This gluten-free applesauce cake recipe is so easy to make! It's also dairy-free and deliciously filled with dried apricots and walnuts—a must-make healthy breakfast cake for your next brunch or breakfast gathering.
If you're searching for a simple cake that's healthy and perfect for breakfast, this gluten-free applesauce cake is just the treat you need. It’s packed with wholesome ingredients like oat flour and plenty of fiber-rich dried fruits and nuts.
Like my Moist Orange Loaf Cake, this healthy breakfast cake is a bit more indulgent than your usual morning meal and ideal for pairing with your morning cup of joe or tea—great for a special occasion or lazy weekend.
Why You'll Love This Healthy Breakfast Cake
- Naturally Sweetened: Sweetened with maple syrup and applesauce, this cake avoids refined sugars and has a wonderful taste.
- Perfect Breakfast or Brunch Cake: This healthy applesauce cake pairs beautifully with a warm beverage.
- Quick and Easy: It is easy to whip up.
- Dietary Info: It's gluten- and dairy-free, refined sugar-free, and oil-free.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
Here's what you need to make this gluten-free applesauce cake:
- Gluten-Free Flours: The combination of gluten-free baking flour (I used Bob's Red Mill), oat flour, and almond flour creates a light yet sturdy texture for the cake. Almond flour adds extra moistness, while oat flour gives the cake a wonderful flavor. Use any leftover almond flour to make my Low-Carb Almond Flour Coffee Cake.
- Applesauce: Like my Moist Date Cake Recipe, I prefer using homemade applesauce or unsweetened applesauce for this recipe to control the sweetness. For a more indulgent cake, use my Instant Pot Apple Butter.
- Warm Spices: Cinnamon powder brings a comforting, warm spice to the cake.
- Dried Apricots and Walnuts: These add natural sweetness and fiber to the gluten-free apple cake. The nuts also add a crunch to every bite.
- Baking Powder & Baking Soda: I am using these as leavening agents.
- Eggs: Use two large ones, preferably at room temperature.
- Maple Syrup: This natural sweetener gives the cake a slightly sweet touch.
How To Make It
See the full recipe with measurements in the recipe card.
Step One (Picture 1 above) - Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, oat flour, almond flour, cinnamon powder, baking powder, and baking soda until well combined.
Step Two (Picture 2 above) - Mix Wet Ingredients: In a separate bowl, combine the beaten eggs, applesauce, and maple syrup. Stir until smooth.
Step Three (Picture 3 above) - Combine: Gradually fold the dry ingredients into the wet ingredients using a wooden spoon. Mix until you have a smooth cake batter.
Step Four (Picture 4 above) - Add Dried Fruits: Fold in the chopped dried apricots and walnuts.
Step Five (Picture 5 above) - Bake: Pour the batter into the prepared baking pan and smooth it evenly with a spatula or the back of a spoon. Bake until a toothpick inserted into the center of the cake comes out clean.
Step Six (Picture 6 above) - Cool: Let the cake cool before removing it from the pan and slicing it into squares.
Top Tips
- Don't overmix the cake batter: Do not use a stand mixer, and don't overmix your batter, or your cake will not be fluffy.
- Prepare the pan: Line the baking dish with parchment paper to easily remove the gluten-free applesauce cake out of it after baking.
- Allow the cake to cool properly: Don't remove the breakfast cake from its cake pan until it has sufficiently cooled to maintain its form and texture.
- Serve with a dollop of your favorite yogurt: It tastes delicious with your favorite yogurt on top for a creamier bite.
- Use finely chopped dried fruits: For the best texture, chop the dried apricots into tiny pieces and evenly divide them into the gluten-free flour blend.
Storage
Leftovers can be stored in an airtight container at room temperature for up to 7 days. I like to wrap the squares in parchment paper and then store them in a container so the cake doesn't absorb any other flavors.
Warm leftovers the next day in the microwave for about 10 to 20 seconds if preferred (optional).
Recipe FAQs
Yes, simply replace the eggs with flax eggs. I have tested it with the Bob’s Egg Replacer and it works great.
You can substitute them with raisins, dried cranberries, or dates for a similar sweetness. Just know that the taste will be different.
