Gluten-Free Breakfast Apple Yogurt Cake

21 Reviews
Published Feb 6, 2020 ∙ Kristina Stosek

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Enjoy fresh flavors of apples in this Gluten-Free Breakfast Apple Yogurt Cake, a fusion of wholesome ingredients like yogurt, apples, olive oil, maple syrup, and gluten-free flours. This easy recipe promises to satisfy sweet cravings and is both nutritious and scrumptious.

close up of an apple yogurt cake slice

WHAT IS GLUTEN FREE BREAKFAST APPLE YOGURT CAKE?

This morning cake has a pillow-like crumb featuring layers of thinly sliced apples seasoned with cinnamon and maple syrup, sandwiched between a moist and wholesome cake batter infused with flavors like vanilla and orange zest. This rustic yet delicious cake offers a balance of protein, fiber, and vitamins, making it a nutritious choice for breakfast, snack time, or dessert. 

hands holding fresh apples

KEY INGREDIENTS FOR APPLE YOGURT CAKE

  • Fresh apples
  • Yogurt
  • Almond flour
  • Sorghum flour
  • Arrowroot flour
  • Cinnamon
  • Maple syrup
  • Vanilla extract
  • Orange zest
  • Olive oil

HOW TO MAKE GLUTEN FREE APPLE YOGURT CAKE

1. Preparing the Layers:

Slice apples thinly and lightly coat with cinnamon 

Layer the bottom of the springform pan with seasoned apples

2. Mixing the Cake Batter:

Whisk dry ingredients to combine

Blend yogurt, eggs, maple syrup, olive oil, vanilla and orange zest

Whisk dry ingredients into the wet mixture until fully incorporated and the batter is smooth.

3. Assembling the Cake:

Pour the cake batter over the bottom layer of seasoned apples.

Spread evenly and top with the remaining apples, cinnamon, and a drizzle of maple syrup

4. Baking and Serving:

Bake until golden brown, and a toothpick inserted comes out clean.

Cool for 15 minutes on a cooling rack before removing from the pan. Dust with powdered sugar if you wish

Can I use gluten free flour blend instead of almond flour?

While almond flour provides unique nutritional benefits, flavor, and adds moistness to the cake, you can substitute it with the same weight (112 g) with certified gluten free oat flour flour. 

How do I store leftovers of this breakfast cake?

Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days or at room temperature for up to 2 days.

Can I adjust the sweetness of this cake?

Yes. Feel free to adjust the amount of maple syrup or sweetener of choice. You can also experiment with alternative natural sweeteners like honey or agave syrup.

How can I ensure my cake turns out moist?

Using yogurt, olive oil, and almond flour in the batter will keep the cake moist.

Can I add nuts or other toppings to this cake?

Yes, you can customize this cake by adding chopped nuts or even a streusel topping for added texture and flavor. Sprinkle them over the top before baking, or add them between the layers of apples for extra crunch.

YOU MAY  ALSO ENJOY THESE GLUTEN FREE BREAKFAST CAKES

Gluten Free Old-Fashioned Berry Coffee Cake

Grain-Free Lemon Poppy Coffee Cake

Gluten-Free Almond Swirl Coffee Cake With Chocolate

Breakfast Plum Cake – Gluten Free

Gluten-Free Blueberry Streusel Coffee Cake

SLICED GLUTEN FREE APPLE YOGURT CAKE

WHY DOES THIS APPLE YOGURT CAKE RECIPE STAND OUT?

Utilizes almond flour, sorghum flour, and arrowroot flour for a gluten-free and nutrient-rich base.

Almond flour adds protein, fiber, and moisture while enhancing richness.

Gluten free sorghum flour contains vitamins, minerals, antioxidants, and fiber, offering texture and nutritional benefits.

Arrowroot flour provides structure and light texture while boasting potassium and iron.

Recipe Review: Rustic Gluten-Free Breakfast Apple Yogurt Cake

This rustic yet delicious gluten-free breakfast apple yogurt cake balances protein, fiber, and vitamins, making it a nutritious choice for breakfast or snack time. Its unique combination of almond flour, sorghum flour, and arrowroot flour ensures a gluten-free treat that enhances both texture and flavor.

Enjoy this apple cake warm or at room temperature, with every bite filled with tender cinnamon apples—proof that gluten-free baking can be delicious!

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Kristina x

Gluten-Free Breakfast Apple Yogurt Cake

21 reviews
Published Feb 6, 2020 · Kristina Stosek
Prep Time:
20 min
Cooking Time:
45 min
Serves:
10-inch round cake

Ingredients

2 large apple, peeled, cored and cut into thin slices (I used honey crisp apples)
1 cup (112 g) almond flour
3/4 cup (102 g) sweet white sorghum flour
1/2 cup (72 g) arrowroot flour
1 tsp. GF aluminum-free baking powder
1/2 tsp. Sea salt
3 large eggs
1/3 cup + 1 Tbsp. pure maple syrup, divided
1/3 cup extra virgin olive oil
2/3 cup full-fat plain Greek yogurt
Zest of 1 orange
1 tsp. Pure vanilla extract
1 tsp. GF ground cinnamon, divided

Instructions

  1. Preheat oven to 375 F and line the bottom of a 10-inch springform pan with a circle of parchment paper
  2. Layer the bottom of the pan with a third of sliced apples, and sprinkle them with half the cinnamon
  3. Whisk together almond flour, sorghum flour, arrowroot flour, baking powder, and salt
  4. In a separate bowl, using an electric mixer, mix eggs, maple syrup, olive oil, yogurt, orange zest and vanilla until blended. Whisk dry ingredients into the wet mixture until fully incorporated and the batter is smooth. Pour batter in the pan over the sliced apples
  5. Arrange remaining sliced apples on top of cake batter. Sprinkle with remaining cinnamon and drizzle with 1 tablespoon of maple syrup
  6. Bake for 40 - 50 minutes until golden and the cake passes the toothpick test.
  7. Cool for 15 minutes on a cooling rack before removing from the pan. Dust with powdered sugar if you wish

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Comments

  1. Donna

    Could I use lactose free low fat low sugar yogurt and a brown rice flour blend with starches in it?

  2. Kristina

    Donna, the lactose free low-fat and low-sugar will work. As far as the brown rice flour blend, is it measure for measure 1:1? If yes, it will work.

  3. Laurieann

    Can I just use almond flour by itself instead of the other two .. and if so what would the measurement change be?

    Thank you
    Laurieann

  4. Kristina

    Laurieann, I haven't tried making it with just almond flour, so I'm not sure how it would turn out. However, if I were to experiment, I would use an equal weight of almond flour to replace the other flours in the recipe. Let us know how it turns out! Thank you, K.

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