This moist French apple cake recipe has become one of our favorite fall desserts. It’s easy to make, delicious, and it holds together beautifully. Plus? Don’t tell anyone, but it’s gluten free!
Be sure to try making a fresh apple pie while apples are in season, too!
French apple cake recipe
This easy recipe makes a tender and moist cake that slices nicely and tastes divine. So divine that we’ve made it several times in the last month to enjoy apple season!
Besides dessert (the obvious answer!), it would be a great make-ahead addition to a brunch menu or tea time.
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Flours — You’ll use both rice flour and almond flour for this recipe. I used a white superfine rice flour; you could also use brown rice flour. If you are not gluten free, you can simply replace the alternative flours used here with all-purpose flour.
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Sugar — Use your favorite brand of granulated cane sugar. I prefer organic.
Coconut oil — This works great for the dairy free people among us, but if you’d prefer butter, use an equal amount of that.
Eggs — Fresh eggs, store bought, use what you have readily available.
Sour cream or yogurt — We’ve made this with both sour cream and yogurt (most recently with sheep’s milk yogurt) and all work equally well and help to make this French apple cake extra moist.
Apples — We used a mystery apple variety for this recipe! They were harvested locally and we just don’t know what they are. These apple varieties that are delicious in pies will work well here, too, but use what you have. Slice them thinly to create the delicious layers of apples in this cake.
Rum — Traditional French apple cake batter calls for rum. We did not use it in this recipe, simply because we didn’t have any on hand. You, though? Could add a quarter cup of spiced rum to jazz it up, if you like.
Making this gluten free apple cake
My husband has been the real baker in the family ever since we were married. I have to give credit where it’s due; he’s adapted well to baking for us gluten free folks. (His starting point for this recipe is from the French apple cake recipe at The Manual.)
While you will use a couple of bowls to make this, the recipe isn’t fiddly. Measure the dry ingredients into one bowl, whisk the eggs, sugar, and salt in another.
Stir the sour cream (or yogurt) into the wet ingredients along with the coconut oil, then combine with the dry ingredients.
Finally, stir the apple slices into the batter and spread it in a pan. It’s pretty fail proof!
We simply use a pie pan to make this. For a prettier presentation, you could line a springform pan with parchment paper, bake the cake until it’s golden brown, and transfer to a serving dish.
If there’s cake left, store it in an airtight container in the fridge for up to three days. You can also make and freeze this apple cake for up to two months.
- If you love apple, be sure to check out this collection of apple recipes!
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- 4 large apples
- 1/2 cup almond flour
- 1/2 cup rice flour
- 1 teaspoon baking powder
- 1/4 cup granulated sugar (plus 2 tablespoons for sprinkling)
- 2 large eggs
- 3/4 teaspoon salt
- 1/2 cup sour cream or yogurt
- 1 tablespoon vanilla extract
- 4 tablespoons coconut oil, melted
- Peel and thinly slice apples.
- Preheat oven to 375ºF.
- Lightly oil an 8” round cake pan or pie pan
- Whisk flours and baking powder together in a large bowl.
- In a separate small bowl, combine sugar, eggs, and salt together; whisk until foamy. Add yogurt and vanilla, mixing until evenly combined. Stir in melted coconut oil.
- Add wet ingredients to the flour mixture, stirring until combined.
- Fold apples into batter until thoroughly coated; pour batter into prepared pan, using a rubber spatula to spread the batter evenly.
- Sprinkle with 2 tablespoons sugar.
- Bake for 50 to 60 minutes or until a knife or toothpick inserted in the center comes out clean. The cake should be golden brown on top.
- Remove cake from oven and cool on a wire rack.
Traditional French apple cake batter calls for rum. We did not use it in this recipe, simply because we didn't have any on hand. You, though? Could add a quarter cup of spiced dark rum to jazz it up, if you like.
Feel free to substitute an equal amount of melted butter for the coconut oil.
If you are not gluten free, you can simply replace the alternative flours used here with all-purpose flour.
Optionally: Embrace the flavors of fall by adding cinnamon and nutmeg to the batter.