Gluten-Free Apple Pound Cake

Apple cake on a piece of parchment paper.

Gluten-Free Apple Pound Cake

Gluten-Free Apple Pound Cake recipe topped with caramelized apples and spices. Inspired the Starbucks loaf cake! Dairy-free.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 274kcal

Author Tessa

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.

Notes

To store: Cool the cake 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 cake 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.

Nutrition