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Looking for a dessert that’s sweet, satisfying, and won’t leave you feeling sluggish? Then The Best Gluten-Free Honeycrisp Apple Skillet Cake is calling your name! Made without refined sugar, this cake celebrates juicy apples and a warm blend of cinnamon, nutmeg, and cloves. It’s light, flavorful, and perfect any time of year!

THE BEST GLUTEN-FREE HONEY CRISP APPLE SKILLET CAKE

Guilty! As! Charged! I love the abundance of apples in the winter, and I’m always up for cake, no matter the season.

Did you happen to check out my Gluten-Free Honey Glazed Fresh Peach Cake? If so, I hope you loved it. And if you didn’t, definitely give it a try!

I’ll admit it, I’m a little lazy in the best way. Once I memorize a solid recipe, I’m all about finding new ways to use it. That’s exactly how I came up with the first series that I’m sharing with you: my one batter, many cakes series!

The Best Gluten-Free Honeycrisp Apple Skillet Cake is the next recipe in that series. I start with one lighter gluten-free base and change up the fruit, spices, and toppings depending on the season. That’s the whole idea behind it. One batter, endless variations!

The crisp, sweet-tart flavor of Honeycrisp apples always hits the spot for me. After one bite of this warm, delicate cake with tender baked apples, you’ll be reaching for another slice. It’s light enough to enjoy after dinner and just sneaky enough to grab for breakfast the next morning.

Go ahead. I won’t judge!

HOW I MADE-OVER THIS CAKE:

This recipe doesn’t rely on a ton of oil or sugar. It’s sweetened with just a third of a cup of maple syrup, and the rest of the sweetness comes from apples and applesauce.

Apples bring vitamin C, antioxidants, and fiber, which help slow sugar absorption and support digestion. Eggs and coconut flour add structure and richness, while cinnamon does more than add flavor. Cinnamon may support balanced blood sugar and overall metabolic health.

I’m starting to think a slice of this apple cake a day might actually keep the doctor away!

This recipe is nut-free, gluten-free, refined-sugar-free, soy-free, paleo, grain-free, and vegetarian.

HERE’S WHAT YOU’LL NEED:

(Use organic ingredients when possible)

Honeycrisp apples
Eggs
Apple sauce
Maple syrup
Coconut flour
Vanilla
Vanilla bean powder
Arrowroot flour
Ceylon Cinnamon
Nutmeg
Clove
Salt
Baking soda
Baking powder
Coconut oil

THIS IS HOW YOU’LL MAKE IT:

Remove the eggs from the fridge so they can come to room temperature. Always start with room temperature ingredients when baking because they mix more evenly, help the batter rise properly, and create a better texture in the final cake.

Preheat the oven to 350° F.

Lightly coat an oven-safe 10-inch pan with coconut oil.

Peel the apples. You can chop them into large chunks or leave them in thick wedges. I prefer chopping them, so I’m guaranteed a bit of apple in every bite. It’s important to cut them into large 1-inch chunks so they don’t become too soft while baking. Place the apples in the skillet, making sure every inch is covered. If you’re using wedges, you can arrange them in a decorative circular pattern.

In one bowl, combine the coconut flour, arrowroot starch, spices, baking soda, baking powder, and salt. Give everything a good mix.

In a larger bowl, add the eggs, applesauce, maple syrup, vanilla extract, and vanilla beans. Please make sure you’re using pure maple syrup and not pancake syrup. I use a few different brands, and there are plenty of great-tasting options available at most retailers.

I love adding extra vanilla to everything I bake. I don’t use vanilla bean paste because it usually contains added sugar, so I use Lafaza’s vanilla bean powder or half of a vanilla bean for this recipe. You can find the brand I use through my Amazon link or at retailers like Whole Foods and MOM’s Organic Market. Whisk the wet ingredients until fully combined. Always use room temperature ingredients for easier mixing and even baking.

Next, add the dry ingredients to the wet and stir until combined. Batter made with coconut flour often looks lumpy at first, but if you let it rest for about two minutes and stir again, it will smooth out. Never overmix any batter; overworking it can lead to a dense cake.

Pour the batter over the apples and place the pan in the oven.

Bake until golden. My oven runs hot, so I always check in early. If a toothpick comes out clean and the top is golden brown, the cake is ready.

Let it cool for several minutes If you’d like to flip it out of the pan, place a serving platter upside down over the skillet, then carefully invert it and lift the pan to reveal the juicy apples. I usually slide the entire cake out onto a platter instead, because I prefer showing off the rich golden color on top.

Sprinkle with cinnamon and toasted nuts if desired.

Dig in!

SERVING SUGGESTIONS:

This cake is fantastic on its own, but it’s even better with a scoop of vanilla ice cream. Try it with homemade vanilla ice cream (recipe coming soon!) or a coconut milk version like Cosmic Bliss. It pairs beautifully with the coconut flour and apple flavors in the cake. Cosmic Bliss is organic, delicious, and available at Sprouts and other retailers.

I also like topping it with a sprinkle of toasted walnuts or pecans for a nice crunch.

MITA’S MUST-KNOW TIP:

When perfecting any recipe, the right amount of salt, spices, and sweeteners depends on the size and flavor of the produce you use, and that might be different from what I used when I developed this recipe. Your zucchini might be tiny compared to mine, your strawberries could be on the verge of being jam, and your tomatoes might be less tomato-y than expected, so taste as you go! If you add more veggies or swap anything in, a little seasoning tweak might be needed. You can totally make this dish your own, and if you go a little overboard, you can probably fix it. But tasting often means you won’t need a backup plan… or a backup meal!

FREQUENTLY ASKED QUESTIONS:

STORAGE AND LEFTOVERS:

You can store this cake in the fridge for 5 to 7 days. Eat it straight out of the fridge, or warm it up in the microwave or oven for a few minutes until heated through.

I’ve never frozen this cake before, but this is how I would do it: wrap individual slices in parchment paper and place them in a sealed glass container. It should stay fresh for up to 1 to 2 months. When you’re ready to eat, thaw the slices in the fridge and reheat them in the microwave or oven until warm.

ADDITIONAL NOTES:

This recipe hasn’t been tested with egg substitutes. Because it uses several eggs, swapping them out may significantly affect the texture.

Do not use another flour for this recipe. Coconut flour doesn’t measure 1:1 with other flours.

Feel free to use a different type of apple or mix a few varieties together. I sometimes add Granny Smith or McIntosh for a little extra tartness.

Clove is very strong, so only use a pinch. A little goes a long way.

NUTRITIONAL VALUES:

I don’t include nutritional values in my recipes because I believe in intuitive eating and balanced nutrition. Since ingredient brands can vary, the numbers aren’t always consistent. If you’d like a more accurate breakdown, I recommend entering this recipe into MyFitnessPal or a similar tracker.

For more great Breakfast IDEAS, check these out!

Brunch Worthy Veggie-Stuffed “Mexican” Egg Bake
Gluten-Free Honey-Glazed Fresh Peach Cake

For more great DESSERT RECIPEs, check these out!

5 Minute Healthy’ish Bourbon Sauce
Refined Sugar-Free Mixed Berry Compote
Creamy Dreamy Piña Colada Mojito Lite Ice Cream
Ninja Creami Blueberry Coconut Cheesecake Protein Ice Cream

If you make this recipe, I’d love it if you left a comment and star rating below! And don’t forget to tag me on Instagram so I can see your creation. Feel free to reach out with any questions, and I’ll do my best to help!

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