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). Apples, pumpkins, pears, and plums make for swoon-inducing pies, cakes, crumbles, and 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.
Make a Salted Plains recipe? I’d love to see! Tag your creations on Instagram with #saltedplains!
Gluten-Free Apple Crumb Cake Recipe
- 2 large apples peeled, cored, and chopped into 1/2 inch cubes (I used Honeycrisp, any baking apple will work)
- 1/4 cup + 1 tablespoon arrowroot flour/starch divided
- 3/4 cup coconut sugar packed
- 3 tablespoons organic cane sugar
- 10 tablespoons coconut oil
- 3 cups almond flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/4 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, 1/4 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.