If you loved French pastries before going gluten free, you are going to want to make this Gluten Free French Apple Cake recipe again and again! This easy French Cake recipe is buttery yet crisp around the edges, and it melts in your mouth!
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A photograph on Pinterest of a French Apple Cake recipe caught my eye. Following the link, I ended up at the most incredible blog, Hungry Rabbit. Check it out and pass it on to all your friends who can eat gluten. They will thank you for it!
I drooled. This apple cake recipe that Ken created is just that good. When Ken said I could create a gluten free version of his recipe, I was so excited to jump in and attempt it.
If you want to try different amazing gluten-free apple cake recipes, my Gluten Free Fool Proof Apple Cake and Gluten Free Caramel Apple Cake recipes are worth making!
After baking, I recommend dusting the gluten free French apple cake with powdered sugar. It’s a simple but elegant dessert that perfectly captures the comforting flavors of fall and winter in France.
If you love apples as much as we do, check out ALL my yummy Gluten Free Apple recipes!
Why I love this gluten free apple cake recipe:
- This is the gluten-free recipe you make to impress your friends, or maybe you should keep it all to yourself. It truly is the best apple cake recipe.
- It tastes as if it came from an expensive French bakery.
- This cake is really easy to make.
Fantastic dessert! I used KA’s Measure for Measure and baked it as a 9-inch cake for about 40 minutes.”
susan, blog comment
Allergen Information:
This homemade French apple cake recipe is gluten-free, nut-free, soy-free, and oat-free. Make it dairy-free using plant-based butter and milk.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I have tested this recipe with King Arthur Measure for Measure GF (pictured above) and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
- Sugar – I recommend white cane sugar. Coconut sugar will turn your cake brown.
- Xanthan Gum – If your flour blend doesn’t have a binder, add one teaspoon of either xanthan or guar gum.
- Baking Powder – Use aluminum-free baking powder.
- Apples – Any variety will work. Be sure to peel your apples. See the Recipe FAQ for my list of the best apples for baking.
- Butter – Use unsalted butter.
- Eggs – Size large.
- Milk – Use regular milk or non-dairy milk.
- Vanilla Extract – Use pure vanilla extract.
- Dark Rum – You can use this or rum extract.
- Lemon Juice – Fresh is best, but bottled will work.
If you are new to cake baking, here is a good write-up of my favorite Kitchen Tools For Baking Cakes.
Tips For Success
1. Do not overmix your batter. I do not recommend using a stand mixer because it will make your cake turn out dense.
2. Measure your flour with care. Too much flour can make your cake dry.
I recommend using either the spoon or the leveling method to measure your gluten-free flour. Spoon Method: You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour. Leveling Method: Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.
3. Let the cake batter sit for 15 minutes so that the ground rice flour has a chance to soften.
If you love to bake, check out my best Gluten Free Baking Tips.
Step-By-Step Photos and Directions:
Preheat your oven to 350º F, and ensure the oven rack is in the middle position. Wash your apples and place them onto a cutting board. Use an apple peeler to remove the apple peels. Slice your apples thinly with a sharp knife
Step 1: Add all dry ingredients to a large
Step 2: Pour the wet ingredients into a
Step 3: Pour the wet ingredients into the dry ingredients and gently stir to mix.
Step 4: Follow the recipe card below to cook your brown butter. Your batter will look like this as you stir the peeled and chopped apples.
Step 5: Spray a gluten free baking spray in the pan. Add parchment paper circles to the bottom of each deep cake section. Add the gluten free apple cake batter to fill each section 3/4 full. Bake at 350º F for 25 minutes until done.
Note: The actual baking time will vary depending on the depth and size of your muffin pan or if you are making one large cake.
🔑 Sandi says: To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake must be baked longer.
Frequently Asked Questions:
Line each section of the muffin tin with parchment paper. Spray with cooking spray. This will help prevent sticking.
Although any apple will work in this cake recipe, it is best with tart apples like Pippin, Granny Smith, Braeburn, Honeycrisp, and Pink Lady.
Store the cake in an airtight container in the refrigerator. The gluten free apple cakes will keep fresh for up to 4 days. You can also easily freeze these cakes in a zip-style freezer bag.
A French apple cake, or “Gateau aux pommes,” is a classic dessert with tender, cinnamon-spiced apples baked into a buttery cake batter. The cake is typically made with simple, wholesome ingredients like flour (gluten free in our case), sugar, eggs, butter, and milk.
You may also love this 3-Ingredient Gluten Free Dump Cake recipe.
More European Gluten Free Dessert Recipes:
- These Gluten Free Cream Puffs are as close to the real thing as possible.
- If you love Danish, this Gluten Free Cheese Danish is excellent.
- This recipe takes some time to make, but these Gluten Free Flaky Pastries are worth it!
- My Italian Gluten Free Tiramisu recipe is another delicious European dessert you should try!
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free French Apple Cakes
Ingredients
- 3 large pink lady apples peeled and sliced thinly
- 1 cup gluten free flour blend * see note
- 1 cup organic white sugar plus one tablespoon of sugar
- 2 teaspoons baking powder aluminum free
- ½ teaspoon salt
- 9 tablespoons unsalted butter
- 3 large eggs
- ¾ cup whole milk or non-dairy milk
- 4 tablespoons dark rum or 1 tsp. rum extract
- 1 teaspoon lemon juice
- 1 teaspoon pure vanilla extract
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Instructions
- Preheat oven to 350 degrees F. Be sure to place the oven rack in the middle position in your oven.
