- Perfect morning treat with tender cinnamon apples in every bite
- Only 8 simple ingredients you likely already have in your kitchen
- No sugar crash thanks to wholesome ingredients and natural sweetness
- Beginner-friendly recipe with foolproof step-by-step instructions
Why This Gluten Free Apple Cake Will Change Your Breakfast Forever
Do you struggle to find gluten-free breakfast options that actually taste good? Most store-bought gluten-free treats are either dry, crumbly, or packed with sugar.
This gluten free breakfast apple yogurt cake solves that problem. It’s moist, flavorful, and uses simple ingredients like fresh apples and yogurt to create a breakfast cake that’s both nutritious and delicious.
Nutrition Facts (Per Serving)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 245 | – |
| Protein | 6g | 12% |
| Carbohydrates | 32g | 11% |
| Fiber | 3g | 12% |
| Sugar | 14g | – |
| Fat | 12g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 55mg | 18% |
| Sodium | 180mg | 8% |
| Calcium | 80mg | 6% |
| Iron | 1.5mg | 8% |
Serving size: 1/4 of cake (recipe serves 4)
Equipment & Ingredients
Kitchen Tools You’ll Need
| Tool | Purpose |
|---|---|
| 8-inch round cake pan | For baking the cake |
| Mixing bowls (2) | For wet and dry ingredients |
| Whisk | For mixing batter |
| Measuring cups and spoons | For accurate measurements |
| Grater or knife | For preparing apples |
| Spatula | For folding ingredients and spreading batter |
| Cooling rack | For cooling cake |
Ingredients List
| Ingredient | Amount | Notes |
|---|---|---|
| Almond flour | 1 1/2 cups | Main gluten-free flour |
| Baking powder | 1 teaspoon | Leavening agent |
| Cinnamon | 1 teaspoon | For flavor |
| Salt | 1/4 teaspoon | Enhances flavor |
| Eggs | 2 large | Room temperature |
| Plain yogurt | 1/2 cup | Full-fat recommended |
| Honey or maple syrup | 1/3 cup | Natural sweetener |
| Vanilla extract | 1 teaspoon | For flavor |
| Apples | 2 medium | Any variety works |
| Coconut oil | 2 tablespoons | For greasing pan |
Ingredient Substitutions
- Eggs: For egg-free version, use 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes)
- Yogurt: Use dairy-free yogurt (coconut or almond-based) for dairy-free option
- Almond flour: Can substitute 1:1 with another gluten-free flour blend, but texture may vary
- Honey/maple syrup: Any liquid sweetener works (agave, date syrup)
- Apples: Pears or peaches can be substituted when in season
Step-by-Step Instructions for Gluten Free Apple Yogurt Cake
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Preparation Phase
- Gather all your ingredients and tools
- Take out all ingredients from refrigerator 30 minutes before starting so they reach room temperature
- Check that you have all the required tools ready and clean
- Clear your counter space to have enough room to work
- Wash your hands thoroughly with soap and water
- Preheat your oven to 350°F (175°C)
- Turn oven on and set to 350°F (175°C)
- Allow at least 10 minutes for proper preheating
- Position rack in middle of oven for even baking
- If your oven has hot spots, plan to rotate the pan halfway through baking
- Prepare your cake pan
- Take your 8-inch round cake pan
- Scoop 1/2 tablespoon of coconut oil with your fingers
- Rub the oil all over the bottom and sides of the pan, creating a thin, even layer
- Cut a circle of parchment paper to fit the bottom of the pan (trace the bottom of the pan on parchment paper and cut it out)
- Place parchment paper circle in the bottom of the pan
- Grease the parchment paper with another 1/2 tablespoon of coconut oil
- Prepare the apples
- Wash apples under cool running water, scrubbing gently to remove any residue
- Dry apples completely with a clean kitchen towel
- Place apple on cutting board with stem side up
- Cut apple in half from top to bottom
- Place each half flat-side down for stability
- Use a small knife to carefully cut out the core (the middle part with seeds)
- Cut each half into quarters
- Dice each quarter into small 1/2-inch cubes (about the size of a sugar cube)
- You should have approximately 2 cups of diced apples
- Set aside 1/2 cup of the diced apples in a separate small bowl for topping
Mixing the Batter
- Measure and mix dry ingredients
- Place a medium bowl on your counter
- Measure 1 1/2 cups almond flour by spooning the flour into your measuring cup (don’t scoop directly from container)
- Level off the measuring cup with the back of a knife
- Add flour to the bowl
- Measure 1 teaspoon baking powder and add to bowl
