My mother was a teacher for 30 years and even though she taught high school English, she still celebrated birthdays. Something that is often reserved for elementary grades, she fully embraced for her teens. And they were always celebrated with a chocolate sheet cake, a little birthday tune, and this little reminder, spoken by their beloved English teacher: “When God made you, He did good work”. So when I bake a sheet cake of any variety, it holds all the feels of warmth and remembrance. 

I love me a good sheet cake. Cake in general is a win, but sheet cake are EASY and feed a crowd. And this apple spice sheet cake, as my sweet friend Sadie would say, is “fall in a bowl”. The apple and spices of the cake marry so beautifully with the brown sugar glaze. It is perfectly tender, but not too sweet. Serve it with ice cream or all on it’s own and it will feel like you’ve welcomed Autumn with a big hug! 

This Gluten-Free Apple Spice Sheet Cake is the ultimate fall dessert—warm, cozy, and packed with fresh apple flavor. Spiced with cinnamon, nutmeg, ginger, and cloves, it’s tender and moist thanks to shredded apples and sour cream. The cake is finished with a luscious brown sugar frosting that seeps into every bite, giving it a caramel-like sweetness. It’s simple to make, feeds a crowd, and is just the kind of comforting treat you’ll want to bring to family gatherings, potlucks, or cozy weekends at home.

Why You Will Love This Recipe

• Cozy Fall Flavors: Spiced with cinnamon, nutmeg, ginger, and cloves, this cake tastes like autumn in every bite.
• Perfectly Moist: Shredded apples and sour cream keep the crumb tender and soft without being dense.
• Crowd-Pleasing Dessert: Bakes up beautifully in a 9×13 pan or sheet pan—ideal for family gatherings, potlucks, or holiday celebrations.
• Easy to Make: Simple ingredients with no complicated steps or special equipment needed. Just whisk, fold, and bake.
• Caramel-Like Frosting: The brown sugar frosting seeps into the cake for a gooey, sweet finish that makes it unforgettable.
• Gluten-Free Goodness: Made with a reliable GF flour blend, so everyone can enjoy it—whether gluten-free or not!

Ingredient List 

• 4 ½ cups gluten-free all-purpose flour (spooned and leveled; use a blend that contains xanthan gum, or add 1 teaspoon if your mix doesn’t include it. You can use regular flour if not gluten free.)
• 3 teaspoons baking soda (ensures a light, airy rise)
• 2 teaspoons salt (balances sweetness and enhances the spice flavors)
• 2 teaspoons ground cinnamon (the star spice for that classic warm apple flavor)
• 1 teaspoon ground ginger (adds a subtle zing and depth)
• 1 teaspoon ground nutmeg (earthy, aromatic, and cozy)
• ¼ teaspoon ground cloves (just enough to give richness without overpowering)
• 1 1/3 cups avocado oil (neutral flavor and keeps the cake moist—can substitute vegetable or canola oil)
• 4 large eggs, for best results make sure they are room temperature (helps with structure and binding)
• ¾ cup packed brown sugar (light or dark, depending on how deep you want the molasses flavor)
• ¾ cup granulated sugar (balances the brown sugar for sweetness and texture)
• 1 cup sour cream, room temperature (adds tanginess and tenderness—can sub with Greek yogurt if needed)
• 2 teaspoons pure vanilla extract (rounds out the flavors beautifully)
• 2 cups fresh apples, shredded (about 3–4 medium apples; you can keep the skin on for added texture and fiber. Choose sweet-tart apples, like Honeycrisp apples, Pink Lady apples, Granny Smith apples or Fuji for the best balance.)

For the Brown sugar icing 

• ½ cup salted butter (1 stick, softened to room temperature; adds richness and a slightly salty balance to the sweetness)
• 2/3 cup dark brown sugar, packed (deep molasses flavor that gives the frosting a caramel-like note—light brown sugar works too if you want a milder taste)
• 4 tablespoons heavy cream (adds creaminess and helps create that smooth, spreadable consistency; you can adjust slightly if you prefer a thinner or thicker frosting)
• 1 teaspoon of vanilla extract (rounds out the flavor and enhances the caramel tones)
• 2 cups powdered sugar, sifted (for a silky texture and to avoid any lumps in your frosting)

Instructions

For the Cake:

1. Preheat the oven: Set your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal. (If using a thinner sheet pan, the cake will bake faster, so keep an eye on it.)
2. Mix the dry ingredients: In a large bowl, whisk together the gluten-free flour blend, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well combined. This helps evenly distribute the spices and leavening. You could also use the bowl of a stand mixer!
3. Whisk the wet ingredients: In a separate medium bowl, whisk together the avocado oil, eggs (at room temperature for best incorporation), brown sugar, granulated sugar, sour cream, and vanilla extract until smooth and glossy.
4. Combine wet and dry: Make a well in the center of the dry ingredients. Pour the wet mixture into the dry and use a spatula or wooden spoon to gently fold until just combined. Do not overmix—this helps keep the cake tender.
5. Add the apples: Fold in the grated apple pieces, scraping the sides of the bowl, and distributing them evenly throughout the batter. The apples will release moisture as the cake bakes, keeping it extra soft and flavorful.
6. Bake: Pour the cake batter into the prepared pan and spread evenly with an offset spatula. Bake for 25–35 minutes, depending on the depth of your pan, or until a toothpick inserted in the center of the cake comes out clean. (Start checking at 25 minutes.)
7. Cool slightly: Remove the cake from the oven and let the cake cool for about 5-10 minutes while you prepare the frosting.

