Apple Fritter Cake (Gluten-Free)
A moist gluten-free cake layered with cinnamon-spiced apple filling and topped with a simple vanilla glaze, offering a tender texture and balanced sweetness. Perfect for halal, non-alcoholic, and gluten-free diets with modern American flair.
Ingredients
- Apple Filling
- 1.5 cups apples (diced)
- 1/3 cup coconut sugar
- 1/2 tsp cinnamon
- 2 tbsp tapioca flour
- 2 tsp water
- Cake
- 1/3 cup butter
- 3/4 cup coconut sugar
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla extract
- 2 eggs
- 2 1/4 cups gluten-free flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup yogurt
- Glaze
- 1/2 cup powdered sugar
- 1–2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease a loaf pan.
- Cook apple filling by combining apples, coconut sugar, cinnamon, water, and tapioca flour in a saucepan until thickened, 5–6 minutes.
- In a bowl, cream butter and coconut sugar until light.
- Whisk in applesauce, eggs, and vanilla extract until smooth.
- Alternately add gluten-free flour blend, baking powder, baking soda, and yogurt to the batter.
- Layer 1/2 batter, then 3/4 apple filling, followed by remaining batter and apple topping in the pan.
- Bake for 35–45 minutes until golden. Let cool completely.
- Use a toothpick to poke holes in the cake; mix glaze (powdered sugar, milk, vanilla) and drizzle over the cooled cake.
Notes
Use room-temperature butter for even creaming.
Undermix the batter to prevent dense texture.
Check for doneness at 25 minutes by inserting a toothpick through the glaze holes.
Cool the cake for at least 1 hour before glazing to prevent run-off.
Undermix the batter to prevent dense texture.
Check for doneness at 25 minutes by inserting a toothpick through the glaze holes.
Cool the cake for at least 1 hour before glazing to prevent run-off.