Can you tell that I love apple and pumpkin yet? It seems that my posts have been alternating from something pumpkin to something apple for the past month or so! I feel like every food blog obsesses about pumpkin to a certain extent. And with good reason! But fall apples are equally worth obsessing over. Don’t tell the pumpkin baking gods I said it!

If any apples cross your path in the near future, you should definitely make this cake. It is super moist (thank you apples!) and laced with fall spices. This cake is perfect for many occasions. Topped with cream cheese frosting or a dairy-free frosting, it is great for special occasions. It is also lovely for breakfast or as a snack cake with a simple dusting of powdered sugar. Mmm snack cake. I love that term. Is there anything better than cake for a snack? I love making layer cakes for special occasions, but sometimes a simple sheet cake is just what you need in life!


Gluten-Free Apple Cinnamon Cake {Dairy-Free}

Prep Time: 15 minutes

Cook Time: 50 minutes

Serving Size: 12


    Dry Ingredients:
  • 3/4 cup sorghum flour
  • 3/4 cup almond flour
  • 3/4 cup arrowroot powder
  • 1 tablespoon psyllium husk (or 1 teaspoon xanthan gum)
  • 1 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves or allspice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • Wet Ingredients:
  • 1/2 cup brown sugar
  • 1/2 cup white sugar (I used evaporated cane juice)
  • 1/3 cup coconut oil, softened
  • 1/3 cup applesauce
  • 1/4 cup maple syrup
  • 3 eggs
  • 2 teaspoons vanilla
  • Other Ingredients:
  • 3 small apples, peeled and coarsely shredded
  • 1/2 cup walnuts, chopped (optional)


  1. Preheat the oven to 350 F. Grease a 9x13 pan. Lightly dust it with arrowroot powder and set aside.
  2. In a medium bowl, whisk together the sorghum flour, almond flour, arrowroot powder, psyllium husk, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder, and salt.
  3. In the bowl of a stand mixer or using a hand mixer, blend together the brown sugar, white sugar, coconut oil, applesauce, maple syrup, eggs, and vanilla until thoroughly combined.
  4. With the mixer running on low, slowly add the dry ingredients into the wet in 3 batches, mixing well after each addition. Stir in the shredded apples and walnuts.
  5. Pour into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Cool completely. Frost with cream cheese frosting, buttercream, or dust with powdered sugar. Enjoy!

8 Responses

  1. Candice says:

    This looks great. I’m just wondering something. Under the 2nd instruction it says to add rice flour but in the ingredient list there’s no rice flour listed. Is it missing from the ingredient list or is it not a part of this recipe? Thanks!

  2. Anna says:

    Could I use ground flax (or chia) instead of the xantham gum/psyllium husk? looking forward to trying it. I have loved the recipes I’ve tried so far. Thanks! :)

    • Anna says:

      So I ended up going with the psyllium husk and it was amazing!! Both the taste and texture were perfect!! I used tapioca starch for the arrowroot and erithritol/stevia for the white sugar, I also halved the recipe. Thanks so much for another terrific recipe!! :)

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