This gluten-free apple cake is wonderfully moist and finished with a gooey brown sugar topping that’s impossible to resist.
If you enjoy an upside-down cake, this version is a seasonal favorite. I often make pineapple and peach upside-down cakes, and for autumn I wanted that same sticky-sweet topping combined with tender cake and bright apple flavor.
The result pairs thin slices of Granny Smith apples with a generous sprinkle of cinnamon, creating a classic fall combination. The cake is single-layer, simple to assemble, and impressive when served — no decorating required.
Why You’ll Love This Gluten Free Apple Cake…
- The topping — melted butter, brown sugar, apples, and cinnamon — becomes irresistibly gooey and caramel-like.
- Serve it warm with vanilla ice cream or whipped cream for an easy holiday dessert.
- It’s straightforward to make: a single-layer, eye-catching cake that looks like you spent hours on it.
What You’ll Need…
- Unsalted butter (for both the topping and the batter)
- Light brown sugar
- Apples (Granny Smith recommended)
- Cinnamon
- Gluten-free 1:1 flour blend (I use Bob’s Red Mill)
- Baking powder and baking soda
- Salt
- Granulated sugar
- Plain Greek yogurt
- Whole milk
- Vanilla extract
How To Make…
Begin by preheating the oven to 350°F and preparing a 9″ round cake pan. Pour melted butter into the pan and swirl to coat the bottom, then sprinkle the brown sugar evenly over the butter.
Layer the peeled, thinly sliced apples in a single layer over the butter and brown sugar, and finish with a light dusting of cinnamon. Set the prepared pan aside.
Whisk the dry ingredients — gluten-free flour, baking powder, baking soda, and salt — in a bowl and set aside.
Cream the room-temperature butter and granulated sugar with a hand mixer or stand mixer fitted with the paddle attachment. Add the Greek yogurt, milk, and vanilla and mix until combined. Fold in the dry ingredients on low speed until just combined; the batter will be thick.
Spread the batter evenly over the arranged apples, then bake at 350°F for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for at least 10 minutes, run a knife around the edges to loosen if needed, then invert onto a serving plate.
Tips For Making The Best Gluten Free Apple Cake…
- Weigh your flour for accuracy — this recipe uses 222 grams of gluten-free flour for the best texture.
- Ovens vary, so check the cake at 35 minutes. Use an oven thermometer if possible and test doneness with a toothpick; it should come out clean.
- Allow the cake to cool in the pan for at least 10 minutes before inverting. If the cake sticks at the edges, gently run a knife around the sides first.
Ingredient Substitutions…
- Granny Smith apples are tart and hold up well in baking, but Honeycrisp or other firm apples would also work.
- To make the cake dairy-free, substitute non-dairy butter, a full-fat nondairy yogurt with similar texture to Greek yogurt, and a plant-based milk. I haven’t personally tested dairy-free swaps here, so results may vary.
Did you try this gluten-free apple cake? Leave a comment or tag @justastastyblog and #justastastyblog on Instagram!
For More Gluten Free Apple Recipes, Try…
- Apple blondies
- Cinnamon apple monkey bread
- Apple pie cookies
- Apple cinnamon scones
📖 Recipe
Apple Cake – Gluten Free, Eggless
Ingredients
For the topping:
- ¼ cup (57g) unsalted butter melted
- ⅓ cup (67g) light brown sugar packed
- 2 medium apples peeled and thinly sliced
- ½ teaspoon cinnamon
For the cake:
- 1 ½ cups (222g) gluten free flour blend
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup (113g) unsalted butter room temperature
- ⅔ cup (134g) granulated sugar
- ½ cup (113g) Greek yogurt room temperature
- ½ cup (120ml) whole milk room temperature
- ½ teaspoon vanilla extract
Instructions
-
Preheat the oven to 350°F. Grease a 9″ round cake pan. Add the melted butter to the pan, swirling to cover the entire bottom of the pan. Sprinkle the brown sugar evenly on top. Arrange a single layer of apple slices onto the melted butter and sugar mixture, and finish with the cinnamon. Set aside.
-
In a small bowl, whisk the flour, baking powder, salt, and baking soda together. Set aside.
-
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar. Add the Greek yogurt, milk, and vanilla extract and mix until combined. Add the dry ingredients and mix on low speed until just combined. The batter will be thick.
-
Transfer the batter into the prepared pan, spreading evenly. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes. Use a knife to separate the sides of the cake from the pan, then invert cake onto a plate.
Notes
- While you can use any type of apples here, Granny Smith are recommended for their tartness and texture.