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Gluten-Free Apple Crumble Cake

Make this Gluten-Free Apple Crumble Cake and fall obsessed in minutes! This high-protein dessert is a dream come true for so many reasons; it's decadent without being heavy, it's gluten-free and easy to digest, it's sweet but not going to spoil your sweet tooth and it's just downright beautiful! It's packed with warm spices and the addition of protein powder makes it a nutritious choice, perfect for enjoying any time of day and sure to become a seasonal favourite.

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High Protein Gluten-Free Apple Crumble Cake

Apple season is here, and if you know me that is a big deal because one of my favorite things is apple picking! Get ready because I have some apple recipes that will blow your socks off and we are starting with a banger – this Apple Crumble Cake is gonna make you scream with excitement. I created a crumble cake last year and ever since then, all I want to do is add my delicious crumble on top of everything. I created an amazing gluten-free crumble recipe that is just enough sweet and with a dash of salt, it makes the crumble a layer you won’t forget! If you’re in Toronto and want to go apple picking; this is the place that the hubby and I frequent for some gorgeous organic apples. 

This cake gets a nice boost of protein from my favourite protein powder. I used the Energy Booster protein cause these days I could use all the help I can get! The days are getting shorter and this is only the beginning of it in the northern hemisphere! This protein has cordyceps and ginseng making it perfect for your morning smoothie, pancakes or in this case CAKE! 

If you’re craving all the flavours of fall but want something that’s also gluten-free and packed with wholesome ingredients, this apple crumble cake is the ideal choice. The best part? It’s super easy to make, and the results are irresistible! You’re going to love it.

What You’ll Need for This Apple Crumble Cake

  • 8″ springform pan
  • mixing bowls
  • measuring spoons and cups
  • offset spatula & rubber spatula

Gluten-Free Apple Crumble Ingredients and Substitutions

  • Eggs: Essential for binding the ingredients and giving the cake its structure. They help the cake rise and create that light, fluffy texture. For a vegan option, you can replace the eggs with flax eggs (1 tablespoon ground flax mixed with 3 tablespoons water per egg). While flax eggs won’t provide as much lift, they will help bind the ingredients and add moisture.
  • Sugar: Sweetens the cake and helps create a tender crumb. It also aids in browning, giving the cake a golden colour. If you want a more natural sweetener, you can swap regular sugar for coconut sugar, cane sugar or monk fruit. Coconut sugar has a lower glycemic index and a subtle caramel flavour that pairs beautifully with the spices in this recipe. 
  • Vanilla: Consider this ingredient in every baking recipe and you’ll never dislike it! Vanilla enhances flavours and makes all other ingredients shine. It adds a beautiful depth to the warmer spices. 
  • Olive Oil: Using olive oil will keep the cake moist without making it greasy, and it adds a slight richness to the flavour. If you prefer, you can use melted coconut oil however you can expect a mild tropical flavour to be added to the cake.
  • Milk: Use any type of milk you’d like for this recipe. Dairy-free or regular cow’s milk will both work perfectly fine. Milk provides moisture to the batter, ensuring the cake doesn’t dry out.
  • Gluten-Free Flour Blend: A good gluten free flour blend keeps the cake light and fluffy without gluten. If you have questions about gluten free baking you should download my FREE Living Gluten Free Ebook for helpful tips and gluten-free substitutions when baking. Gluten-free flour can sometimes be dense, so finding a blend that contains xanthan gum is key for mimicking the elasticity and structure that gluten would normally provide. If your gluten-free blend doesn’t contain xanthan gum, you’ll need to add about 1/2 teaspoon to the dry ingredients to help bind everything together.  If you’re not gluten-sensitive, you can use all-purpose flour instead.
  • Botanica Protein Powder: The protein for your apple crumble cake comes from none other than Botanica! By adding protein powder to this recipe you increase the nutritional value and make it a bit more filling. I use Botanica’s Energy Booster Protein, which not only adds protein but also includes cordyceps and ginseng, offering an energy boost! Any unflavored or vanilla protein powder will work, but make sure it complements the flavours of the cake. You can also skip the protein powder if you don’t need the extra boost but replace it with an equal amount of flour.
  • Baking Powder: Baking powder helps the cake rise, giving it a soft, fluffy texture. Without it, the cake would be dense and heavy.
  • Spices (Cinnamon, Ginger, Nutmeg): These warm spices are the heart of this cake and most autumn recipes as they give cozy vibes. Cinnamon provides warmth, ginger adds a slight zing, and nutmeg offers a deep, earthy sweetness. Feel free to experiment with all spice or cloves for a spicier flavour. You can also adjust the levels of each spice to suit your taste.
  • Diced Apple: Their natural sweetness and tartness perfectly complement the warm spices. As the apples bake, they soften, giving the cake a lovely texture and bursts of apple flavour. Crisp Granny Smith apples are perfect for baking because they hold their shape and balance the sweetness of the cake. You can also use Honeycrisp or Braeburn for a slightly sweeter option. If you’re out of apples but keen on making this recipe, you could substitute with pears or even peaches for a different twist.

