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    Salted Plains » Recipes » Breakfast & Brunch

    Gluten-Free Apple Crumb Cake

    Published: Oct 13, 2016 · Modified: Oct 25, 2017 by Tessa · This post may contain affiliate links · 24 Comments

    Jump to Recipe Print Recipe

    A simple, one-bowl Gluten-Free Apple Crumb Cake made with almond flour, laced with cinnamon, and loaded with fresh apples.

    applefullcake

    So many baked goods, so little time. This time of year lends itself to the best kind of seasonal baking (in my opinion). And there is no shortage of apple recipes.

    Apples, pumpkins, pears, and plums make for swoon-inducing apple hand pies, cakes, crumbles, and caramel apple crisps.

    Gluten-Free Apple Crumb Cake recipe (dairy-free) | saltedplains.com

    My baking list has been getting quite long, and to aid those of you who might feel the same, I wanted to create a one-bowl apple cake recipe that cuts down on prep time and dishes.

    And so, this gluten-free apple crumb cake was born. 

    Gluten-Free Apple Crumb Cake recipe (dairy-free) | saltedplains.comBy creaming the sugars and coconut oil together first and then adding in the flours, cinnamon, and salt, your crumb topping is instantly made.

    Reserving one cup of the mixture and setting it aside before the remaining ingredients go into the bowl, save you a step or two when the time comes to assemble the cake.

    Gluten-Free Apple Crumb Cake recipe (dairy-free) | saltedplains.comPaired with a cup of coffee or tea, this cinnamon-sweet apple treat is perfect for breakfast and just as enjoyable as an afternoon snack or post-dinner dessert.

    Gluten-Free Apple Crumb Cake recipe (dairy-free) | saltedplains.com
    Gluten-Free Apple Crumb Cake recipe (dairy-free) | saltedplains.com
    Gluten-Free Apple Crumb Cake recipe (dairy-free) | saltedplains.com

    Gluten-Free Apple Crumb Cake recipe (dairy-free) | saltedplains.com

    Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!

    Gluten-Free Apple Crumb Cake

    An easy gluten-free and dairy-free apple crumb cake that requires only one bowl.
    3.50 from 2 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Prep Time: 20 minutes
    Cook Time: 35 minutes
    Total Time: 55 minutes
    Servings: 12 servings
    Calories: 346kcal
    Author: Tessa

    Ingredients

    • 2 large apples peeled, cored, and chopped into small pieces (I used Honeycrisp, any baking apple will work)
    • ¼ cup + 1 tablespoon arrowroot starch divided
    • ¾ cup coconut sugar packed
    • 4 tablespoons organic cane sugar
    • 10 tablespoons coconut oil
    • 3 cups almond flour
    • 1 teaspoon ground cinnamon
    • ½ teaspoon salt
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • 2 large eggs
    • 2 teaspoons pure vanilla extract
    • ¼ cup unsweetened almond milk or non-dairy milk of choice

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit. Grease a 9x9 square baking pan with coconut oil and line bottom with parchment paper.
    • Peel and chop apples. Once chopped, sprinkle 1 tablespoon of arrowroot starch on top of apples. Mix with hands to coat. Set aside. 
    • In a large bowl combine coconut sugar, cane sugar, and coconut oil. Beat with an electric hand mixer until mixture appears light and fluffy. Add almond flour, ¼ cup arrowroot flour, cinnamon, and salt. Beat again on medium speed until mixture appears crumb-like. Using a one-cup measuring cup, reserve one cup of the mixture and set aside.
    • Beat in baking powder and baking soda. Beat in eggs, one at a time, followed by vanilla, and almond milk. Fold in chopped apples and transfer to prepared baking pan and using a spatula, spread in an even layer. Sprinkle the reserved crumb topping evenly over the top.
    • Bake for 35 to 40 minutes, checking at about 30 minutes for doneness. Cake is done when a toothpick comes out clean. Remove from oven and allow to cool completely on a wire rack before slicing. Best the day it is made. Store leftover cake in an airtight container in the refrigerator.

    Notes

    Recipe adapted from One-Bowl Baking and Flavor Flours.

    Nutrition

    Calories: 346kcal | Carbohydrates: 26g | Protein: 7g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 217mg | Potassium: 54mg | Fiber: 4g | Sugar: 15g | Vitamin A: 66IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!

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    Comments

    1. Sarah @ SnixyKitchen

      October 18, 2016 at 8:29 pm

      Cuts down on dishes, has CHUNKS of fresh apple in it, and looks this moist and delicious? I'm sold. Also, I will give you my address so you can ship it over here. No-dish cake;)

      Reply
      • Tessa

        October 23, 2016 at 10:04 am

        Hahaha. The true meaning of a 'box mix' cake. I'm down! <3

        Reply
    2. Christine

      October 16, 2016 at 4:24 pm

      You have read my mind with this beauty! I've had apple cake on the mind for weeks, and yours looks so perfectly delicious and doable with it's one-bowl simplicity. Absolutely making this with all those apples I have been hoarding from the market lately! Here's to all the Fall baking! xo

      Reply
      • Tessa

        October 16, 2016 at 8:59 pm

        Yay! Thanks, Christine. I have had apple on the brain lately as well. One-bowl recipes always seal the deal for me, and I was so happy this worked that way! Cheers to fall baking! xoxo

        Reply
    3. amanda

      October 14, 2016 at 10:08 pm

      i am totally in the same boat with ALL the fall things to bake! i need more time at home, that is my main problem right now. and i sometimes wish i had family around so i could make more things and share! this looks like a coffee cake inspired win. yum....

