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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
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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.