Polish Apple Cake Szarlotka (Gluten-Free)
This gluten-free Polish apple cake recipe brings all the buttery crust and juicy apple filling of traditional szarlotka: perfect for apple season, cozy weekends, fall breakfast and anyone avoiding wheat and gluten.
Gluten-Free Polish Apple Cake
As a chef and nutrition consultant, I’ve worked with many clients who feel like going gluten-free means missing out on comfort foods. But I believe food should feel joyful and healing. I still want my kitchen to smell like baked apples and lemon zest, especially in the fall.
If you’re curious about other Polish comfort foods or want more context on Poland’s beloved bakes, you might enjoy exploring my Easy Polish Recipes Collection. Sometimes, the classics just need a tiny adjustment to be perfect for modern tables. Grab a fork and let’s bring a taste of Poland to your kitchen!
For me, szarlotka was a weekend staple in my Polish household where I grew up. The family tradition was to bake on the weekend for the entire week. We used to have whatever apples were available, Granny Smith, Golden Delicious, or even Bramley apples, and bake them in the fall season. Unlike American apple pie, this cake isn’t overly sweet or spiced. It has a simple shortbread crust, a tangy apple layer, and a top that turns golden and crisp in a preheated oven. For more desserts, check Seasonal Dessert Recipes.
Why You’ll Love This Recipe
- Naturally less sugar than American apple pie
- A beautiful, crumbly mixture that creates a shortbread crust and crispy crumb on top
- Simple ingredients with no fillers or gums
- You can serve it warm or cold
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Did you know?
Poland’s version of apple pie, but often made with less sugar and no cinnamon. It lets the tart apples shine, and every Polish family has their own take on it. Some use puff pastry, others a crumbly crust or even meringue on top. You’ll never eat the same szarlotka twice!
How to Make Polish Apple Cake
Shortbread cookie dough:
- Set the rack to the middle position and pre-heat the oven to 350ºF (180ºC) and line a 9-inch (23cm) square baking tin with parchment/baking paper. (Leave some parchment paper overhang – it is easier to remove it later)
- In a large bowl, add the softened butter, erythritol (or coconut sugar), and vanilla and mix it with a wooden spoon or rubber spatula until combined. (Make sure you do not mix it hard because too much air will make the bottom crust crumble and break.)
- Add gluten-free flour blend, xanthan gum, and salt. (Make sure you do not overwork the dough because too much air will make the bottom crust crumble and break)
- Mix it all until the dough starts clumping together, then give it a thorough knead to bring it together into a smooth ball with no patches of dry flour. The dough might crack in places, but it should hold together well without being too crumbly.
- Divide the dough in half and wrap one half in plastic wrap and put it in teh freezer for 45 minutes.
- Apple Pie Filling
- Peel the apples and shred them. Transfer the apples to a large mixing bowl and add cinnamon, salt, vanilla, and erythritol. Let it sit for 20 minutes until the apples release their juices.
- Assembling and baking Polish apple cake:
- Press a little more than half of the shortbread dough into a parchment-lined 9-inch (23cm) square baking dish. Use a small offset spatula or the back of a spoon to smooth it into an even layer, aim for a thickness of about ¼ inch (7mm) across the bottom.
- Next, gently squeeze the apples with your hands (make sure that there is some juice left, but you do not want to add all the juice from the apples) and spread it on the dough in a uniform layer.
- Take the remaining dough out of the freezer, shred or grate it, and sprinkle it across the top. Try to distribute it as evenly as possible, though it’s perfectly fine if a few apple slices peek through.
- Bake at 350°F (180°C) for 40 to 45 minutes, or until the top is golden and lightly crisped.
- Once baked, let the bars cool completely at room temperature before lifting them out of the pan using the parchment overhang and slicing into individual portions.
- Tip: Patience pays off here. If you try to cut them while they’re still warm, the bars will be soft and fragile, making them more likely to crumble. Waiting until they’ve cooled ensures cleaner slices and neater servings.
Ingredient Substitutions
- You can use your own mix of gluten-free flour.
- You can also mix in a layer of meringue made from egg whites and sugar for a fluffier topping.
- If you’re out of lemon zest, try orange zest for a fun twist.
Chef Angie’s Tips
- Use the palm of your hand to gently press the dough into the sides of the tray so the whole base is even.
- Don’t overcook the apples; they should hold their shape in the apple layer, not turn into raw applesauce.
- If the top starts browning too fast, loosely cover it with parchment paper during the last 10 minutes.
- The amount of sugar in this recipe is flexible; use less sugar or whatever sweeteners you like, if your apples are sweeter.
