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Gluten-Free Apple Streusel Cake With Yogurt Cream Recipe

September 29, 2015 by Jeanette 30 Comments

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This Gluten-Free Apple Streusel Cake is so light, you can enjoy it for breakfast or dessert.

Gluten-Free Apple Streusel Cake - this is the perfect Fall cake - it's even healthy enough for breakfast

Once the weather turns cooler and Fall is in the air, I think of apples and pumpkins, especially since we live in the Northeast where the leaves are already starting to fall.

Gluten-Free Apple Streusel Cake - this is the perfect Fall cake - it's even healthy enough for breakfast

This apple cake recipe from Cooking Light caught my eye because of the streusel topping that uses grated frozen butter as a trick to reduce the amount of butter used by two thirds the typical recipe. I’m always looking for ways to lighten up recipes but this was a new idea I’d never thought of before. Grated frozen butter makes it easier to distribute the butter in the topping, while using less.

Gluten-Free Apple Streusel Cake

Greek yogurt is another ingredient in this recipe that lightens it up. I used Greek yogurt in both the cake and in the creamy topping. You can get away with using twice as much Greek yogurt as heavy cream when making whipped cream and get a nice creamy topping. It’ll have a slight tang, but maple syrup and vanilla mellow it out.

Gluten-Free Apple Streusel Cake - this is the perfect Fall cake - it's even healthy enough for breakfast

You could even have a slice of this Streusel Topped Apple Cake for breakfast.

Gluten-Free Apple Streusel Cake - this is the perfect Fall cake - it's even healthy enough for breakfast

Welcome to another edition of Progressive Eats, our virtual version of a progressive dinner party. If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

This month’s theme is Apples hosted by Liz from This Skinny Chick Can Bake. I hope you enjoy all the recipes using apples we made for this special event.

Apple Recipes

Savory Dishes:

  • Apple and Pecan Stuffed Pork Chops from Never Enough Thyme
  • Apple-Cheese Spread from All Roads Lead to the Kitchen
  • Apple Chutney from Mother Would Know
  • Savory Apple Cheddar Bread Pudding from Stetted
  • Tsunth Monji – Green Apple Fritters from Spiceroots

Sweet Dishes:

  • Apple Butter Coffee Cake from Pastry Chef Online
  • Apple Streusel Cake with Yogurt Cream (Gluten-Free) from Jeanette’s Healthy Living
  • Homemade Pink Applesauce (Gluten-Free) from The Heritage Cook
  • Hot Buttered Rum Apple Pie with Cheddar Crust from The Wimpy Vegetarian
  • Hubba Hubba Apple Cake from The Food Hunter’s Guide to Cuisine
  • Maple Glazed Apple Tart from That Skinny Chick Can Bake
  • Maple Roasted Apple Butter with Bourbon from Creative Culinary
Gluten-Free Apple Streusel Cake - this is the perfect Fall cake - it's even healthy enough for breakfast
4.75 from 4 votes
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Apple Streusel Cake with Yogurt Cream

Servings 10

Ingredients

Apple Cake

  • 2/3 cup coconut sugar
  • 1/3 cup non-fat Greek yogurt
  • 1/3 cup unsweetened cashew milk or low-fat milk
  • 1/3 cup olive oil
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup almond flour I used Bob's Red Mil
  • 1 cup millet flour I used Bob's Red Mill
  • 1/3 cup arrowroot starch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon ground ginger
  • 2 cups ~ 3 small or 2 large apples shredded peeled apples (I used Golden Delicious)

Streusel Topping

  • 3 tablespoons quick-cooking oats
  • 2 tablespoons chopped raw pecans
  • 1 tablespoon organic brown sugar
  • 1 1/2 tablespoons frozen unsalted butter grated

Yogurt Cream

  • 1/2 cup plain non-fat Greek yogurt
  • 1/4 cup heavy cream
  • 1/2 teaspoon vanilla
  • 1 tablespoon maple syrup

Instructions

Apple Cake

  1. Preheat oven to 350 degrees.
  2. Line bottom of 9" springform pan with parchment paper cut to size; spray with cooking spray.
  3. Place coconut sugar, yogurt, milk, olive oil, vanilla and eggs in a large bowl; beat until well combined, about a minute.
  4. Combine almond flour, millet flour, arrowroot starch, baking powder, baking soda, cinnamon, salt and ginger; whisk together. Add to sugar mixture and beat on low until just combined. Stir in shredded apples. Transfer to prepared pan. Bake for 45 minutes; place pan on wire rack and let cool in pan 10 minutes; remove sides of pan.

Streusel Topping

  1. In a small bowl, mix together oats, pecans, brown sugar and grated butter. Sprinkle on top of batter.

Yogurt Cream

  1. Place yogurt, cream, vanilla and maple syrup in a small bowl; beat until soft peaks form. Serve with warm cake.

Recipe Notes

Adapted from Cooking Light

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Filed Under: Clean Eating, Desserts and Cookies, gluten-free, vegetarian Tagged With: #progressiveeats, apple cake, Fall, gluten-free, streusel topping

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Comments

  1. Angie@Angie's Recipes says

    September 29, 2015 at 6:52 am

    This is so PERFECT for the season, Jeanette. Can I use other starch (still have some potato starch that I want to use it up) instead arrowroot or the texture would be different?

