Apple Cake

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This delicious gluten-free apple cake is made with a blend of almond and oat flour, studded with fresh apples and has a delicious cinnamon pecan crumb topping. It’s moist, tender and the perfect fall dessert!

Fall is in the air and I couldn’t be more excited! One of my favorite fall activities is going to our local apple orchard and coming home with bags of fresh apples. I love slicing up fresh apples and serving them with my date caramel sauce, making homemade applesauce or making all the apple baked goods. I love my vegan apple bread and apple cider donuts, but this new apple cake might literally take the cake when it comes to my favorite EBF apple treat.

This apple cake recipe is made with a blend of almond flour and oat flour so is gluten-free and so soft and moist thanks to the addition of Greek yogurt. And let’s not forget about the delicious cinnamon pecan crumb topping… that’s definitely the best part if you ask me! The pecans add a nice crunch and you can never have too much cinnamon when it comes to apple recipes, am I right?! Served with a scoop of ice cream this apple cake is next level!

Stacked slices of apple cake.

Why You’ll Love This Cake

  • It’s studded with fresh apples and loaded with cinnamon goodness and is perfect for fall!
  • Made with wholesome, real-food ingredients.
  • Healthy enough to enjoy for breakfast, but also makes for a great dessert option!
Ingredients measured out to make an apple cake: oat flour, almond flour, salt, baking soda, eggs, Greek yogurt, cinnamon, coconut oil, vanilla, maple syrup, pecans, coconut sugar and apples.

Ingredients Needed

  • almond flour – a light, gluten-free flour that’s nutrient dense and low in carbs. I recommend using blanched almond flour because the skins have been removed so you’re left with a fine-textured, light-colored flour that works perfectly for baked goods.
  • oat flour – another gluten-free flour that provides a healthy amount of fiber. You can make your own oat flour or buy oat flour from the store.
  • cinnamon – a perfect pairing with apples and adds a nice warming spice to this cake.
  • salt – brings all the flavors together.
  • baking soda – to help the cake rise.
  • eggs – helps bind all the ingredients together and provide structure for the cake.
  • Greek yogurt – helps to keep this cake moist and replaces some of the oil. Its acidity helps activate the baking soda which will keep the cake light and fluffy. I recommend using plain whole milk (full fat) yogurt for the best results.
  • coconut oil – adds extra moisture to the cake. You want the oil to be in a liquid state so warm it a bit if necessary before measuring.
  • vanilla extract – a nice flavor enhancer.
  • maple syrup – the perfect natural sweetener for this recipe! I love the flavor the maple syrup adds to this cake. Make sure you’re using pure maple syrup and not pancake syrup as that’s loaded with corn syrup and additives.
  • apples – you can’t make apple cake without apples. I recommend Honeycrisp or Pink Lady, but any type of apple will work. You can peel the apples (or not). Either way, you’ll want to chop them into small pieces.
  • topping – a delicious cinnamon pecan crumb topping made with a combo of almond flour, coconut sugar (or dark brown sugar), chopped pecans, cinnamon and coconut oil.
Photo of hand adding crumble topping to an unbaked apple cake. Photo next to it if of the baked apple cake with a crumble topping.

How to Make

Preheat the oven to 350°F and line an 8-inch pan with parchment paper or spray the bottom of the pan with cooking spray. With a small bowl combine all the topping ingredients and mix together with a fork until crumbly, then set aside for later. 

In a medium bowl mix together the flour, salt, cinnamon, and baking soda. In a large bowl whisk together the eggs, greek yogurt, coconut oil, vanilla extract, and maple syrup. Add the dry ingredients to the wet ingredients and stir until combined. 

Gently fold in the chopped apples and add the cake batter to the prepared baking pan. Sprinkle on the topping and place in the oven to bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. 

Let cake cool for about 15-20 minutes before transferring to a wire rack to cool longer. When ready to serve, cut into squares and serve!

pro tip!
I recommend checking the cake at the 30 minute mark to make sure the crumb topping isn’t browning too much. If you notice the top getting too brown, just place tin foil on top to prevent burning.
Slice of apple cake on a plate with a fork.

