Gluten-Free Apple Cake (Russian-Style Sharlotka)
A Russian-style gluten-free apple cake (sharlotka) with a crisp cookie or almond base, layered Gala apples, and a tender sponge-like batter baked in a springform pan.
Ingredients
- 1 cup crushed gluten-free cookies or sliced almonds for the base
- 4 Gala apples large; organic if you can; peeled, cored, and sliced into 1/4-inch thick rounds
- 1/4 cup granulated sugar for the apples
- 1/4 cup butter cut into small cubes; or dairy-free option
- 4 large eggs
- 1 cup granulated sugar for the batter
- 1 tsp vanilla or almond extract
- 1 cup gluten-free flour blend I use King Arthur Measure-for-Measure
- kosher salt Pinch
- Confectioners’ sugar for dusting; optional
Instructions
- Preheat your oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper, then grease both the paper and the sides of the pan with butter or oil. Parchment ensures the cake releases cleanly — a must for delicate gluten-free bakes.
- Sprinkle your crushed gluten-free cookies or sliced almonds evenly across the bottom of the prepared pan. This base catches the apple juices and caramelizes just enough to create a crisp layer you’ll want to fight over.
- Peel, core, and slice your apples into even 1/4-inch thick rings or slices. Layer them directly on top of your cookie or almond base in the pan, creating as many layers as you need. Using rings makes this cake look impressive with zero extra work.
- Sprinkle 1/4 cup of granulated sugar over the layered apples. Dot the cubes of butter in a circle pattern, staying about 1 inch from the edges and leaving the center bare. This keeps the middle from getting too soggy while helping the sides caramelize and crisp beautifully.
- In a stand mixer or with hand beaters, beat the eggs and 1 cup of granulated sugar together for 8–10 minutes until thick, pale, and ribbon-y. Do not shortcut this step — the eggs are your structure since there is no gluten. Fold in the vanilla or almond extract. Gently add the gluten-free flour blend and salt in two batches, folding after each until just combined. Do not overmix.
- Pour the batter slowly over the apples, letting it sink between the slices. Use a spatula to spread it evenly and help it fill all the nooks and crannies. Let the filled pan rest for 5 minutes before baking so the batter can settle naturally and start absorbing some apple flavor.
- Place the cake in the preheated oven and bake for about 1 hour, until the top is golden and a toothpick inserted in the center comes out clean.
- Let the cake cool on a rack for 15 minutes. Then flip it out onto a plate so the almond or cookie bottom becomes the top. Peel off the parchment, then transfer the cake to a cake stand or serving plate. This flip is the magic moment — the top looks rustic and beautiful without any frosting.
- Dust the top with confectioners’ sugar if you’d like and serve the cake warm or chilled.
- Store leftovers in the refrigerator for up to 5 days. The cake tastes wonderful cold with coffee the next morning and firms up into a delicate custard-meets-cake texture.
Notes
Parchment ensures the cake releases cleanly — a must for delicate gluten-free bakes. The cookie or almond base catches the apple juices and caramelizes just enough to create a crisp layer everyone will want to fight over. Using apple rings makes the cake look impressive with almost no extra work. Sprinkling sugar and dotting butter over the apples helps the sides caramelize and crisp while keeping the center from getting too soggy. Beating the eggs and sugar until very thick and ribbon-y is essential, because the eggs provide structure in the absence of gluten. Letting the batter rest for a few minutes before baking allows it to settle around the apples and start absorbing their flavor. Flipping the cake so the almond or cookie base becomes the top creates a rustic, beautiful finish with no frosting required. Keeps in the fridge for up to 5 days and is delicious served cold with coffee, when the texture turns into a delicate custard-meets-cake.