Crumble Topping Ingredients

  • Gluten Free Oats: Certified gluten-free oats add texture and help form the delicious clusters that make this crumble so satisfying. Oats also provide a nice chew and absorb the butter and sugar, creating a crisp topping.
  • Gluten Free Flour: The gluten-free flour in the crumble helps hold everything together and provides a light crispiness as the crumble bakes. If you’re not gluten-sensitive, regular all-purpose flour will work just fine here. You can also try using almond flour for a nuttier flavour and added protein.
  • Brown Sugar: Brown sugar adds sweetness and a deep, caramel-like flavour that pairs perfectly with the cinnamon and apples.
  • Cinnamon: Cinnamon enhances the warm, cozy flavour of the crumble and ties all the ingredients together. 
  • Pecans: Pecans add a nutty, buttery crunch to the crumble, complementing the sweetness of the apple filling. Walnuts or hazelnuts work well if you don’t have pecans. You could also omit the nuts altogether if you’d like a nut-free recipe.
  • Butter: Butter holds the crumble together, ensuring it forms nice clusters. As it bakes, the butter melts into the sugar and oats, creating a crunchy, golden topping. For a dairy-free option, use vegan butter or coconut oil. Both will give you a crispy crumble, but the flavour will be slightly different.

How to Make This High Protein Gluten Free Apple Crumble Cake

Preheat and Prepare

Preheat your oven to 350°F and grease an 8” springform pan. Line the bottom with parchment paper for easy removal later. 

Make the Easy Apple Filling

In a mixing bowl, whisk together olive oil, sugar, eggs, milk, and vanilla. In another bowl, combine your gluten-free flour, xanthan gum (if needed), protein powder, baking powder, and spices. Slowly add the dry ingredients to the wet mixture and whisk until smooth. Fold in the diced apple last.

Make the Crumble Topping

In a separate bowl, mix the oats, gluten-free flour, brown sugar, cinnamon, pecans, and a pinch of salt. Pour the melted butter over the top and stir until it forms clumps.

Make the Glaze (Optional)

While the cake cools, whisk together icing sugar, cream, cinnamon, vanilla, and a pinch of salt. Once the cake is completely cool, drizzle the glaze over the top.

Assemble the Cake & Bake

Pour the batter into your prepared baking dish and smooth it out. Scatter the crumble topping evenly over the cake batter. Bake for 45-50 minutes or until a skewer comes out clean and the cake is golden brown. Let the cake cool for 15 minutes before removing from the pan. Apply your optional glaze once the cake has fully cooled and enjoy!

Gluten-Free Apple Crisp FAQs

What are the best apples for apple crumble?: Crisp, tart apples like Granny Smith or Honeycrisp work best for apple crumble. They hold their shape and add a lovely balance of sweetness and tartness to the filling.

Can you make this recipe vegan?: Yes! To make this recipe vegan, substitute the eggs with flax eggs (1 tablespoon of ground flax mixed with 3 tablespoons of water per egg) and use plant-based milk and butter.

Are oats gluten-free?: While oats are naturally gluten-free, make sure to use certified gluten-free oats to avoid any cross-contamination if you have a gluten sensitivity.

Why is my apple crumble topping not crunchy?: If your crumble topping isn’t crunchy, it may be because there’s too much moisture. Make sure to use the right amount of butter and bake the crumble long enough for it to crisp up.

What’s the difference between apple crumble and apple crisp?: The terms are often used interchangeably, but traditionally, apple crisps have a topping made with oats, while apple crumbles have a more streusel-like topping without oats. This recipe combines the best of both worlds!

Here’s Why You’ll Love This Gluten-Free Apple Crumble Cake

You’ll love this Gluten-Free Apple Crumble Cake because it’s made more than just a delicious treat, it’s also protein-packed! The cake is infused with warm fall spices like cinnamon, nutmeg, and ginger, and topped with a crunchy gluten-free crumble that adds texture to every bite.

Did you try this recipe?

Leave a comment and review below! Check out these other gluten-free recipes!

Carrot Banana Crumble Cake

Carrot Cake Baked Oats

Chai Swirl Gluten Free Bundt Cake

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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High Protein Apple Crumble Cake (Gluten-Free!)

