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Gluten Free Toffee Apple Loaf Cake

Gluten Free Mummy
A delectably moist gluten free apple loaf cake topped with a creamy and buttery toffee drizzle and chopped walnuts.
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr 20 mins
Course Dessert
Servings 8


  • 175 g caster sugar
  • 175 g butter softened
  • 2 eggs
  • 1 tsp vanilla extract
  • 4 tbsp natural yoghurt
  • 225 g gluten free self raising flour
  • 2 sweet apples peeled, cored and finely diced
  • 30 g walnuts chopped
  • 50 g soft toffee I used Walkers Creamy English Toffees - gluten free
  • 4 tbsp cream


  • Preheat oven to 160C/140C fan/gas 3. Grease and line a loaf tin with parchment paper.
  • Using an electric whisk or stand mixer, beat the butter and sugar together until light, pale and fluffy.
  • Beat in the eggs, one at a time, and the vanilla extract.
  • Sieve in the flour and add the yoghurt. Add the diced apples and mix everything together with a wooden spoon.
  • Pour the mixture into the tin, smooth the top using a table spoon and scatter the chopped walnuts down the middle.
  • Bake 1 hr 20 minutes, until a skewer comes out clean. Leave to cool in the tin.
  • Meanwhile, add the cream and toffees to a small saucepan and heat over a low heat, stirring often, until the toffees have melted to form a creamy toffee sauce.
  • Set the toffee sauce aside to cool a little as you turn the cake out onto a cake stand.
  • Use a tablespoon to drizzle the toffee sauce over the top of the cake. Allow to set for a few minutes before serving. Best enjoyed fresh.
Keyword apple, gluten free, loaf cake, toffee