There’s something so cozy about baking with apples, and this Gluten Free Apple Coffee Cake is one of my favourite ways to bring those warm fall flavours into the kitchen. I grow apples in my backyard, so once apple season hits, I always have more than enough to bake with. But don’t worry—if you don’t have a tree full of apples waiting for you, this recipe works beautifully with store-bought apples too.
I love using Gala apples in this coffee cake because they’re naturally sweet and hold their shape while baking, but honestly, any apple variety you enjoy will work here. The tender cake base is layered with cinnamon-sugar apples, then topped with a buttery streusel crumble that bakes into a golden, slightly crunchy topping. It’s simple, delicious, and makes the whole house smell incredible.
Serve it warm with a cup of coffee for the perfect afternoon treat, or enjoy it as a sweet addition to a weekend brunch spread. However you serve it, this apple coffee cake is bound to be a new family favourite.
Why You’ll Love This Gluten Free Apple Coffee Cake
Perfectly spiced – Cinnamon and apples are a classic combo that never gets old.
Tender and moist – The cake stays soft and fluffy thanks to the apples.
Crumble topping – A buttery streusel topping adds sweetness and texture.
Versatile apples – Use Gala like I do, or whatever variety you have on hand.
Gluten free – Made with a gluten free flour blend ( My preferred favourites are Ardent Mills 1-1 All Purpose Gluten Free flour, or Bob’s Redmill Gluten Free 1-1 Flour).
ingredients
- Bob’s Redmill 1-1 Gluten Free Flour
- Powdered Buttermilk
- Baking Powder
- Baking Soda
- Vanilla Bean Paste or Vanilla Bean Extract
- Salt
- Sugar
- Brown Sugar
- Cinnamon
- Butter
- Sour Cream
- Eggs
- Honey
- Apples
Tools
Storing
Once cooled, store your apple coffee cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, you can refrigerate it for up to 5 days—just know it may lose a little of its softness.
To freeze, wrap slices (or the whole cake) tightly in plastic wrap and then in foil, or place in a freezer-safe bag. Freeze for up to 2 months. When ready to enjoy, thaw at room temperature and warm gently in the oven or microwave for that fresh-baked taste.
Gluten Free Apple Coffee Cake
Ingredients
Streusel
- 126 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 56 Grams Brown Sugar
- 7 Grams Cinnamon
- 1 Gram Salt
- 78 Grams Butter
Cinnamon Apples
- 48 Grams Sugar
- 10 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 3 Grams Cinnamon
- 400 Grams Apples – peeled, cored and cut into pieces (about 6-8 apples)
Cake
- 132 Grams Butter
- 118 Grams Sour Cream
- 1 Gram Salt
- 52 Grams Buttermilk
- 2 Eggs
- 146 Grams Honey
- 3 Grams Vanilla
- 225 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 4 Grams Baking Powder
- 3 Grams Baking Soda
Instructions
Streusel
- In a glass bowl, add in the butter. Put the bowl into the microwave and melt it for about 30 seconds.78 Grams Butter
- Once the butter is melted, add in the rest of the ingredients and stir to combine everything. It should be crumbly and chunky.126 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 56 Grams Brown Sugar, 7 Grams Cinnamon, 1 Gram Salt
- Place the bowl into the fridge or freezer to firm up the butter while you make everything else.
Apples
- Peel, core and chop all the apples up and place in a large glass bowl.400 Grams Apples – peeled, cored and cut into pieces
- Stir in sugar, flour and cinnamon with the apples. It should be generously coated. Set aside.48 Grams Sugar, 10 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 3 Grams Cinnamon
Cake
- Preheat the oven to 350F.
- In a glass bowl, melt the butter in the microwave for around 30 seconds.132 Grams Butter
- In a large glass bowl, add in sour cream, salt, buttermilk, eggs, honey, and vanilla. Whisk until it is fully incorporated.118 Grams Sour Cream, 1 Gram Salt, 52 Grams Buttermilk, 2 Eggs, 146 Grams Honey, 3 Grams Vanilla
- Stir in the melted butter to the mixture.
- Fold in the dry ingredients. Mix until it is just combined.225 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 4 Grams Baking Powder, 3 Grams Baking Soda
- In a spring form pan, pour half the batter into it. Sprinkle HALF the apple mixture over it. Then add the rest of the batter on top. Dump the rest of the apple mixture overtop of the batter.
- Remove the crumble mixture from the fridge. Crumble it up and sprinkle it all on the top of the cake. You should use all of it.
- Place it in the oven for around 55 minutes. Check around that time to ensure it is baked by sticking a toothpick into it and it should come out clean with a couple crumbs. The baking time will depend on how much moisture are in the apples you decided to use.
- Remove from the oven. Let it cool in the spring form. Once it is cooled, remove it from the spring form pan and enjoy.
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
While I have you here, may I suggest few you try next:
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