Finding a classic bakery treat that’s gluten free and truly hits the spot can feel like a rare gem, but this apple slice by Cook with Luke changes everything. It’s a better-for-you twist on Luke’s childhood bakery favourite, packed with all the fruity flavour and none of the gluten.
With its soft apple topping and moist, cakey base, naturally sweetened with banana and coconut sugar, it’s like having apple pie in a slice. Whether you need a quick snack, a dessert, or even a sweet breakfast, this gluten free apple slice recipe is easy to make and one you’ll want to make again and again.
As a bonus, it’s completely dairy free—a win for our gluten and dairy free friends!
Tips for Making Your Gluten Free Apple Slice Even Better
- Want a sweet pairing? Top this apple slice with a dollop of vanilla yoghurt or ice cream for an even more satisfying treat.
- Want extra energy or crunch? Add a crumble topping by sprinkling some shredded coconut or roughly chopped nuts over the apple before you pop the slice in the oven.
How to Store Your Gluten Free Apple Slice
- Fridge: Keep your apple slice fresh by storing it in an airtight container in the fridge for up to 5 days.
- Freezer: Save some for later and freeze portions for up to 3 months.
The Ultimate Gluten Free Apple Slice
Serves: 8
Ingredients:
- 1 very ripe banana
- 1 egg
- 160 g (1 cup) granulated coconut sugar
- 1 tsp ground cinnamon
- 3 Granny Smith apples (300 g), cored, peeled, and cut into 2 cm cubes
- 1 tbsp melted coconut oil
- 120 g (1 cup) almond flour
- 60 g (½ cup) tapioca flour or arrowroot flour
- 1 tsp gluten-free baking powder
Method:
- Preheat the oven to 180°C (350°F) and line a 20 cm square cake tin with baking paper.
- For the base, place the banana in a large bow and mash with a whisk until completely smooth. Add the egg and 1 tablespoon of the coconut oil and whisk until incorporated. Add half the coconut sugar, the almond flour, tapioca flour and baking powder and mix with a wooden spoon or silicone spatula until well combined.
- Pour the base mixture into the fin, then smooth and flatten the surface so it’s nice and even.
- Wipe out the bowl, add the remaining coconut sugar, the cinnamon and apple and mix to combine. Tip onto the base, spread out and smooth with a spoon, then bake for 30-40 minutes, or until golden brown and caramelised on top.
- Slice into eight portions and enjoy.