Best Type of Apples to Bake With

Typically, I like to use a mix of apples that are sweet but tart and firm so that it holds up well to baking – if apples get mushy while baking, it’s a no-go for me! Honeycrisp, Pink Lady, Braeburn and Granny Smith apples are all fantastic to bake with.

Overhead view of sliced apple cake squares.

Substitutions & Notes

  • Eggs: I haven’t tried it, but I bet using flax eggs or chia eggs would work as a vegan substitute for the eggs. Let me know if you try it in the comments below!
  • Flour: The combo of almond and oat flour helps make this recipe gluten-free and I haven’t tested it with another type of flour so I’m not sure what the end result would be with different flour. If you only have one of the flours it should work to use only almond or only oat flour, but the final texture of the cake might differ slightly. I haven’t tried all-purpose flour so I’m not sure how the cake would turn out.
  • Greek yogurt: If you need this cake to be dairy-free it should work to use a dairy-free yogurt instead of Greek yogurt. I would just suggest using plain yogurt instead of a flavored one for the best results. I haven’t tried it, but I also bet using applesauce would work well as a substitute for the yogurt.
  • Maple syrup: I haven’t tested this cake with another sweetener, but I bet using honey, agave or even monk fruit maple syrup would work well as a substitute. I just wouldn’t suggest swapping the maple syrup for a dry sugar like coconut sugar or white sugar as it’ll change the consistency of the cake.
  • Pecans: I love the combo of fresh apples and pecans and it adds a great crunch to this cake, but you can easily swap the pecans with another nut like almonds or walnuts. Or skip them altogether if you have a nut allergy.
  • Coconut oil: If you don’t have coconut oil on hand, melted butter, ghee or another neutral oil like avocado or olive oil will work as well. 
Forking removing a bite from a slice of apple cake on a plate.

How to Serve Apple Cake

This cake is delicious on its own, but can also be served so many different ways. Here are some ideas:

  • Coffee – A warm cup of your favorite coffee or this creamy iced coffee would pair well with a piece of this apple cake for breakfast. If you’re feeling all the fall vibes pair it with this pumpkin spice latte.
  • Ice cream – Serve this cake with a scoop of vanilla ice cream or your favorite ice cream for dessert! For a dairy-free option try this oatmeal raisin ice cream or banana ice cream. If you’re looking for some added protein this protein ice cream would be delicious.
  • Whipped cream – Top this cake with some whipped cream for dessert. Regular or coconut whip cream would both be tasty!
  • Glaze – If you want to top this cake with a glaze or frosting just whisk together 1/2 cup powdered sugar, 1/4 teaspoon vanilla extract and 2-3 teaspoons almond milk and you’ll have a sweet icing to drizzle over your warm coffee cake. You could also just dust this cake with powdered sugar.
  • Nut butter – Add a drizzle of almond butter or any nut butter for some protein and healthy fats. A drizzle of coconut butter, apple butter or date caramel sauce would also be delicious.
Slices of apple cake stacked on a cutting board lined with parchment paper.

How to Store Leftovers

After letting your cake cool completely, you can keep it on the counter for 2-3 days, in the refrigerator for 5-7 days or in the freezer for up to 3 months. To ensure that the cake stays fresh and moist, it must be stored in an airtight container. 

If you’re storing this cake in the freezer I recommend slicing it before freezing so you can pull out individual servings. Let it thaw in the fridge overnight before enjoying or you can reheat in the oven or toaster oven if you’d like a warm slice of cake.

More Apple Recipes to Try

More Cake Recipes to Try

Be sure to check out all of the apple recipes as well as the full collection of dessert recipes on EBF!

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5 from 27 votes

Apple Cake

This delicious gluten-free apple cake is made with a blend of almond and oat flour, studded with fresh apples and has a delicious cinnamon pecan crumb topping. It’s moist, tender and the perfect fall dessert!
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 9

