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+ servings
Stacked slices of apple cake.
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5 from 24 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 Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: apple cake
Servings: 9




  • 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.



  • 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.


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