Nut Free Gluten Free Apple Cake

It’s that time of year again when my mom’s apple tree goes bonkers and she brings me large bags of little apples of an unknown variety. It’s not really enough apples to make vats of apple butter, but it’s more than I want to bake alone or eat as chips.

apple paleo cake

Last year I solved my apple abundance “problem” with an apple crisp. This year, behold: apple cake.

paleo apple cake

This is a simple recipe that basically involves mostly apples and a little bit of batter. I don’t think the type of apple matters all that much, and since I can’t even tell you which type I used, I say use whatever you’ve got.

I hope you find yourself with an applepalooza this year, because this cake is a worthy solution.

apple cake gluten free

Nut-Free, Gluten-Free Apple Cake


~4 cups of apples, peeled and diced into 1″ chunks (this was 11 really small apples for me)

1/2 cup coconut flour

1/4 cup tapioca flour

1 tablespoon cinnamon

3/4 teaspoon baking soda

pinch of salt

2 large eggs

1/2 cup sugar

2 teaspoons vanilla extract

8 tablespoons of butter, melted


Preheat the oven to 350 degrees.

Liberally butter a 8″ or 9″ springform pan. You can use a non-springform pan, but be prepared to serve out of it since the cake is unlikely to come out easily, and it shouldn’t be turned upside-down.

In a small bowl, mix the coconut flour, tapioca flour, cinnamon, baking soda and salt with a fork. Set aside.

In a large bowl, beat the eggs with a whisk until they’re a little foamy. Whisk in the butter, then slowly add the flour mixture.

Using a spatula, fold in the apple chunks until they’re well coated. Turn the apple and batter mixture into the buttered pan and use the back of the spatula to spread it out evenly and flatten it to the degree possible.

Bake at 350 degrees for ~55 minutes or until the top is slightly browned and the batter part is solid (not wet and squishy). Let it sit in the springform pan for 5 minutes, then use a knife to loosen the edges and remove the ring from the sides.

Keep it in the fridge for up to three days. I have a feeling it’s even better the second day, but I confess I’m not sure mine will ever last that long.

gluten free apple cake

8 Responses to Nut Free Gluten Free Apple Cake

  1. Mary December 21, 2015 at 2:35 pm #

    Hi there,

    Could I dub authentic foods classical blend for the other flours here? Where do you find but free tapioca flour?

    We have celiac and allergies to peanuts, tree nuts, and sesame.

    This cake looks great!

  2. Mary December 21, 2015 at 2:36 pm #

    I meant sub not dub!

    • Amelia E December 21, 2015 at 9:35 pm #

      Hi Mary. I’m not familiar with the flour blend you mentioned and haven’t tried this cake recipe with other flour types. But that doesn’t mean you couldn’t try! I use Living Now tapioca flour, which is made in an allergen free facility: Good luck!

  3. Mark April 29, 2016 at 6:52 pm #

    Hi from the UK,

    I have just stumbled on your website as I embark on a grain free diet with a nut allergy in an attempt to solve my eczema and generally over-sensitive body.

    I have a bit of a sweet tooth and love cakes, so these recipies are really going to help me with the transition.

    Thanks for making this blog, it is much appreciated.
    Mark. 🙂

    • Amelia E April 30, 2016 at 1:04 pm #

      So glad you’ve found something useful here, Mark! From one sweet tooth sufferer to another, I hope you find something you enjoy that still keeps you on track. Cheers!

      • Mark April 30, 2016 at 5:46 pm #

        Step 1:
        Purchase coconut and tapioca flour. I didn’t even know they existed!

        Step 2:
        Learn to bake…

        Thanks again. 🙂

  4. Mark May 2, 2016 at 5:19 pm #

    The coconut flour reminded me of a ‘picnic slice’ my mum used to make using desiccated coconut. A bit of googling and I found the exact same recipe (and instructions).

    They are tasty, and so easy even I could whip up a batch in no time. Thought you might like to try.

  5. Avery May 7, 2016 at 4:05 pm #

    This took much less time to cook, only about 30 minutes.
    It is delicious! I topped it with whipped coconut cream, yum!

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