- Measure 1 teaspoon cinnamon and add to bowl
- Measure 1/4 teaspoon salt and add to bowl
- Use a whisk to mix all dry ingredients together for at least 30 seconds
- Make sure to break up any clumps in the almond flour by pressing them against the side of the bowl with your whisk
- Measure and combine wet ingredients
- Place a large bowl on your counter
- Crack each egg one at a time into a small separate bowl first (to catch any shell pieces)
- Transfer eggs to the large bowl
- Whisk eggs vigorously for 1 minute until slightly frothy and lighter in color
- Measure 1/2 cup yogurt using a dry measuring cup and add to eggs
- Measure 1/3 cup honey or maple syrup and add to mixture
- Measure 1 teaspoon vanilla extract and add to mixture
- Whisk everything together until completely smooth, about 1-2 minutes
- The mixture should look uniform with no streaks of egg or yogurt visible
- Create the batter
- Hold your bowl of dry ingredients in one hand
- Use your other hand to sprinkle about 1/3 of the dry mixture over the wet ingredients
- Switch to a rubber spatula for folding
- Gently fold ingredients together with a scooping motion from bottom to top
- Add another 1/3 of dry ingredients and fold again
- Add final 1/3 of dry ingredients and fold just until no dry spots remain
- Stop mixing as soon as ingredients are combined – do not overmix
- The batter should be thick but still able to fall off the spatula in clumps
- Add apples to batter
- Add 1 1/2 cups of the diced apples (everything except the 1/2 cup you set aside) to the batter
- Using the rubber spatula, fold the apples in with just 4-5 gentle strokes
- Try to distribute apples throughout the batter without overmixing
- The apples should be evenly distributed throughout the batter
Baking Phase
- Transfer batter to baking pan
- Hold your bowl close to the prepared cake pan
- Use the rubber spatula to scrape batter into the pan
- Tap the pan gently on the counter 2-3 times to remove air bubbles
- Use the spatula to spread batter evenly, pushing it slightly higher on the sides (this helps create a flatter top)
- Smooth the top of the batter with the spatula
- Add toppings
- Take the reserved 1/2 cup diced apples
- Arrange them evenly over the top of the batter, gently pressing them in just slightly
- Optional: Sprinkle a pinch (about 1/8 teaspoon) of cinnamon over the top
- Optional: Sprinkle 1 tablespoon of raw sugar over the top for a crunchy finish
- Bake the cake
- Check that your oven is fully preheated to 350°F (175°C)
- Place cake pan on the middle rack of the oven
- Close the oven door gently to avoid disturbing the batter
- Set a timer for 15 minutes
- After 15 minutes, rotate the pan 180 degrees for even baking (don’t open door too wide or for too long)
- Set timer for additional 13-15 minutes
- Cake is done when:
- The top is golden brown
- Edges are slightly pulling away from the sides
- A toothpick inserted in the center comes out clean or with a few moist crumbs (not wet batter)
- If not done, bake for additional 2-minute intervals, checking after each
- Total baking time should be 28-32 minutes
Cooling and Serving
- Begin cooling process
- Turn off oven when cake is done
- Use oven mitts to remove cake from oven
- Place pan on a heat-resistant surface
- Let cake cool in the pan for exactly 10 minutes (set a timer)
- Warning: Removing too soon can cause cake to break; waiting too long can make it stick
- Remove cake from pan
- After 10 minutes, place a cooling rack on the counter
- Run a thin butter knife or offset spatula around the edges of the cake to loosen
- Place a plate over the top of the cake pan
- Holding plate against pan, flip everything over in one quick motion
- Gently lift the cake pan off
- Peel off parchment paper
- Place another plate or the cooling rack on the bottom of the cake
- Flip again so the cake is right-side up
- Allow cake to cool on rack for at least 15 minutes
- Slice and serve the cake
- Once cake is just slightly warm or at room temperature, place on a cutting board
- Use a serrated knife (bread knife) for cleanest cuts
- Cut cake into quarters by making a cross shape
- For each cut, use a gentle sawing motion without pressing down
- Serve on small plates
- Optional: Top each slice with:
- A tablespoon of plain yogurt
- A drizzle of honey or maple syrup
- A sprinkle of cinnamon
- A few sliced almonds
Troubleshooting Common Issues
Cake is too dense
- You may have overmixed the batter. Mix just until ingredients are combined.