Make this Gluten-Free Apple Crumble Cake and fall obsessed in minutes! This high-protein dessert is a dream come true for so many reasons; it's decadent without being heavy, it's gluten-free and easy to digest, it's sweet but not going to spoil your sweet tooth and it's just downright beautiful! It's packed with warm spices and the addition of protein powder makes it a nutritious choice, perfect for enjoying any time of day and sure to become a seasonal favourite.
5 from 1 vote
Print Pin Rate
Servings: 8
Author: Teri-Ann Carty
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Equipment

  • oven, 8" springform pan
  • mixing bowls
  • measuring spoons and cups
  • offset spatula
  • rubber spatula

Ingredients

Apple Crumble Cake Ingredients:

  • 3 eggs room temperature
  • ½ cup sugar coconut sugar works in this recipe too!
  • 1 tsp vanilla
  • ½ cup olive oil
  • ½ cup milk
  • 1¾ cup gluten-free flour blend
  • ½ tsp xanthan gum omit if your flour already has it
  • 1 scoop Botanica Protein Powder (¼ cup)
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp ginger and nutmeg
  • 1 tsp salt
  • 1 medium apple diced

Crumble Topping Ingredients

  • ½ cup oats
  • ½ cup gluten free flour
  • ½ cup brown sugar
  • ½ tsp cinnamon
  • ¼ cup pecans chopped
  • pinch of salt
  • ¼ cup butter melted

Optional Icing Ingredients

  • ½ cup icing sugar
  • 1 tbsp cream
  • ½ tsp cinnamon
  • ¼ tsp vanilla
  • pinch salt
US Customary - Metric

Instructions

  • Preheat oven to 350d. Grease and line an 8”pan with parchment paper and set aside.
  • Add oil, sugar, eggs, milk and vanilla to a bowl and whisk to combine.
  • In a separate bowl add dry ingredients and whisk to combine. Add dry to wet, whisking till you reach a smooth batter. Add chopped apples and fold them in until combined.
  • Pour the batter into the prepared pan, smoothing it out with an offset spatula.
  • Make the crumble topping by adding dry ingredients to a medium sized bowl.
  • Pour melted butter on top and stir to combine. The crumble should hold together when squeezed.
  • Scatter the top of the cake evenly with the crumble topping.
  • Place in preheated oven and bake until a skewer comes out clean from the centre of the cake and the cake is golden brown, 45-50 minutes.
  • Let the loaf rest in the pan for 15 minutes before removing the springform ring. Carefully transfer the cake to a wire rack to cool completely.
  • While cake is cooling make the glaze. Add glaze ingredients to a small bowl and whisk to combine.
  • Once cake is cool drizzle the top with the glaze and enjoy!

Nutrition

Serving: 1g | Calories: 542kcal | Carbohydrates: 72g | Protein: 10g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 783mg | Potassium: 143mg | Fiber: 5g | Sugar: 43g | Vitamin A: 334IU | Vitamin C: 1mg | Calcium: 155mg | Iron: 2mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

14 Responses

  2. Hi Teriann!
    I love your recipes and have had great success in the past… but not so much with this recipe. It came out quite dry, although yummy/tasty. You say to ‘pour’ the batter into the pan, however mine was not a pouring consistency, it was more of a ‘plop’ into the pan. I used AP gluten free flour and in lieu of the protein powder I used extra flour as you mentioned. Just wondering where I might have gone wrong?? Any thoughts? Also, I triple checked, I didn’t forget any of the ingredients.
    Thanks,
    Beth

    Reply

    1. Hi Beth! Thanks you for your feedback. I haven’t made the recipe with gluten flour so perhaps the bake time needed to be adjusted. I will go back to the recipe and make any necessary edits!

      Reply

  3. Delicious… this was a big hit for our family dinner dessert! I used 2 small apples which worked out great, and opted not to add the icing drizzle. Just enough sweetness.. this recipe will be on repeat!

    Reply

  4. This is one of the best cake recipes I’ve ever made! It was super moist and so delicious.
    I actually grated the apple because I’m not a fan of chunks of fruit in cake. The apple almost melted into the cake.
    I used coconut sugar and swapped out the olive oil for avocado oil.
    This is a keeper!

    Reply

    1. So glad this cake made the list of the best! Thanks for sharing your modifications – hopefully they help someone else considering doing the same! Appreciate the review

      Reply

    1. Hi Diane, the protein powder really does add flavour, texture and protein to this recipe! If you insist on replacing it, you will likely want to up the flour to keep the cakes consistency!

      Reply

  7. 5 stars
    So delicious! Easy recipe to follow and turned out just as it looked in the reel. I used all purpose flour and had no issues. My entire family enjoyed it and it was gone in no time, will be added to my fall baking rotation. I think I’ll try in a loaf pan(s) next time.

    Reply

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