If you are searching for a delicious, easy gluten free apple cake recipe, you are in the right place! I love taking this simple dessert to a friend on a gluten-free diet who just had a baby, is celebrating a special day, or just in need of a little pick me up. It’s great warm right out of the oven and served with whipped cream or a side of vanilla ice cream. The perfect comfort food! This dish has a fantastic apple fall flavor but is perfect any time of year!
This easy gluten free apple cake recipe is also easy on the budget. Made with only three simple ingredients, gluten free cake mix, canned apples, and butter, it provides a great dessert option for anyone – gluten free or not!
What are the ingredients?
Your main dry ingredient for easy gluten-free apple is a gluten-free yellow cake mix. I prefer Aldi’s Live G Free brand. You can use fresh apples, such as a tart variety like Granny Smith, gala apples, Pink Lady apples, or Golden Delicious apples. A different kind of apple will add a slightly tangy or sweet flavor. If you are looking for a simple option, consider canned apple pie filling (Wal Mart’s apple pie filling is delicious and budget friendly). The third ingredient is just 1.5 sticks of butter. I also add a sprinkle of cinnamon to the apples to give it more of a spiced flavor.
What are the steps to making gluten free apple cake?
The steps to making gluten-free cakes are so simple and quick! First thing, make sure to prepare the bottom of the cake pan with a good quality cooking spray. Just spray a 9×9 baking dish or a 13×9 baking dish (your preference). Add apple slices to a large bowl and sprinkle with ground cinnamon. You can also add a bit of pumpkin spice for even more fall flavor.
Cover the apples with the gluten-free cake mix and add to prepared pan. Melt butter in the microwave and add to the cake mix. For best results, make sure all of the cake mix is covered with the melted butter. Add more cinnamon, if you like. This makes a delicious one-layer apple cake!
Bake at 350 degrees for a baking time of 45-50 minutes or until crust is turning a light golden brown. Cool on a wire rack. Serve with whipped cream or a scoop of vanilla ice cream and a cup of coffee!
How can you prevent gluten-free cakes from drying out?
The trick with gluten-free baking is to add moisture to result in a moist cake. The easiest way to do this is to increase the butter or oil to coat the gluten free baking mix. You will want to make sure to melt the butter before adding to the cake mix and stir it in well to coat the baking mix.
Where can you find gluten-free cake mixes?
Many companies are producing high-quality gluten free cake mixes now, making gluten-free baking even simpler! A few of our favorites are:
- King Arthur
- Bob’s Red Mill
- Williams Sonoma
- Thrive Market
- Aldi Live G Free
For more budget friendly, gluten-free snack ideas, hop to my latest post on our favorite gluten free snacks from Aldi!
Easy Gluten Free Apple Cake
- 1 gluten free cake mix yellow
- 1.5 sticks butter melted
- 1 can apple pie filling
- 1 tsp cinnamon
- Spray 9 x 9 baking pan with nonstick cooking spray.
- Add apple pie filling. Sprinkle with cinnamon.
- Mix in cake mix over apple pie filling.
- Melt butter and add to cake mix, being sure to coat the cake mix.
- Bake at 350 degrees for 45-50 minutes.
- Serve with whipped cream or vanilla ice cream.
Are you supposed to make the cake batter first?
Nope! Just sprinkle the cake mix on top and then bake with apples and butter. Super easy!
Perfect! Thanks for the quick response. I’m making it this weekend. The mix says it makes two 8 inch cakes so I hope it’s the right amount. Looking forward to it.
Just be sure to note that it is more like a dump cake or cobbler set up. It goes in a 9×9 or 13×9 so it will be the apples on the bottom, cake mix with the butter on top. So it won’t rise to make two circle cakes for a traditional layer cake situation.
Got it. Thanks again! 🙂
I just wanted to let you know the dessert was a HUGE hit. Our company loved it and my kids rated it around a 9.5 out of 10. 🙂
2 people were dairy free so I substituted the butter for Miyako’s dairy-free butter and the crust was compared to a buttery shortbread. I did realize that the mix needed to be completely covered in the butter (because the uncovered parts were powdery obviously) so I had to add more of the df butter and then bake it longer. I think that really browned up the crust and made it a bit crispy which everyone really enjoyed.
Anyway, just wanted to thank you for the recipe and for commenting on my questions. I needed something super quick, easy and delicious (and Autumn-ish) and this fit the bill. Much appreciated!
This made my day! I am so glad it went over well, and that is a great idea to use the dairy-free butter as a sub. So glad you all enjoyed it! All the best!