Last Updated on September 22, 2026 by The Allergy Chef
You guys!! I’m so PUMPED to share a gluten free apple cake recipe with you that’s also low histamine, GERD friendly, top 9 free, oat free, top 14 free, and vegan!! Talk about an inclusive cake that’s going to be great with friends and a cup of tea.
When you follow this gluten free apple cake recipe, you can expect a tender crumb, gorgeous caramelized apples on top of the cake, and a dessert experience that’s off the beaten path. So, grab your tools and ingredients and let’s get baking.
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nuts, Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Top 14 Allergens, Alliums, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Coconut, Corn, Cruciferous, Garlic, Legume, Lupin, Mushroom, Mustard, Oat, Onion, Pea & Pea Protein, Poultry, Red Meat, Rice, Squash & Gourd, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: EOE, GERD, Low Histamine, Migraine Diet (Cleveland Clinic, Johns Hopkins), Vegan
Tools to Make This Gluten Free Apple Cake Recipe
- Knife (this is my current favourite knife series)
- Cutting Board
- Small Bowl (for the chia meal)
- Handheld Electric Mixer OR Stand Mixer (technically you could use a large mixing bowl and whisk by hand, but something with power will be much easier)
- Kitchen Scale (this is non-negotiable in free-from baking, as it allows me to give you precise numbers so you’ll have success at home)
- Measuring Cups + Measuring Spoons (used for scooping, we won’t actually use them for measuring)
- Dutch Oven OR Oven Safe Baking Dish
- Spatula
- Parchment Paper (optional)
If you don’t have some of these tools, you can view what I use in my Amazon Shop.
Low Histamine Gluten Free Apple Cake Recipe Ingredients
Apple Layer Ingredients
- 700g Organic Apple (25 ounces), diced
- 155g Organic Maple Sugar
- 1 tsp Sea Salt
- 1 tsp Organic Fennel
- 3/4 tsp Organic Anise Seed
Cake Binding Agent
- 6 TBSP Chia Seed Meal (use this brand for best results)
- 17 TBSP Water (use this if you need truly corn free water)
Cake Ingredients Part 1 (Dry Ingredients)
- 360g Organic Maple Sugar
- 90g Sorghum Flour, superfine
- 70g Potato Starch
- 70g Organic Tiger Nut Flour (tuber, not a tree nut)
- 45g Arrowroot Flour (also called arrowroot starch)
- 30g Millet Flour
- 6 tsp Baking Powder
- 1 tsp Sea Salt
- 1g Organic Fennel Seed
- 1g Organic Tarragon
- 0.5 – 1g Organic Anise Seed
Cake Ingredients Part 2 (Wet Ingredients)
- 170mL Organic Extra Virgin Olive Oil (6 ounces)
- 400mL Hot Water (14 ounces)
Gluten Free Apple Cake Ingredient Notes
Apples: Start with delicious fresh apples of a variety YOU love. You can use a sweeter apple variety or something a little more tart like a Granny Smith. All apple varieties including pink lady apples, golden delicious apples, and Fuji apples will all work for this great fall dessert. At the end of the day, just make sure you love them.
Chia Note: Chia seed meal is a special product, and this is the one that I use. Chia seeds are the whole seed, and meal is a ground version that gels up differently. Whole chia seeds will not work in this recipe, so be sure to purchase the meal online if you don’t already have some (this isn’t a product sold in most grocery stores).
Maple Sugar: Maple sugar is a granulated sweetener and can be swapped for organic coconut sugar, organic white sugar, organic brown sugar, and so on. However, each of these sweeteners will have a different flavor, and will shift the sweetness of the final cake, so swap with your eyes wide open. For the least amount of shift, use another unrefined sweetener (organic date sugar and organic coconut sugar). Liquid sweeteners (maple syrup, brown rice syrup, sorghum syrup, etc.) cannot be used in this recipe. Finally, DO NOT swap the maple sugar for something like unsweetened applesauce.
Gluten Free Flour: This recipe uses a total of 305g of a gluten-free flour blend. You can swap my flours for an all purpose flour. However, this isn’t something I’ve personally tested (and never will because I’m allergic to it), so swap with your eyes wide open. Do NOT swap the gluten free flour blend for a single flour like almond flour (aka almond meal) only or coconut flour only. It won’t work if you do.
Olive Oil: This is a liquid oil at room temperature. Personally, I only bake with organic extra virgin olive oil or organic tiger nut oil (tuber, not a tree nut). These oils produce a delicious tender cake that you’ll love. Whilst I can’t vouch for other oils, by function, liquid oils can be used. However, fats that are solid at room temperature (coconut oil, melted butter, etc.) cannot be used as an alternative to the olive oil.
