Introduction

This Gluten-Free Old-Fashioned Apple Cake is a moist and flavorful treat packed with tender apples and crunchy nuts. Topped with a rich, buttery brown sugar frosting, it’s a comforting dessert perfect for any occasion.

Gluten-Free Old-Fashioned Apple Cake Recipe - Recipe Image

Ingredients

2 1/3 cups (280g) King Arthur Gluten-Free Measure for Measure Flour
1 2/3 cups (330g) granulated sugar
2 teaspoons baking soda
3/4 teaspoon table salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
2 large eggs, at room temperature
8 tablespoons (113g) unsalted butter, softened
4 cups (425g) apples, finely chopped
1 cup (113g) walnuts or pecans, diced
2 1/4 cups (255g) confectioners’ sugar
7 tablespoons (99g) butter
2/3 cup (142g) light brown sugar or dark brown sugar, packed
1/4 teaspoon table salt
1/4 cup (57g) milk
3/4 teaspoon King Arthur Pure Vanilla Extract or 1/4 teaspoon vanilla-butternut flavor

Instructions

Step 1: Preheat the oven to 325°F and lightly grease a 9″ x 13″ pan.
Step 2: To toast the nuts, place walnuts or pecans in a single layer on a baking sheet and bake at 350°F for 8 to 10 minutes until fragrant. Set aside to cool.
Step 3: In a large bowl, mix all ingredients except the apples and nuts until the mixture is crumbly but not cohesive.
Step 4: Add the apples and nuts, then mix at low speed for about 3 minutes until the batter becomes thick and creamy, similar to cookie dough.
Step 5: Spread the batter evenly in the prepared pan, smoothing the surface with wet fingers.
Step 6: Bake for 50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The cake’s internal temperature should reach about 205°F.
Step 7: Remove the cake from the oven and let it cool slightly on a rack while preparing the frosting.
Step 8: Sift the confectioners’ sugar into a bowl or onto parchment paper and set aside.
Step 9: In a saucepan over medium heat, melt the butter. Stir in brown sugar and salt, cooking until the sugar melts and the mixture is smooth but not separated. Add the milk and bring to a boil.
Step 10: Remove syrup from heat and pour into a mixing bowl. Allow it to cool for 10 minutes.
Step 11: Quickly whisk the confectioners’ sugar and vanilla extract into the warm syrup until fully combined. The frosting will thicken rapidly as it cools.
Step 12: Pour the warm frosting over the cake, spreading evenly.
Step 13: Serve the cake warm or at room temperature, cut into squares.

Tips & Variations

Use a mix of sweet and tart apples for more depth of flavor.
Substitute pecans with walnuts or omit nuts for a nut-free version.
Ensure your eggs and butter are at room temperature for better batter consistency.
To avoid overmixing, stop as soon as the ingredients come together and the batter is creamy.

Storage

Store the cake covered at room temperature for several days, keeping it moist and flavorful. For longer storage, freeze the cake well wrapped and thaw before serving. Reheat gently if desired, but it’s delicious both warm and cooled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of gluten-free flour?

Yes, you can substitute with regular all-purpose flour, but the texture and moisture might differ slightly. Adjust liquid amounts if needed.

How finely should the apples be chopped?

Chop the apples finely enough so they evenly incorporate into the batter and release juice, but not so small that they become mushy during baking.

Gluten-Free Old-Fashioned Apple Cake Recipe

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4.9 from 88 reviews

This Gluten-Free Old-Fashioned Apple Cake is a moist and flavorful treat featuring finely chopped apples and toasted nuts baked into a tender, spiced cake. Topped with a rich, buttery brown sugar frosting, it combines classic apple cake flavors with a gluten-free twist, perfect for dessert or an afternoon snack.

Author: Sophie
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Cake Ingredients

2 1/3 cups (280g) King Arthur Gluten-Free Measure for Measure Flour
1 2/3 cups (330g) granulated sugar
2 teaspoons baking soda
3/4 teaspoon table salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
2 large eggs, at room temperature
8 tablespoons (113g) unsalted butter, softened
4 cups (425g) apples, finely chopped
1 cup (113g) walnuts or pecans, diced

Frosting Ingredients

2 1/4 cups (255g) confectioners’ sugar
7 tablespoons (99g) butter
2/3 cup (142g) light brown sugar or dark brown sugar, packed
1/4 teaspoon table salt
1/4 cup (57g) milk
3/4 teaspoon King Arthur Pure Vanilla Extract or 1/4 teaspoon vanilla-butternut flavor

Instructions

Preheat and prepare pan: Preheat the oven to 325°F (163°C). Lightly grease a 9″ x 13″ baking pan to ensure the cake doesn’t stick during baking.
Toast the nuts: Spread the walnuts or pecans in a single layer on a baking sheet and bake them in a 350°F (177°C) oven for 8 to 10 minutes until fragrant. Remove and let them cool completely before using.
Mix dry ingredients and initial wet ingredients: In a large bowl, combine the gluten-free flour, granulated sugar, baking soda, salt, cinnamon, ginger, nutmeg, eggs, and softened butter. Mix just until the ingredients come together into a crumbly texture. Do not overmix to avoid a tough cake.
Add apples and nuts: Incorporate the finely chopped apples and toasted nuts into the batter. Mix at low speed for about 3 minutes until the apples release some juice and the batter thickens to a creamy, cookie dough-like consistency.
Transfer batter to pan: Spread the batter evenly in the prepared baking pan, smoothing the surface with wet fingers to prevent sticking and achieve an even layer.
Bake the cake: Bake for 50 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs. The internal temperature should be approximately 205°F (96°C).
Cool the cake: Remove the cake from the oven and place it on a cooling rack to cool slightly while you prepare the frosting.
Sift the confectioners’ sugar: Sift the confectioners’ sugar into a bowl or onto parchment paper to break up any lumps and set aside.
Make the frosting syrup: Melt butter in a medium saucepan over medium heat. Stir in brown sugar and salt, cooking until sugar starts to melt and the mixture appears smooth with no visible pools of melted butter. Add milk and bring to a boil, stirring continuously.
Cool syrup and combine with sugar: Remove syrup from heat and pour into a mixing bowl. Allow to cool for 10 minutes before adding the sifted confectioners’ sugar and vanilla extract.
Mix frosting: Quickly whisk the confectioners’ sugar and vanilla into the warm syrup until fully combined and smooth. Work fast, as the frosting will thicken quickly as it cools.
Apply frosting: Pour the warm frosting over the cake, spreading it evenly to cover the entire surface before it sets.
Serve and store: Cut the cake into squares once the frosting has set. Serve warm or at room temperature. Store covered at room temperature for several days, or freeze for longer storage.

Notes

Use room temperature eggs to ensure proper mixing and texture.
Finely chopping the apples helps them incorporate smoothly into the batter and release juice to moisten the cake.
Be careful not to overmix the batter to maintain a tender crumb.
Toasting the nuts enhances their flavor but can be skipped if in a hurry—raw nuts can be used instead.
Use wet fingers to spread the batter easily and prevent sticking.
The frosting thickens quickly, so spread it on the cake as soon as possible after mixing.
If you prefer, substitute the nuts with your favorite variety or omit for a nut-free version.
This cake keeps well at room temperature covered and can be frozen to extend shelf life.

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