Gluten-Free Apple Spice
Coffee Cake with Protein
Gluten free | Low Sugar
Happy Fall! Warm, cozy, and packed with protein, this Gluten-Free Apple Spice Coffee Cake is a wholesome twist on a classic favorite. It’s the perfect balance of comfort and nutrition—moist, tender, and deliciously spiced with cinnamon.
Made with creamy cottage cheese for a natural protein boost and just the right amount of brown sugar for sweetness, this cake keeps things light without sacrificing flavor. Juicy Honeycrisp apples add natural sweetness and texture, while gluten-free flour makes it a treat everyone can enjoy—no matter their dietary needs.
Each bite delivers that perfect blend of warm spice, subtle sweetness, and soft crumb, making it ideal for breakfast, a midday pick-me-up, or dessert. With half the sugar of traditional coffee cakes, you’ll never miss the excess—just the rich taste of apples, cinnamon, and that irresistible hint of molasses from the brown sugar.
Pair it with your favorite cup of coffee or tea, and enjoy a slice of autumn comfort that’s high in protein, low in sugar, and full of fall flavor.
Ingredients List
- honeycrisp apples
- brown sugar
- salted butter
- cinnamon
- cottage cheese
- eggs
- vanilla extract
- gluten free flour
- baking soda + powder
- salt
- powdered sugar
- milk
- vanilla bean paste or vanilla extract or neither
My favorite kitchen tools I used in this recipe
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Swap Ingredients — It’s Sometimes That Easy!
Small ingredient swaps can make a big difference while keeping your Gluten-Free Apple Spice Coffee Cake high in protein and low in sugar. These simple changes help you enjoy a healthy fall dessert without sacrificing flavor.
Easy Swaps:
Cottage Cheese → Sour Cream
Swap cottage cheese for sour cream if needed. The cake stays creamy and delicious, though you’ll lose a bit of the protein boost from cottage cheese.Salted Butter → Unsalted Butter
Using unsalted butter? No problem—just add an extra ½ teaspoon of salt. Perfect for gluten-free baking with balanced flavor.Brown Sugar → Coconut Sugar
For a low-sugar coffee cake, replace brown sugar with coconut sugar. It adds subtle sweetness that pairs beautifully with cinnamon and Honeycrisp apples.
Tip: These swaps keep your high-protein, low-sugar apple spice coffee cake wholesome, moist, and perfect for protein breakfasts, healthy desserts, and cozy fall baking.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Gluten Free Protein Apple Spiced Coffee Cake
- Total Time: 1 hour 15 minutes
- Yield: 8+ 1x
- Diet: Gluten Free
Description
Gluten-Free Apple Spice Coffee Cake made with creamy cottage cheese for extra protein, sweet Honeycrisp apples, and brown sugar for that perfect cinnamon-spiced flavor. A lighter, wholesome twist on a classic that’s perfect for breakfast or dessert!
Ingredients
Crumb Topping
- 4 tablespoons melted salted butter
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar
- 1/2 cup gluten free flour blend
Apples
- 2 honeycrisp apples, peeled and small/tiny diced
- 1 teaspoon ground cinnamon
- 1 tablespoon brown sugar
Coffee Cake
- 1 cup cottage cheese
- 2 eggs
- 6 tablepoons salted butter, room temperature
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten free flour blend
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
Sugar Glaze (optional)
- 2 heaping tablespoons powdered sugar
- 1/2 teaspoon vanilla bean paste (if using)
- 1-2 teaspoons milk
Instructions
- Preheat your oven to 350 degrees. Line a spring form pan with parchment paper – I like to secure two sides with clips (remove the clips after the batter has been poured in before placing in the oven).
- To make the crumb topping, combine all ingredients in a bowl. Use a rubber spatula to fully combine and set aside.
- For the apples, peel and dice them – small to petite dice is best. Mix them with the cinnamon and brown sugar in a small bowl and set aside.
- To begin making the coffee cake batter, whip or blend the cottage cheese and eggs together. I like using a blender but a food processor works great too (see note below for additonal information). Pour this mixture into a bowl of a stand mixer. Add in the butter, brown sugar and vanilla extract. Mix on medium for 10 seconds or until combine. Remove the bowl from the stand mixer.
- Add in the gluten free flour, cinnamon, baking powder, baking soda and salt. Additionally, add in half of the prepared diced apples. Using a rubber spatula or wooden spoon, fold all the ingredients together. Mix until everything is fully combine. Pour the batter into the prepared spring form pan – spread the batter so it’s a somewhat even layer.
- Spread the remaining prepared diced apples on top. Top the apples and batter with the crumb topping. I like to use my hands to break it up a bit while still leaving some chunks.
- Place the pan in your preheated oven on the middle rack. Bake for 50 minutes. Check the center for doneness – use a wooden skewer or cake tester. You want the batter to be fully cooked but not dry. Place the tester in the center of the cake – it should come out with a little crumb but not be fully coated with liquid batter. Bake for an additional 5 minutes, if needed. Remove from the oven and let cool in the spring form pan for 20-30 minutes.
- Remove the cake from the spring form pan. Combine the ingredients for the sugar glaze in a small bowl and drizzle it over the cooled cake. Slice into and enjoy.
Notes
- For step 4 – whipping or blending the cottage cheese is not required. I like the consistency when it’s blended. When baked, the texture of cottage cheese will still be present. If you blend or whip it, it turns the texture and consistency into a smooth yogurt like feel.
- If you don’t have vanilla bean paste – dont’ worry. Vanilla extract can be used in its place. Or omit both.
- Best if enjoyed within 24 hours.
- Prep Time: 20
- Cook Time: 55
- Category: baking
- Method: oven
- Cuisine: baking
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