Gluten-free apple cake

Ingredients

• 1Golden apple, unpeeled weight
• 300 ggluten-free flour blend
• 4eggs
• 50 gbrown sugar
• 1lemon, zest
• 10 ghoney
• to tasteground cinnamon
• 100 gsunflower oil
• 150 gGreek yoghurt
• 50 gpotato starch
• 10 gbaking powder
• to tasteicing sugar

Instructions

1. 1

   Beat the eggs

   Put the eggs and brown sugar in a bowl. Beat with an electric mixer at medium speed.

2. 2

   Flavour the mixture

   After about 4 minutes, when the mixture is foamy, add the lemon zest, honey and ground cinnamon.

3. 3

   Add wet ingredients

   Pour in the sunflower oil and Greek yoghurt, then beat again with the electric whisk.

4. 4

   Sift the dry ingredients

   Once the mixture is foamy, sift in the gluten-free flour blend, followed by the potato starch and then the baking powder.

5. 5

   Fold and pour

   Use a spatula to fold the dry ingredients in gently, lifting from the bottom until everything is incorporated. Pour the batter into a 22 cm round tin lined with baking paper.

6. 6

   Arrange the apple

   Peel the apple and cut it into 1 cm slices. Arrange the slices in a fan pattern over the batter.

7. 7

   Bake the cake

   Bake in a conventional oven at 170°C for 45 minutes. Once the cake is warm, dust the top with icing sugar.

What is gluten-free apple cake?

This is a simple fruit-topped cake made with a gluten-free flour blend and potato starch rather than standard wheat flour. Apple cakes are made in many European home kitchens, and this version keeps the fruit visible by laying slices in a fan across the batter.

The combination of lemon zest, cinnamon and honey gives the cake a fragrant flavour, while Greek yoghurt adds moisture. Folding the sifted dry ingredients gently helps preserve the airy mixture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 362 calories, 8g protein, 48g carbs, 18g fat.

The flour blend, potato starch, sugar and apple provide most of the carbohydrates; sunflower oil supplies much of the fat, while eggs and Greek yoghurt contribute protein. Pair a slice with plain yoghurt or fruit for a more balanced plate.

Choosing the ingredients

Flour blend: use a gluten-free blend intended for baking, as blends differ in how they absorb liquid. Potato starch is included separately to contribute to the cake's soft texture.

Apple: a Golden apple suits the recipe's mild, sweet flavour. Slice it evenly so the pieces sit neatly on top and cook at a similar rate.

Yoghurt: Greek yoghurt gives the batter body and moisture. Use it plain and unsweetened so it does not add extra sweetness.

Build a light batter

Eggs and sugar: beating them for about 4 minutes creates the foamy base described in the method. Add the oil and yoghurt after flavouring the eggs, then whisk again until the mixture is foamy.

Dry ingredients: sift the flour blend, potato starch and baking powder before adding them. Fold them in with gentle strokes from the bottom of the bowl rather than beating them into the batter.

Arrange the apple

Even slices: cut the peeled apple into 1 cm pieces so they are substantial enough to show on top of the cake. Keep the thickness consistent for a more even finish.

Fan pattern: place the slices over the batter without pressing them down hard. The arrangement gives each portion visible apple when the cake is cut.

Check the bake

Oven setting: the recipe uses a conventional oven at 170°C for 45 minutes. Line a 22 cm round tin with baking paper before pouring in the batter.

Doneness: the cake should look set and lightly coloured after baking. If the centre still appears wet, continue baking and check again before removing it; cool until warm before dusting with icing sugar.

Serving ideas

Serve a slice warm or at room temperature for breakfast or a snack. The cake is also good with a spoonful of plain yoghurt if you would like something alongside it.

A little extra cinnamon can complement the apple, but the recipe already includes cinnamon in the batter. Dust with icing sugar just before serving for a fresh-looking finish.

Recipe notes & tips

• Bring the eggs and yoghurt close to room temperature before mixing for a smoother batter.
• Sift the flour blend, potato starch and baking powder together to help distribute them evenly.
• Fold gently and stop as soon as no dry patches remain.
• Line the tin with baking paper so the cake is easier to lift out.
• Let the cake cool until warm before adding the icing sugar.

Variations

• Pear topping: replace the apple with peeled pear slices arranged over the batter.
• Extra spice: add a little nutmeg alongside the cinnamon.
• Citrus note: use orange zest instead of lemon zest.
• Nut finish: scatter chopped almonds over the apple before baking.
• Dairy-free option: use a thick, unsweetened dairy-free yoghurt in place of the Greek yoghurt.

Common mistakes to avoid

• Skipping the sifting: lumps can remain in the dry mix; sift the flour blend, starch and baking powder before folding.
• Overmixing the batter: vigorous mixing can reduce its airy texture; fold gently with a spatula.
• Uneven apple slices: pieces may cook at different rates; aim for slices about 1 cm thick.
• Using an unlined tin: the cake may stick; line the 22 cm tin with baking paper.
• Dusting while hot: icing sugar can melt into the surface; wait until the cake is warm.

How to store

Keep the cooled cake covered in an airtight container in the fridge for up to 3 days. Bring a slice to room temperature or warm it briefly in the oven or microwave before serving.

Frequently asked questions