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Top down view of 24 squares of apple and cinnamon cake on a wooden board.
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5 from 7 votes

Gluten Free Apple and Cinnamon Cake

A deliciously moist spiced apple cake with a creamy cinnamon icing.
Course Dessert
Cuisine American, European
Keyword apple and cinnamon, Baking, Cake, Dairy-free, gluten-free, Traybake
Prep Time 20 minutes
Cook Time 30 minutes
Cooling time 1 hour
Total Time 1 hour 50 minutes
Servings 24 squares
Calories 257kcal


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

For decoration:

  • Extra cinnamon (for dusting - optional)



  • Preheat the oven to 180°C/160°C fan.
  • Grease and line a traybake tin approx 12x9" 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!