaze made with coconut oil, honey, and a touch of cinnamon. Personally, I almost always opt for a touch of decadence!
A note on my choice of pan to bake this cake with – I originally wanted to make this as a bundt cake. After several attempts and a small fortune in almond flour, I abandoned the idea of trying to use a bundt cake; the cake stuck to the pan despite my every effort to stop that. Using a springform pan did the trick.
Regarding the almond flour; I have made this cake several times with both Bob’s Red Mill and Honeyville. Both flours resulted in great cakes so use what you have, just make sure the almond flour you use is gluten free.
I make this in the food processor because it is so easy but you can also use a handheld mixer or even make it by hand, just mix everything up together – easy!
We may not be able to do anything about dreary weather, but somehow it all seems better with a slice of cake and a cup of tea or coffee!
Gluten Free Apple Cake with Cinnamon Glaze Recipe
Ingredients
Gluten Free Apple Cake
- 2 large apples, peeled, cored and cut into ½ inch chunks
- 1 cup honey
- 1 lemon, Juiced
- ¼ teaspoon kosher or fine sea salt
- 8 large organic, cage free eggs, at room temperature
- 3¼ cups almond flour
- 2 teaspoons ground cinnamon
- 1 tablespoon pure vanilla extract
- 1 teaspoon pure almond extract
- Cinnamon Honey Glaze, recipe below
- 1/3 cup sliced almonds
Cinnamon Honey Glaze
- ½ cup coconut oil, in solid form
- 1 tablespoon honey
- ½ teaspoon ground cinnamon
Instructions
Gluten Free Apple Cake
- Preheat oven to 350 degrees. Grease a 9 inch springform pan, line the bottom with a circle of parchment paper – cut to fit and lightly grease the paper.
- Combine the apples, honey, lemon juice, and salt in a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes or until the apples are fork tender.
- Place the eggs, almond flour, cinnamon, and extracts in the food processor and process until fully combined scraping down the sides of the bowl once. Add the apple/honey mixture and process a few seconds to combine. Pour the batter into the prepared pan and bake for 60 – 70 minutes or until a toothpick inserted into the center comes out clean. After half an hour, place a piece of foil over the top of the cake to prevent it from becoming too brown. Let cool in the pan for half an hour then place on a serving platter or cake plate. Spread the glaze on top, letting it drizzle down the sides and top with the sliced almonds. Serve immediately or refrigerate for 30 minutes or so if you want the glaze to harden.
Cinnamon Honey Glaze
- Combine the coconut oil, honey and cinnamon. Pour over cooled cake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.
This looks so yummy! I wanted to try and make it in a 9×5 inch loaf pan to test it out. Do you think if I just cut the recipe in half, that would be the right amount? Also, do you think I could use a combo of honey and maple syrup? Thanks!
Yes and yes! I think that both of your changes will work! Thanks so much Natalie!
xo,
Carol
making sat for our life group on sunday. Have two people that cant have gluten or dairy. First time attempting this. I love a challenge
I just took this cake out of the oven. It smells delichious. I wont know the taste untill Sunday evening but until then I can smell the aroma!! Just a quick question am I supposed to cover it with foil a half hour into baking or when its resting???. Thank you!!
Hi Lisa,
So glad to hear that! And you cover the cake with foil 30 minutes into baking it!
xo,
Carol
This recipe looks great. Any suggestions for an alternative to using coconut oil as I am allergic to coconuts?
Hi Cassandra, I would suggest grapeseed oil as it is the most neutral in flavor.
Do you think that substituting coconut flour for the almond flour would work in this recipe?
Hannah,
Unfortunately no – coconut flour and almond flour can’t be substituted for one another in equal quantities.
xo,
Carol
Hi Carol,
I made this today. The batter was very watery but it appeared to bake normally. However, during the 30 min cooling period, the top cracked. Any thoughts on why that happens?
Thanks
Brenda
Brenda,
Sometimes that happens with these heavier cakes made with almond flour, if it really bothers you, you could try cooking it at 325 for a longer period of time.
xo,
Carol
Looks like a great recipe to try for my gluten and dairy free friends!! Trying this weekend for sure! What type of apple do you find works/tastes best?
Jenevieve,
I’ve made it with all kinds of apples, my family likes fuji so I usually have those on hand. But a sweet apple works best.
xo,
Carol
hi
i’d like to make this as a birthday cake and am very excited by this recipe. What size pan is called for in this recipe.
thanks so much
Hi Barbara,
A 9-inch springform pan. Hope you enjoy it!
xo,
Carol