Easy recipe for super fluffy Gluten free apple cake. A healthy, moist, and delicious sponge cake perfect for breakfast or dessert.

Gluten free apple cake

I love apples and whenever I can I add them to cakes or desserts. Not only do they make the cake healthier, but it’s also a very simple and easy way for kids to eat fruit.

TIPS for the best Gluten free apple cake

Here are some tips for the best apple sponge cake


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  1. Seasonal apples
    For a tastier sponge cake use seasonal apples, they’ll be much juicier and more flavorful.
  2. Whisk together the sugar and eggs very well.
    In a bowl, using an electric mixer, beat the sugar and eggs until fluffy, about 5 minutes. Beat until the batter rises and forms a fluffy, white texture. This will make the cake fluffy and airy.
  3. Grating or Mashing the Apple
    If you grate or mash the apple before adding it to the batter, the cake will be much fluffier and moister. Recipes usually add the diced apples, but I’ve found that chopping or mashing the apple makes the cake much lighter, airier, and fluffier.

Decorate the cake with apples slices, as you can see in the video.

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Gluten free apple cake

How to make a Gluten free apple cake

All the ingredients for baking this gluten free apple sponge cake

If you want to make the sponge apple cake with gluten, you can use baking flour or all-purpose flour

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Step by step to make this Gluten free apple cake

In a bowl, beat for about 5 minutes, the white sugar and eggs very well until you get a whitish and super fluffy batter. You can use an electric mixer.

Peel 4 apples. Slice 2 apples very thinly and place in a bowl with half the juice of one lemon

Grind the remaining 2 apples in a food processor or Thermomix or Ninja blender (you can also grate or chop them (the idea is to get super small pieces).

Pour in the chopped apple in a bowl, add half a lemon juice and mix a little.

To the bowl with the sugar and eggs: Add yogurt, sunflower oil and the chopped apples . Mix very well until everything is combined

Add the dry remaining ingredients: rice flour, baking soda, psyllium husk, cinnamon and baking powder

Pour the mixture into a mold (greased beforehand). Place the apple slices on the top of the dough in a circular or fan shape (like at the video).

Bake at 180 °C (in a preheated oven) for approx. 40-45 minutes, after the first half hour pick with a skewer to check the baking and if it’s missing, cover the cake with aluminum foil until done.

Since the apple contains water, the cake is very moist and takes a little longer than a simple, plain yogurt cake.

When you see the chopstick come out more or less “clean” when you poke the cake, it’s done.

Spread a little peach jam on top of the cake. Let it cool completely and enjoy.

I always use measuring cups for recipes, it’s much faster and you don’t have to weigh the ingredients on the scale (you can find the cups I use in my Amazon link).

FAQ

Can the cake be frozen?

Yes, you can freeze the cake once it’s baked. Don’t freeze the raw dough. Once the cake is baked, let it cool before placing it in the freezer.

Can the apple be substituted with another ingredient?

No. If you substitute the apple, it’s no longer an apple cake.

You can use red apples, green apples… of any variety you want.

Can the egg be substituted?

No, to obtain an airy and spongy dough, the egg is very important.

Can I replace butter with oil?

Yes, you can use butter instead of oil.

If you want to make the cake WITH GLUTEN you can use wheat flour or common pastry flour.

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Gluten free apple cake

Decorate the cake with apples slices, as you can see in the video.

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bizcocho de manzana sin gluten

Gluten free apple cake

Yield: 16
Prep Time: 10 minutes
Cook Time: 45 minutes
Additional Time: 15 minutes
Total Time: 1 hour 10 minutes

Delicious gluten free apple cake

Ingredients

  • 4 eggs
  • 1 creamy lactose-free yogurt (you can use plain lactose-free yogurt or Greek yogurt)
  • 1/2 cup sunflower oil
  • 1 1/2 cups rice flour (if you want to make it with gluten, use wheat flour)
  • 1 cup white sugar (you can reduce the amount of sugar a little to 3/4 cup or 1/2 cup)
  • 1 sachet baking powder
  • 1/2 teaspoon baking soda (also optional depending on the flour you use)
  • 4 small apples
  • 1 teaspoon cinnamon powder
  • 1 lemon
  • peach jam (for painting on top)
  • 1/4 teaspoon psyllium husk (optional, but it gives fluffiness and a better crumb to the cake, especially if you make it with gluten-free flour)

Instructions

    1. In a bowl, beat for about 5 minutes, the white sugar and eggs very well until you get a whitish and super fluffy batter. You can use an electric mixer.
    2. Peel 4 apples. Slice 2 apples very thinly and place in a bowl with half the juice of one lemon
    3. Grind the remaining 2 apples in a food processor or Thermomix or Ninja blender (you can also grate or chop them (the idea is to get super small pieces).
    4. Pour in the chopped apple in a bowl, add half a lemon juice and mix a little.
    5. To the bowl with the sugar and eggs: Add yogurt, sunflower oil and the chopped apples . Mix very well until everything is combined
    6. Add the dry remaining ingredients: rice flour, baking soda, psyllium husk, cinnamon and baking powder
    7. Pour the mixture into a mold (greased beforehand). Place the apple slices on the top of the dough in a circular or fan shape (like at the video).
    8. Bake at 180 °C (in a preheated oven) for approx. 40-45 minutes, after the first half hour pick with a skewer to check the baking and if it’s missing, cover the cake with aluminum foil until done.
    9. Since the apple contains water, the cake is very moist and takes a little longer than a simple, plain yogurt cake.
    10. When you see the chopstick come out more or less “clean” when you poke the cake, it’s done.
    11. Spread a little peach jam on top of the cake. Let it cool completely and enjoy.

Notes

I always use measuring cups for recipes, it’s much faster and you don’t have to weigh the ingredients on the scale (you can find the cups I use in my Amazon link).

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