Apple Crumb Cake


Last Updated on August 31, 2021

Gluten and dairy-free apple crumb cake that’s full of delicious apple flavor! The cake is soft and moist, and filled with fresh chunks of apples in every bite. A perfect pairing to your morning coffee!

apple crumb cake

I’m a sucker for any cake with a crumb topping. I know this dessert technically screams Fall, but I couldn’t help myself when the craving hit. Whenever apples, cinnamon and crumbles are involved- I’m always in.

This cake is SO delicious, and has the softest texture. It’s completely grain free and made from a blend of almond and tapioca flour. It’s lightly sweetened with coconut sugar, and filled with fresh chunks of apples.

Apple Crumb Cake Ingredients

This recipe uses a few of my pantry staples. I haven’t tested any flour substitutes, so for best results I suggest sticking to the original recipe!

Here’s what you’ll need to make this apple crumb cake:

  • Almond Flour
  • Tapioca flour– you can substitute arrowroot for the tapioca flour in this recipe, but I would not suggest replacing it with more almond flour.
  • Coconut sugar
  • Fresh apples
  • Eggs
  • Olive oil
  • Non-dairy milk
  • Vanilla extract
  • Cinnamon

You can bake this in a square or round tin. I love topping mine off with powdered sugar!

apple crumb cake

I love pairing a fresh slice of cake with my morning or afternoon coffee. It’s light and flavorful, and always hits the spot.

The fresh apples add the best added sweetness. You can use any variety of apples you like for this recipe, but my personal favorite is Honeycrisp or Gala apples.

This recipe is super simple, and comes together in 40 minutes from start to finish. It’s the perfect little snacking cake to make for any occasion.

I can’t wait for guys to try it! Be sure to tag me on Instagram if you do 🙂

More gluten-free baked goods you may like

Birthday Cake Blondies

Gluten-free Carrot Cake Muffins

Gluten-free Birthday Cake Cookies

Apple Crumb Cake

5 from 6 votes
Course: Dessert


Prep time


Cooking time


Total time




  • 2 cups 2 almond flour

  • 1/2 cup 1/2 tapioca flour

  • 1/2 cup 1/2 coconut sugar

  • 1/2 cup 1/2 non-dairy milk, I used almond

  • 3 eggs

  • 1/4 cup 1/4 oil, I used olive

  • 1 tsp 1 vanilla extract

  • 1 tsp 1 cinnamon

  • 1 tsp 1 baking soda

  • 1/4 tsp 1/4 salt

  • 1 large apple, chopped

  • Crumb Topping
  • 1/2 cup 1/2 almond flour

  • 3 tbsp 3 coconut sugar

  • 2 tbsp 2 soft coconut oil (not melted)- use refined for a neutral taste

  • 1 tbsp 1 tapioca flour

  • Pinch of cinnamon


  • Preheat your oven to 350 F
  • In a large bowl, whisk together the eggs, coconut sugar, oil, milk, and vanilla extract.
  • In a separate bowl, mix together the almond flour, tapioca flour, baking soda, salt and cinnamon.
  • Stir the dry ingredients into the wet ingredients and mix well. Fold in the chopped apples and stir until evenly incorporated.
  • Line a 9″ baking pan with parchment paper, you can use a square or round pan, and pour the batter into the pan.
  • For the crumble, combine all the ingredients together in a bowl and mix together with a fork to create a crumb. Sprinkle it over the top of the cake.
  • Bake the cake for 30-35 minutes, until firm to touch. Let cool 10 minutes.
  • Top with a little powdered sugar and slice. Keep stored at room temp for up to 4 days, or refrigerate for up to 1 week.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!


  1. Would it be possible to send me the nutrition info; calories, protein and fat for the following recipes; Apple Crumb Cake, Oatmeal Fudge Bars, Baked Apples w/Oatmeal Crumble.
    Do you have a website that has recipes that are lower calorie, less sugar, higher protein and healthy. Thank you

  2. I made this cake a few days ago and it was absolutely divine. It came out super moist and full of flavor. I will be making this often this fall season. I added candied Walnuts to the crumble for extra crunch and flavor. So yummy.

  3. This cake was perfect! Made it for Rosh Hashanah and it was a huge hit. The perfect density, mosit and the right amount of apples to welcome a sweet new year and the beginning of fall.

  4. Melissa Muncy

    Can I substitute cassava flour for tapioca flour?!

  5. Bethany Green

    I made this cake last night to enjoy with my morning coffee and it turned out absolutely delicious! I didn’t have any tapioca flour on hand, so I subbed for arrowroot starch and the texture is still perfectly light and moist. I didn’t have powdered sugar to dust on top either, but it was plenty sweet enough for me without it. I will definitely be making this again soon!

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