It depends. Go for sun-dried organic Turkish Apricots if you like juicier and sweeter apricots directly dried under the sunlight. They are usually darker in color—more brownish. For a more pronounced sweet-tart flavor, choose Californian apricots—usually more orangy in color and chewy in texture.
More Gluten-Free Baked Goods For Breakfast
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Have questions? Simply comment below or message me. If you make this recipe, please leave a comment and a starred review below. Thank you!
This Easy Gluten-Free Applesauce Breakfast Cake is a delightful, healthy coffee cake that will make your mornings feel extra special. Its wonderful taste and wholesome ingredients make it a perfect gluten-free recipe to share with loved ones. I’d love to hear how yours turns out—give it a try.
📖 Recipe
Easy Gluten-Free Applesauce Cake
Mariska RamondinoEquipment
- 1 9-inch square baking pan Alternative: 8” x 12” oval casserole.
- Mixing bowls To combine the ingredients.
- 1 whisk To sift and combine the flours.
- 1 Wooden Spoon To fold wet into dry ingredients and add the dried fruits.
- 1 serrated knife To cut the cooled cake into squares.
Ingredients
- 1 cup gluten-free all-purpose baking flour 156 grams
- 1 cup gluten-free oat flour 110 grams
- ½ cup almond flour 55 grams
- 1 ½ teaspoons cinnamon powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 large eggs, beaten at room temperature
- 1 cup applesauce 250 grams
- ½ cup maple syrup 153 grams
- ½ cup packed dried apricots, finely chopped 100 grams
- 1 cup chopped walnuts 100 grams
Instructions
- Preheat the oven to 350°F/ 180 °C.
- In a large bowl, combine the different types of flours, cinnamon powder, baking powder and baking soda. Use a whisk to sift through the dry ingredients and break up any clumps.1 cup gluten-free all-purpose baking flour, 1 cup gluten-free oat flour, ½ cup almond flour, 1 ½ teaspoons cinnamon powder, 2 teaspoons baking powder, ½ teaspoon baking soda
- Combine the eggs, applesauce, and maple syrup in a separate bowl. Stir until everything is well combined.2 large eggs, beaten, 1 cup applesauce, ½ cup maple syrup
- With a large (wooden) spoon, fold the flour mixture into the wet ingredients bit by bit until everything is well combined and you get a beautiful cake batter.
- Then, stir in the dried apricots and walnuts until wholly submerged in the cake batter and set aside.½ cup packed dried apricots, finely chopped, 1 cup chopped walnuts
- Coat the inside of a 9-inch square baking pan with some coconut oil, then shake in a bit of flour (coating all sides) and tap out the excess. You can also line the baking pan with parchment paper.
- Drop the cake batter into the prepared pan and, with a spatula, spread it evenly, so it reaches all sides of the corner.
- Bake in the middle of the oven rack for 30 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool, then take it gently out of the pan and slice it into squares.
- Serve with a dollop of your favorite yogurt and warm beverage. Enjoy!
Notes
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Patti says
Will it work with white flour, wheat flour or almond flour ? .
Should I add extra applesauce or other shortening if I don’t have the flour on recipe?
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Mariska Ramondino says
Hi Patti, thanks for stopping by;) Although I haven't tested it myself yet, for this recipe it should be fine to use whole wheat flour instead because it has similar properties. Just note that Spelt flour contains less gluten and has a distinctive nutty taste, so the flavor probably will be slightly different, but still good. Let me know how it goes;) Happy baking!
Nancy says
If I chose to use the 2 eggs is there something I would eliminate such as applesauce???
Mariska Ramondino says
Hi Nancy, thank you for stopping by. I would still add one cup of applesauce for moisture and to create a sweet and soft texture. Because the recipe is not using any butter. I have tested this using two eggs and will update the post soon with new pics and measurements in grams;)
Monica says
Yum! I love that this is a vegan recipe, I will have to try it and bring it into work so my co-workers can enjoy some too!
The Southern Thing says
This looks so good! Putting it on my list to try next week!
Kelly Bolen says
This looks delicious! I can't wait to try!
Maddie says
These look so yummy! I am tucking away this recipe to try soon!
Kileen says
This looks and sounds so amazing! I bet its full of energy as well! I need to make this!
Beth says
These look really delicious! I will have to make these soon! (Pinning for future reference.)
Mariska says
Oh, thank you, Beth! I appreciate it!