Ways To Serve
I love it served slightly warm with a scoop of vanilla ice cream, pumpkin ice cream, or a dollop of crème fraîche. It’s also fantastic chilled with coffee or a pumpkin latte with pumpkin spice coffee creamer the next morning. This is one of those desserts that tastes even better the next day.
Storage
Let it cool completely, then store in an airtight container. You can also wrap it in Saran Wrap or cling film and refrigerate for up to 5 days. It freezes well, too, just slice and freeze in individual portions. Reheat in the oven to restore the crisp texture.
Equipment
FAQ
Can I make this dairy-free?
Yes! Use coconut oil or vegan shortening instead of butter and a dairy-free sour cream alternative.
Can I use puff pastry?
That would turn it into more of a modern hybrid polish apple pie, delicious but different. Traditional Polish apple cake has a shortbread-style crust.
Do I need to cook the apples first?
Not for this recipe.
What apples work best?
I love Granny Smith, Bramley apples, and Golden Delicious. You want a tart cooking apple that doesn’t break down too much.
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This gluten-free szarlotka recipe has become a favorite in my home, and I hope it brings a little piece of Poland to your table, too. Whether you’re baking it for the first time or the fiftieth, it’s a delicious dessert that never goes out of season.
Let me know if you make it, I’d love to hear what kind of apples you use and how you serve it!
For more fun gluten-free baking projects, take a peek at my method for Gluten-Free Lilac Butter Cookies Recipe—they share a tender crumb and easy approach.
Polish Apple Cake Szarlotka (Gluten-Free)
Equipment
- Beeswax wraps for wrapping the dough
Ingredients
For the dough
- 3 cup Gluten-free flour with xanthan gum
- 12 oz Butter unsalted, softened and cubed
- 3/4 cup Erythritol or coconut sugar
- 1/2 tsp Salt
- 1 tbsp Vanilla extract
For the apple filling
- 6 Granny apples pelled and shredded
- 2 tbsp Cinnamon
- 1/4 cup Erythritol or coconut sugar
Instructions
- Shortbread cookie dough:1. Set the rack to the middle position and pre-heat the oven to 350ºF (180ºC) and line a 9-inch (23cm) square baking tin with parchment/baking paper. (Leave some parchment paper overhang – it is easier to remove it later)I2. In a large bowl, add the softened butter, erythritol (or coconut sugar), and vanilla and mix it with a wooden spoon or rubber spatula until combined. (Make sure you do not mix it hard because too much air will make the bottom crust crumble and break.)3. Add gluten-free flour blend, xanthan gum, and salt. (Make sure you do not overwork the dough because too much air will make the bottom crust crumble and break)Mix it all until the dough starts clumping together, then give it a thorough knead to bring it together into a smooth ball with no patches of dry flour. The dough might crack in places, but it should hold together well without being too crumbly.4. Divide the dough in half and wrap one half in plastic wrap and put it in teh freezer for 45 minutes.Apple Pie Filling1. Peel the apples and shred them. 2. Transfer the apples to a large mixing bowl and add cinnamon, salt, vanilla, and erythritol. 3. Let it sit for 20 minutes until the apples release their juices.Assembling and baking Polish apple cake:1. Press a little more than half of the shortbread dough into a parchment-lined 9-inch (23cm) square baking dish. Use a small offset spatula or the back of a spoon to smooth it into an even layer, aim for a thickness of about ¼ inch (7mm) across the bottom. 2. Next, gently squeeze the apples with your hands (make sure that there is some juice left, but you do not want to add all the juice from the apples) and spread it on the dough in a uniform layer.3. Take the remaining dough out of the freezer, shred or grate it, and sprinkle it across the top. Try to distribute it as evenly as possible, though it’s perfectly fine if a few apple slices peek through.4. Bake at 350°F (180°C) for 40 to 45 minutes, or until the top is golden and lightly crisped.5. Once baked, let the bars cool completely at room temperature before lifting them out of the pan using the parchment overhang and slicing into individual portions.Tip: Patience pays off here. If you try to cut them while they’re still warm, the bars will be soft and fragile, making them more likely to crumble. Waiting until they’ve cooled ensures cleaner slices and neater servings.
Nutrition
More Fall Baking Recipes
Chocolate Hazelnut Protein Balls
Easy Orange Cranberry Superfood Muffins
No-Bake Pumpkin Cheesecake (no cheese, no flour)
The Best Gluten-Free Peach Cobbler
Pumpkin Ice Cream (Dairy-Free And Vegan)
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