Type of Cake Pan to Use for This GF Recipe
This is an upside down cake by design, so it’s meant to be flipped over so the caramelized fruit is on top when you serve it. To get this effect, you can’t use a baking sheet. Additionally, for this size recipe, a baking sheet won’t be tall enough.
Instead, you’ll want to use a glass baking dish, Dutch oven, bundt pan, springform pan, or another type of cake pan with depth. Each one of these will vary your baking time a bit, so keep that in mind. You can also split the recipe over several cake pans without issue.
More Delicious Gluten Free Recipes
Each one of these special cake recipes is all about inclusion. Sure, it’s low histamine or low FODMAP, or truly corn free, or something else. BUT!! These cakes have been tested on people WITHOUT dietary restrictions, and they are all sold. Yeah… these recipes are THAT good, so make one. Or four 🙂
- Vegan Vanilla Birthday Cake Recipe (it SCREAMS vanilla bday childhood cake)
- Mind Blowing Apple White Chocolate Sheet Pan Cake Recipe
- Beet White Chocolate Cookies (don’t let the beets scare you off)
- Refined Sugar Free Shortbread Cookies (cut-out cookies)
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Directions for This Gluten-Free Apple Cake Recipe (with pictures)
- Apple Roast Temp & Time: 350f/175c | 45 – 60 Minutes
- Cake Bake Temp & Time: 350f/175c | 40 – 70 Minutes
Start by dicing your apples. Aim for a medium dice as they’ll shrink in size a bit as they cook. This also helps provide texture to your cake.
Place your apples in a Dutch Oven or large glass baking dish (no parchment paper needed). Add the rest of the Apple Layer Ingredients, and stir everything together very well. Roast in the oven at 350f/175c for 45 – 60 minutes. The apples should have a golden brown, caramel appearance, and be soft when pierced with a fork.
When your apples are done, take the baking vessel out of the oven and set aside (keep your oven on). Now, combine your chia and water together in a small bowl. Mix well and set aside. Get your hot water going as well.
For cakes, I like to use an electric stand mixer with the wire attachment. You can also use a handheld electric mixer or mix by hand with a whisk and mix everything together in a large bowl. Place your empty mixing bowl on your kitchen scale, tare to zero, and add the Cake Ingredients Part 1. Be sure to tare between weighted ingredients. Once they’re all in, lightly mix/stir to combine.
Measure out your olive oil, then, with your mixer on low speed, add the oil to the bowl. Continue to mix on low speed, measure your hot water, and add it as well. When the water is mostly incorporated, turn the mixer off. Add the chia gel, then mix again on low speed. Once the gel is fully combined, mix on high sped for 25 seconds.
Turn your mixer off. Use a spatula to scrape the edges and give your batter one last mix to ensure there aren’t any clumps. Gently pour the cake batter all over your roasted apples. Return your baking vessel to the oven and wait for goodness to be ready.
Your cake bake time will be dependent on the dish/cake pan you use. Pictured, I used this 5.5 quart Dutch Oven, and the bake time is 70 minutes. However, if you use a round cake pan or large glass dish, your bake time is going to be considerably shorter. Your cake is ready when it passes a toothpick test and comes out with little to no dry crumbs. Be sure to test the center of the cake with your toothpick.
Allow the cake to cool before slicing (unless you’re really in for fresh warm cake… who am I to stop you). When you take a bite, it should have a moist texture, rich vibe, maple tones, and apple goodness.
Full Disclosure….
So, I was like, let me use a Dutch oven for this… it’s going to be EPIC. I can say, a regular glass baking dish would have been better and here’s why: the flip. Now, let me show you what happened.
Can you tell once I push it back together? Nope. But, I need to be transparent, in case you also use a Dutch oven and have a similar result. I may have also flipped too hard because I was trying to film at the same time.
Gluten Free Apple Cake Storage
For this particular gluten free cake recipe, you’ll want to store your leftovers in an airtight container in your refrigerator. After 4 days, you’ll notice a decline in quality, and you’ll want to have the cake all eaten by the end of the week.
Generally speaking, free-from cakes can be put into the freezer for longer storage, however, I’ve not tested that with this particular cake. Since it is an upside down cake, the freeze/thaw may not produce the best texture in the long run.
