This gluten-free apple cider layer cake is a holiday showstopper: three moist layers made with reduced apple cider and rosemary, warm spices, and a hint of whiskey, covered in dark chocolate cream cheese frosting. It’s gluten-free, so everyone at the table can have a slice.

This dreamy Gluten Free Apple Cake comes from TABLE Magazine’s Winter archives. Readers continue to ask for it, so we had to bring it back. Also find this on Quelcy Kogel’s blog, With the Grains. Classic holiday spices and a hint of whiskey combine in a moist apple cake with a dark chocolate frosting. It’s gluten-free to please a holiday crowd. The cake in the photo was festive with the garnishes, but the cake stands on its own if you’re not feeling so ornate.

What Does This Gluten-Free Apple Cake Use Instead of Gluten?

Rather than using traditional flour, this cake uses King Arthur’s gluten-free flour. It’s a mixture of white rice flour, whole grain brown rice flours, tapioca starch, and potato starch that yields gluten-free cakes, pies, and bread with no grittiness or aftertaste. Like picking a non-alcoholic spirit, picking a gluten-free flour necessitates finding something that stands on its own, not just as a replacement.

Why You’ll Love This Gluten-Free Apple Cider Layer Cake

It’s inclusive. A gluten-free cake that’s moist and full of flavor means no one at the holiday table feels left out. It’s seasonal. Apples, cider, and rosemary are all at their best in fall and winter, and you can find them at local orchards and farmers markets. It’s impressive. Three layers and a dark chocolate cream cheese frosting make a centerpiece dessert. And it’s flexible. Dress it up with garnishes or skip them and let the cake stand on its own.

Shop Local for This Cake

Much of this recipe can come from local farms: Granny Smith apples and fresh cider from an orchard or cider mill, fresh rosemary from a market herb stall, and eggs, butter, and buttermilk from a local farm or dairy. The cider is boiled in the apple reduction, so pasteurization isn’t a concern for this recipe. It would be fun to go local for fresh apples, right? Check this list of 17 local orchards for fresh apples and cider.  

Ingredient Notes: Granny Smith Apples and Whiskey

Granny Smith apples. The Granny Smith originated in Eastwood, New South Wales, Australia, in 1868. It’s named for Maria Ann Smith, who noticed a chance seedling growing where she had thrown out the remains of some French crab apples. Its tart, firm flesh holds up well to cooking, which is why it works so well when simmered with cider.

Whiskey. Two tablespoons add depth to the apple mixture. If you’re baking for someone with celiac disease or a serious gluten sensitivity, choose a plain, unflavored whiskey, check the label, or ask your guest, because a few very sensitive people react even to distilled whiskey. Some brands are labeled gluten-free.

Tips for Making Gluten-Free Apple Cider Layer Cake

Reduce the apples and cider. Bring the chopped apples, cider, and rosemary sprig to a boil over medium-high heat. When the apples begin to fall apart, remove the rosemary and use a fork to mash and break up the apples as much as possible. Reduce the heat slightly and simmer, stirring frequently, until the mixture measures about 1½ to 2 cups, about 20 minutes.

Cool before adding dairy. Let the apple mixture cool at least 10 minutes before stirring in the buttermilk, whiskey, and vanilla.

Cream the butter and sugars. Beat the butter, cane sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, then the oil.

Alternate the batches. Add the flour mixture in three batches, alternating with the apple mixture, on low speed. Then beat just until combined, about 30 seconds.

Bake and rotate. Divide the batter among three 8-inch springform pans and bake until a cake tester comes out clean, about 30 to 40 minutes, rotating the pans halfway through. Cool in the pans on a rack for 20 to 30 minutes before removing, then cool completely, about 1 hour, before assembling.

Let the chocolate cool. Melt the chocolate in a heatproof bowl over simmering water, then let it stand until just warm, 10 to 15 minutes, so it doesn’t melt the cheese when you mix it in.

Assemble and decorate. Place one layer on a plate, spread with frosting, repeat with the second layer, top with the third, and frost the top and sides. Add garnishes just before serving. 

Storing Gluten-Free Apple Cider Layer Cake

Because the frosting is made with cream cheese, cover and store the frosted cake in the refrigerator for three days. 

Looking for more? Try our Apple Cider Pumpkin Bread and Vegan Apple Cider Muffins, see all of our apple cider recipes, and browse TABLE’s Desserts and Dietary Needs recipes.

Gluten-Free Whole Grain Apple Cider Layer Cake

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• Author: Quelcy Kogel
• Total Time: 1 hour 40 minutes
• Yield: Serves 12–20 people 1x
• Diet: Gluten Free

Print Recipe

Description

A three-layer gluten-free cake made with reduced apple cider, rosemary, a hint of whiskey, and warm spices, covered in dark chocolate cream cheese frosting.

