Gluten-Free Apple Pound Cake recipe topped with caramelized apples and spices. Inspired the Starbucks loaf cake! Dairy-free.
This simple gluten-free apple cake is made with accessible gluten-free flours for a dreamy pound cake texture.
Topped with cinnamon sugar apples, it's an apple dessert you don't want to miss.
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Why you'll love this recipe
- Simple ingredients
- Made in a loaf pan
- Moist gluten-free cake
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Almond flour - Provides a moist crumb and a buttery taste to our tender apple cake.
White rice flour - Combined with the almond flour, rice flour helps bind and create a soft crumb and best texture.
Organic cane sugar - This type of sweetener is not as refined as white granulated white sugar.
Coconut sugar - Instead of brown sugar or light brown sugar, this unrefined sweetener adds depth of flavor.
Cornstarch or arrowroot starch - Also known as arrowroot powder, this helps bind as well as create a lighter texture and is a great corn-free option.
Eggs - This is an essential ingredient to achieve a pound cake texture.
Vegan butter - This dairy-free option adds that buttery pound cake flavor.
Coconut oil can be substituted. Use refined coconut oil to avoid an additional "hint of coconut."
Fresh apples - The top of the cake batter has pieces of diced apples. Use any variety of apples you wish.
I would recommend a sweet-tart apples like, pink lady or honeycrisp apples, or tart and crisp like granny smith apples.
Even gala apples that are a little more mild work great.
Want more apple recipes? Check out this gluten-free apple sauce cake!
Step-by-step instructions
Before you start: Preheat oven to 325 degrees Fahrenheit. Spray a loaf pan (8x4x2) with cooking spray and line with parchment paper.
Step 1: In a large bowl, add butter, organic cane sugar, and coconut sugar. Using an electric mixer, beat on medium-high until light and fluffy.
Add eggs, one at a time, followed by the lemon zest and vanilla extract. Mix to combine.
Step 2: Add the remaining dry ingredients—almond flour, white rice flour, cornstarch, spices, and salt. Mix until evenly incorporated.
Transfer batter to prepared pan. Smooth so that it lays evenly.
Step 3: Place the diced apple in a small bowl with sugars, cornstarch, and spices. Toss to thoroughly coat apples.
Spread chopped apples on top of cake batter into an even layer. Press apples down slightly into batter.
Step 4: Bake time is 55-60 minutes. The top part of the cake will be slightly gooey and golden brown.
Tips
- The cake is done when a toothpick or fork come out of the center of the cake mostly clean.
- For best results, do not slice until it is completely cool.
Storage
To store, cool the apple loaf completely. Wrap it tightly in plastic wrap or place it in an airtight container.
Store at room temperature for 1-2 days or refrigerate for 3-4 days.
To freeze, wrap the loaf in plastic wrap and place it in an airtight container or freezer-safe bag for up to 2-3 months.
Thaw in the fridge before serving.
Serving suggestions
This apple pound cake is great all on its own. But pair it with one of the following for a truly delicious treat:
- Scoop of vanilla ice cream
- Dairy-free whipped cream
- Cup of coffee or tea
- Date caramel
- Fresh berries
FAQs
Granny Smith, Honeycrisp, Fuji, Jonagold, and Gala all have a pleasant sweetness that makes them perfect for baking.
Absolutely. Regular dairy butter can be substituted in for vegan butter if dairy is not an issue.
Want more apple love? Check out these gluten-free apple cider donut muffins and the links below!
More apple recipes
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!
📖 Recipe
Gluten-Free Apple Pound Cake
Ingredients
Gluten-Free Apple Pound Cake
- 12 tablespoons vegan butter or unsalted butter if not dairy-free
- ½ cup (116g) organic cane sugar
- ½ cup (62g) coconut sugar
- 4 large eggs
- zest of one lemon
- 1 teaspoon pure vanilla extract
- 1 ½ cups (161g) almond flour
- ¼ cup (43g) white rice flour
- ¼ cup (36g) cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 teaspoon salt
Caramelized Apple Topping
- 1 apple, peeled and diced Honeycrisp, Pink Lady, or Granny Smith work well
- 1 tablespoon coconut sugar
- 3 teaspoons organic cane sugar
- ½ teaspoon cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
Instructions
- Preheat oven to 325 degrees Fahrenheit. Spray a loaf pan (8x4x2) with cooking spray and line with parchment paper.
- In a medium bowl, add butter, organic cane sugar, and coconut sugar. Using an electric mixer, beat on medium-high until light and fluffy. Add eggs, one at a time, followed by the lemon zest and vanilla extract. Mix to combine.
- Add the almond flour, white rice flour, cornstarch, spices, and salt. Mix until evenly incorporated. Transfer batter to prepared pan. Smooth so that it lays evenly.
- Place the diced apples in a small bowl with sugars, cornstarch, and spices. Toss to thoroughly coat apples. Spread apples on top of cake batter into an even layer. Press apples down slightly into batter.
- Bake for 55-60 minutes, or until a toothpick or fork come out mostly clean. The top part of the cake will be slightly gooey.
- Allow cake to cool completely on a wire rack.
- When cake has cooled, remove from pan and slice with a sharp knife. Serve on its own or with regular or coconut whipped cream.
Laura Wood
This would be a great idea for Thanksgiving morning with a mimosa.
Tessa
Ohh, I like that idea!
Traci
I'm so with you on the pastry case. I have to dig deep in restraint over the past 4.2 months. I've not lost any weight, tho (strangely enough). All the yeses to this gorgeous pound cake, Tessa! Love those fall flavors!
Tessa
It's so hard! Can't believe it has been 4 months already for you. I hope it is getting easier. Thank you, Traci!!
Kelsey @ Appeasing a Food Geek
Oooh girl! This pound cake. Gimme. Perfect for fall! Going on my fall recipe to-do list RN. xo
Tessa
Thanks, Kelsey! Pound cake is always a win in my book!