Gluten-Free Apple Crumb Cake with Cinnamon Streusel

Indulge in the essence of autumn with our gluten-free apple crumb cake. Tender apple slices are folded into a spiced, moist cake base and finished with a crunchy, buttery crumb topping. This wholesome treat captures cozy fall flavors so you can enjoy the season without gluten.

As the leaves turn golden and the air grows crisper, this Gluten-Free Apple Crumb Cake is the perfect way to welcome autumn. Each bite combines tender apple slices, warm spices, and a crumbly streusel for a comforting dessert or breakfast treat.

Picture the harmony of textures and flavors: soft cake, thinly sliced apples, fragrant cinnamon, and a crisp topping. This recipe uses wholesome ingredients and simple techniques to deliver a bake that’s both flavorful and naturally gluten-free.

This post walks you through the ingredients, method, storage tips, and useful substitutions so you can bake this seasonal favorite with confidence.

Ingredients You Need for the Gluten-Free Apple Crumb Cake

You will need the following ingredients. Exact measurements and the printable recipe card are included below in the recipe section.

• Almond flour
• Gluten-free oat flour (or blend quick oats)
• Ground cinnamon
• Baking soda
• Extra virgin olive oil
• Pure maple syrup
• Unsweetened applesauce
• Large eggs
• Fresh apples (any variety; peel and slice very thin)
• Salt
• Golden Lakanto sweetener (or brown sugar, white sugar, or coconut sugar)
• Grass-fed butter (for streusel; can substitute vegan butter)
• Powdered Lakanto sweetener (or regular icing sugar)
• Soy milk or any dairy-free milk (unsweetened almond, oat, or cashew milk)
• Vanilla extract

How to Make

1. Make the streusel: combine almond flour, sweetener, and cinnamon in a bowl. Add chilled butter and use a potato masher or fork to create a crumbly texture. Chill in the refrigerator.
2. Preheat the oven to 350°F (175°C).
3. Spray a loaf pan with non-stick spray and line it with parchment paper.
4. In a large bowl, whisk together the almond flour, gluten-free oat flour, cinnamon, baking soda, and salt.
5. In a separate bowl, mix the olive oil, maple syrup, applesauce, and eggs until combined.
6. Fold the wet ingredients into the dry ingredients until just combined—do not overmix.
7. Peel and slice the apples very thinly; thin slices cook more easily beneath the streusel.
8. Spread the cake batter into the prepared loaf pan, arrange the apple slices on top and press down slightly. Sprinkle the chilled streusel evenly over the apples.
9. Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean and the topping is golden.
10. While the cake bakes, whisk the icing ingredients together with a hand mixer (powdered sweetener, soy milk, and vanilla). Set aside until the cake has cooled slightly, then drizzle the icing before serving.

Substitutions and Variations

Here are some simple substitutions to adapt this recipe to your preferences.

Dairy-Free: Replace grass-fed butter in the streusel with vegan butter or coconut oil.

Sugar-Free: This recipe uses monk fruit or Lakanto sweetener to lower sugar content. You can swap in brown sugar or regular sugar if preferred.

Flour Options: The recipe uses almond flour and gluten-free oat flour. All-purpose flour or a gluten-free blend can likely substitute for almond flour if you are not avoiding gluten, though texture will vary.

How to Store

Proper storage preserves flavor and texture. Follow these tips:

1. Cool completely: Allow the cake to cool fully before storing to prevent condensation.
2. Room temperature: For 1–2 days, keep the cake covered at room temperature in an airtight container.
3. Refrigeration: For longer storage, wrap tightly in plastic wrap or place in an airtight container and refrigerate.
4. Individual slices: Wrap slices separately to prevent drying and make reheating easier.
5. Freezing: For 2–3 months, wrap the cake in plastic wrap and foil or use a freezer-safe container. Thaw in the refrigerator before serving.

Common Questions

Can I use granulated sugar instead of brown sugar in the crumble topping? Yes—you can use granulated sugar in a pinch, though brown sugar gives a deeper flavor and extra moisture.

Can I freeze the cake with the crumb topping? Yes. Wrap it tightly to prevent freezer burn. Thaw slowly in the refrigerator for best texture.

This cake is lovely with coffee or tea and works as breakfast, snack, or dessert. It’s an easy, comforting bake that highlights fall apples and warm spices.

Other Fall-Inspired Treats

• Copycat Pumpkin Perfect Bars
• Starbucks Pumpkin Cream Cold Foam
• Blended Pumpkin Baked Oats
• Pumpkin Pie Protein Cheesecakes
• The Best Cinnamon Streusel Sour Cream Coffee Cake

If you try this gluten-free apple cake, please leave a comment and a star rating. I look forward to seeing your creations—share photos by tagging @basicswithbails on social platforms.