Apple cake – gluten free

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When it comes to apple cakes my mind goes back to my childhood when my mom used to prepare an amazing apple cake: soft, high and beautifully golden. As I love to try new options and recipes, I decided that I wanted to have the same fluffy and soft cake that my mom prepared, but…gluten free. With few modifications here and there I’m happy to share with you my gluten free apple cake. The kids loved it and I really hope you are going to love it too!!

This is all you will need for a regular size (6/8 portions) cake:

apple cake ingred

Are you ready? Let’s start together:

– Take one apple (I chose Fuji ones) and peel it. Slice the apple in very thin slices.

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– Place the apple slices in a bowl and squeeze the lemon juice on top. Toss with your hands the apple slices so that the lemon juice will cover evenly all the slices. Set it apart.

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– In a kitchen mixer add the butter cut in small cubes (the butter should be soft, room temperature) and the sugar. Let the mixer work for 2 minutes at low speed in order to create a nice cream.

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– While the mixer is working divide the egg yolks from the whites.

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– Place the eggs white in a medium size bowl, add a pinch of salt and with an electric whisk beat the eggs white untill stiff and dry. Like this:

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– Go back to the mixer. The butter + sugar should be nice and creamy. Add the egg yolks, the yogurt and the vanilla extract. Let it work for 1 minute.

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– Add the baking powder to the rice flour and slowly add the dry mix in the mixer, one teaspoon at the time.

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– You will obtain a thick and smooth dough

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– Slowly add the stiff egg whites to the mix with a spatula or a spoon, not with the mixer or you will lose the fluffy effect. The thick dough will transform into a fluffy cream.

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– Add the apple slices and gently mix.

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– Transfer the mix in a springform cake pan. If the pan is in silicon you do not need to grease it. If it is a standard metal/aluminum pan you might want to grease it with some baking spray or butter.

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– Final decoration: slice the remaining apple in thin slices, leave the peel (it’s more beautiful!!) and decorate the surface of the cake with the apple slices.

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– Bake the apple cake in the pre-heated oven at 400 F. for 45 minutes. Let it cool down for 5 minutes and enjoy!!!

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Did you make this recipe? Share the love, tag @buonapappa on Instagram and hashtag it #buonapappa I would love to see your creations!

  • Reply
    Suzanne @ Flour Arrangements
    September 14, 2014 at 6:27 am

    Beautiful cake! I love the apples around the top. Thanks for sharing!

    • User Avatar
      Barbara Lamperti
      October 2, 2014 at 8:04 pm

      Thank you for watching BuonaPappa!!

  • Reply
    The Food Explorer
    October 1, 2014 at 10:32 am

    Hi Barbara,

    Your delicious recipe has been nominated as one of the “Top 100 Best Apple Recipes of 2014 for National Apple Month”. You and your readers can vote for it here: (position #51 – random order).

    Happy National Apple Month! 🙂

    • User Avatar
      Barbara Lamperti
      October 2, 2014 at 8:04 pm

      WOW!! wonderful news!!! I will spread the voice around my foodie friends!! b

  • Reply
    November 5, 2014 at 1:49 pm

    The cake looks yummy. I am lactose intolerant. What could I substitute for the yogurt?

    • User Avatar
      Barbara Lamperti
      November 20, 2014 at 4:50 am

      Hi Miki!
      thank you for watching BuonaPappa.
      If you are lactose intolerant you can substitute the regular yogurt with coconut yogurt or soy yogurt, I would choose a vanilla flavor. ciao! b

      • Reply
        May 8, 2017 at 5:30 pm

        Being lactose intolerant you would also need to replace the butter what would you suggest? Coconut oil?

        • User Avatar
          Barbara Lamperti
          May 8, 2017 at 11:39 pm

          Hi Stacia! Sure, coconut oil is a lovely butter substitution, I use it a lot for baking. I would go for a 1:1 ratio. Ciao! b

    • Reply
      November 27, 2015 at 7:54 pm

      I used mashed bananas

  • Reply
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  • Reply
    June 10, 2015 at 4:41 am

    This looks delicious and beautiful! Would it be okay to substitute rice flour for coconut flour? I like rice flour, but have coconut flour on hand more often. Thanks!

    • User Avatar
      Barbara Lamperti
      June 12, 2015 at 10:46 pm

      Hi Stephanie,
      I love coconut flour too! You can try to substitute coconut flour to rice flour but with few changes. Coconut flour really likes liquids and tends to absorb them A LOT. That’s why you cannot substitute using a 1:1 ratio, the cake will literally dry out. I suggest you two solutions. 1) you reduce the amount of coconut flour to 1 Cup. 2) You add more liquid. Either you use 5 eggs instead of 3 or you add 10 Tbsp of yogurt instead of 4. OR you can even do a combo: 4 eggs and 8 Tbsp yogurt. The final batter should not be too thick, but on the creamy side. Let me know how it goes!! I’m always interested in ingredients’ substitutions!! ciao b

  • Reply
    September 19, 2015 at 2:26 pm

    Cake has great flavor! The baking time or temperature needs to less as the cake was very dry.

  • Reply
    October 23, 2015 at 6:19 pm

    Bellissima! Ma le dosi italiane??

  • Reply
    October 25, 2015 at 10:56 pm

    looks yummy! Would it be possible to use all purpose flour instead?

    • User Avatar
      Barbara Lamperti
      October 27, 2015 at 5:34 pm

      Hi! yes, but I would use 1 1/2 cup all purpose flour and double the yogurt quantity from 4 Tbsp to 8 Tbsp. Let me know if you like it!! ciao, b

  • Reply
    Fatima Morise
    October 28, 2015 at 1:45 pm


  • Reply
    Fatima Morise
    October 28, 2015 at 1:46 pm


  • Reply
    November 19, 2015 at 1:43 pm

    Can you substitute Almond Flour for this recipe?

    • User Avatar
      Barbara Lamperti
      November 24, 2015 at 4:42 am

      Hi! I would not substitute completely the 1 and 1/2 cup of rice flour with almond flour. It will not work. Almond flour is higher in fat and requires more eggs. If you want to add it to the recipe you can try 1 Cup rice flour + 1/2 Cup almond flour and increase the eggs to 4. Let me know if you like it!! ciao, b

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  • Reply
    October 26, 2018 at 1:29 pm

    Just tried this recipe but substituted part of flour to almond flour (1cup rice and 1/2 cup almond), I added a bit more yogurt (used very generously heaped 4 spoons), baked on lower temp and used granny Smith apples. Absolutely wonderful! Not sure how this would keep for a week though… half of it is already gone and family is not even home yet

  • Reply
    November 4, 2020 at 2:45 am

    Ciao! Would brown rice flour work?

  • Reply
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