A gluten-free apple and cinnamon sponge cake base with a sweet and creamy spiced icing, made traybake style to keep things simple. This cake is VERY moist, almost like a pudding, and super easy to make. So grab those leftover apples and turn them into a delicious treat that brings all the cosy autumnal vibes!
What apples are best for apple and cinnamon cake?
I love the natural sweetness of red eating apples, so I tend to use Pink Lady or Gala varieties for this cake. However, if you prefer a slightly sharper flavour to balance with that deliciously sweet icing, go for the larger green cooking apples, such as Bramleys.
Is this dairy-free?
Yes! There’s the option to use either butter or dairy-free spread both in the cake itself and in the cinnamon icing. I used the Pure Dairy Free Baking Spread which you can find in most large supermarkets in the UK.
Is apple and cinnamon cake low FODMAP?
When cut into 24 squares, a single serving of this cake is safe for those following the elimination phase of the low FODMAP diet, according to the Monash University FODMAP app.
How long will the cake keep?
Because of the high moisture content of those juicy apples, this tasty traybake is best enjoyed within 2-3 days of baking. However, if kept in an airtight container in the fridge, it will last for up to 5 days.
If you give this gluten-free apple and cinnamon cake a go, let us know how you got on by leaving a comment and rating below, or tagging us in photos of your creations on Instagram @BlueSkyEating. Enjoy! 🙂
Gluten Free Apple and Cinnamon Cake
For the cake:
- 230 g gluten-free plain flour (I use Doves Farm)
- 1/2 tsp xanthan gum
- 2 tsp baking powder (certified gluten-free if necessary)
- 1/4 tsp baking soda
- 1/4 tsp salt
- 220 g unsalted butter or dairy-free baking spread (at room temperature)
- 250 g light brown sugar
- 3 large eggs
- 350g grated apple (about 3-4 apples – de-skinned and de-cored weight)
- 1 1/2 tsp cinnamon
For the icing:
- 150 g unsalted butter or dairy-free baking spread (at room temperature)
- 340 g icing sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- Extra cinnamon (for dusting – optional)
- Grease and line a traybake tin approx 12×9" in size.
- Sieve the flour into a large bowl. Add the xanthan gum, baking powder, baking soda and salt. Whisk together thoroughly and set aside.
- Peel, de-core, weigh out and grate the apples.
- Add the butter/spread and sugar to the bowl of an electric mixer. Beat on a medium speed until pale and fluffy (about 4 minutes). You can also do this by hand.
- Add one egg, followed by a tablespoon of the flour mixture. Mix on a medium speed (or by hand) until incorporated. Repeat the same process with the other two eggs.
- Add the grated apple and cinnamon and mix through thoroughly.
- Add the remaining flour mixture and mix gently on a low speed/by hand until just incorporated.
- Spoon the mixture into the lined tin and bake for 25-30 minutes or until a skewer comes out clean. If the top starts to brown too much, cover loosely with foil.
- Remove from the oven and leave in the tin for approx 10 mins before transferring to a cooling rack. Leave for at least 1 hour before icing.
- Add the butter/spread to the bowl of an electric mixer and beat for a few minutes until smooth and creamy. You can also do this by hand or with an electric whisk.
- Gradually sieve in the icing, mixing to combine after each addition.
- Add the vanilla extract and cinnamon and mix to combine.
- Spread the icing smoothly over the cake.
- Use a mini sieve/tea strainer to dust some extra cinnamon on top (optional).
- Cut into squares and enjoy!
Please note that nutritional information is based on estimated quantities and therefore not always 100% accurate.