Gluten-Free Apple Cinnamon Coffee Cake Recipe
This blog may contain affiliate links from which I earn a small commission.
Gluten-free apple coffee cake is a cake Autumn dreams are made of! I love all the variations of coffee cakes and cinnamon rolls and quick breads that start rolling around in the fall. Swirls of apple and cinnamon or pumpkin and cream cheese, all delightfully Autumn inspired and pair perfectly with afternoon coffee.
We normally take the boys apple picking every fall (though in Oklahoma it still feels like summer) and make everything from apple sauce to apple crisp to apple muffins. And this season I wanted to join the train on all the creative coffee cake vibes and I made a delicious gluten-free apple coffee cake that is perfection. You can easily make it refined sugar free, and you won’t feel like you are missing out. It’s a delightful Autumn indulgence and I hope you enjoy it while watching the sunlight shifting in your kitchen window, or while watching the leaves dance playfully to the ground.
Why You Will Love This Recipe:
- Perfectly cozy and comforting — Warm cinnamon, ginger, sweet apples, and maple syrup make this coffee cake feel like the ultimate fall treat.
- Naturally gluten-free — A blend of superfine brown rice flour, arrowroot flour, and almond flour creates a tender, satisfying crumb without traditional wheat flour. Simple ingredients you can feel good about!
- Moist and tender — Greek yogurt, whole-milk yogurt, or buttermilk helps keep the cake soft and flavorful.
- A delicious apple layer — The lightly cooked Honeycrisp apples create a sweet, cinnamon-spiced filling that runs through the center of the cake.
- Buttery walnut crumble — The crunchy brown sugar and walnut topping adds the perfect contrast to the soft cake and tender apples.
- Easy to make — Each component comes together simply, and the cake is layered and baked in one pan.
- Perfect for any occasion — Serve it for breakfast, brunch, a weekend treat, or alongside coffee for an afternoon dessert.
- Make-ahead friendly — The cake can be prepared ahead of time and enjoyed warm or at room temperature.
Ingredients:
Apple Filling
- 4 tablespoons salted butter — melted or softened butter creates a rich, buttery base for the apple filling and helps the apples become tender and caramelized as they cook.
- 3 large Honeycrisp apples, shredded — Honeycrisp apples add a naturally sweet, slightly tart flavor and hold enough texture to create a delicious apple layer throughout the cake. Peel the apples if desired, then shred them using the large holes of a box grater. You could also use granny smith apples or any variety of tart apples!Â
- ½ cup maple syrup — adds natural sweetness and a warm, caramel-like flavor that pairs beautifully with the apples and cinnamon.
- 2 teaspoons ground cinnamon — gives the apple filling its classic cozy spice and enhances the natural sweetness of the apples.
- ½ teaspoon salt — balances the sweetness and brings out the flavors of the apples, maple syrup, and cinnamon.
- 3 tablespoons lemon juice — adds brightness and acidity to the filling while helping balance the sweetness of the maple syrup. It also helps keep the shredded apples from becoming overly sweet or dull in flavor.
- 1 tablespoon superfine brown rice flour — helps absorb some of the moisture released by the apples as they cook, creating a thicker filling that stays nicely layered in the cake rather than becoming watery.
Cake
- 1 cup superfine brown rice flour — provides the main structure for the cake while keeping it gluten-free. Superfine rice flour creates a smoother, more tender crumb than regular coarse rice flour.
- ¾ cup arrowroot flour — adds lightness and tenderness to the cake while helping create a soft, delicate crumb.
- ¾ cup almond flour — adds moisture, richness, and a subtle nutty flavor while helping keep the cake tender and satisfying.
- 2 teaspoons baking powder — provides the leavening needed to help the cake rise and gives it a light, soft texture.
- 1 teaspoon ground cinnamon — adds warm spice throughout the cake and complements the cinnamon apple filling.
- 1 teaspoon ground ginger — brings a subtle spicy warmth that adds depth to the cinnamon and apple flavors.
- 1 teaspoon salt — balances the sweetness and enhances the flavors of the spices, apples, and brown sugar.
- 1 cup brown sugar or coconut sugar — sweetens the cake while adding moisture and a warm, caramel-like flavor. Coconut sugar can be used for a slightly deeper, less sweet flavor.
- ? cup neutral-flavored oil — keeps the cake moist and tender while providing a soft texture that stays delicious even after the cake cools. Avocado, canola, or melted coconut oil can work well.
- ½ cup Greek yogurt, whole-milk yogurt, or buttermilk — adds moisture and a subtle tang while helping create a tender, soft crumb. Greek yogurt will make the cake slightly richer and more substantial, while buttermilk creates a lighter texture.
- 2 large eggs — provide structure and stability while helping the cake rise and giving the finished cake a tender, cohesive texture.
- 2 teaspoons vanilla extract — enhances the sweetness and brings out the warm flavors of the cinnamon, ginger, apples, and brown sugar.
Crumble Topping
- ? cup walnuts, chopped — add a delicious crunch and buttery, nutty flavor to the topping. Toast the walnuts beforehand for an even deeper flavor, if desired.
- ¼ cup brown sugar or coconut sugar — creates sweetness and helps the crumble topping become golden and slightly crisp as it bakes.
- 3 tablespoons superfine brown rice flour — provides structure to the crumble and helps bind the butter, sugar, and walnuts together.
- ½ teaspoon salt — balances the sweetness of the crumble and brings out the flavor of the toasted walnuts and butter.
- ¼ cup salted butter, cubed and chilled — cold butter is key to creating a crumbly, buttery topping. Cutting the butter into small cubes makes it easier to work into the flour and sugar without melting it.