If you’d like to test freezing this cake, use a small container to freeze a small slice or two. After two days, thaw completely at room temperature on your counter top (frozen cake should not be reheated for the purpose of thawing) and see how you like it. If it’s good and you have more cake leftovers in the fridge, store them in an airtight container and freeze.
Batch Cooking/Baking Tip
If you find the freeze test to be successful for this low histamine cake recipe, here’s what I suggest the next time you make it. Rather than bake your cake in a large Dutch oven, bake smaller portions in glass containers that have a corresponding lid. Something like these 4oz containers could work. This particular container is one of my fave that I own, so see if you can get something similar.
Follow all of the instructions, and when it’s time, divide the apple mixture into several smaller containers. Place all of the containers on a large baking tray, which makes moving them a million times easier.
When it’s time to add the cake batter, add some to each container. After baking, let the cakes cool completely, pop on the lid, and you’re ready to store your fresh cake in the freezer. Then, when the mood strikes, pull out one container and you’re ready to thaw and enjoy. When you can bake and store cake in an individual container, it makes future you VERY happy (speaking from personal experience).
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Tasty Ways to Serve Your Gluten Free + Low Histamine Cake
There are so many little ways you can take this gluten free apple cake recipe to the next level. Here are just a few fun ideas to get you started:
- It’s basic, but add a scoop of vanilla ice cream (low histamine, dairy free, egg free vanilla ice cream recipe here)
- Make graham crackers, crush them, and sprinkle on top of your cake and then add a little drizzle of honey as well. *chef’s kiss*
- Drizzle melted white chocolate on top of your cake after it’s cooled.
- Sprinkle bee pollen on cake slices before serving (you could also do glaze + bee pollen)
- Purchase something super cute like this apple container with a lid so you open your apple and find delicious apple goodness inside.
More Gluten Free Specialty Cake Recipes (Low Histamine & More)
Each one of these special cake recipes is all about inclusion. Sure, it’s low histamine or low FODMAP, or truly corn free, or something else. BUT!! These cakes have been tested on people WITHOUT dietary restrictions, and they are all sold. Yeah… these recipes are THAT good, so make one. Or four 🙂
- Low Histamine Gluten Free Vegan Carrot Cake Recipe
- Low Histamine Gluten Free Vegan Tiger Nut Cake (Nut free, truly corn free, tiger nuts are tubers)
- Top 9 Free Low Histamine Vanilla Sheet Pan Cake Recipe (one of the best cake recipes you’ll make this week)
- Low FODMAP Gluten Free Pumpkin Cake Recipe
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Answering Your Questions About This Gluten Free Apple Cake Recipe
Can I use almond milk in place of the hot water?
When making this flavorful cake, no you can’t make that swap. The hot water helps make sure all of the ingredients are properly emulsified.
Could I use Bob’s Red Mill all purpose gluten-free flour in place of your flour?
Generally, you can swap my gluten-free flour blend for something like Bob’s Red Mill All Purpose Gluten-Free Flour (or King Arthur Measure for Measure Gluten Free Flour). However, there will be some differences since it is a different blend and usually contains extra ingredients like xanthan gum.
If you opt to swap, just make sure you manage your expectations and go into it eyes wide open because not all GF flours are created equally, and I make a custom free-from blend for each recipe that I develop.
Can I use apple slices instead of chopped apples to make this cake?
If you were to use layered thin slices of apple, I’d say let’s go for it. If the apple slices are too thick, I feel like we’d be encroaching on gluten-free apple pie, and that’s not the goal (well, not my goal but it might be your goal).
Also, should you choose to use apple slices. when I say layered, it doesn’t need to be perfect. Just make sure the layering is generally even across the bottom of your baking vessel.
Is this considered a healthy apple cake?
OK, there’s a lot to unpack here. First, the term healthy isn’t a regulated term. It can mean anything to anyone. Next, it’s all about context. When compared to store bought conventional apple cake full off a lot of stuff people shouldn’t eat (let’s vote with our wallets), sure, this is a healthy apple cake in comparison.
Yet, when compared with a bowl of fresh apple slices topped with homemade whipped cream and a little cup of coffee on the side, this cake is a full on sugar bomb. See what I mean? Context.
Now, could we say this is a healthier twist on an apple cake? Sure, let’s go with that. We’re using an unrefined sweetener, organic and non-gmo ingredients, and simple ingredients you can prounce. This isn’t a gluten free experiment and there’s not even xanthan gum. With that context, we can call it a healthy twist.
