Ingredients
Cake Batter
- 4 large eggs
- 3/4 cup light brown sugar
- 3/4 cup white sugar
- 1 cup apple sauce
- 2/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup grated apple (about 1 large apple)
- 2 cups gluten free all purpose baking flour
- 1 1/2 cups blanched almond flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 teaspoons cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
Buttercream Frosting
- 1 1/2 cups salted butter (room temperature)
- 1 teaspoon cinnamon
- 5-6 cups powdered sugar
- 1/4 cup heavy cream
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Optional Toppings
- Caramel sauce
- Crushed sliced almonds
- Crushed dried apples
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F. Grease and line three 8-inch cake pans with parchment paper, then set aside.
- Mix Wet Ingredients: In a large bowl, beat together the eggs, light brown sugar, white sugar, apple sauce, vegetable oil, and vanilla extract. Mix until smooth and combined.
- Mix Dry Ingredients: In a separate bowl, combine the gluten free all purpose baking flour, blanched almond flour, baking powder, baking soda, salt, cinnamon, cloves, ground ginger, and nutmeg. Spoon and level the flour carefully to ensure accurate measurement.
- Combine Wet and Dry: Slowly beat in the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the batter light.
- Add Grated Apple: Gently fold in the grated apple into the batter until evenly distributed.
- Transfer to Pans: Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
- Bake: Bake in the preheated oven for 25-32 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs.
- Cool in Pan: Remove the cakes from the oven and let them cool in the pans for 15 minutes to help set.
- Finish Cooling: Carefully flip the cakes onto wire racks to cool completely to room temperature.
- Make Buttercream Frosting: In a large mixing bowl or the bowl of a stand mixer, beat the softened butter for about one minute until smooth. Add the cinnamon and powdered sugar and mix until well combined. Then add the heavy cream, maple syrup, and vanilla extract, beating until the frosting is fluffy. Adjust consistency by adding more cream if too thick, or more powdered sugar if too thin.
- Assemble the Cake: Spread a layer of frosting between each cake layer, then apply frosting around the top and sides of the assembled cake.
- Add Toppings: Optionally, drizzle caramel sauce and sprinkle crushed sliced almonds on top, or garnish with crushed dried apples for extra flavor and texture.
- Serve: Slice and serve the finished gluten free apple cake. Enjoy!
Notes
- Be sure to spoon and level the flour accurately for best texture and rise since gluten free flours vary.
- The grated apple adds moisture and texture; use a firm apple like Fuji or Gala.
- Buttercream consistency can be adjusted by varying cream and sugar amounts.
- This cake keeps well refrigerated for up to 3 days; bring to room temperature before serving.
- Optional toppings like caramel sauce and nuts add extra sweetness and crunch but can be omitted for a simpler cake.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
