Gluten Free Apple Cake with Cinnamon Honey Glaze Recipe

Gluten Free Apple Cake with Cinnamon Glaze Recipe

It’s been dreary and rainy in my neck of the woods for a few days, and to brighten things up I thought we needed cake!

This gluten free apple cake with cinnamon glaze is simple; grain and refined sugar free and is surprisingly buttery in flavor (surprising because there isn’t a speck of dairy in it). Just the thing to brighten up a bleak winter’s day.

The base of this cake is almond flour, apples and eggs. The eggs give the cake richness without adding any oil or butter and creates leavening without baking powder or soda. There are quite a few eggs in here which contributes to the moistness and even texture, so use really good eggs. They do make a difference! (I like Nature’s Yoke pastured cage free organic eggs)

The cake itself is not too sweet and perfect for an afternoon pick me up or simple, homey dessert. However, if you want to feel a little decadent (but still guilt free) top it with a simple glaze made with coconut oil, honey, and a touch of cinnamon. Personally, I almost always opt for a touch of decadence!

A note on my choice of pan to bake this cake with – I originally wanted to make this as a bundt cake. After several attempts and a small fortune in almond flour, I abandoned the idea of trying to use a bundt cake; the cake stuck to the pan despite my every effort to stop that. Using a springform pan did the trick.

Regarding the almond flour; I have made this cake several times with both Bob’s Red Mill and Honeyville. Both flours resulted in great cakes so use what you have, just make sure the almond flour you use is gluten free.

I make this in the food processor because it is so easy but you can also use a handheld mixer or even make it by hand, just mix everything up together – easy!

We may not be able to do anything about dreary weather, but somehow it all seems better with a slice of cake and a cup of tea or coffee!
Gluten Free Apple Cake with Cinnamon Honey Glaze

3.67 from 3 votes
Gluten Free Apple Cake with Cinnamon Honey Glaze Recipe
Gluten Free Apple Cake with Cinnamon Glaze Recipe
Prep Time
20 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
 
Course: Dessert
Cuisine: American
Servings: 10 people
Calories: 505 kcal
Author: Carol Kicinski
Ingredients
Gluten Free Apple Cake
  • 2 large apples peeled, cored and cut into ½ inch chunks
  • 1 cup honey
  • 1 lemon Juiced
  • ¼ teaspoon kosher or fine sea salt
  • 8 large organic cage free eggs, at room temperature
  • cups almond flour
  • 2 teaspoons ground cinnamon
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • Cinnamon Honey Glaze recipe below
  • 1/3 cup sliced almonds
Cinnamon Honey Glaze
  • ½ cup coconut oil in solid form
  • 1 tablespoon honey
  • ½ teaspoon ground cinnamon
Instructions
Gluten Free Apple Cake
  1. Preheat oven to 350 degrees. Grease a 9 inch springform pan, line the bottom with a circle of parchment paper – cut to fit and lightly grease the paper.
  2. Combine the apples, honey, lemon juice, and salt in a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes or until the apples are fork tender.
  3. Place the eggs, almond flour, cinnamon, and extracts in the food processor and process until fully combined scraping down the sides of the bowl once. Add the apple/honey mixture and process a few seconds to combine. Pour the batter into the prepared pan and bake for 60 – 70 minutes or until a toothpick inserted into the center comes out clean. After half an hour, place a piece of foil over the top of the cake to prevent it from becoming too brown. Let cool in the pan for half an hour then place on a serving platter or cake plate. Spread the glaze on top, letting it drizzle down the sides and top with the sliced almonds. Serve immediately or refrigerate for 30 minutes or so if you want the glaze to harden.
Cinnamon Honey Glaze
  1. Combine the coconut oil, honey and cinnamon. Pour over cooled cake.
Nutrition Facts
Gluten Free Apple Cake with Cinnamon Glaze Recipe
Amount Per Serving
Calories 505 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 11g 55%
Cholesterol 130mg 43%
Sodium 110mg 5%
Potassium 130mg 4%
Total Carbohydrates 44g 15%
Dietary Fiber 5g 20%
Sugars 35g
Protein 13g 26%
Vitamin A 4.2%
Vitamin C 3.6%
Calcium 11.4%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Almond Flour Apples Cake Cinnamon Coconut Oil Dairy Free Glazed Recipe
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  1. Samantha
    February 16, 2013

    This apple cake sounds so lovely! I’ll have to save up some money to be able to afford enough Almond flour sadly. Its so expensive! Thanks for the recipe, ill print it and save it!

    1. Carol Kicinski
      February 19, 2013

      Thnaks Samatha and yes, sadly almond flour is expensive. You can grind your own almonds if you have a food processor and use that in this cake, the texture will be a little different but I have made both ways and would be hard pressed to pick a favorite way.

  2. Ettjen
    February 16, 2013

    I’ve been making several recipes like these lately. The eggs make a wonderful consistency. I love to not use normal flour, even if I could (i’m not GF). I just wonder whether it is ‘good’ to eat so much proteins? It’s not only the eggs (8!!) but also the almond flour that gives extra protein.
    By the way I make my own almond flour, its real easy.

    1. Carol Kicinski
      February 19, 2013

      I think that in all things there needs to be balance. Just like we can eat too much sugar, I am sure we could eat too much protien. Just balance with a salad before :)

  3. February 16, 2013

    This is my kind of cake Carol, and that glaze, definitely making.

