This gluten-free French apple cake is a cozy-meets-classy dessert inspired by the traditional gâteau aux pommes. Packed with thinly sliced apples and kissed with dark rum instead of cinnamon, it's tender, buttery, and just lovely enough to feel a little fancy.
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Skill Level: Beginner
Flavor Remix: Swap dark rum for bourbon and add 1 tablespoon maple syrup.
Allergy Watch: Dairy-Free Option, Nut-Free
Instead of cinnamon, this my GF apple cake uses dark rum to bring out the natural sweetness of the apples. The flavor is warm, deep, and just unexpected enough to make your guests ask, "what's in this?"
Thin-sliced apples = custardy texture. Think invisible apple cake but way easier. Thin slices of fresh apple melt into the soft, gluten-free batter, creating a layered, almost pudding-like interior with a delicate crumb.
Making an apple cake is significantly easier than making my gluten-free apple slab pie. If you are short on time, this is definitely the easiest GF apple dessert to try.
Ingredient Notes
- Gluten-Free Flour: You'll need a 1:1 gluten free flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure. If you blend doesn't have it, you'll need to add ¼ teaspoon to help with structure.
- Eggs: Adds moisture to the cake. Use large eggs at room temperature.
- Butter: Use unsalted butter or reduce the salt added by ¼ teaspoon. Use dairy-free butter if needed.
- Apples: Use a mix of apples. My favorites are Honeycrisp, Fuji and Gala apples.
- Baking Powder: The key to a tender crumb.
- Brown Sugar: For sprinkling on top.
- Dark Rum: Brings out rich, warm notes that complement the apples.
How to Make Gluten-Free Apple Cake
A step-by-step visual guide for making gluten-free apple cake. You can skip to the recipe for the full written instructions.
Sift Dry Ingredients
Sift the dry ingredients and whisk them together so everything is evenly combined and free of lumps.
Slice the Apples
Don't chop the apples, instead, slice them thinly so they cook properly (similar to invisible apple cakes, but easier).
Make the Batter
Whip the batter. Add the room temperature eggs one at a time for a smooth, well-mixed cake batter.
Fold in the Apples
Every apple slice should be completely coated in the batter.
Bake
Top the cake with a little brown sugar to give it a crisp top. Bake the cake on the center rack. It's ready when the top is golden and a toothpick inserted in the center of the cake comes out clean.
Recipe Tips
- Let the batter rest for 5-10 minutes before baking.
- If the top is browning too quickly, cover the cake loosely with foil until the center is set. Then, remove the foil during the last 5-10 minutes of baking to allow the top to finish browning.
- Rotate the pan halfway through baking so all sides brown evenly.
- Serve the cake with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel syrup.
More Gluten Free Cake Recipes
Make Ahead and Storing
Make Ahead: This cake holds up well overnight, so you can bake it a day before you need it. The flavors are even better the next day.
Storing: Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Serve at room temperature or reheat in the oven before serving.
Freezing: Wrap each slice in plastic wrap and then place in a freezer-safe bag. This cake will keep for up to 2 months. When ready to serve, reheat it in the microwave or oven.
📖 Recipe
Gluten Free Apple Cake
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Ingredients
- 1 cup 1:1 gluten-free flour with xanthan gum
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup unsalted butter
- ½ cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 3 Tablespoons dark rum
- 3-4 apples peeled, cored, and sliced
- 2 Tablespoons brown sugar
Instructions
- Preheat the oven to 350°F (175°C) and place a rack in the center. Grease a 9-inch (23-cm) springform or regular cake pan with butter or nonstick spray. If using a regular pan, also line the bottom with parchment paper and grease it once more.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.1 cup 1:1 gluten-free flour with xanthan gum, 1 teaspoon baking powder, ¼ teaspoon kosher salt
- In a mixer, beat the butter and sugar until light and fluffy (about 3 minutes).½ cup unsalted butter, ½ cup granulated sugar
- Add the eggs one at a time, beating well after each. Mix in the vanilla and rum.3 eggs, 1 teaspoon vanilla extract, 3 Tablespoons dark rum
- Add the flour mixture and mix on low speed until just combined.
- Fold in the chopped apples with a spatula.3-4 apples
- Pour the batter into the prepared pan and smooth the top. Sprinkle with brown sugar.2 Tablespoons brown sugar
- Bake at 350°F (175°C) for about 45-50 minutes, until golden and a toothpick comes out clean.
- Cool in the pan on a rack. Run a knife around the edges.
- If using a springform pan, remove the sides. If using a regular pan, invert onto a rack, remove the parchment, then flip onto a serving plate.
- Dust with powdered sugar if desired. Serve warm or at room temperature, plain or with whipped cream or ice cream.
Equipment
- Springform pan
- mixing bowl
- electric mixer or stand mixer
Paige says
I wasn't sure by the batter if it was going to bake up properly but it was perfect!
Jen Wooster says
Thank you for the review!