Gluten-Free Apple Cake Recipe

Gluten-Free Apple Cake with Custard
  • Prep time: 20 Minutes
  • Cook time: 45 Minutes
  • Total time: 1 Hour & 5 Minutes
  • Serves: 8


  • 125 g (4.4 oz) unsalted butter, chopped
  • 125 g (4.4 oz) caster sugar
  • 1 tsp vanilla essence
  • 2 eggs, at room temperature
  • 300 g (10.6 oz) gluten-free self-rising flour
  • 1 tsp cinnamon, ground
  • ½ tsp nutmeg, ground
  • 1 apple, shredded
  • 200 ml (6.8 fl oz) milk
  • 1 apple, cored and sliced


  1. Preheat an oven to 180°C (360°F). Also, grease and line a 20cm (7.9 in) round cake tin.
  2. Place the butter, sugar, and vanilla into a bowl. Beat with an electric mixer until light and creamy.
  3. Add the eggs, one at a time, and beat until combined.
  4. Add the dry ingredients, shredded apple, milk, and gently mix until combined.
  5. Spoon the cake batter into the prepared cake tin.
  6. Top the cake with the slices of apple.
  7. Bake for 45 minutes or until a skewer comes out clean.
  8. Remove from the oven and allow to sit for 5 minutes before placing the cake onto a wire rack. Allow to cool completely.
  9. Serve & Enjoy.

Recipe Tips

  • If the cake is not cooked, but the top is starting to burn, then place a piece of foil over the top. The foil will allow the cake to continue to cook while preventing the top from burning.
  • An electric mixer is recommended to produce the best results. Either a stand mixer or hand mixer will suffice.
  • Sifting the dry ingredients is not compulsory but will help reduce the number of lumps and help make the cake fluffy.
  • Caster sugar is also known as superfine sugar or baker’s sugar.
  • Spread some butter over the apple slices to help prevent them from burning. I also like to sprinkle a little bit of sugar.

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