Is there anything cozier than the scent of warm apples and cinnamon wafting through your kitchen? I think not. This Gluten Free Apple Cider Cake is the answer to all your autumn baking prayers. It’s the kind of simple, soul-warming dessert that fills your home with the essence of the season and brings everyone running to the table. Whether you’re hosting a holiday get-together or just craving a sweet slice with your afternoon coffee, this cake is a hug in dessert form and is sure to become a cherished recipe in your home, just like it is in mine.

Table of Contents

Why You’ll Love This Gluten Free Apple Cider Cake

Irresistible Flavor: Packed with real apple cider and warm spices, every bite is pure autumn bliss.
Incredibly Moist: The reduced apple cider creates a tender, moist crumb that you just won’t believe is gluten-free.
Surprisingly Simple: This is a one-bowl wonder, friends. Minimal cleanup for maximum reward—my kind of baking!
Perfect for Everyone: It’s naturally gluten-free, making it a safe and delicious treat for those with dietary restrictions.

Gathering Your Ingredients

This cake is all about simple, wholesome ingredients. Here’s what you’ll need:

2 cups gluten-free 1:1 baking flour (I love Bob’s Red Mill)
1 tsp baking soda
1 ½ tsp baking powder
½ tsp salt
2 tsp ground cinnamon
½ tsp ground nutmeg
¾ cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar, packed
3 large eggs, room temperature
2 tsp vanilla extract
1 cup reduced apple cider*
½ cup Greek yogurt or sour cream

*To make reduced apple cider, simmer 2 cups of fresh apple cider in a saucepan over medium heat for about 20-25 minutes, until it reduces to 1 cup. Let it cool before using. This step is a flavor game-changer!

Let’s Get Baking: Your Easy Steps

Prep and Preheat: Start by preheating your oven to 350°F (175°C). Grease and line a 9-inch round or square baking pan with parchment paper.
Whisk Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set this aside.
Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
Add Wet Ingredients: Beat in the eggs, one at a time, followed by the vanilla extract. Scrape down the sides of the bowl to make sure everything is incorporated.
Combine Everything: Gently mix in half of the dry ingredients. Follow with the reduced apple cider and Greek yogurt. Then, mix in the remaining dry ingredients until just combined. Be careful not to overmix!
Bake to Perfection: Pour the batter into your prepared pan and smooth the top. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Let the cake cool in the pan for at least 15 minutes before transferring it to a wire rack to cool completely. This requires patience, but it’s worth it for the perfect slice!

The Right Tools for the Job

Having the right equipment makes baking a breeze. For this recipe, you’ll need:

9-inch round or square baking pan
Parchment paper
Electric hand mixer or stand mixer
Mixing bowls (one large, one medium)
Whisk and spatula
Saucepan for reducing the cider

Tips, Tricks, and Yummy Variations

My number one tip? Don’t skip reducing the cider! It concentrates the apple flavor, making this cake truly special. If you find yourself without Greek yogurt, sour cream is a perfect substitute. For a little extra texture and flavor, try folding in a half-cup of chopped walnuts or pecans into the batter before baking. If you’re looking for a dairy-free version, check out my guide on simple dairy-free baking substitutes that work like a charm.

This cake became a staple in our house after I first made it for a friend who eats gluten-free. Her face lit up after the first bite—it’s the joy of enjoying a classic dessert without compromise. Now, my family requests it for every fall birthday!

The Perfect Way to Serve Your Cake

This cake is glorious all on its own, but a little something on the side never hurts. A dusting of powdered sugar is a simple and elegant finish. For an extra decadent treat, serve a warm slice with a dollop of easy homemade whipped cream or a scoop of vanilla ice cream. Pair it with a hot cup of coffee or tea for the ultimate cozy afternoon break.

Nutrition Information

Your Gluten Free Apple Cider Cake Questions, Answered

Can I make this cake ahead of time?

Absolutely! This cake actually tastes even better the next day as the flavors have more time to meld. Just make sure it’s completely cool before storing it in an airtight container at room temperature for up to 2 days.

How should I store leftovers?

Keep any leftover cake in an airtight container. It will stay fresh at room temperature for 2 days or in the refrigerator for up to 5 days. The chill from the fridge can make the texture a bit denser, so I like to let a slice sit out for 15 minutes before eating.

Can I freeze this gluten-free apple cake?

Yes, it freezes beautifully! Wrap the completely cooled cake (or individual slices) tightly in plastic wrap and then in aluminum foil. It will keep well in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.

What’s the best gluten-free flour to use?

I highly recommend a gluten-free 1:1 baking flour that includes xanthan gum. This blend is designed to replace regular all-purpose flour seamlessly in recipes, which takes all the guesswork out of gluten-free baking.

I hope this Gluten Free Apple Cider Cake brings as much joy to your kitchen as it does to mine. It’s proof that eating gluten-free doesn’t mean missing out on the rich, comforting flavors of the season. It’s the perfect dessert to share, to savor, and to make any ordinary day feel a little more festive. So go ahead, pour yourself a cup of cider and bake up some happiness!

Gluten Free Apple Cider Cake Recipe

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Author: admin
Total Time: 1 hour 30 minutes
Yield: 12 slices 1x

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Description

Moist easy Gluten Free Apple Cider Cake infused with apple cider Discover the perfect baking technique for this delicious dessert recipe

Ingredients

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2 cups gluten-free 1:1 baking flour
1 teaspoon baking soda
1.5 teaspoons baking powder
0.5 teaspoon salt
2 teaspoons ground cinnamon
0.5 teaspoon ground nutmeg
0.75 cup unsalted butter, softened
1 cup granulated sugar
0.5 cup brown sugar, packed
3 large eggs, room temperature
2 teaspoons vanilla extract
1 cup reduced apple cider
0.5 cup Greek yogurt

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Instructions

Preheat oven to 350°F (175°C). Grease and line a 9-inch round or square baking pan with parchment paper.
In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes with an electric mixer).
Beat in the eggs, one at a time, followed by the vanilla extract. Scrape down the sides of the bowl.
Gently mix in half of the dry ingredients. Follow with the reduced apple cider and Greek yogurt. Then, mix in the remaining dry ingredients until just combined. Do not overmix.
Pour the batter into the prepared pan and smooth the top. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for at least 15 minutes before transferring it to a wire rack to cool completely.

Notes

A simple, soul-warming gluten-free dessert packed with real apple cider and warm spices. This incredibly moist cake is the perfect cozy fall treat.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 12 slices
Calories: 320 calories
Sugar: 32 g
Fat: 14 g
Carbohydrates: 46 g
Fiber: 2 g
Protein: 4 g