Gluten-Free Eggless Apple Cake Recipe: Moist & Simple

This gluten-free apple cake is wonderfully moist with an irresistible gooey brown sugar topping that caramelizes around tart apple slices.

If you follow my recipes, you know I love an upside-down cake. My pineapple upside-down cake is a family favorite, and I also enjoy making peach upside-down cake when the season calls for it. For fall I wanted that same sticky, caramelized topping and a tender, moist crumb — but with apples and warming spice.

Thin slices of Granny Smith apples layered over a brown sugar and butter base, finished with a dusting of cinnamon, make this cake feel classic and comforting. The combination is simple, familiar, and delicious.

One of the best things about upside-down cakes is how impressive they look while remaining easy to make. This single-layer cake comes together quickly and doesn’t need any decorating — it’s already picture-perfect straight from the pan. Below I’ll walk you through what you need and how to make it.

Why You’ll Love This Gluten-Free Apple Cake

• The topping of melted butter, brown sugar, tart apples, and cinnamon caramelizes into a gooey, flavorful layer that complements the tender cake perfectly.
• Serve warm with vanilla ice cream or whipped cream for a simple Thanksgiving dessert or cozy fall treat.
• This is an easy single-layer cake that’s quick to assemble and bakes into a beautiful presentation — no frosting or decorating required.

What You’ll Need

• Unsalted butter (for topping and batter)
• Light brown sugar
• Apples (Granny Smith recommended) peeled and thinly sliced
• Cinnamon
• Gluten-free flour blend (1:1)
• Baking powder and baking soda
• Salt
• Granulated sugar
• Plain Greek yogurt
• Whole milk
• Vanilla extract

How to Make It

Preheat the oven and prepare a 9″ round cake pan. Pour melted butter into the pan and swirl to coat the bottom, then evenly sprinkle the brown sugar over the butter. Arrange a single layer of thin apple slices on top of the sugar and butter, finish with a light sprinkle of cinnamon, and set the pan aside.

Whisk the dry ingredients — the gluten-free flour, baking powder, baking soda, and salt — in a small bowl and set aside. In a separate bowl, cream room-temperature butter and granulated sugar until smooth. Add the Greek yogurt, milk, and vanilla, mixing until combined. Add the dry ingredients and mix on low speed until just combined; the batter will be fairly thick.

Spread the batter evenly over the apples and smooth the top. Bake at 350°F (175°C) for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for at least 10 minutes, run a knife around the edge to loosen it, then invert the cake onto a serving plate so the caramelized apples are on top.

Tips for Best Results

• Weigh the flour for accuracy — this recipe uses 222 grams of gluten-free flour blend. Proper measurement helps avoid a dry, dense cake.
• Bake times vary by oven. Start checking at 35 minutes and use a toothpick test: it should come out clean from the center when the cake is done.
• Let the cake cool in the pan for at least 10 minutes before inverting. If you can, wait a little longer. Run a knife around the edges first to help release the cake cleanly.

Ingredient Substitutions

• Apples: Granny Smith gives a nice tart contrast, but Honeycrisp or other firm apples work well too.
• Dairy-free: You can try substituting non-dairy butter, milk, and a plant-based yogurt with similar fat and texture to Greek yogurt. I haven’t tested these swaps extensively, so adjust as needed and let me know if you try them.

Did you try this gluten-free apple cake? Leave a comment or tag me on Instagram #justastastyblog to share your photos and feedback.

Recipe