Gluten-Free Salted Apple Bread

As it turns out, spring has not arrived early and on this cold day, I found myself craving a rich apple bread to enjoy with a cup of tea. This bread was inspired by a recipe in the Ovenly cookbook, by Agatha Kulaga and Erin Patinkin.


1/4 cup coconut oil, melted

1/4 cup unsalted butter, melted

3/4 cup almond milk

3/4 cup cane sugar

2 large eggs, room temp.

1/4 cup maple syrup

1/4 cup olive oil

1 tsp. vanilla extract

2 cups gluten free flour or your choice (store bought or I use this recipe:

1/2 cup almond flour

2 tsp. cinnamon

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. xanthan gum (omit if your mix contains it)

1 tsp. kosher salt

1/4 tsp. nutmeg

1/4 tsp. ginger

1 1/2 cup peeled, cored and cubed apples (1/2″ in size)

Salted oat topping (see below)

Method of Preparation:

  1. Preheat the oven to 375 F. Grease a 9 x 5 loaf pan.
  2. In a small saucepan, over low heat, melt the butter and coconut oil.
  3. In a large bowl, whisk the almond milk, sugar, eggs, maple syrup, vanilla and olive oil. Add the melted butter and coconut oil. Whisk until blended.
  4. In another bowl, whisk the gluten free flour, oats, almond flour, cinnamon, baking soda, baking powder, xanthan gum (if using), salt, nutmeg and ginger.
  5. Using a spatula, stir the milk mixture into the dry ingredients. Mix until almost combined and then fold in the apples. Mix until the apples are mixed in.
  6. Pour into a prepared pan. Top with the oat topping.
  7. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.

Salted Oat Topping:

  1. In a small sauce, melt 1 tbs. coconut oil.
  2. Add 1/2 cup oats and 1 tbs. almond meal.
  3. Stir to combine.

Gluten-Free Apple Cake

Fall is in full swing in our house with cozy fires, pumpkin pie, and a weekend trip to the local apple orchard. As my family lined up for donuts, I begin filling a huge bag with the every variety of apple I could find. Baldwin, Gingergold, Candycrisp, Macoun, and Jonagold are just a few of the many gorgeous varieties offered. My head was spinning with ideas for my next dessert. I have been making this cake for years, but decided it was time to adapt it to a wheat free recipe. Sometime I serve it with a chocolate sauce and/or an orange flavored whipped cream.


  • 4 medium apples (variety of you choice) (about 1 1/2 lbs.), peeled and cut into 1/4″ pieces
  • 2 cups plus 4 tbs. sugar
  • 2 1/2 tsp. cinnamon
  • 4 large eggs
  • 1 cup oil (melted coconut, grapeseed, light olive oil or canola)
  • 1/4 cup orange juice
  • 1 tbs. grated orange peel
  • 1 1/2 tsp. vanilla extract
  • 3 cups gluten-free flour blend (add 1 1/2 tsp. xanthan gum if your mix doesn’t contain it)
  • 3 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. cardamom (optional)


Preheat oven to 350 F. Oil and flour 6″ pans or line a muffin tin with parchment squares. Mix apple pieces, 4 tbs. sugar and cinnamon in a small bowl.

In a large bowl, combine the 2 cups of sugar, oil, eggs, orange juice, orange peel and vanilla extract; whisk to blend.

Stir the gluten-free flour blend, baking powder, salt and cardamom into the egg mixture.

Pour the 1/3 the batter into the prepared pan or muffin tin, sprinkle apples over the batter. Top with the remaining apples, then the batter.

Bake the 6″ cakes for 30 -40 minutes or until a toothpick comes out clean. The individual cakes will take 15-20 mins.

Recipe makes 12 individual cakes (baked in muffin tins) or two 6″ cakes. Can be made a day ahead, but best served the day it’s baked.


Quick Chocolate Sauce


  • 1 cup apple juice
  • 4 oz. bittersweet chocolate, chopped
  • 1 tsp. vanilla extract
  • 2 tbs. brandy (optional)

Heat the apple juice in saucepan until simmering. Add the chocolate and vanilla, stir until smooth. Let cool. Serve warm or room temperature along with the apple cake.