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Ingredients

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For the cake:

• 2 medium Granny Smith apples, cored, and roughly chopped
• 2 cups apple cider
• 1–2 sprigs of fresh rosemary
• 3/4 cup organic buttermilk, at room temperature
• 2 tbsp whiskey
• 2 tsp pure vanilla extract
• 4 1/4 cups gluten-free flour mix (such as King Arthur Flour)
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1/4 tsp ground nutmeg
• 1 tsp ground cinnamon
• 12 tbsp unsalted butter (1 1/2 sticks), at room temperature (plus more for pans)
• 1 1/4 cup organic raw cane sugar
• 3/4 cup packed organic light brown sugar
• 5 large eggs, at room temperature (cage-free/organic)
• 1/3 cup safflower oil (non-gmo/organic)
• Chocolate cream cheese frosting (recipe below)

*Whiskey is generally considered to be gluten-free but very sensitive individuals should be sure to choose a whiskey that is labeled as gluten-free.

For the chocolate cream cheese frosting:

• 12 oz semisweet chocolate, coarsely chopped (Guittard Akoma Extra Semisweet)
• 16 oz organic Neufchatel cheese, room temperature
• 8 tbsp organic unsalted butter (2 sticks)
• 1 cup confectioners’ sugar
• 1 tsp cinnamon
• 1 tsp pure vanilla extract

Garnishes (Optional):

• Cinnamon sticks
• Pistachio macarons
• Chocolate shavings
• Fresh rosemary
• Pine cones
• Powdered sugar

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Instructions

For the cake:

1. Adjust oven rack to middle position and preheat oven to 350°F. Brush the bottoms and sides of three 8-inch springform cake pans with butter.
2. In medium saucepan, bring chopped apples, cider, and rosemary sprig to boil over medium-high heat. As apple begins to fall apart, remove the sprig of rosemary, stir and whisk with a fork to try to mash and break up the apples as much as possible. Reduce heat slightly and simmer and reduce, stirring frequently, until mixture measures approximately 1 ½-2 cups, about 20 minutes.
3. Cool the apple rosemary mixture at least 5 minutes in a large measuring cup before mixing in buttermilk, whiskey and vanilla. Set aside.
4. In medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and cinnamon; set aside.
5. In the bowl of an electric mixer, beat the butter, sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes.
6. Add eggs, one at a time, beating well after each addition. Add oil and beat until incorporated, about 1 minute.
7. Decrease mixer speed to low and add flour mixture in three batches, alternating with apple mixture, scraping down sides and bottom of bowl with rubber spatula as needed. Increase speed to medium and beat mixture just until combined, about 30 seconds.
8. Evenly divide batter between prepared pans. Bake until cake tester inserted in cake comes out clean, rotating cakes halfway through baking, about 30 to 40 minutes. Transfer cakes to cooling rack for about 20 or 30 minutes, before carefully removing the cakes from the pans to cool the rest of the way.
9. Cool completely, about 1 hour, before assembly. Just before assembly, remove parchment if still stuck to the cakes.

For the chocolate cream cheese frosting:

1. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Let stand until just warm, 10 to 15 minutes.
2. Put cream cheese and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Mix in melted chocolate until combined. Use immediately.

• Prep Time: 40 minutes
• Cook Time: 30 to 40 minutes, plus about 20 minutes to reduce the apples and 1 hour to cool
• Category: Dessert
• Method: Baking
• Cuisine: American

Gluten-Free Apple Cider Layer Cake FAQs

What flour does this gluten-free cake use?

It uses King Arthur’s gluten-free flour, a mixture of white rice flour, brown rice flour, tapioca starch, and potato starch.

Is the whiskey gluten-free?

Celiac organizations generally consider pure distilled whiskey gluten-free, but a few very sensitive people react, and flavored whiskeys can contain additives. Choose a plain, unflavored whiskey, or one labeled gluten-free. It’s always a good idea to check the labels on all ingredients.

How many people does this cake serve?

The recipe serves 12 to 16, depending on how you slice it.

How long do the cake layers bake?

Bake at 350°F for about 30 to 40 minutes, rotating the pans halfway through, until a cake tester comes out clean.

Do I have to use the garnishes?

No. The cake stands on its own. The garnishes in our photo make it extra festive, but the pinecones are decorative only and shouldn’t be eaten.

About the Recipe Author and Stylist

Quelcy Kogel is a Pittsburgh-based recipe developer, food stylist, photographer, and cookbook author. She is the founder of the whole grain food blog With the Grains and the author of The Gluten-Free Grains Cookbook (Page Street, 2019). Her recipes have been featured by Bon Appétit, BuzzFeed, and HuffPost Taste. See more at quelcy.com.

About the Photographer

Janelle Bendycki is a lifestyle and advertising photographer and director based in New York City, specializing in portrait, fashion, kids, hospitality, travel, and lifestyle work, with experience in food and beverage and cookbook photography. Her clients include Aerie, Levi’s, Abercrombie, American Eagle, and Pennsylvania Tourism. See more at janellebendycki.com.

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