    Reply
    • Jeanette says

      September 29, 2015 at 8:44 am

      Thanks Angie! Potato starch should work fine instead of arrowroot. I’ve used potato, tapioca and arrowroot starch interchangeably in gluten-free recipes and haven’t had a problem.

      Reply
  2. rachel@ atheltic avocado says

    September 29, 2015 at 7:03 am

    this recipe reminds me of the apple streusel muffins from costco, except way healthier and bester for you! this looks amazing, pined! 🙂

    Reply
    • Jeanette says

      September 29, 2015 at 8:45 am

      Thanks so much Rachel!

      Reply
  3. Elizabeth Shaw says

    September 29, 2015 at 9:11 am

    I love this! Just pinned for later. I think Greek Yogurt is my favorite #simpleswap to use in the kitchen. A little bit of maple and cinnamon always make it just right!

    Reply
    • Jeanette says

      October 1, 2015 at 6:31 pm

      Thanks Elizabeth – I love using Greek yogurt as a healthy swap for higher fat dairy products.

      Reply
  4. Liz says

    September 29, 2015 at 10:21 am

    I am a huge fan of apples in baked goods—and when I can eat them for breakfast, I’m thirlled! LOVE your streusel topped apple cake!

    Reply
    • Jeanette says

      October 1, 2015 at 6:31 pm

      Thanks Liz – I agree, who wouldn’t love to eat cake for breakfast 🙂

      Reply
  5. Rebecca @ Strength and Sunshine says

    September 29, 2015 at 4:29 pm

    Cake for breakfast 😉 I believe that’s for me!

    Reply
    • Jeanette says

      October 1, 2015 at 6:32 pm

      I don’t know anyone who would say no to cake for breakfast!

      Reply
  6. Laura @MotherWouldKnow says

    September 29, 2015 at 9:29 pm

    I love the idea of a light apple cake for breakfast. Tasty but not heavy.And the topping looks like an incredibly light yet sweet touch – bravo!

    Reply
    • Jeanette says

      October 1, 2015 at 6:32 pm

      This cake and the topping are both very light, so yes, cake for breakfast!

      Reply
  7. Jenni says

    September 30, 2015 at 7:23 am

    5 stars
    Wow–love this cake! It looks so warming and it just screams fall. I love to use a topping with a bit of a tang since that can often balance a sweeter dessert, so whipped Greek yogurt cream is right up my alley!

    Reply
    • Jeanette says

      October 1, 2015 at 6:33 pm

      I do like the tang that the Greek yogurt adds to this whipped topping Jenni 🙂

      Reply
  8. Ansh says

    September 30, 2015 at 1:59 pm

    Just so perfect. Light and nice to be part of an evening snack with coffee.

    Reply
    • Jeanette says

      October 1, 2015 at 6:33 pm

      Yes I agree Ansh – would be terrific after dinner with coffee.

      Reply
  9. alaoui says

    September 30, 2015 at 2:44 pm

    4 stars
    I love the idea of a light apple cake for breakfast. thank you is good

    Reply
    • Jeanette says

      October 1, 2015 at 6:34 pm

      Thank you Alaoui!

      Reply
  10. Sue|theviewfromgreatisland says

    September 30, 2015 at 3:22 pm

    I’m loving the greek yogurt cream–I feel like the slight tanginess would be great on so many desserts. This looks delicious!

    Reply
    • Jeanette says

      October 1, 2015 at 6:34 pm

      I agree Sue – this topping would be a great lighter topping on many other desserts!

      Reply
  11. susan // the wimpy vegetarian says

    October 1, 2015 at 1:29 pm

    This is lovely, Jeanette! I add Greek yogurt to all my cakes, and love how it affects both the flavor and texture!

    Reply
    • Jeanette says

      October 1, 2015 at 6:35 pm

      I agree – Greek yogurt is really versatile in baking – love it!

      Reply
  12. Laura O |Petite Allergy Treats says

    October 1, 2015 at 2:18 pm

    This look like a perfect fall dessert yet healthy enough for breakfast! Pinned!

    Reply
    • Jeanette says

      October 1, 2015 at 6:35 pm

      Thanks so much Laura!

      Reply
  13. Barbara | Creative Culinary says

    October 3, 2015 at 5:27 pm

    This looks fantastic Jeanette; since I don’t cook gluten free I don’t have a need to carry some of the flours you mention but I had a big takeaway anyhow. Yogurt AND whipped cream? Genius…plus I would love the tang; I am going to do this!

    Reply
  14. Megan says

    October 4, 2015 at 1:57 pm

    Streusel is one of my favorite things – I love how wholesome this looks!

    Reply
  15. Jane, The Heritage Cook says

    October 5, 2015 at 12:23 pm

    5 stars
    Heaven’s to Betsy Jeanette! What a stunning dessert, I mean breakfast treat. Oh heck, I’ll just eat it for both!! 🙂

    Reply
  16. Heather | All Roads Lead to the Kitchen says

    October 7, 2015 at 7:23 am

    Yes, the grated butter trick is genius – I’ve been wanting to try that. And this cake sounds stellar…and so moist! I love that it’s also gf so that I can make it for my mom.

    Reply
    • Jeanette says

      October 8, 2015 at 10:35 pm

      The grated butter trick is terrific – I’m so glad I had a chance to try it finally. Hope your mom enjoys the cake!

      Reply
  17. Lana | Never Enough Thyme says

    October 8, 2015 at 12:37 pm

    What a delicious cake! Love the tips about the grated butter and the yogurt cream – fantastic.

    Reply

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