Gluten Free Apple Cake
with Cinnamon

This gluten free apple cake is ideal for using up those windfall apples in the autumn (or fall), but it's also worthing buying fruit from your local supermarket especially for this recipe! 

Teamed with the classic spices of cinnamon and cloves, along with sweet honey and a crunchy demerara sugar topping, it is irresistible and no-one need know it is gluten free. It never lasts long in our house with everyone coming back for seconds! If you DO have any left, it will keep for two to three days in an airtight tin.

If you time it right, and take it just out of the oven when family or guests are due to arrive you will be everyone's favourite cook as the aroma will tempt them as they enter the house. 

The cake is made using the melting method mentioned on the main making gluten free cakes page. It is simple and doesn't even need a kitchen mixer to put together. You could use just the commercial gluten free flour mix alone, but I like to add a little cornflour (cornstarch in the USA - but check it is gluten free) as it results in a lighter cake. To ring the changes you could substitute the cloves for ground nutmeg. 

Gluten free apple cake


  • 4 apples
  • 100g (4oz) butter
  • 75g (3oz) brown sugar
  • 4 tbsp honey or agave syrup
  • 150g (6oz) gluten free flour mix
  • 50g (2oz) cornflour
  • 1/2 tsp gluten free baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves (optional)
  • 1 large egg
  • A little demerara sugar

Equipment needed

  • Digital scales
  • Sharp knife
  • Heavy based saucepan
  • 2 bowls
  • Wooden spoon
  • Metal spoon and fork
  • teaspoon and tablespoon measures
  • 2lb loaf pan
  • Cooling rack

Preheat the oven to 160oC, 325oF or Gas Mark 3

Makes: 1 cake

Grease the loaf pan and set aside.  Sieve the flour, baking powder and spices into a bowl, then put aside.

Place the butter, sugar and honey or syrup into the saucepan and heat gently until the mixture melts. Take off the heat and allow to cool slightly. 

Quarter, core and peel the apples and chop into small pieces. 

Break the egg into a smaller bowl, whisk with a fork, then add it with the cooled melted mixture into the flour and mix well.

Tip the chopped apple into the bowl and mix in gently with a metal spoon. 

Fill the loaf pan with the cake mixture, level with a spatula and sprinkle the top with demerara sugar.   Bake for about an hour. Test just before the cooking time is up by inserting a thin metal skewer into the middle, If it comes out clean then your gluten free apple cake is ready.

Leave in the tin for about 10 minutes, then loosen gently if needed and tip onto a cake rack. Leave to cool before plating. 

Serve slices as a snack, perhaps as part of a packed lunch (wrapped in foil to avoid crumbling). You can also serve this cake hot with custard for a dessert. 

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