Instructions:
- Prepare the apple filling. In a skillet over medium-low heat, melt the salted butter. Add the shredded Honeycrisp apples, maple syrup, cinnamon, salt, lemon juice, and superfine brown rice flour. Stir well to combine and cook for 2–3 minutes, stirring occasionally, until the apples begin to soften and the mixture becomes slightly thickened. Remove from the heat and set aside to cool slightly.
- Prepare the cake batter. Preheat the oven to 350°F. In a large bowl, whisk together the brown rice flour, arrowroot flour, almond flour, baking powder, cinnamon, ginger, and salt. In a separate medium bowl, whisk together the brown sugar, oil, yogurt or buttermilk, eggs, and vanilla until smooth. Add the wet ingredients to the dry ingredients and gently mix until just combined. Avoid overmixing to keep the cake tender.
- Prepare the crumble topping. In a small bowl, combine the chopped walnuts, brown sugar or coconut sugar, brown rice flour, and salt. Add the chilled, cubed butter and use your fingers or a pastry cutter to work the butter into the mixture until crumbly. The mixture should have a combination of small crumbs and slightly larger pieces.
- Layer the cake. Grease an 8×8-inch or 9×9-inch baking pan and, if desired, line it with parchment paper for easier removal. Spread half of the cake batter evenly across the bottom of the pan. Spoon the warm apple filling on top of the batter, spreading it into an even layer. Add the remaining cake batter over the apples and gently spread it to cover the filling as much as possible. Sprinkle the crumb topping evenly over the surface.
- Bake. Place the cake in the preheated 350°F oven and bake for approximately 30 minutes, or until the top is golden and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs. If the top begins browning too quickly, loosely cover the cake with foil for the remainder of the baking time.
- Cool and serve. Allow the coffee cake to cool in the pan for at least 15–20 minutes before slicing. This gives the apple filling time to set and makes the cake easier to cut. Serve warm or at room temperature.
Perfect Pairings:
? Coffee
Serve a warm slice with a freshly brewed hot cup of coffee. A medium or dark roast pairs especially well with the sweetness of the apples and maple syrup.
? Chai Tea
The cinnamon, ginger, and warm spices in chai complement the flavors in the coffee cake beautifully.
? Cold Milk
A cold glass of milk is a simple, classic pairing that balances the warm spices and sweet apple filling.
? Apple Cider
For an extra cozy fall combination, serve the cake with warm or chilled apple cider. The apple flavors complement each other without being overpowering.
? Vanilla Ice Cream
Turn this breakfast-style cake into dessert by serving a warm slice with a scoop of vanilla ice cream. The cold, creamy ice cream melts into the warm apple filling and crumble.
? Maple Whipped Cream
A dollop of lightly sweetened whipped cream flavored with a little maple syrup adds an elegant finishing touch.
? Weekend Brunch
Serve alongside crispy bacon, breakfast sausage, scrambled eggs, and fresh fruit for a cozy gluten-free brunch spread.
Summary:
This Gluten-Free Cinnamon Apple Coffee Cake is a tender, warmly spiced cake layered with sweet Honeycrisp apples and maple syrup, then finished with a buttery walnut crumble. Cinnamon and ginger add cozy flavor throughout, while almond flour, brown rice flour, and arrowroot flour create a soft and satisfying gluten-free crumb.
The combination of tender apples, moist cake, and crunchy crumble makes every bite delicious. It is especially wonderful served slightly warm with a cup of coffee or tea, making it a perfect recipe for slow weekend mornings, brunch gatherings, or an easy homemade dessert.
Check out the recipe card below to make this yummy cake, perfect for all apple season long!
Happy baking!
Gluten-Free Apple Cinnamon Coffee Cake Recipe
Ingredients
Apple Filling
- 4 tablespoons salted butter
- 3 large Honeycrisp apples shredded
- ½ cup maple syrup
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 3 tablespoons lemon juice
- 1 tablespoon superfine brown rice flour
Cake
- 1 cup superfine brown rice flour
- ¾ cup arrowroot flour
- ¾ cup almond flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1 cup brown sugar or coconut sugar
- 2/3 cup neutral-flavored oil
- ½ cup Greek yogurt whole-milk yogurt, or buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
Crumble Topping
- 2/3 cup chopped walnuts
- ¼ cup brown sugar or coconut sugar
- 3 tablespoons superfine brown rice flour
- ½ teaspoon salt
- ¼ cup salted butter cubed and chilled
Instructions
- Prepare the apple filling. Melt the butter in a skillet over medium-low heat. Add the shredded apples, maple syrup, cinnamon, salt, lemon juice, and brown rice flour. Stir and cook for 2–3 minutes, until slightly softened and thickened. Set aside.
- Prepare the cake batter. Preheat the oven to 350°F. In a large bowl, whisk together the brown rice flour, arrowroot flour, almond flour, baking powder, cinnamon, ginger, and salt. In a separate bowl, whisk the sugar, oil, yogurt or buttermilk, eggs, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined.
- Prepare the crumble. Combine the walnuts, sugar, brown rice flour, and salt in a small bowl. Cut in the chilled butter using your fingers or a pastry cutter until the mixture forms coarse crumbs.
- Layer the cake. Grease an 8×8-inch or 9×9-inch baking pan. Spread half the cake batter in the pan, followed by the apple filling. Gently spread the remaining batter over the apples, then sprinkle the crumble evenly on top.
- Bake. Bake at 350°F for about 30 minutes, or until the top is golden and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs. If needed, cover loosely with foil to prevent overbrowning.
- Cool and serve. Let the cake cool in the pan for 15–20 minutes before slicing. Serve warm or at room temperature.
