This Gluten Free Apple Cake has layers of soft cinnamon apple cider cake surrounded by luscious apple cider cinnamon buttercream topped with an apple cider caramel drip. It’s autumn on a fork! Apple cider isn’t in season where you live? Don't worry! You can use a natural style apple juice instead! Oh and of course, this fall dessert is gluten free, nut free, egg free and can easily be vegan!
I just love apple cider desserts. Apple Cider Donuts are favs for my daughter and me but I can’t get enough of this Gluten Free Apple Cake! I love a layer cake that is easy to make and even though it is a showstopper, this apple cake is quite simple to make! The cake itself needs zero mixer so clean-up is a breeze!
For more apple desserts, try my super popular Applesauce Cookies, my Apple Tea Cake, my Applesauce Crumb Cake and my Apple Pie Cookies!
Reasons to Love This Gluten Free Apple Cake
- Allergy Friendly- This cake is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- This cake is super soft and delicious.
- Apple Cider Frosting- Layers of our incredible cider frosting ensure you get that cider flavor in every forkful!
- Easy to Make- The batter mixes up in just one large bowl with a whisk!
Ingredient Notes
- Apple Cider/ Apple Juice- We reduce it down to concentrate the flavor so the cake, frosting and caramel all have that classic cider flavor!
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use Cup4Cup Multipurpose Flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart. Since all multipurpose gf flours are not the same, if you use a different gluten free flour, please understand the results will most likely be different.
- Ground Cinnamon- We use it in the cake and frosting to get that beautiful woodsy flavor!
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Pure Vanilla Extract- Make sure the vanilla you use is pure and gluten free or the cake can have a chemical flavor.
- Vegetable Oil- Adds moisture into this cake; there is no butter or vegan baking stick in the batter.
- Butter/ Vegan Baking Stick- Only use room temperature butter in the frosting. If using vegan butter, make sure it's on the cold side versus room temperature. Also, use vegan baking sticks instead of vegan butter from a tub.
- Confectioners' Sugar- Essential in frosting recipes, this gives the frosting its fluffy texture and sweetness!
- Water- This frosting uses room temperature water instead of milk! Add it in slowly; you may not need it all.
- Heavy Cream- We need this for the homemade apple cider caramel. Use a vegan heavy cream to make this recipe dairy-free.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this into a Vegan Cake
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Make sure to use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
- Use a non-dairy heavy cream in the caramel drip.
Make this Recipe with All Purpose Flour
- Use 2 ¼ cups packed AP flour (378 grams).
- Only use ¾ cups of milk in the cake batter.
Using Apple Juice instead of Cider
- Only buy juice without added sugar.
- Try to buy a natural style apple juice (they're thicker).
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Gluten Free Apple Cake
Here are the step by step instructions to make this apple cake!
Step 1: Reduce The Apple Cider/Apple Juice
Stirring occasionally, simmer the apple cider in a medium saucepan over medium low heat until you’re left with about 1 ¼ cups. (You don't want less than 1 cup). Set aside.
This takes around 25-35 minutes. After, set aside to cool for 10 min or while you make the caramel.
Step 2: Make the Caramel
Combine a ¼ cup reduced cider, light brown sugar, butter and heavy cream in a medium saucepan set over medium heat.
Cook, whisking constantly, until the mixture begins to boil. Once boiling, cook another 2 minutes, still whisking constantly.
Remove from heat, pour in a heat safe bowl and let come to room temperature. Once room temperature, whisk and pop in the fridge until cool while you prep and bake the cake.
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together the gluten free flour, granulated sugar, baking powder, baking soda, cinnamon and salt. Set aside.
Step 4: Mix Together the Wet Ingredients and Brown Sugar
In a medium bowl, whisk together ½ cup cooled cider, milk, light brown sugar, vegetable oil and vanilla.
Step 5: Add the Wet Ingredients into the Dry
Slowly add the milk mixture into the dry ingredients and whisk to combine. If the mixture gets too thick, switch to a spatula.
Step 6: Scoop the Batter and Bake
Divide the batter evenly into two greased and parchment lined 8 inch cake pans and smooth the tops with a butter knife.
Bake the cakes in the center rack at 350 degrees Fahrenheit for 35 minutes until slightly springy when carefully touched.
Step 7: Make the Cider Frosting
In the large bowl of an electric mixer or using a hand held mixer, beat the butter and light brown sugar together until smooth; about 2 minutes.
With the mixer on very low speed, slowly add in the confectioners' sugar, ¼ cup cider, ground cinnamon and pure vanilla extract; beat until combined.