Ingredients  

Topping

Instructions 

  • Preheat the oven to 350°F. Grease an 8×8-inch baking pan or line with parchment.
  • Combine all of the topping ingredients in a small bowl with a fork until crumbly and set aside.
    Topping ingredients mixed together in a bowl.
  • In a medium mixing bowl add flour, salt, cinnamon and baking soda and stir to combine.
    Dry ingredients whisked together.
  • In a large mixing bowl whisk together eggs, Greek yogurt, coconut oil, vanilla extract and maps syrup.
    Wet ingredients in a bowl.
  • Add the flour mixture to the wet mixture and stir until just combined.
    Combining wet and dry ingredients.
  • Gently fold in chopped apples.
    Folding in apples to cake batter.
  • Add cake batter to the prepared pan and sprinkle with the topping.
    Cake batter in a square baking pan lined with parchment paper. A hand is drizzling the topping over top of the batter.
  • Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean, or with just a few moist crumbs sticking to it. Check the cake at the 30 minute mark to make sure the crumb topping isn’t browning too much. If it is you can cover the top with a piece of foil to prevent the top from burning.
    Baked apple cake in a square baking pan lined with parchment paper.
  • Let cake cool for about 15-20 minutes before transferring to a wire rack to cool longer.
  • Once ready to enjoy, cut into squares and serve!
  • Store in an airtight container at room temperature for 2 days, in the fridge for 5-7 days or in the freezer for up to 3 months.

Video

Notes

  • Eggs: I haven’t tried it, but I bet using flax eggs or chia eggs would work as a vegan substitute for the eggs. Let me know if you try it in the comments below!
  • Flour: If you only have one of the flours it should work to use only almond or only oat flour, but the final texture of the cake might differ slightly.
  • Greek yogurt: If you need this cake to be dairy-free it should work to use a dairy-free yogurt instead of the Greek yogurt. I haven’t tried it, but I also bet using applesauce would work well as a substitute for the yogurt.
  • Maple syrup: Honey, agave or even monk fruit maple syrup would work well as a substitute. 
  • Pecans: You can easily swap the pecans with another nut like almonds or walnuts. Or skip them all together if you have a nut allergy.
  • Coconut oil: Melted butter, ghee or another neutral oil like avocado or olive oil will work as a substitute.

Nutrition

Serving: 1 slice | Calories: 427kcal | Carbohydrates: 41g | Protein: 11g | Fat: 26g | Saturated Fat: 11g | Monounsaturated Fat: 1g | Cholesterol: 43mg | Sodium: 293mg | Potassium: 246mg | Fiber: 5g | Sugar: 26g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Keyword: apple cake
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating




38 Comments

    1. That should work just fine! The cook time might change slightly in a 9×13 pan, so I’d just keep an eye on it. Let me know how it turns out if you try it!

    1. Oh yay!! I’m so glad this cake turned out with sour cream. Thanks for making it and for coming back to leave a review. I so appreciate it!

  1. 5 stars
    I made this yesterday because it sounded so Fall-ish, and it did not disappoint. So moist and fluffy! Perfectly delicious! My husband and I both love it. I can always count on your recipes, Brittany. Thanks!

    1. Yay!! So glad you loved this apple cake, Angie. Thanks for making it and for coming back to leave a review. I so appreciate it!!

  2. 5 stars
    WOW this is good! it took all my willpower not to eat the whole thing in one sitting. Perfect for a cool fall evening. I didn’t have coconut sugar so I used brown, and I used “Oui” yogurt instead of Greek because I had it on hand.

    1. Yay!! So glad you loved this cake, Jamie. Thanks for making it and for coming back to leave a review and share your subs. I so appreciate it!

  3. 5 stars
    this is the best apple cake I ever had. it’s so good. perfect for fall and this time of year. seriously delicious. there was nothing about it I didn’t like. I did add more cinnamon to the topping to give it a kick and it’s perfection, if perfection was a baked good.

    1. WOO! I love that you are enjoying this recipe, Jocelyn! Thank you for your review + star rating, I really appreciate you being here!

  4. 5 stars
    Made today to celebrate the start of Fall. Recipe is delicious, great flavor. Used Siggy’s triple cream vanilla yogurt and crisp Gala apples. Love the crumble top!

    1. YUM! This is the best for a crisp fall day. I am so happy to hear that you enjoyed this recipe, Kristin. Thank you for your review & star rating, I really appreciate it!

  5. 5 stars
    You did it again. This is delicious. It’s flavorful and wonderful. I love everything about it. Thanks for this recipe. Perfect all year round.

    1. Aw yay! Thank you, Melissa. I am excited that you are enjoying this recipe. Thank you for sharing your review & star rating, I so appreciate it!

