Gluten Free Apple & Pistachio Crumble Cake

I made a ‘normal’ version of this a few weeks ago and it was SO good, but I tried it with gluten free flour this weekend & hey, guess what?! It is even BETTER!

Gluten Free Apple & Pistachio Crumble Cake

Gluten Free Apple & Pistachio Crumble Cake

The cake was moist and delicious, delicately spiced with cinnamon, rich from the cinnamon buttercream, sweet from the cherry jam filling & chunks of apple. The crumble topping was crisp and crunchy and the chunks of pistachio gave a great texture.

I highly recommend making this with gluten free flour, whether you are gluten intolerant or not, it just works so much better! The gluten free flour I used was a Doves Farm self-raising.


Cake batter:

  • 250g room temp butter
  • 250g muscovado sugar
  • 1tsp ground cinnamon
  • 1tsp vanilla bean paste
  • 1tbsp raw honey
  • 4 medium eggs, beaten
  • 250g gluten free self-raising flour
  • 50 g pistachios
  • 2 big or 3 small cooking apples, peeled, cored and chopped in to 1-2cm chunks

Crumble topping:

  • 50g cold, diced butter
  • 100g gluten free self-raising flour (you could use plain here, but I only had SR)
  • 50g muscovado sugar

Cinnamon Vanilla Buttercream (& Cherry Jam) Filling:

  • 140g room temperature butter
  • 280g icing sugar
  • 1-2 tbsp milk
  • 1/2tsp ground cinnamon
  • 1tsp vanilla bean paste
  • 1tbsp raw honey
  • (Cherry Jam – I used Meridian no added sugar morello cherry fruit spread, but use whatever you have open already & in need of using up)

Cake Batter Method:

  1. Preheat oven to gas 4. Line a 25-30cm round cake tin (I used a spring-form because it comes out easily).
  2. Beat the butter and sugar together. Add in the cinnamon, honey and vanilla. Add in the eggs a little at a time.
  3. Gently mix in the flour, pistachios and apple chunks.
  4. Pour the cake batter in to the prepped tin.

Crumble Topping & Baking Method:

  1. Put the cold butter, flour and sugar in to a bowl & rub together with fingertips, until it looks like breadcrumbs. Sprinkle the crumble topping evenly over the cake batter.
  2. Bake in the pre-heated over for around 1h 30 – 2hrs, or until a metal skewer poked in to the centre comes out clean.
  3. Leave to cool in the tin, before cutting.

Cinnamon Vanilla Buttercream & Assembly Method:

  1. Beat the butter and icing sugar together until smooth.
  2. Add in the honey, cinnamon and vanilla, then add the milk until it is the right consistency.
  3. Cut the cooled cake in half and remove the top section (be careful not to brush off the crumble topping).
  4. Spread the buttercream over the base of the cake – it will take all of it, no problem! Slather the jam all over the buttercream & carefully place the lid of the cake back on.
  5. Sprinkle with a little icing sugar and (because I’m mentally a 6 year old when I make cakes) chuck on some glitter and sparkly sprinkles! 😉
  6. Cut a huge wedge & eat it up along with a glass of wine/baileys/gin!

Please share the recipe with your friends & surprise a gluten-intolerant person with a thoroughly delicious cake of yummy proportions! Let me know what you think of it!

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