Easy Apple Sour Cream Custard Cake – Grain & Nut-Free

This Easy Apple Sour Cream Custard Cake might just be your new go-to gluten-free dessert. A lightly sweetened dessert filled with warm apple flavor and a delicate, creamy texture. This is a grain, nut, and gluten-free cake with a combination of rich, custardy texture that makes it feel almost like a creamy apple vanilla pudding.

The Flavour & Texture 

This Apple Sour Cream Custard Cake has the natural sweetness of apples, complemented by the gentle spiciness of cinnamon and vanilla and the deep, earthy flavor of maple syrup. The sour cream gives the dessert a mild tang, balancing the sweetness and contributing to its delicate soft, and creamy texture. 

Apple Sour Cream Custard Cake – Grain & Nut-Free: The Highlights

• Grain-Free
• Nut-Free
• Gluten-Free
• Exceptionally Easy Recipe
• Only 6 Ingredients (plus cinnamon, vanilla, and salt)
• No Added Fats
• Only 2 Bowls
• Prep-Ahead Convenience
• Great for Special Diets (Dairy-Free Options Available)
• Can Be Made in Advance for Stress-Free Entertaining
• Deliciously Amazing!

Substitutions & Variations

This recipe is incredibly flexible, so if you need to make any substitutions based on what you have on hand, feel free to experiment! Here are a few options:

Tapioca Flour: If you don’t have tapioca flour, you can substitute it with arrowroot powder or cornstarch. Just keep in mind that the texture may vary slightly.

Sweetener: The custard layer calls for a granulated sugar, but you can easily swap this for coconut sugar, monk fruit sweetener, or even stevia if you’re looking to reduce sugar. Adjust the amount based on the sweetener.

Sour Cream: For a dairy-free option, use coconut cream or a non-dairy sour cream alternative. The richness from these substitutes will still give the cake that luscious custard-like texture. Or use whole milk plain Greek yogurt for a lighter version.

Apple Varieties: Use any type of apple you like—Granny Smith for a tart kick or Gala for a sweet, soft bite. A mix of apples can also add depth to the flavor!

Pears: Pears offer a similar texture and mild sweetness to apples, making them a great substitute. You can use ripe Bartlett or Bosc pears for a softer, juicier result or firmer varieties like Anjou for a bit more bite. The soft, caramelized pears will add a lovely depth to the cake.

Berries (Blueberries, Raspberries, or Strawberries): Fresh berries (not frozen) are a fantastic choice if you want a burst of juicy, tangy flavor. Blueberries, raspberries, or chopped strawberries can add color and fresh fruitiness to the cake. Just keep in mind that berries have a higher water content, so they may release more juice during baking, creating a slightly moister texture.

Peaches or Apricots: In the summer, peaches or apricots can be a great swap. Their soft, juicy flesh and natural sweetness will work perfectly with the creamy custard base. You can slice them thinly or cut them into small chunks and arrange them on top of the batter.

Apple Sour Cream Custard Cake: Ease of Preparation

This cake is as easy to make as it is delicious. With just 15 minutes of prep time, you’ll have all the ingredients mixed and ready to go in no time. The main tasks involve whisking together the batter and tossing the apples with cinnamon and maple syrup. From there, it’s simply a matter of pouring the batter into a springform pan, scattering the apples on top, and letting the oven work its magic.

While the baking time is about an hour, the simplicity of this recipe means it’s perfect for beginners or anyone who doesn’t want to spend hours in the kitchen. No advanced baking techniques are required—just a whisk, a bowl, and an oven. This makes it an ideal dessert for novice bakers and busy people baking a homemade dessert without the fuss.

Tips for Beginners

• Prepping the Pan: Lining the springform pan with parchment paper and brushing it with oil is essential to prevent sticking. To make the parchment paper pliable, run it under water and squeeze out the excess—this helps it conform to the shape of the pan without fighting you.
• Whisking Properly: For the best texture, make sure to whisk the sour cream, eggs, and dry ingredients thoroughly. The goal is to achieve a smooth, creamy batter that will bake into a fluffy, custardy consistency. The batter will be very thin.
• Don’t Skip the Cooling Time: After baking, the cake will puff up beautifully, but it will deflate as it cools. This is perfectly normal and gives the cake its unique texture. Let the cake cool on the counter for at least 30 minutes, then refrigerate for 2 hours or overnight to allow the cake to set.
• Be Patient with Baking: Oven temperatures can vary, so check the cake after 50 minutes to ensure it’s baking evenly. It’s done when the top is golden brown. If it needs a bit more time, continue baking for 10-minute intervals, but keep an eye on it so it doesn’t burn.

Storage & Serving

Once your cake has cooled and set, store it in the fridge for up to 5 days. Because of the custard texture, it improves in flavor and texture after a day or two! 

For serving, you can dress up this cake with various toppings. A light dusting of powdered sugar adds a touch of elegance, while a drizzle of extra maple syrup, a dollop of whipped cream, vanilla ice cream, or a sprinkle of chopped walnuts or pecans.

You May Also Enjoy These Sour Cream and Yogurt Desserts

Moroccan-Style Yogurt Cake – Grain Free

Gluten Free Sour Cream Pecan Coffee Cake

Gluten-Free Breakfast Apple Yogurt Cake

Gluten-Free Orange Yogurt Muffins

Final Thoughts: Apple Sour Cream Custard Cake

This naturally gluten-free Easy Apple Sour Cream Custard Cake is a perfect dessert for any occasion. It’s warm, comforting, and has a truly irresistible texture—light yet rich, sweet, and tangy. Whether you’re looking for a simple weeknight treat or a crowd-pleasing dessert for a special gathering, this grain and nut-free cake checks all the boxes. It’s easy to make, customizable, and truly delicious.