- Check if your baking powder is fresh (test by adding a pinch to hot water – should bubble vigorously).
- Eggs might not have been at room temperature. Cold eggs don’t incorporate as well.
Cake is too dry
- Make sure you measured ingredients correctly. Almond flour should be spooned into measuring cup, not packed.
- Don’t overbake – check 5 minutes before recommended baking time.
- Your oven might run hot. Consider using an oven thermometer to verify temperature.
- Store properly in airtight container to maintain moisture.
Apples sank to the bottom
- Cut apples into smaller pieces.
- Toss apples in 1 tablespoon of almond flour before adding to batter.
- Make sure batter isn’t too thin. It should be thick enough to hold the apples.
- Apples might have been too wet. Pat them dry with paper towels after cutting.
Cake sticks to the pan
- Always line with parchment paper and grease thoroughly.
- Let cool for full 10 minutes before attempting to remove.
- Use a thin spatula to gently loosen sides before removing.
- Make sure to grease both the pan AND the parchment paper.
Cake crumbles when cutting
- Cake might still be too warm. Let it cool completely.
- Use a serrated knife and gentle sawing motion, not a pressing motion.
- The batter might have been overmixed, developing too much gluten.
Variations & Substitutions
Seasonal Variations
- Fall Apple Cake: Add 1/4 teaspoon nutmeg and top with chopped walnuts
- Summer Fruit Cake: Replace half the apples with berries for a fruity twist
- Winter Spice Cake: Add 1/2 teaspoon ginger and 1/8 teaspoon cloves to the batter
- Citrus Boost: Add 1 teaspoon of lemon or orange zest to the batter
Dietary Adaptations
- Lower Carb: Replace honey with erythritol or monk fruit sweetener
- Higher Protein: Add 2 tablespoons of collagen or protein powder to dry ingredients
- Nut-Free: Replace almond flour with oat flour (make sure it’s certified gluten-free)
- Vegan Version: Use flax eggs and plant-based yogurt
Storage & Reheating
Room Temperature
- Store in airtight container for up to 2 days
- Place parchment paper between slices to prevent sticking
- Keep away from direct sunlight or heat sources
Refrigerator
- Keeps fresh for up to 5 days
- Wrap individual slices tightly in plastic wrap or store in airtight container
- Stack with parchment paper between slices
- Bring to room temperature before serving for best flavor (about 20 minutes)
Freezer
- Freeze individual slices wrapped in parchment paper then plastic wrap
- Place wrapped slices in freezer-safe ziplock bag with air pressed out
- Label with date and contents
- Store in freezer for up to 3 months
- Thaw overnight in refrigerator or 2 hours at room temperature
Reheating
- Microwave: Place slice on microwave-safe plate, heat for 15-20 seconds at 50% power
- Toaster oven: Wrap in foil and heat at 300°F for 3-5 minutes for a slightly crisp exterior
- Regular oven: Wrap in foil and heat at am300°F for 5-7 minutes
- Warning: Don’t overheat or cake will dry out
Safety Notes & Tips
Food Safety
- Always wash hands before preparation and after handling raw eggs
- Wash apples thoroughly to remove pesticides and wax
- Use separate cutting boards for fruits and other foods
- Check that all equipment is clean before starting
- Refrigerate leftovers within 2 hours of baking
- Don’t consume cake if left out overnight unrefrigerated
Allergy Information
- Contains: Eggs, tree nuts (almonds)
- Free from: Gluten, wheat, dairy (if using dairy-free yogurt), soy, corn
- Not suitable for those with nut allergies unless using substitutions
- Always check ingredient labels for hidden allergens in yogurt and other products
Pro Tips
- Room temperature ingredients yield the best texture – take eggs and yogurt out 30 minutes before baking
- Don’t skip the parchment paper – it’s your insurance against sticking
- Measure almond flour correctly by spooning into measuring cups, not scooping directly
- Let the cake cool completely before storing to prevent sogginess
- Cut with a serrated knife for clean slices without crumbling
- Test your oven temperature with an oven thermometer for precision
- Rotate the pan halfway through baking for even browning
- Use fresh baking powder for proper rise (replace every 6 months)
