Name: Gluten Free Apple Cake with Buckwheat Flour
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 10 servings
Cuisine: American
Ingredients: 1/3 cup / 76 g unsalted butter; 1/2 cup / 70 g coconut sugar; 14 oz / 400 g / about 3 apples; 1 cup / 120 g buckwheat flour; 1 tsp cinnamon powder; 1/4 tsp allspice powder; 1 tsp baking powder; 1/4 tsp fine salt; 3/4 cup / 180 g milk of choice; 1 tsp vanilla extract

This Gluten Free Apple Cake with buckwheat flour is a healthier twist on a classic dessert. Packed with warm cinnamon and fresh apples, it’s easy to prepare with basic pantry staples. Plus, it’s nut free, egg free, and can be made dairy free to suit a range of dietary needs.

The recipe is highly adaptable – swap ingredients like sweeteners, flours, or milks to match what you have on hand. It offers plenty of room for creativity while remaining simple and wholesome.

Benefits of this gluten free apple cake

This gluten-free apple cake combines wholesome ingredients and warm spices for a healthier dessert. Here are some of the key benefits:

Gluten free: Made with buckwheat flour instead of traditional wheat flour, this cake is naturally gluten free. It’s a great choice for those with celiac disease or anyone following a gluten-free diet.
Egg free: This recipe is egg free, making it suitable for people following a vegan diet or those with egg allergies.
Nut free: This cake is also nut free, making it a safe option for individuals with nut allergies.
Lower sugar content: Sweetened with just 1/2 cup of coconut sugar, this cake contains less sugar than many traditional dessert recipes. It has a moderately sweet flavor without overloading on sugar.
Fresh apples: Unlike many apple cake recipes that rely on canned apples or pre-made apple pie filling, this cake uses fresh apples. This choice delivers a more natural flavor and texture. Fresh apples also provide essential nutrients like dietary fiber, vitamins, and antioxidants. As a result, they help enhance the overall healthiness of the cake.
Customizable: You can easily adjust the recipe to suit your dietary preferences, such as using dairy-free milk or swapping spices to match your taste. For more options, check out the ingredient substitutions section below.

Ingredients for gluten-free apple cake set out on a wooden board — Apples, buckwheat flour, coconut sugar, oat milk, butter, vanilla extract, cinnamon, allspice, baking powder and salt

Ingredients for gluten free apple cake with buckwheat flour

Apples – Red apples are my favorite for this cake. But any variety of apple will work.
Unsalted butter – The traditional option for an apple cake. I like to use unsalted butter and add my own salt to the cake batter so that I can control the salt level.
Coconut sugar – Adds a delicious caramel-like flavor to the cake. However, you could use brown sugar or raw sugar as a substitute if that’s what you have at home.
Buckwheat flour – To keep the cake gluten free. If you don’t need the cake to be gluten free, it should work with all-purpose flour.
Milk of choice – I use this Creamy Homemade Oat Milk. But any milk will work. Opt for unsweetened milks if you want to keep the sugar content down.
Baking powder – To give the cake batter some lift. Make sure your baking powder is within its best before date because it stops working properly when it gets stale.
Cinnamon – Pairs perfectly with apples. You could use ground ginger instead for a gingerbread vibe if you don’t like cinnamon.
Allspice – Works perfectly with the cinnamon. You can substitute a pinch of nutmeg or cloves instead if you don’t have allspice at home. Or simply leave it out.
Vanilla extract – Blends well with the spices. Vanilla paste would be even better if you have it.
Salt – To enhance the flavors in the cake.

Gluten-free and nut-free apple cake cut into slices on a white plate — Any apples can be used to make this gluten-free apple cake

Ingredient substitutions and variations

This apple cake recipe is versatile, so you can easily swap ingredients based on what you have on hand. Here are some options:

Dairy free and vegan: Replace unsalted butter with coconut oil, non-dairy butter, or vegetable oil. Coconut oil will add a subtle coconut flavor.
Sweetener: Swap coconut sugar for brown sugar or raw sugar. For a liquid sweetener, maple syrup or honey work well – just reduce the milk slightly to maintain the right batter consistency.
Flour: You can use gluten-free all-purpose flour in place of buckwheat flour. Regular all-purpose flour can also be used if you’re not making the cake gluten free.
Milk: Any milk works in this recipe, including oat milk, almond milk, soy milk, or dairy milk. For lower sugar levels, choose unsweetened varieties.
Spice variations: If you’re not a fan of cinnamon, you can try ground ginger for a spicier, gingerbread-like flavor. Nutmeg or cloves can also replace allspice.

