Gluten Free Apple Torte

Creamy is this gluten free apple tart’s middle name. Why? Because instead of using milk in the batter, you use heavy whipping cream. It’s bursting with richness and creates a slight denseness you look for in a torte.

Gluten Free Apple Torte

Gluten Free Apple Torte

A creamy gluten free apple torte that your gluten-free friends and family will also enjoy.


  • 1-1/2 pounds (3 - 4) firm, sweet apples (Gala recommended), cored, peeled, and sliced into 1/4-inch pieces*
  • 3 large eggs, at room temperature
  • 1 cup granulated sugar
  • 3/4 cup + 2 tablespoons heavy whipping cream
  • 1 teaspoon pure/gluten-free vanilla extract
  • 1 cup Carla's Gluten Free All-Purpose Flour Blend
  • 1-1/2 teaspoons gluten-free baking powder (Rumford's or Featherweight for corn-free)
  • 1/4 teaspoon salt
  • Confectioners' sugar, for dusting  (optional
  • Sweetened Whipped Cream (optional) for garnish


  1. Preheat oven to 325ºF. Generously oil and flour a 9-inch springform pan; set aside.
  2. Add eggs and sugar to the bowl of your mixer. Beat on high speed until most of sugar dissolves and it becomes almost like a syrup, about 2 minutes.
  3. Reduce speed to medium and slowly pour in the whipping cream and add vanilla. Beat for a total of about 45 seconds.
  4. In a small bowl, whisk together the flour, baking powder, and salt. Add to the mixing bowl and beat on low speed to combine.
  5. Add the batter to the prepared pan. Arrange apple slices in the batter so that they lay flat, but are covered completely with batter. (They don't all have to be in one layer. )
  6. Bake on the center shelf of your oven until a toothpick into the center of the torte (avoiding apples) comes out clean, about 60 to 90 minutes.
  7. Remove torte from oven. Transfer to a wire rack to cool in the pan for 20 minutes.
  8. Run a knife or thin heat-proof spatula around the edges of the pan to loosen the torte. Remove the ring. Allow to cool for an additional 15 minutes.
  9. Serve at room temperature as is, dusted with confectioners' sugar, or with a dollop of whipped cream.


*If you slice the apples into rings after coring them, you'll end up with uniformly thick slices. If you slice the apples from stem to base, they are thin on the ends and thick in the center and bake unevenly.

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