This cake has been a go-to of mine for years. I adapted it from I believe an old Martha Stewart recipe I came across like 20 years ago, and transferred to a recipe card. I originally made it with regular wheat flour, but I actually prefer the lightness of the gluten free version I developed a few years back. It always signals Fall is near, when I dig out the barely legible recipe card from my squeaky old recipe box. Yes I also have it at the ready online, but it’s just not the same as having that old box and card to remind me of all the versions of this cake I’ve made throughout the years. I hope you enjoy it as much as my family does.
Print Recipe
Easy Gluten Free Apple Upside Down Cake
This gluten free upside down apple cake is a sinch to make, but impressive enough for company. You can also easily make this dairy free or vegetarian by subbing coconut oil for the ghee, and apple sauce for the kefir (or find coconut milk kefir-yum!). Not down with nuts? That’s cool too. Just replace almond flour with more brown rice flour or equal amount of cassava flour. The texture has a nice crumbly feel, but at the same time super moist from the healthy fat of your choice–olive oil, coconut oil, kefir or apple sauce. Just watch your oven. I’ve seen this take as little as 30 minutes to bake, all the way to 45 mins if your oven isn’t calibrated. Either way you slice it, enjoy!
Recipe Notes
Feel free to sub seasonal pears with dried cranberries or persimmon for the apples. Change up the spices of your choice. Pear with cardamom is divine!