- Spray either a 9 inch cake pan or a pan with 6 three inch cake sections with coconut oil. (This pan often sold as a Jumbo muffin pan.)
- Cut parchment paper to line the bottom of the pan(s) and spray bottom with non-stick spray.
- In a small sauce pan, cook butter on low heat until slightly browned. (About 5 minutes) Stir often.
- Remove from heat and allow to cool for 10 minutes.
- In a small sauce pan, add two inches of water and apple slices. Cook apple slices on low heat until they soften. Keep an eye on them so they don't get mushy.
- Drain water from apples, toss with 1 tablespoon of the dark rum and lemon juice, and let cool.
- In a large mixing bowl, whisk together gluten free flour, xanthan gum, baking powder, and sugar.
- In a medium mixing bowl, whisk together eggs, milk, browned butter, vanilla, and remaining three tablespoons of dark rum.
- Pour wet ingredients into the dry ingredients and blend carefully.
- Gently fold in apples.
- Pour into pan(s).
- Sprinkle 1/2 teaspoon of sugar onto each mini cake (or 1 tablespoon of sugar onto a whole cake.)
- Bake for 30-45 minutes, depending on pan size. Less time is needed if you are baking 6 three inch cakes.
- Remove from oven and let cakes cool on a cooling rack.
- Enjoy while warm.
Video
Notes
- I have also tested the recipe with Bob’s 1 to 1 Gluten Free Blend and King Arthur Gluten Free Measure for Measure. Other blends may work. I have not tested others.
- Starchy flour blends may need more or less liquid than the blends I tested.
- If your gluten free blend doesn’t contain xanthan or guar gum, add one teaspoon.
- Let your cake batter sit for 15 minutes so the grit can soften.
- Store in an airtight container in the refrigerator.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated with new pictures and a video from a 2015 post.
Amazing cake – turns out perfectly every time (except the one time when I made with regular flour – not GF)
This recipe is a favourite in our home.
My only criticism is that the recipe does not come in metric measurements – grams.
I am so glad you love this recipe. I haven’t figured out a way to deal with the metric measurements because every single gluten free flour blend has a different weight. If I weigh the blend I use, it will not be the same weight for your blend…I wish I had an easy answer.
Made this today but as a cake and honestly one of the best tasting apple cakes ive made.
You made my day. I am so glad you loved this apple cake recipe.
Fantastic dessert! I used KA’s Measure for Measure and baked it as a 9-inch cake for about 40 minutes.
I am so glad you loved this recipe. It makes a great large cake and is one of my favorites.
My partner absolutely loved this recipe, and the addition of the rum was just like a cherry on the cake!
I am so glad your partner loved the recipe. I love the dark rum too.
Absolutely delicious and so easy to make. I made the 9″ cake and with Granny smith apples and it was amazing. Guests could not belive it was GF.
Thank you : )
I am so glad you loved the recipe. It is one of my favorites on the blog. Thank you!
I love apples and this recipe is perfect! My children love these muffins so much they keep asking for more! Thank you for sharing 😊
Thank you so much. I am so glad everyone loved the recipe.
Hi Sandi, in the description you say something about cooking the apples in the brown butter, but in the recipe it looks like you cook the brown butter by itself, and cook the apples in water. I’m not sure what I’m missing. Can you clarify??
Thanks so much!
I typically buy my apples by the bag resulting in smaller pieces of fruit. Do you know the approximate weight of 3 large apples?
Hi Grace, I would be sure to use at least a cup of chopped apples.
Normally I enjoy your recipes, but 1 cup of sugar with 3 apples and 73 carbs per serving is not even remotely appealing to someone with T2D.
So use less sugar in yours..or look for recipes that are specifically for people with diabetes.
Why bother to leave a negative comment on someone’s post who clearly puts a lot of time and energy into creating recipes for people with celiac disease or wheat allergies?
Agreed be kind to the person who is selflessly giving to others. Carrie clearly states these recipes are for GF people those that also have dietary needs just different to yours.
Dear sandi. What is the substitute for rum please.what kind of other liquid I can use the recipe thanks
Hi Sobia, you can use a rum extract (find it near the vanilla extract in your grocery store). You can also skip it if you can’t find it. Thank you.
If I use Bobs gluten free is there still a need for the Xantham gum?
Hi Susie, it depends which Bobs you mean. The light blue bag 1 to 1 blend already has xanthan gum, so there is no need to add more. The red bag I would not use because it has bean flour which will make baked goods bitter.
Can I substitute gluten free flour with almond flour?
Hi Michelle, I haven’t tested this recipe with almond flour. My caramel apple cake recipe uses almond flour. I will link it here for you: https://www.fearlessdining.com/gluten-free-caramel-apple-cake/
Delicious recipe, definitely going to share this with my friends!
I am so glad you liked it Thea, thank you 🙂
Do I need to replace the 4 oz of rum with some other liquid with the gluten free flour?
I have the recipe ready to make…then I thought of taking 4 oz of liquid out.
Gluten free baking is itchy.
Hi Sandi, you could add a tiny bit of liquid, just go by the batter and compare to my pictures.