Apple Cake

Moist gluten free cake that isn't too sweet, is dotted with tender apples and topped with a thin crust of sugar.

5 from 2 votes

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Prep Time: 15

Cook Time: 1

cooling: 20

Total Time: 1 35

Servings: servings

Calories: 352kcal

1 cup butter or dairy free alternative
⅓ cup cream cheese or dairy free alternative
1 cup sugar - *plus 1 tablespoon for topping
3 large eggs
¾ cup unsweetened applesauce
⅓ cup vanilla flavored creamer - *dairy free alternatives work here too!
2 teaspoon pure vanilla extract
2 ½ cups gluten free flour with xanthan gum - I use Bob's Red Mill gluten free 1 to 1 Baking Flour
2 teaspoon ground cinnamon
1 ½ teaspoon baking soda
¾ teaspoon fine salt
2 cups Granny Smith Apples - peeled, cord and diced to ½ inch or smaller

Preheat the oven to 325 degrees. Grease and line a 9 inch square or springform pan with parchment paper.
Cream the butter and cream cheese together using a mixer. Add in the sugar and mix until combined well.
Add in the eggs and mix again, scraping the bowl as needed until well combined. Add in the apple sauce, creamer and vanilla, once again mixing until combined well.
Gradually add the flour, cinnamon, baking soda and salt until all are combined well. The fold the apples in by hand with a spatula.
Pour the batter into your prepared baking pan. Sprinkle 1 tablespoon of sugar evenly on top of the batter and bake uncovered for approximately 60 minutes. If the cake has risen well, is lightly browned and the center no longer feels mushy when light pressure is applied, it is done. Don’t wait for a dry toothpick test, otherwise it will be over-baked. The apples keep this cake very moist.
Serve just as it is, warm with ice cream or at room temp with tea or coffee.