Years ago, my ex's father gave me his mother's favorite fresh apple cake recipe and asked me to make it for him. Everyone who tried it said it was the best apple cake they had ever had. So naturally I wanted to adapt it into a gluten free apple cake, so I could continue to eat it.
The only problem is, I lost the recipe! For 10 years, I assumed my ex had taken the recipe card when he moved out and I cursed him many times for his devious recipe card theft. Then one day, I was flipping through a cookbook and found it tucked between the pages. So, I've created this perfect recreation to share with you.
This delicious cake is filled with chunks of fresh apples, shredded coconut, and warm spices. It's perfect served with a scoop of vanilla ice cream and a cup of coffee.
This recipe is very similar to an old fashioned apple dapple cake that is normally made in a bundt pan. You can prepare this recipe in the bundt pan too, I've included notes at the bottom of the recipe. Hopefully you'll love it as much as we do!
Every apple season, my son and I go apple picking and I love using all of the fresh apples in my recipes. If you have a lot of apples on hand, try out my gluten free apple muffins, this amazingly easy gluten free apple crumble or my favorite gluten free dutch apple pie.
Ingredient Notes
This cake recipe uses quite a few ingredients. But they are all simple ingredients that can be found in any grocery store. Plus, the recipe is both gluten free and dairy free as written.
- Gluten-Free Flour Blend - I use Bob's Red Mill 1-to-1 gluten free flour for all of my baking. You can use your favorite blend, just ensure it contains a binder like xanthan gum or you will need to add it. I have not tested this recipe with any other brands of flour, so your results may vary.
- Vegan Butter - I use Country Crock Plant Butter for this recipe. Any dairy free butter will work fine, as long as it is the stick type and not margarine. You could also use solid coconut oil if you prefer. If you're not dairy free, you can use regular unsalted butter in the same measure.
- Non-Dairy Milk - I use unsweetened coconut milk or oat milk in all of my baking. You can use the non-dairy milk or your choice. If you're not dairy free, regular milk will work fine in the same measure.
- Pecans - The traditional apple dapple cake uses walnuts, but Southerners typically make it with pecans instead. You can use whichever nut you prefer.
- Golden Raisins - The raisins provide a little extra texture and sweetness, making it more like a fruit cake. If you're a raisin hater, you can leave them out without any other changes to the recipe.
- Shredded Coconut - Use unsweetened coconut since there is already enough sweetness from the other ingredients.
- Apples - I use 2 apples cut into cubes for the inside of the cake. I like to use thin apple slices to decorate the top of the cake. If you don't want big chunks of apple inside, you could also grate the apples with a box grater.
See the recipe card for full ingredient list with measurements.
Substitutions & Variations
- Not Dairy Free - use dairy butter and milk in the same measure.
- Make it Vegan / Egg Free - This cake uses 2 eggs, which I would replace with a combination of a baking soda + vinegar egg and some applesauce.
- No pecans - Replace the chopped pecans with walnuts, which is used in the traditional apple dapple cake.
- No Raisins - If you don't have raisins or don't like them, you can omit them entirely. If you're looking for a replacement, I'd suggest dried cranberries.
How to prepare the apples
Use two apples for the inside of the cake. Peel the skins and cut them into small chunks, about ¼" inch thick.
For the top of the cake, I prefer to leave the skins on because I like the color contrast of the skins against the golden brown color of the cake. Cut the slices very thin, close to ⅛" thick.
How to make a gluten free apple cake
Before you begin mixing this easy recipe, line a 9x13 baking pan with parchment paper and spray it with non-stick spray.
STEP 1: Cream together the butter and sugar with an electric mixer until it's light and fluffy.
STEP 2: Add the eggs and vanilla extract and continue to beat until combined, about 60 seconds.
STEP 3: Combine the dry ingredients together in a separate bowl and whisk to mix well.
Turn your mixer to the lowest setting, alternate adding half of the dry ingredients then half of the milk to bowl with the wet ingredients. Repeat with the remaining ingredients.