      Reply
      • Tessa

        October 16, 2016 at 8:32 pm

        I know, with limited time at home it is so hard! I've been keeping an actual list so I don't forget one single thing. Ha.
        I hope you had a restful Sunday. xoxo

        Reply
    4. traci | VanillaAndBean

      October 14, 2016 at 12:33 pm

      Apple crumb cake perfection, Tessa. I love how you've shortened the time it takes to whip this up! No doubt this IS the best time of year for baking and I am in deep in apples, so this is perfect for me! Gorgeous and delicious my dear! xo

      Reply
      • Tessa

        October 16, 2016 at 8:24 pm

        Thank you, Traci! Really, all I want to do is stay home and bake!! :) We went apple picking this weekend so now we are deep in apples too! Need to whip up some of those muffins of yours! <3

        Reply
    5. Kelly @ Inspired Edibles

      October 14, 2016 at 11:25 am

      One bowl baking really is admirable! It always looks like a small tornado hit when I bake something :d

      Your crumble looks delectable - you're going to convert your hubby into a dessert lover yet, heehee. Question... how would you compare arrowroot to tapioca or is it just that you got used to using the former and are pleased with it. I use tapioca in baking and cooking (as a thickener) and love it but wonder whether I should try arrowroot sometime, just to see.

      Reply
      • Tessa

        October 16, 2016 at 8:21 pm

        I am very familiar with that small tornado scene. Haha.

        I hope I can convert him...lol..one of these days. ;) Mostly, I've used arrowroot before and liked it because it seems to also give a little extra 'puff' to baked goods. The other reason I chose it for this is that arrowroot tends to absorb a little more liquid/moisture than tapioca. In my first trial of this I didn't use any starch at all and it was way too wet. I threw in arrowroot next and it worked great. I would guess, though, that tapioca would be a fine substitute in this recipe.

        Reply
    6. Shelly @ Vegetarian 'Ventures

      October 14, 2016 at 10:15 am

      Might have to make this for National Dessert day today! And enjoy with a cup of tea, of course. : )

      Reply
      • Tessa

        October 16, 2016 at 8:15 pm

        Always with a cup of tea! ;) Thanks, Shelly!

        Reply
    7. Donna |The Hanging Spoon

      October 14, 2016 at 8:56 am

      I'm with you! I get anxiety thinking about how much baking I want to do vs. how much I am actually doing. Love the ingredients in this cake. It's so nice to indulge in sweets that are made with healthy, natural ingredients.

      Reply
      • Tessa

        October 16, 2016 at 8:06 pm

        Yes! Total baking anxiety! That's exactly what I've been feeling. :) Thanks so much, Donna!

        Reply
    8. Mary Ann | The Beach House Kitchen

      October 14, 2016 at 7:38 am

      I totally agree Tessa! Fall is the best season for baking. And this crumb cake looks sooo good. Perfect with my morning coffee AND as a little afternoon treat because I know I won't be able to resist an extra slice! Happy weekend!

      Reply
      • Tessa

        October 16, 2016 at 8:04 pm

        Hahaha, yes, most definitely great for breakfast and an afternoon treat! I hope you had a wonderful weekend, Mary Ann!

        Reply
    9. Joyce @ Sun Diego Eats

      October 13, 2016 at 6:33 pm

      Love the instant crumb topping!!

      Reply
      • Tessa

        October 16, 2016 at 8:02 pm

        Thanks, Joyce! I think it is my favorite part. <3

        Reply
    10. Alison @Foodbymars

      October 13, 2016 at 1:34 pm

      5 stars
      This is definitely going down in my kitchen soon! Looks so tasty, almost like a coffee cake <3 HAPPY FALL WITH ALL THE CINNAMON, LADY! XO

      Reply
      • Tessa

        October 16, 2016 at 8:01 pm

        Definitely fits in the coffee cake category! <3 Happy fall, friend!! xoxo

        Reply
    11. Abby @ Heart of a Baker

      October 13, 2016 at 12:31 pm

      Yesss, I'm so glad you posted this recipe! I'm a huge fan of fall, but I need to really enjoy it rather than spend it dreading winter coming :) Cheers to cake and fall!

      Reply
      • Tessa

        October 16, 2016 at 7:59 pm

        Hahaha, I so know what you mean. I tried to do a little more embracing of fall this weekend rather than drag my heels. ;) Cheers, my friend! xo

        Reply
    12. Sarah @ Making Thyme for Health

      October 13, 2016 at 11:43 am

      I agree that fall is the best time for baking. Especially with apples. There's nothing like the smell of apples baking in your oven and a cool breeze outside of your window. :)

      The texture of this crumb cake looks beyond perfect. I wish I had a piece with a warm cup of tea for my morning snack right now.

      Reply
      • Tessa

        October 16, 2016 at 7:58 pm

        You described it perfectly - cool air and that warm apple aroma - hello, fall! Thank you, Sarah! xoxo

        Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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