How to bake with buckwheat flour for best results

For best results when baking with buckwheat flour, it’s important to understand its unique properties and adjust your technique accordingly. Buckwheat flour is naturally gluten free and adds a hearty texture. However, it behaves differently than regular flour. Here are some tips to achieve the best results:

Weigh your flour for precision: Cup measurements can produce inconsistent results depending on how the flour is packed. For the most accurate results, use a kitchen scale to measure your buckwheat flour in grams. This will help prevent adding too much flour, which can affect the texture of the cake.
Start with less flour if you don’t have a scale: If you don’t have a scale, begin with slightly less flour than the recipe calls for. Gradually add more until the batter reaches the desired consistency, as shown in the recipe video.
Increase liquid if needed: Buckwheat flour tends to absorb more liquid than regular flour. While this recipe already accounts for this, if you’re experimenting with your own, keep an eye on the batter. If it feels too thick, add a little more liquid (like milk or water) until the desired texture is reached.
Avoid overmixing: As with all gluten-free batters, overmixing can result in a dense texture. Mix your ingredients until just combined for a light and tender cake.
Let the batter rest (optional): If you have time, allow the batter to rest for 10 to 15 minutes before baking. This gives the flour time to fully absorb the liquid and helps to develop structure, resulting in a more even crumb.

Easy gluten-free apple cake slice served with coconut sugar — This easy apple cake is gluten free, nut free and made without eggs

How to store gluten free apple cake

To keep gluten-free apple cake as fresh as possible, follow these simple storage tips:

Cool completely before storing: Allow the cake to cool to room temperature before refrigerating or freezing. This prevents condensation, which can make the cake soggy.
Store in an airtight container: For optimal freshness, store the cake in an airtight container. Alternatively, wrap it tightly with plastic wrap or foil to protect it from drying out.
Reheat if desired: You can enjoy the cake cold, but if you prefer it warm, heat it in the oven or microwave for a freshly-baked experience.
Fridge storage: The cake will stay fresh in the fridge for up to 3 days.
Freezing: For longer storage, freeze the cake for up to 3 months. Wrap slices individually for easy thawing. When you’re ready to enjoy, thaw the cake in the fridge overnight or warm it directly from frozen in the oven or microwave.

Frequently asked questions

Is buckwheat flour good for baking cakes?

Buckwheat flour is suitable for baking gluten-free cakes, especially when you want a dense, rich texture. It has a slightly rustic flavor, making it ideal for spiced cakes like an apple cake. However, since it lacks gluten, it doesn’t provide the structure that wheat flour does. Recipes using buckwheat flour are carefully developed with the right amount to avoid an overly crumbly or dry texture, so it’s important to measure by weight (in grams) for accuracy.

Should I use light or dark buckwheat flour for baking cakes?

Light buckwheat flour, made from hulled buckwheat, is best for baking cakes. It has a milder flavor and finer texture, giving a lighter crumb. Dark buckwheat flour, made from whole groats with the hull, has a stronger, earthier flavor and yields a denser cake. Unless a recipe specifically calls for dark buckwheat flour, light is the better choice for most sweet baked goods.

What kind of apples are best for apple cake?

For apple cake, the best apples depend on your flavor preference. For a tart taste, use Granny Smith or Pink Lady apples. For a sweeter option, Fuji, Gala, or Honeycrisp varieties are great choices.

Should you cook apples before putting them in a cake?

You do not need to cook apples before adding them to a cake, unless the recipe specifies it. Cooking apples concentrates their sweetness and reduces moisture. However, raw apples keep a more natural texture and add moisture to the batter. This helps to keep the cake moist.

Why is my apple cake dry?

Apple cake can become dry if there is too much flour in the batter. This often happens when measuring by cups, which can vary. To prevent this, use weight-based measurements (in grams) for flour to ensure accuracy and avoid an overly dry texture.

Why is my apple cake soggy?

Your apple cake may be soggy if there is too much moisture from apples or other wet ingredients, or if the cake is underbaked. To prevent this, measure ingredients by weight (in grams) and bake the cake until a toothpick inserted into the center comes out clean.

How to tell if apple cake is done?

To check if apple cake is done, insert a toothpick into the center. If it comes out clean, the cake is done. If it has moist crumbs or wet batter on it, bake for another 5-10 minutes. Apple cakes can appear done on the outside but remain undercooked inside due to the moisture from the apples.

More gluten free baking recipes

For more gluten-free baking ideas, check out the Baking Recipes page.

Recipe video

Watch the recipe video to see how to make Gluten Free Apple Cake with Buckwheat Flour.