Apple Loaf Cake

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This Apple Loaf Cake is soft, fluffy, sweet with a light spice. It has a soft apple flavor and is loaded with cinnamon. Topped with our 2 ingredient apple glaze, this recipe is perfection! It is moist and naturally eggless thanks to the use of applesauce and is so easy to make; no mixer is needed! It's the perfect cozy fall breakfast or snack! If that wasn’t enough, this apple cinnamon loaf cake is gluten free, nut free, egg free and easily can be made vegan!

Prep Time25

Cook Time1

Cool Time30

Total Time1 55

Course: Breakfast, Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: slices

Calories: 182kcal

Author: Lee

Ingredients

For the Apple Loaf Cake

1 ¾ cup plus 2 tablespoons multipurpose gluten free flour (I use Cup4Cup gluten free multipurpose flour which contains xanthan gum)
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 ½ teaspoons ground cinnamon
2 pinches kosher salt
¼ cup light brown sugar , packed
⅔ cup applesauce
1 ⅓ cups milk
2 tablespoons vegetable oil
1 teaspoon pure vanilla extract

For the Apple Glaze

½ cup confectioners' sugar
1 tablespoon apple cider or apple juice

US Customary - Metric

Instructions

Make the Apple Loaf Cake

Preheat the oven to 350 degrees Fahrenheit and line a 9 x 5 inch pan with parchment paper.
In a large bowl, whisk together the 1 ¾ cups plus 2 tablespoons multipurpose gluten free flour, ½ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, 1.5 teaspoons ground cinnamon and 2 pinches kosher salt. Set aside.
In another large bowl, whisk together the ¼ cup packed light brown sugar, ⅔ cup applesauce, 1 ⅓ cups milk, 2 tablespoons vegetable oil and 1 teaspoon pure vanilla extract until fully combined and emulsified.
Using a whisk, slowly mix the liquid ingredients into the dry until just combined. If it gets too thick, switch to a spatula.
Add the batter into a parchment lined 9 x 5 loaf pan; smooth the top with a butter knife.
Bake in the center rack of the oven at 350 degrees Fahrenheit for 60 minutes until the loaf is risen and springy when gently touched.
After removing from the oven, let the cake cool in the pan for about 15 minutes. Then remove from the pan using the parchment paper overhang and let cool completely on a wire cooling rack.

Make the Apple Glaze

In a small bowl, whisk together the ½ cup confectioners' sugar and 1 tablespoon apple cider/juice until combined and smooth.
Pour the apple glaze on top of the cool loaf. If you pour it on a warm loaf cake, the glaze with melt. Let the glaze harden prior to serving. Enjoy!

Video

Notes

Vegan: Use a dairy-free gluten free flour, vegan sugar and a non-dairy milk.

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.

All Purpose Flour: I cannot test this due to celiac disease, but use 1 ¾ cups plus 2 tablespoons packed cups of AP flour (294 grams plus 2 tablespoons), only 1 cup of milk.

Storing: Once the loaf cake has been sliced, cut the entire loaf into slices, wrap each slice in foil and store in a zip top bag in the fridge for 2 days. Do not leave the slices at room temperature as they get very wet due to the blueberries and glaze.

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.

I do not recommend freezing this loaf once the glaze has been added as it gets very wet when defrosting.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition