This gluten-free applesauce cake is soft, moist and full of cinnamon and ginger. It’s made without eggs, without nuts and without a store-bought gluten-free flour blend. A simple mix of oat flour, rice flour and cornstarch, held together with psyllium husk, does the job.

It bakes in one 9×13-inch pan, so it’s an easy fall dessert for a crowd. Top it with a tangy Greek yogurt frosting and caramelized apples, and it tastes like apple pie in cake form.

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Quick recipe overview


Prep time	30 minutes
Cook time	About 55 minutes (cake 43 minutes + apples 12 minutes)
Yogurt straining	2 to 3 hours, done while the cake bakes and cools
Cooling time	1 hour
Total time	About 2 hours 30 minutes
Servings	12 squares
Calories	About 385 per serving (estimate)
Protein	About 7 g per serving (estimate)
Dietary	Gluten-free, eggless, nut-free, vegetarian

Confirm all times after your test bake.

Why you’ll love this recipe

No eggs and no nuts. Most gluten-free applesauce cakes need both. This one needs neither.
No special gluten-free flour. Oat flour, rice flour and cornstarch are easy to find in any US supermarket.
Very moist. Two full cups of applesauce keep the crumb soft for days.
Feeds a crowd. One 9×13 pan makes 12 generous squares.
Lighter frosting. Thick Greek yogurt replaces heavy cream cheese frosting.
Big fall flavor. Cinnamon, ginger and allspice, plus a caramelized apple topping.

Ingredients

For the gluten-free flour blend

2 cups + 2 tablespoons oat flour (200 g). Gives the cake a soft, tender crumb and mild sweetness. Buy oat flour labeled certified gluten-free if you bake for someone with celiac disease, because regular oats are often cross-contaminated with wheat.
¾ cup white rice flour (120 g). Adds structure and keeps the cake from turning gummy. Sorghum flour (jowar) works the same way.
⅔ cup cornstarch (85 g). Lightens the crumb. Tapioca starch or arrowroot works instead.
1 tablespoon psyllium husk powder. The binder. It replaces the xanthan gum found in store-bought blends and the eggs in a regular cake. Use the fine powder, not whole husks. Swap: 2 tablespoons ground flaxseed (the cake will be slightly denser and flecked).

For the cake

1 cup granulated sugar (200 g) and ½ cup packed light brown sugar (100 g). White sugar keeps the cake light; brown sugar adds a caramel note.
3 teaspoons baking powder and 1 teaspoon baking soda. Check that the baking powder is labeled gluten-free.
2 teaspoons ground cinnamon, 2 teaspoons ground ginger, ½ teaspoon allspice (or nutmeg), ½ teaspoon salt.
2 cups unsweetened applesauce (510 g), room temperature. The heart of the cake: moisture, apple flavor and natural sweetness. Sweetened applesauce works, but the cake will be sweeter.
¾ cup milk (180 g), room temperature. Dairy milk or any unsweetened plant milk.
½ cup neutral oil (110 g). Canola, vegetable or light olive oil.
2 teaspoons apple cider vinegar (optional). Reacts with the baking soda for extra lift.
1 teaspoon vanilla extract.

For the Greek yogurt frosting

1¾ cups thick plain Greek yogurt (400 g). Strained down to about 1¼ cups (300 g). Use a thick brand such as full-fat or 2% Greek yogurt; thin yogurt won’t hold its shape.
4 tablespoons powdered monk fruit sweetener. Powdered dissolves smoothly; granular stays gritty.
1 teaspoon vanilla extract.

For the caramelized apples

2 medium apples, peeled and cut into ½-inch cubes. Firm apples such as Honeycrisp, Granny Smith or Pink Lady hold their shape.
1¾ tablespoons butter (25 g).
3 tablespoons monk fruit cane sugar blend.
½ teaspoon ground cinnamon, plus extra for dusting.
3 tablespoons milk or heavy cream.

Equipment

9×13-inch (23×33 cm) baking pan
Parchment paper
Large mixing bowl and whisk
Fine strainer or cheesecloth (for the yogurt)
Medium skillet
Kitchen scale (strongly recommended for gluten-free baking)

How to make gluten-free applesauce cake

Strain the yogurt first. Line a strainer with cheesecloth or a coffee filter, set it over a bowl, add the Greek yogurt and refrigerate for 2 to 3 hours. It’s ready when it’s thick enough to hold a spoon upright, about 1¼ cups (300 g).
Prep the pan. Heat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving some overhang so you can lift the cake out.
Make the flour blend. Whisk the oat flour, rice flour, cornstarch and psyllium husk together for a full 30 seconds. The psyllium must be spread evenly, or you’ll get gummy spots.
Add the remaining dry ingredients. Whisk in both sugars, baking powder, baking soda, spices and salt until no lumps of brown sugar or baking soda remain.
Add the wet ingredients. Pour in the applesauce, milk, oil, vinegar and vanilla. Stir gently with a spatula until no dry flour shows. Stop there: a few small lumps are fine. The batter should look like thick pancake batter. If it’s stiffer than that, stir in 2 to 4 tablespoons more milk.
Bake. Spread the batter evenly and bake for about 43 minutes, until the top springs back and a toothpick in the center comes out with a few moist crumbs but no wet batter.
Cool completely. Leave the cake in the pan for at least 1 hour. Gluten-free cake is fragile while warm and will crumble if you cut or lift it early.
Caramelize the apples. Melt the butter in a skillet over medium heat. Add the apple cubes, monk fruit cane sugar and cinnamon. Cook, stirring gently, for 8 to 10 minutes until golden and glossy but still holding their shape.
Make the caramel drizzle. Lift the apples out. Stir the milk or cream into the pan juices and simmer for 2 to 3 minutes until syrupy. Let the apples and caramel cool to room temperature.
Make the frosting. Whisk the strained yogurt with the powdered monk fruit and vanilla until smooth and glossy. Chill for 30 minutes.
Assemble just before serving. Spread the frosting over the cooled cake in swirls, dust with cinnamon, cut into 12 squares, top each with apple cubes and drizzle with caramel.

Tips for the best gluten-free applesauce cake

Weigh your flours. Gluten-free flours pack differently in cups. A scale is the single biggest factor between a soft cake and a dense one.
Use room-temperature applesauce and milk. Cold liquids keep the batter from mixing evenly.
Don’t overmix. Stir only until the flour disappears. Extra mixing makes gluten-free cake gummy.
Let it cool fully. The crumb sets as it cools. Cut warm, and it falls apart.
Frost just before serving. Greek yogurt frosting is softer than cream cheese frosting and slowly weeps if left at room temperature.
Reduce the caramel longer than you’d expect. Monk fruit sweeteners make a thinner sauce than sugar.

Common mistakes

Problem	Why it happens	How to fix or prevent it
Cake is gummy in the center	Underbaked, or the psyllium clumped	Bake until a toothpick shows only moist crumbs; whisk the flour blend for a full 30 seconds
Cake is dense and heavy	Flour measured by cups, or batter overmixed	Weigh the flours; stir only until combined
Cake crumbles when cut	Cut while warm	Cool in the pan for at least 1 hour
Frosting is runny	Yogurt not strained long enough	Strain until it holds a spoon upright; chill before spreading
Caramel turns grainy	Monk fruit sweetener recrystallized as it cooled	Rewarm with a splash of milk, stirring until smooth
Cake tastes bland	Sweetened applesauce swapped for unsweetened without adjusting spices, or old spices	Use fresh spices; taste the applesauce first

Substitutions

Original	Substitute	Effect	Recommended?
Psyllium husk powder, 1 tbsp	Ground flaxseed, 2 tbsp	Slightly denser, visible flecks	Yes
White rice flour	Sorghum (jowar) flour, same weight	Slightly heartier flavor	Yes
Cornstarch	Tapioca starch or arrowroot, same weight	Almost no difference	Yes
Whole homemade blend	Store-bought 1:1 gluten-free flour with xanthan gum, 405 g total	Very similar; skip the psyllium	Yes
Dairy milk	Unsweetened soy, oat or almond milk	No noticeable difference	Yes
Greek yogurt frosting	Dairy-free yogurt	Much softer; serve as a dollop instead of frosting	Only for dairy-free
Oat flour	Almond flour	Changes the structure; not tested	No
Applesauce	Mashed banana	Changes the flavor and texture; not tested	No

Variations

Nutty: fold in 1 cup chopped walnuts or pecans with the wet ingredients and bake about 5 minutes longer. (The cake is then no longer nut-free.)
Raisin spice: fold in ¾ to 1 cup raisins and add ¼ teaspoon ground cloves.
Dairy-free: use plant milk in the cake, swap the butter for vegan butter, and serve with dairy-free yogurt.
Simple snack cake: skip the frosting and dust the cooled cake with cinnamon.
Two-layer cake: bake in two 8-inch round pans for about 30 to 35 minutes, then fill and frost. Confirm the time in your test bake.