Ultimately, cake is like ice cream in my humble free-from opinion. They’re awesome desserts that you should enjoy as part of a well rounded diet. Think 80/20 and all that jazz. So, during apple season, pick out some awesome fresh apples and just bake and enjoy your treat.
Could I use warm spices in place of the fennel, tarragon, and anise?
Yes! You can take my spice blend and replace it with warm spices (cinnamon, ginger, nutmeg, etc.) or any other spice blend that plays well with apples and end up with the best apple cake that I’m sure you’re going to love. The spices that I’ve used are great for someone on a low histamine diet, but you can change it as you see fit.
Will tapioca flour work in place of the arrowroot flour?
In theory, yes, this is a swap that you can make. However, it’s not something I’ve personally tested. Both arrowroot and tapioca are gluten free starches (along with potato starch) so they tend to be swappable ingredients.
Your final texture may be slightly different than what’s intended, but if that’s all you have, or you can’t have arrowroot, give it a go whilst managing your expectations.
Can this cake be sweetened with homemade applesauce instead of maple?
I’m so glad you asked, because no, you cannot sweeten this gluten free apple cake recipe with homemade applesauce. Not only would you end up with a very moist cake (and I don’t mean that in a good way) but you’d be throwing off the wet to dry ingredient ratios, and have a gluten free cake that’s just a mess.
If you need to make gluten-free cakes with apple sauce due to your dietary restrictions, I’m going to strongly encourage you to skip my recipes and instead find a recipe developer that makes gluten-free cakes from the ground up with apple sauce as a core ingredient. Once you go free-from, making lots of swaps can lead to extra cost to you because you’ll end up wasting ingredients on trial and error swaps.
On the flip side, if you’re asking because you don’t have maple sugar, you can use a different organic granulated sugar in this recipe. Review the recipe notes up top to see the different options.
Can I add vanilla extract to this cake recipe?
By design, this cake was created to work without vanilla extract since it’s also a low histamine cake recipe. However, you could add vanilla extract to the apple layer to give it more depth. Having said that, I wouldn’t use a tonne because you don’t want it to clash with the fennel, anise, and tarragon.
Should you switch to a different spice blend, you maybe able to get away with using 3 – 4 teaspoons of organic vanilla extract. As-is, I’d stick to 1 teaspoon in the apple layer only.
Are juicy apples the best apples to use when making this cake?
Not necessarily. Some tart apples like Granny Smith or Pink Lady are going to read as dry (some less tart apples also ready dry). However, the apple layer ingredients work together to form a compote of sorts that has a lovely soft texture (not mush though), and the sugar becomes caramelized. This can help take a dry read and make it seem more like delicious pie filling, but better.
Even if you were to use an apple like gala apples with a higher moisture content, you don’t necessarily alter the apple layer too much because of the cook time. The moisture will be cooked out and you almost end up at the same place. If we were dealing with a shorter cook time, the outcome would be different for sure. Either way, choose fresh apples you love and have fun baking (and eating).
Can I swap the baking powder for baking soda?
I’m so glad you asked, because no, these are different leavening agents and are not a 1:1 swap for each other. If you were to use that much baking soda in the dry mixture… oh man… you’d hate your cake.
You can make a homemade baking powder if needed. Alternatively, baking soda + acid (lemon juice, apple cider vinegar, etc.) will produce lift. Carbon water can also produce lift. However, since this is also a low histamine cake recipe, baking soda + an acid isn’t advised (unless you’re not low histamine).
Would this cake recipe taste good with chopped pecans and/or raisins?
Given the spices used (tarragon, anise, and fennel), no. Chopped pecans and raisins most likely won’t taste awesome. If you were to trade my spices for warm spices, then we’re looking at a grand slam.
Ultimately, it’s up to you. If you really want to add a tree nut, add chopped cashews, as they’ll have a more neutral taste and be less likely to clash with the other flavours.
Can I use a blend of apples when making this cake recipe?
If you already know the apple flavors that pair well together (that you legit enjoy), yes, a blend of apples will work for this cake recipe. Personally, I only use one apple variety when making recipes like these, but there are no wrong answers, as long as it tastes good to you.
On the flip side, if you’re just messing about and experimenting, I don’t advise it. I’d hate to see you pick two apple flavors that don’t really compliment one another, then have a cake that’s meh.
Could I swap the chia meal for egg yolks?
Could you? Maybe. As an egg free recipe developer, I couldn’t tell you the amounts to try and so on, especially since you’re using egg yolks and not whole eggs. For best results, stick with the chia meal and enjoy your awesome gluten free cake.