    1. Carol Kicinski
      February 19, 2013

      Thnaks Alisa. Yep, the glaze makes it in my humble opinion :)

  4. February 16, 2013

    Yum! A piece of apple cake was one of the last non-GF things I ate before my celiac diagnosis was confirmed. (Also, Nutter Butters. Why did it seem so important to me to eat Nutter Butters before the end? I don’t know.) Anyway, this looks like a great take on a classic. Apples + almonds + cinnamon—I’m drooling!

    1. Carol Kicinski
      February 19, 2013

      Thanks Molly and I understand the feeling about the nutter butters! I was so upset that I just discovered lemon bars before my diagnosis. While I can offer recipes for most things, sadly I wouldn’t know where to start with a gluten free nutter butter. But now you have me thinking…:)

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  8. April 14, 2013

    I simply love cinnamon and I think it’s delicious with coconut oil. So yummy!

    1. Carol Kicinski
      April 15, 2013

      Thanks Liliana! I agree, very yummy.

  9. April 18, 2013

    This has got to be a little slice of heaven. Thanks for the recipe. Cinnamon lovers must love this!

    1. Carol Kicinski
      April 19, 2013

      Thanks Carolyn!

  10. Ruthie Price
    April 19, 2013

    Has anyone tried this recipe with Bob’s a/p gluten free flour? My daughter cannot eat nuts. I wanted to make it a day before I need it. Will it still be as good?

  11. Becky
    April 27, 2013

    ok, I am just starting down theis gluten and dairy free path, and it is my first time using the solid cocnut oil…I cleary did something wrong with the glaze. Is there heating involved? I ended up adding honey till it was at least spreadable (a ton) and it is very sweet. Serving tonight to guests….fingers crossed.

    1. Carol Kicinski
      April 28, 2013

      Hi Becky – if your coconut oil is soild then you just need to heat it gently until it is liquid. It kind of depends on where you like as to whether it stays solid or goes liquid in the pantry. I live in Florida so my coconut oil is almost always liquid even if it started out solid in the store. But no worries, just a gentle heat in the microwave for a few seconds or on top of the stove will ligufy it. Good luck aand I hope your guests enjoyed it!

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  15. Debbie Dvoor Hylton
    October 28, 2013

    What are the nutritional facts for this recipe?

    1. CarolKicinski
      October 30, 2013

      I am sorry I don’t calculate nutritional values as there are so many variables in gluten free that one change can change all the information. You can find calculators on line that help you figure it out if need be.

  16. November 2, 2014

    Search engine does not allow you to search for one particale item. You end up going through the whole receipe index to try to find one. Went to another cookbook for blueberry muffins instead. Please fix or I will have to use cookbooks instead of your website.

    1. Carol Kicinski
      December 1, 2014

      Hi Michele,

      We’re looking into it now, thanks for letting me know.

      xo,
      Carol

  17. November 11, 2014

    This looks so yummy! I wanted to try and make it in a 9×5 inch loaf pan to test it out. Do you think if I just cut the recipe in half, that would be the right amount? Also, do you think I could use a combo of honey and maple syrup? Thanks!

    1. Carol Kicinski
      December 1, 2014

      Yes and yes! I think that both of your changes will work! Thanks so much Natalie!

      xo,
      Carol

  18. February 10, 2015

    making sat for our life group on sunday. Have two people that cant have gluten or dairy. First time attempting this. I love a challenge

  19. lisa
    February 21, 2015

    I just took this cake out of the oven. It smells delichious. I wont know the taste untill Sunday evening but until then I can smell the aroma!! Just a quick question am I supposed to cover it with foil a half hour into baking or when its resting???. Thank you!!

    1. Carol Kicinski
      February 23, 2015

      Hi Lisa,

      So glad to hear that! And you cover the cake with foil 30 minutes into baking it!

      xo,
      Carol

  20. Cassandra
    March 23, 2015

    This recipe looks great. Any suggestions for an alternative to using coconut oil as I am allergic to coconuts?

    1. Carol Kicinski
      April 6, 2015

      Hi Cassandra, I would suggest grapeseed oil as it is the most neutral in flavor.

  21. Hannah
    March 25, 2016

    Do you think that substituting coconut flour for the almond flour would work in this recipe?

    1. Carol Kicinski
      April 18, 2016

      Hannah,
      Unfortunately no – coconut flour and almond flour can’t be substituted for one another in equal quantities.
      xo,
      Carol

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  24. Brenda
    November 12, 2016

    Hi Carol,

    I made this today. The batter was very watery but it appeared to bake normally. However, during the 30 min cooling period, the top cracked. Any thoughts on why that happens?

    Thanks
    Brenda

    1. Carol Kicinski
      December 22, 2016

      Brenda,
      Sometimes that happens with these heavier cakes made with almond flour, if it really bothers you, you could try cooking it at 325 for a longer period of time.
      xo,
      Carol

  25. Jenevieve
    February 10, 2017

    Looks like a great recipe to try for my gluten and dairy free friends!! Trying this weekend for sure! What type of apple do you find works/tastes best?

    1. Carol Kicinski
      March 2, 2017

      Jenevieve,
      I’ve made it with all kinds of apples, my family likes fuji so I usually have those on hand. But a sweet apple works best.
      xo,
      Carol

  26. barbara warren
    August 30, 2017

    hi
    i’d like to make this as a birthday cake and am very excited by this recipe. What size pan is called for in this recipe.
    thanks so much

    1. Carol Kicinski
      September 8, 2017

      Hi Barbara,
      A 9-inch springform pan. Hope you enjoy it!
      xo,
      Carol

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