For the Brown Sugar/Caramel Sauce Frosting:

1. Start the sauce base: In a medium saucepan, melt the butter over medium-low heat. Add the dark brown sugar and heavy cream. Whisk constantly until the mixture is smooth, combined, and just begins to bubble at a low boil. This should take about 2–3 minutes.
2. Add flavor & sweetness: Remove the pan from the heat. Whisk in the vanilla extract and gradually sift in the powdered sugar, whisking until smooth and lump-free. The frosting will thicken as it cools slightly.
3. Frost the cake in layers: While the cake is still warm, pour half of the frosting evenly on top of the cake. Let it soak in for 5 minutes. Then spread the remaining frosting on top, smoothing it out with an offset spatula or spoon for a glossy finish.
4. Set and serve: Allow the frosted cake to sit for another 15–20 minutes to fully set before slicing.  Use a sharp knife to slice, and serve warm or at room temperature.

Favorite Kitchen Items for this Recipe

1. My Caraway Sheet Pan
2. A Good Standing Cheese Grater
3. Angled, Offset Spatulas – perfect for any cake making!

Storage & Make-Ahead Tips

• Room Temperature: Store covered at room temperature for up to 2 days. Keep it in an airtight container or wrap the pan tightly with plastic wrap to prevent it from drying out.
• Refrigerator: For longer storage, refrigerate for up to 5 days. Allow slices to come to room temperature before serving, or warm them slightly in the microwave for that fresh-baked taste.
• Freezer: You can freeze the unfrosted cake for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge, then frost before serving.
• Make-Ahead: Bake the cake a day in advance and frost it the next day. The flavors actually deepen and taste even better after resting overnight.

Perfect Pairings

• Hot Beverages:
  • A steaming mug of chai tea or spiced apple cider (the spices will echo beautifully with the cake).
  • Freshly brewed coffee or a cinnamon latte for a cozy afternoon pick-me-up.
  • Classic black tea or Earl Grey for a simple, elegant pairing.
• Cold Beverages:
  • A glass of cold milk or oat milk (classic and kid-friendly).
  • Sparkling apple cider for festive occasions.
• Toppings & Add-Ons:
  • A scoop of vanilla bean ice cream or cinnamon ice cream for an indulgent dessert.
  • Freshly whipped cream with a sprinkle of cinnamon.
  • Caramel drizzle or candied pecans for extra crunch and richness.
• Savory Counterparts:
  • Serve alongside a cheese board with sharp cheddar, brie, or gouda (apples + cheese = perfection).
  • Pair with salty roasted nuts like pecans or almonds for a sweet-salty contrast.
• Cream Cheese Frosting or Vanilla Bean Buttercream Frosting
  • If you are wanting a thicker frosting, these two would be great options! 

Nutrition Values

For 32 servings, each piece of your Gluten-Free Apple Spice Sheet Cake with Brown Sugar Frosting is approximately:

• Calories: 205
• Carbohydrates: 36 g
• Protein: 2 g
• Fat: 6 g

These are estimated values based on standard USDA ingredient data and can vary slightly depending on the gluten-free flour blend, brand of sour cream, and exact apple variety used.

Check out the recipe card below for this DELICIOUS gluten-free apple spice cake! 

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Apple Spice Sheet Cake with Frosting | Gluten Free

This Gluten-Free Apple Spice Sheet Cake is the ultimate fall dessert—warm, cozy, and packed with fresh apple flavor. Spiced with cinnamon, nutmeg, ginger, and cloves, it’s tender and moist thanks to shredded apples and sour cream. The cake is finished with a luscious brown sugar frosting that seeps into every bite, giving it a caramel-like sweetness. It’s simple to make, feeds a crowd, and is just the kind of comforting treat you’ll want to bring to family gatherings, potlucks, or cozy weekends at home.

Print Recipe

Prep Time:20 minutes mins

Cook Time:20 minutes mins

Ingredients

For the Cake

• 4½ cups gluten free all purpose flour spooned and leveled
• 3 teaspoons baking soda
• 2 teaspoons salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1? cup avocado oil
• 4 large eggs room temperature
• ¾ cup brown sugar packed (light or dark)
• ¾ cup granulated sugar
• 1 cup sour cream room temperature
• 2 teaspoons pure vanilla extract
• 2 cups shredded apples can keep the skin on

For the Brown Sugar Frosting

• ½ cup salted butter
• ? cup dark brown sugar packed
• 4 tablespoons heavy cream
• 1 teaspoon pure vanilla extract
• 2 cups powdered sugar sifted

Instructions

For the Cake

• Preheat the oven to 350 degrees.
• In a large mixing bowl, whisk together the dry ingredients.
• In another mixing bowl, whisk together oil, eggs, sugars, vanilla.
• Pour the wet ingredients into the dry and fold to combine.
• Fold in the grated apples.
• Pour the batter into a 9×13 pan or a sheet pan (baking times will differ)
• Bake for 25 minutes or until a toothpick or tester comes out clean.

For the Brown Sugar Frosting

• Melt the butter, brown sugar and heavy cream in saucepan over medium low heat. Whisk until the mixtures is combined and comes to a low boil.
• Remove from heat, and whisk in the powdered sugar and vanilla.
• Remove the cake from the oven when ready and let sit for 5 minutes.
• Pour half of the icing onto the cake.
• Wait another 5 minutes and spread the remaining icing onto the sheet cake.

Nutrition

Calories: 205kcal | Carbohydrates: 36g | Protein: 2g | Fat: 6g

Servings: 32

Calories: 205kcal