More apple cakes to try

If you love apple desserts, try these next:

https://youtu.be/XBMb3nA2ktI: Apple Muffins
https://youtu.be/ipPnTMBHVzY: Apple Oatmeal Cookies

[NEETU’S NOTE: add only recipes that are live on BakeWithNeetu.com.]

Storage

Refrigerator: store frosted cake in an airtight container for up to 3 days. The yogurt frosting needs refrigeration.
Room temperature: unfrosted cake keeps, covered, for 1 day.
Freezer: freeze the unfrosted cake, well wrapped, for up to 1 month. Thaw overnight in the fridge, then frost.
Texture note: the cake gets even moister on day two, as the applesauce settles into the crumb.

Make ahead

Bake the cake and strain the yogurt the day before. Store the cake covered and the yogurt in the fridge. Make the apples and frosting, then assemble, on the day you serve.

Serving suggestions

Serve chilled squares as a fall dessert after dinner.
Pack unfrosted squares in lunch boxes as an afternoon snack.
Serve slightly warm caramelized apples over the top for a pie-like dessert.
Pair with coffee, chai or hot apple cider.

Nutrition information

Per serving (1 of 12 squares, with frosting and topping):

Nutrient	Amount
Calories	About 385 kcal
Protein	About 7 g
Carbohydrates	About 61 g
Total fat	About 13 g
Saturated fat	About 2.5 g
Fiber	About 3 g
Total sugar	About 33 g
Added sugar	About 25 g
Sodium	About 345 mg

Assumptions: nonfat Greek yogurt, 2% dairy milk, canola oil, unsalted butter, and zero-calorie monk fruit sweeteners. A monk fruit blend that contains cane sugar will raise the sugar and calories.

Nutrition information is an estimate and may vary depending on the brands and ingredients used.

What’s in each slice

Most of the sugar comes from the cake itself; the frosting and topping are sweetened with monk fruit. The applesauce adds natural sugar and moisture, and the oat flour and psyllium add fiber. The Greek yogurt frosting adds protein and keeps the topping much lighter than a classic cream cheese frosting.

Gluten-free applesauce cake FAQ

Is this applesauce cake gluten-free? Yes, when you use oat flour made from certified gluten-free oats and gluten-free baking powder. Check every label if you bake for someone with celiac disease.

Can I make applesauce cake without eggs? Yes. This recipe has no eggs. The applesauce and psyllium husk do the job eggs usually do.

Can I use store-bought gluten-free flour instead? Yes. Replace the oat flour, rice flour, cornstarch and psyllium with 405 g of a 1:1 gluten-free flour that contains xanthan gum.

What can I use instead of psyllium husk? Use 2 tablespoons ground flaxseed. Don’t skip the binder, or the cake will crumble.

Can I use sweetened applesauce? Yes, but the cake will be noticeably sweeter. You can reduce the granulated sugar a little, though the cake may be slightly drier.

Why is my gluten-free cake gummy? It’s usually underbaked or overmixed. Bake until a toothpick shows only moist crumbs, and stir the batter only until combined.

Can I freeze applesauce cake? Yes. Freeze it unfrosted for up to 1 month, thaw overnight in the fridge, then frost.

Is this cake dairy-free? Not as written: the frosting, butter and milk contain dairy. See the dairy-free variation above.

Can I bake this in a different pan? Yes. Two 8-inch round pans take about 30 to 35 minutes. Confirm with a toothpick.

Can I add chopped apples to the batter? It’s not recommended. Fresh apple pieces release water as they bake and can make the cake soggy. Put the apples on top instead.

Final thoughts

This gluten-free applesauce cake proves you don’t need eggs, nuts or a special flour blend for a soft, cozy fall cake. One bowl, one pan, and a topping that tastes like apple pie. Bake it this weekend and tell me how it turned out in the comments.