Gluten-Free Apple Pound Cake recipe topped with caramelized apples and spices. Inspired the Starbucks loaf cake! Dairy-free.
There’s something about those bakery-style pound cakes that is hard to resist. Having a gluten intolerance helps, but still.
In particular, now that the weather is cooler and apple, pumpkin, and pear pastries and cakes are popping up all over the place, it’s time for an apple pound cake that is gluten-free. No more bakery window dreaming.
Inspired by the Starbucks caramelized apple pound cake, this version uses almond flour and white rice flour, coconut sugar and organic cane sugar, vegan butter, and some of autumn’s favorite spices—cinnamon and ginger.
By tossing diced apples in sugar and spices, and gently pressing them into an even layer atop the cake batter, they caramelize and bake into a sweet and slightly streusel-like topping. No need for the cherry on top of this one.
While this pound cake is delicious all on it’s own, a dollop of regular or coconut whipped cream on top with a little sprinkle of cinnamon doesn’t hurt either. Happy baking!
More Apple Recipes:
Gluten-Free Apple Pound Cake
Gluten-Free Apple Pound Cake recipe topped with caramelized apples and spices. Inspired the Starbucks loaf cake! Dairy-free.
Ingredients
Gluten-Free Apple Pound Cake
- 12 tablespoons vegan butter or unsalted butter if not dairy-free
- 1/2 cup (116g) organic cane sugar
- 1/2 cup (62g) coconut sugar
- 4 eggs
- zest of one lemon
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (161g) almond flour
- 1/4 cup (43g) white rice flour
- 1/4 cup (36g) cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon salt
Caramelized Apple Topping
- 1 apple, peeled and diced Gala, Empire or Granny Smith work well
- 1 tablespoon coconut sugar
- 3 teaspoons organic cane sugar
- 1/2 teaspoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
Instructions
Gluten-Free Apple Pound Cake
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Preheat oven to 325 degrees Fahrenheit. Spray a loaf pan (8x4x2) with cooking spray and line with parchment paper.
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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.
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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.
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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.
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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.
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When cake has cooled, remove from pan and slice with a sharp knife. Serve on its own or with regular or coconut whipped cream.
Oooh girl! This pound cake. Gimme. Perfect for fall! Going on my fall recipe to-do list RN. xo
Thanks, Kelsey! Pound cake is always a win in my book!
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!
It’s so hard! Can’t believe it has been 4 months already for you. I hope it is getting easier. Thank you, Traci!!