Gluten-Free Apple Coffee Cake

This gluten-free apple coffee cake has three distinct layers: a soft, tender cake, fresh sliced apples, and a crisp cinnamon streusel topping. The ⅛-inch apple slices stay tender without disappearing into the cake, so you get a real layer of apples in every piece.

Made with almond flour plus cassava flour or gluten-free all-purpose flour, the cake is naturally dairy-free, can be made paleo, and I've also tested an egg-free version. Add the optional glaze for a sweeter brunch or dessert version.

This gluten-free apple coffee cake is perfect for fall when the apples are big and in season. It's also a great coffee cake recipe year-round, since apples are always available.

Try it with peaches, plums, or other seasonal fruits. With an extra drizzle of glaze, this gluten-free apple coffee cake goes from amazing to wow and works as an apple dessert too.

Jump to:

• Recipe Overview: Gluten-Free Apple Cake
• Why This Recipe Works
• Ingredients & Substitutions
• How to make gluten-free apple coffee cake
• Tips for the Best Apple Coffee Cake
• Recipe FAQ's
• More Streusel recipes
• 📖 Recipe
• 💬 Comments

Why This Recipe Works

• Sliced apples create a real fruit layer. Cutting the apples about ⅛ inch thick gives them enough structure to stay distinct between the cake and streusel instead of melting into the batter.
• Two flours balance richness and structure. Almond flour gives the cake richness and a tender crumb, while cassava flour or gluten-free all-purpose flour keeps it lighter.
• The streusel stays chunky and crisp. Using melted-but not hot-coconut oil lets you mix the topping easily while still forming craggy pieces to scatter over the apples.
• The egg-free version is actually tested. Potato starch and water replace the eggs; just let the cake cool completely before slicing so the starch has time to set.

Ingredients & Substitutions

This gluten-free apple coffee cake recipe needs only 11 ingredients. It's paleo and gluten-free as written, with substitutions using more common ingredients or to fit other dietary needs.

Apples

I tested this cake with Cosmic Crisp, Honeycrisp, and Pink Lady apples. Slice them about ⅛ inch thick so they stay tender but distinct after baking. I prefer a crisp apple here because the apple layer is meant to retain some texture rather than bake down into the cake.

If you like baking with apples, also check out my Gluten-Free Apple Fritters, Gluten-Free Apple Pie, and Apple Crumble Recipe.

Almond Flour

Finely ground blanched almond flour adds richness and tenderness. I combine it with a lighter flour rather than using almond flour alone so the cake doesn't become too heavy.

I use this same technique in my Almond Flour Pumpkin Muffins and Strawberry Rhubarb Coffee Cake.

Cassava Flour or Gluten-Free All-Purpose Flour

To keep the cake light and fluffy, I use cassava flour (for paleo) or all purpose gluten-free flour. You can use either in equal amounts in this recipe.

Sugar

I use coconut sugar for its deeper caramel flavor. Brown sugar also works well. Granulated white sugar will work (I used some in the streusel for the photographed batch when I ran out of coconut sugar), but I prefer coconut or brown sugar for the richer flavor.

For any substitutions, measure by weight for best results.

Eggs

For an egg-free version, I tested 1 tablespoon potato starch + 3 tablespoons water per egg. Mix the starch with the dry ingredients and the water with the wet. Let the finished cake cool completely before slicing; the starch-based version needs that cooling time to finish setting.

Milk

Full fat coconut milk is paleo and adds a nice richness to this recipe. You can substitute lite coconut milk, plant milks, or dairy milk in equal measure.

Coconut Oil

You can use coconut oil, butter, or ghee in equal amounts. For both the cake and crumble topping, you want it melted but not hot.

Optional glaze

For the glaze, which is entirely optional but very delicious, you also need confectioners sugar (powdered sugar) and dairy-free milk or regular milk.

You also need ground cinnamon, vanilla extract, baking soda, and salt to make this recipe.

See the recipe card for full quantities.

How to make gluten-free apple coffee cake

1. Wet Ingredients: Preheat the oven to 350 degrees F and grease a 9x13 inch baking dish. Add all the wet ingredients to the bowl and mix together well.
2. Dry Ingredients: In a separate bowl, add all of the dry ingredients and mix well.
3. Make the cake batter: Add the dry ingredient mixture to the bowl of wet ingredients in ½ cup increments, mixing as you go.
4. Make the streusel topping: In a clean mixing bowl, add all ingredients for streusel topping and mix well with a fork.
5. Layer: Pour the batter into the baking dish and smooth to evenly cover the dish. Evenly distribute the apple slices across the top of the batter. Sprinkle the crumb topping evenly over the apples, breaking up large clumps with your fingers.
6. Bake: Bake for 35-40 minutes or until the topping is lightly crisp and a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes before cutting in. Drizzle with the optional glaze for an extra special treat!

Recipe FAQ's

Here I answered some frequently asked questions about this Gluten-Free Apple Coffee Cake recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.

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