Slowly add in the water a little at a time until you get the desired consistency. You may not need to use all the water.
Step 8: Cut the Cakes in Half
Once the cakes have completely cooled, slice the cakes in half horizontally to create 4 thinner layers of cake.
If the tops of your cakes have domes, you can then very carefully cut them off to make them flat.
Step 9: Frost the Cake
Separate the frosting into 5 equal sections.
Place one cake layer on the cake stand. Take ⅕ of the frosting and frost the top. Place another layer of cake on top of the frosting. Repeat the frosting layer. Repeat this process with all the cake layers.
Once you get to the last layer of cake, place it bottom (or flat) side up so the top of the cake is nice and flat. Use an icing spatula or a butter knife to frost the top and a thin layer on the sides of the cake.
You should only use a fifth of the frosting on the top and sides combined.
Step 10: Add the Caramel Drip and Extra Buttercream if Desired
Take the cake out of the fridge. Pour the caramel on top of the cake and use an icing spatula to push the caramel to the edge to let it naturally drip down.
To get the swirl I did on top of the cake, while the caramel is wet, carefully put some buttercream on a paper towel and swirl it into the wet caramel.
Pop the cake back in the fridge so the caramel hardens. About 10 minutes.
If desired, put the remaining ⅕th of cider buttercream into a piping bag. Create swirls going all the way around the top rim of the cake.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the cake pans, gently smooth the tops with a butter knife prior to baking.
- Use a Cake Scraper- Work with a cake scraper or a large icing spatula. The frosting should be super thin on the sides.
- Use Room Temperature Butter- Do not use softened or melted butter/vegan baking sticks.
- Caramel Drip- Take the cake out of the fridge. Spoon tablespoons of caramel on top of the cake. Take an icing spatula and push the caramel around to the edges of the cake so it drips down the sides. Pop cake back in the fridge to harden the caramel. If the caramel is too thick and not pourable, microwave it in 5 second increments until it is able to be poured.
- Swirl the Frosting- To get the swirl I did on top of the cake, while the caramel is wet, carefully put some buttercream on a paper towel and swirl it into the wet caramel.
Recipe FAQs
Yes! You can! I like to use apple juice because most cider is made by local farms where they make other items as well. None of the ciders local to me have a gluten free label. A certified natural style apple juice feels safer for my family.
Most gluten free baked goods are best made the same day, but you can make this cake the night before and then do the caramel topping and pipe the extra buttercream in the morning.
If making the night before, keep the unfrosted cake in the fridge under a dome or wrapped in foil until ready to decorate.
However, the cider frosting can be made a day ahead of time and stored in the fridge in an airtight container or in a bowl covered with plastic wrap. Before using, let come to room temperature and rewhip to regain that creamy texture.
Storing: Once the apple cake is cut into, it’s best to cut the entire cake into slices, wrap each slice in foil and store in a zip top bag in the fridge. Eat extra slices within 2 days.
When ready to eat, let the slices sit on the counter, in the foil for about an hour or until the cake is room temperature and soft.
Freezing: If not eating all the extra slices within 2 days, take the slices wrapped in foil (without the strawberries on top) and place in the zip top bag and freeze them. You can keep the slices frozen for up to 30 days.
When ready to eat, put the slices in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the cake is room temperature and soft.
More Apple Recipes You'll Love
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📖 Recipe
Gluten Free Apple Cake
Ingredients
- 2 ½ cups apple cider or natural apple juice
For the Apple Cider Caramel
- ¼ cup reduced apple cider
- 1 cup light brown sugar
- ½ cup unsalted butter or vegan baking stick
- ¼ cup heavy cream
For the Apple Cake
- 2 ¼ cups multipurpose gluten free flour (I use Cup4Cup gluten free multipurpose flour which contains xanthan gum)
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ½ cup reduced apple juice start with 2 ½ cups and boil down
- 1 cup milk
- ½ cup light brown sugar , packed
- ½ cup vegetable oil
- 2 teaspoons pure vanilla extract
For the Cider Frosting
- 1 cup unsalted butter or vegan baking sticks, room temperature
- ¾ cup light brown sugar , packed
- 6 cups confectioners’ sugar
- 1 teaspoon ground cinnamon
- ¼ cup reduced apple cider
- 1 teaspoon pure vanilla extract
- 3 tablespoons water
Instructions
Reduce the Apple Cider/Apple Juice
- Pour the apple cider or juice into a medium pan set over medium low heat. Let the cider simmer for about 25-35 min. You should be left with about 1 ¼ cups of cider. (You don't want less than 1 cup). Set aside.
