I wanted apple bread, but my kids wanted apple cake. We compromised with this gluten-free apple cake that has a bread-like texture and is coated with smooth cream cheese frosting.
I started making this gluten-free apple cake about an hour before Big Brother started. I popped it in the oven at 7:28 p.m. and decided to remove it at 7:58 p.m. so I wouldn’t miss my show. Yeah, I have a slight obsession. Anybody else love Big Brother as much as I do?
I really want to keep talking about Big Brother, but I guess I should talk about this gluten-free cake-bread concoction instead. I like this recipe because it’s a good starter recipe. You can easily customize it by using white sugar instead of brown sugar and honey, adding in nuts or raisins, or replacing the kettle-cooked apples with syrup-drenched peaches. I personally hate cooked peaches, but enough about me.
I cover this with cream cheese frosting (recipe is listed under “Recipe notes” in the recipe box), but that’s just because my kids love it. I personally think the frosting is too sweet and prefer to eat my gluten-free apple cake plain. It tastes like bread that way.
Speaking of bread, I feel like this recipe has more of a bread-like texture than a cake-like texture. My kids insist it’s a cake and have compared it to carrot cake, so…I guess it’s a cake.
This recipe requires a bunch of ingredients, but they’re basic ingredients that you probably have on hand if you follow a gluten-free lifestyle. The exception is the kettle-cooked apples, which you can buy from Costco, Target, or Amazon.com. I also have something called Chicory linked to my recipe cards. Chicory delivers the ingredients for my recipes to your home, and yes, I earn a small commission to feed my ravenous children from it. Seriously, my kids eat like they’re grown.
Start by combining softened butter, brown sugar, and honey in a mixing bowl, then add vanilla, eggs, almond milk, and kettle-cooked apples.
Stir in the remaining ingredients slowly, taking time to break up any clumps that form.
Pour the gluten-free apple cake batter into a greased or sprayed 9 x 13 pan. It will look something like this:
Remove it after approximately 30 minutes so you don’t miss your favorite TV show. Wait, I’m just projecting my personal experience on you.
Your baked, unfrosted cake will look like this:
Wait at least 30 minutes before you frost it. Oh, you can’t do that? Neither can I. That’s why my frosting looks more like a cinnamon roll glaze.
Eat it directly from the pan with a fork and pretend you’re making sure it’s not too hot for toddler tongues.
The toddlers are on to your lies. Grab a spatula and dole out servings of gluten-free apple cake.
I popped this cake in the fridge after dinner because I
saw an ant crawling on my counter and freaked out don’t know how safe it is to leave out something frosted with cream cheese.
The good news is that gluten-free apple cake tastes great hot or cold, and the cream cheese frosting thickens up after a night in the fridge.
Ready to make your own delicious gluten-free cake stuffed with sweet apples and fragrant cinnamon specks?
Here’s my Pinnable, printable recipe for gluten-free apple cake with cream cheese frosting: