A simple, one-bowl Gluten-Free Apple Crumb Cake made with almond flour, laced with cinnamon, and loaded with fresh apples.
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.
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.
By 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.
Paired 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.
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
- 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
- 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.
Sarah @ SnixyKitchen
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;)
Hahaha. The true meaning of a 'box mix' cake. I'm down! <3
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
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
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....
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
traci | VanillaAndBean
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
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
Kelly @ Inspired Edibles
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.
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.
Shelly @ Vegetarian 'Ventures
Might have to make this for National Dessert day today! And enjoy with a cup of tea, of course. : )
Always with a cup of tea! ;) Thanks, Shelly!
Donna |The Hanging Spoon
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.
Yes! Total baking anxiety! That's exactly what I've been feeling. :) Thanks so much, Donna!
Mary Ann | The Beach House Kitchen
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!
Hahaha, yes, most definitely great for breakfast and an afternoon treat! I hope you had a wonderful weekend, Mary Ann!
Joyce @ Sun Diego Eats
Love the instant crumb topping!!
Thanks, Joyce! I think it is my favorite part. <3
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
Definitely fits in the coffee cake category! <3 Happy fall, friend!! xoxo
Abby @ Heart of a Baker
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!
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
Sarah @ Making Thyme for Health
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.
You described it perfectly - cool air and that warm apple aroma - hello, fall! Thank you, Sarah! xoxo