  6. 5 stars
    I just made this apple cake this evening… and it was DELICIOUS. I am a huge fan of EBF and have made countless recipes, and this one is def going into the rotation. I did sub homemade date paste for maple syrup, coconut yogurt for Greek yogurt, and subbed half the coconut oil in the topping with grass fed butter. I am curious if anyone tried subbing the eggs…I will try flax eggs next time I make it. Thanks again for another great recipe ❤️

    1. Aw wow! Thank you so much, Lisa, this really means so much! I am so happy to hear that you are enjoying this and my other recipes as well. Your substitutions sound like they worked out great. I have not personally tried subbing the eggs for flax eggs, but if you give it a try, I’d love to see how it worked out for you. Thank you for your review & star rating, I so appreciate you being here!

    1. Yum! I am excited to hear that this recipe is a hit, Sue. Thank you for sharing your review + star rating, I really appreciate you being here!

  7. 5 stars
    Made today and it was delicious! I subbed the maple syrup for 3/4 cup of monk fruit sweetener and added 1 cup of almond milk. I also made it in muffin tins, they were the perfect size. Yummy!

    1. YUM! I am so happy that you are enjoying this recipe, Lorena. I love the idea of making them into muffins. Thank you so much for sharing your review + star rating, I really appreciate it!

  8. 5 stars
    Fantastic!! This is my second time making but I made it into muffins!! Thank you for all your amazing recipes!!

    1. YUM! I am so happy to hear that you are loving this recipe, Heather! Thank you so much for your review + star rating, I really appreciate you being here!

  9. 5 stars
    Made this for friends last night who are gluten-free, they loved it!!! It smelled so good and tasted so delicious. Would it work if I replaced the yogurt with applesauce?

    1. Hi Elaine – I am so glad you and your friends loved this recipe! Yes, I bet applesauce would also work for this recipe. Let me know if you give it a try. Thank you for sharing your review & star rating, I really appreciate it!

  10. 5 stars
    I love this recipe! I’m calling it my signature cake – I have made it at least 10 times and every time I serve it everyone loves it. The cake is moist and the flavors are so yummy. We have it for breakfast, snack or dessert.

    1. AH this is great, Sue! I am so glad this recipe is such a hit. Thank you so much for sharing your review & star rating, it means a lot to me!

  11. 5 stars
    This might be my favorite recipe from this site – I absolutely love it, and it’s a crowd pleaser! It’s really SO good. I made it with gluten free oats, and my friends could not believe it’s GF! Definitely has the feel of a coffee cake, so I think it’s acceptable to eat for breakfast 😉

    1. AMAZING! Sounds delicious and I am so glad this cake is a hit for everyone, Samantha. Thank you for coming back and sharing your review + star rating, it truly means the world to me!

  12. 5 stars
    These are so good! I used a mix of apples and pears and an apple sauce instead of yogurt and it worked out great. Absolutely delicious 😋

    1. Amazing! I am so glad you are loving this cake, Kat, such a great idea to mix in some pairs as well! Thank you for your review & star rating, I really appreciate it!

    1. Hi Sanne – I bet that would work. Just make sure the size is equivalent to an 8×8 square baking dish. Let me know how it turns out for you!

  13. Longtime fan of this blog, first time commenter. This apple cake is incredible. I made it for Thanksgiving and it was everyone’s favorite dish of the day. It’s so easy and delicious. Some substitutions that I did which turned out great – I used butter instead of coconut oil and cane sugar instead of coconut sugar. Also, we had to bake it longer than 40-50 minutes (more like slightly over an hour), but that might’ve just been because of our oven / dish. I could not recommend making this dessert more; everyone loved it!

    1. AHH thank you SO much, Rohan, I am so glad you love this apple cake. I am so glad you loved this recipe and it turned out amazing of you. I appreciate your review + star rating, it means so much to me!

  14. 5 stars
    I made this for dessert the other night & it was a hit! So delicious, I have been eating a piece with my tea in the morning as well! Definitely will be making this yummy cake again 🙂

    1. YUM! Love this one so much, glad you gave it a try and are loving it, Kimberly. Thank you for coming back and sharing your review + star rating, I truly appreciate it!