STEP 4: Add the chopped apples, coconut, raisins, and pecans to the cake batter. Stir them in by hand with a rubber spatula.
STEP 5: Spread the batter into a lined 9x13 pan (it will be thick). Place some thinly sliced apples on top of the batter and sprinkle with turbinado sugar, then bake.
Storage
Apple cake is very dense and moist. Because of the fresh apples baked into the cake, you will definitely want to store it in the refrigerator. I have a 9x13 baking pan with a plastic lid, like this one.
If your pan doesn't have a lid, cover with plastic wrap or transfer to an airtight container before storing. Apple cake should keep for 3-4 days, if it lasts that long. 🙂
Recipe FAQs
Any time I make an apple dessert, I always try to use a variety of apples. Some are better for cooking or baking and others have better flavor. For this cake, I used a combination of Granny Smith apples, Gala apples, and Golden Delicious apples.
Yes. The only change I would recommend if using a bundt pan is to grate the apples with a box grater instead of dicing them.
Some apple dapple cakes have a caramel drizzle over the top. I think my vegan salted caramel sauce or my apple cider caramel would be amazing with this cake if you want a topping.
Personally, I never add a topping to this rustic cake, since it's more like a fruit cake and already pretty sweet.
More gluten-free cakes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Apple Cake
Ingredients
- 2 Cup Gluten Free 1-to-1 Flour Blend
- 3 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- 10 Tablespoon Vegan Butter room temperature
- 2 Cup Sugar
- 2 Eggs room temperature
- 1 teaspoon Vanilla
- 6 Tablespoon Non-Dairy Milk
- 1 Cup Pecans roughly chopped
- 1 Cup Golden Raisins
- 1 Cup Sweetened Shredded Coconut
- 2 Cup Apples chopped into ¼” cubes
- 1 Apple thinly sliced for topping
- 1 Tablespoon Turbinado Sugar optional
Instructions
- Preheat oven to 350 degrees. Line a 9x13 pan with parchment paper and spray with non-stick spray.
- In a large bowl, combine flour, baking powder, salt and cinnamon. Stir well and set aside.2 Cup Gluten Free 1-to-1 Flour Blend, 3 teaspoon Baking Powder, ½ teaspoon Salt, 1 teaspoon Cinnamon
- In the bowl of an electric mixer, combine butter and sugar. Beat on medium high speed for 2-3 minutes.10 Tablespoon Vegan Butter, 2 Cup Sugar
- Add the eggs one at a time, mixing for 60 seconds between each addition. Add the vanilla. Scrape down bowl.2 Eggs, 1 teaspoon Vanilla
- Turn the mixer to the lowest setting and slowly add the flour mixture, alternating with the milk. When it is about half incorporated add in the pecans, raisins, coconut and apples. You may have to stir the remainder by hand.6 Tablespoon Non-Dairy Milk, 1 Cup Pecans, 1 Cup Golden Raisins, 1 Cup Sweetened Shredded Coconut, 2 Cup Apples
- The mixture will be very thick and chunky, not like normal cake batter. Turn it out into the prepared pan and spread it evenly covering the whole pan. I topped mine with coarse sugar and thinly sliced apples and sprinkle with turbinado sugar, which is totally optional, but makes it look pretty.1 Apple, 1 Tablespoon Turbinado Sugar
- Bake in preheated oven for 55-60 minutes until toothpick inserted comes out clean. Cool completely before slicing.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Anne says
Not a crumb left! i made this cake for a family gathering and it was enjoyed by
everyone. I had decided to leave out the nuts and raisins because my grands aren't fans,
I put the pan in the oven after thinking I had followed the recipe exactly. As I am cleaning up I realize I didn't add the coconut! i hoped for the best and the cake was still delicious. Next bake I might try to bake without the parchment paper as it made it a little difficult to serve. Thank you Tiffany for sharing your recipes!
I'm so glad you liked it! 🙂