Make the Apple Caramel
- In a medium saucepan, whisk together ¼ cup reduced apple cider, 1 cup light brown sugar, ½ cup unsalted butter and ¼ cup heavy cream.Cook everything over medium heat, whisking constantly. Cook until the mixture starts to boil. Once boil, continue boiling for 2 minutes, whisking constantly. Remove from heat and set aside to cool. Let sit at room temperature for about 30 minutes then chill in fridge until ready for the cake.
Make the Gluten Free Apple Cake
- Preheat the oven to 350 degrees Fahrenheit and grease and line two 8 inch cake pans with parchment paper. Set aside.
- In a large bowl whisk together the 2 ¼ cups multipurpose gluten free flour, 1 cup granulated sugar, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt and 2 teaspoons ground cinnamon. Set aside.
- In a medium bowl, whisk together ½ cup of the cooled reduced cider, 1 cup milk, ½ cup light brown sugar, ½ cup vegetable oil and 2 teaspoons pure vanilla extract.
- Slowly add the cider mixture into the flour mixture and use a spatula to combine as it gets thick.
- Divide the batter evenly into two greased and parchment lined 8 inch cake pans and smooth the tops with a butter knife.
- Bake the cakes in the center rack at 350 degrees Fahrenheit for 35 minutes until slightly springy when carefully touched.
- Remove cakes from oven and let the cakes cool almost completely in the pan for 15 mins before trying to remove. Then remove from pans and let cool completely on a wire cooling rack.
- Once cool, slice both cakes in half horizontally. Now you have 4 thin layers of cake.If your cakes have dome tops, you can take a thin layer off the tops of the cake with a knife, to make a flat surface.
Make the Apple Cider Buttercream
- While the cake is baking, make the frosting:With the paddle attachment of an electric mixer, or using a large bowl and a hand mixer, beat the 1 cup room temperature butter or vegan baking stick with ¾ cup light brown sugar, until creamy. About 1-2 minutes.
- Slowly beat in the 6 cups confectioners’ sugar, 1 teaspoon ground cinnamon, ¼ cup reduced apple cider and 1 teaspoon pure vanilla extract until combined.Slowly beat in the 3 tablespoons water a little at a time until you get the desired consistency. You may not need to use it all.
Assemble the Cake
- Divide the frosting into 5 equal servings.
- Place one layer of cake on a cake plate/stand. Scoop ⅕ (about 1 cup) of frosting on top of the layer and use an icing spatula to spread it around.
- Place another layer of cake on top; repeat this same process. Do this with 3 layers of cake.
- Once you get to the last layer of cake, place it bottom (or flat) side up so the top of the cake is nice and flat. Use an icing spatula or a butter knife to frost the top and a thin layer on the sides of the cake.You should only use a fifth of the frosting on the top and sides combined; this is a semi-naked cake.
Decorate the Cake
- Take the cake out of the fridge. Pour the caramel on top of the cake and use an icing spatula to push the caramel to the edge to let it naturally drip down.To get the swirl I did on top of the cake, while the caramel is wet, carefully put some buttercream on a paper towel and swirl it into the wet caramel.Pop the cake back in the fridge so the caramel hardens. About 10 minutes.If the caramel is too thick and not pourable, microwave it in 5 second increments until it is able to be poured.
- If desired, put the remaining ⅕th of cider buttercream into a piping bag. Create swirls going all the way around the top rim of the cake.If you have frosting leftover, save it in a bowl covered in plastic wrap in the fridge for a few days.
- Let the cake sit out on the counter for about 15-20 min prior to serving.
Video
Notes
Nutrition
Sandy says
Can you freeze the cake ahead of time?
Lee says
Hi Sandy! If you want to freeze the cake, I would freeze the cake layers themselves and then defrost and assemble the rest of the cake. If there are left over slices, you can freeze them but I have not tried to freeze the entire cake.
Rachel says
Very good cake! Not a big apple flavor (would be hard to get that without actual apples tho) but a very good spice cake, soft and moist. Caramel is delicious (although I made it slightly differently steps wise). All together it is very sweet I would suggest cutting the powder sugar in the frosting back a cup or 1-1/2cups if adding the caramel on top if you want it less sweet
John says
This Apple Cider Layer Cake looks so good! I can’t wait to try to make it and enjoy it on a cool autumn night!
Lee says
Thanks so much! Hope you love it!