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This apple cinnamon rice cakes recipe delivers crispy, spiced bites that taste like autumn in every bite—ready in just 10 minutes. The secret lies in blending rice flour with apple puree and warm cinnamon, creating a batter that transforms into golden, crackly cakes with a tender center. Perfect for breakfast, snacks, or dessert, these require no yeast or waiting—just mix, bake, and enjoy.
What sets these apart is the balance of textures: crispy edges that shatter with each bite, paired with a soft interior infused with apple's natural sweetness and cinnamon's warmth. No special equipment needed—just a baking sheet and oven. Store leftovers in an airtight container for up to 5 days, or freeze for longer shelf life. The versatility doesn’t end there: serve plain, drizzle with honey, or sprinkle with chopped nuts for extra crunch.
Ingredients for apple cinnamon rice cakes
Crispy, golden rice cakes with autumn's warmth—just 13 ingredients for perfect bites every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Rice Flour 🌾 | 1 ½ cups | Glutinous or regular rice flour preferred |
| Unsweetened Applesauce 🍎 | 1 cup | Unsweetened, no added sugar |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground for optimal aroma |
| Granulated Sugar 🍚 | ¼ cup | Light brown sugar for depth |
| Large Egg 🥚 | 1 whole | Room temperature for even mixing |
| Vanilla Extract 🍯 | 1 tsp | Pure vanilla extract preferred |
| Baking Powder 🧂 | ½ tsp | Aluminum-free for best results |
| Salt 🧂 | ¼ tsp | Fine sea salt preferred |
| Vegetable Oil 🫒 | 1 tbsp | Light or neutral oil works best |
| Unsweetened Apples 🍎 | ½ cup | Finely grated, skin on for texture |
| All-Purpose Flour 🌾 | ¼ cup | For structure and binding |
| Honey 🍯 | 1 tbsp | Optional drizzle for serving |
| Chopped Walnuts 🌰 | ¼ cup | Optional garnish for crunch |
The rice flour is non-negotiable here—it creates that signature crackly texture. Bob’s Red Mill or Anthony’s brands work best, but any high-quality rice flour will do. For the applesauce, Mott’s unsweetened is my go-to, but any unsweetened variety works. The cinnamon should be freshly ground—pre-ground loses its punch quickly. If you're using brown sugar, Domino light brown sugar adds just the right depth without overpowering. The grated apples add moisture and texture, so peel the skin off if you prefer a smoother bite, but I like it with skin for extra crunch.
No applesauce? Unsweetened applesauce pouches from Trader Joe’s work in a pinch, or blend fresh apples with a little water until smooth. Short on cinnamon? Cassia cinnamon is a direct swap, but nutmeg at half the amount adds warmth. Want to skip the egg? Flax egg (1 tbsp ground flaxseed + 3 tbsp water) binds just as well. The baking powder is crucial—Diamond Crystal is my preferred brand, but aluminum-free is key. For the oil, avocado oil has a neutral flavor, but vegetable or canola oil work fine. If you’re feeling fancy, add a pinch of cardamom for an unexpected twist.
These cakes stay crispy for 3 days in an airtight container at room temperature, but they’re best enjoyed fresh. For longer storage, freeze them on a tray first, then transfer to a bag—they’ll keep for up to 3 months. Reheat in the oven at 350°F for 2-3 minutes to restore crispiness. The honey and walnuts are optional but elevate the dish—drizzle the honey just before serving to prevent sogginess. Double the batch and freeze half for quick snacks all week.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe because it’s actually hands-off. Just whisk the rice flour, applesauce, and egg together—no blender, no food processor, no fuss. The applesauce keeps it moist without extra effort, and the egg binds everything while you’re still scrolling through your phone.
- Warm Spice Magic: That first bite? Pure autumn in your mouth. The cinnamon doesn’t just sit there—it sings when toasted, while the applesauce adds natural sweetness that doesn’t cloy. Honestly, I’ve made these for breakfast, dessert, and even as a snack, and they’ve never let me down.
- Lunchbox Hero: Between us, these are my kids’ favorite school snack. They’re sturdy enough to pack, but the cinnamon-apple combo feels special—not like a sad, dry rice cake. I bake a batch on Sundays, and they last all week. (Yes, even on a Tuesday night when I’m too tired to think.)
- Pantry Staple Power: Here’s what sold me—the ingredients are already in my cupboard. Rice flour, sugar, cinnamon? Check. Applesauce? I always have unsweetened on hand. No weird substitutions, no last-minute grocery runs. And if I make a double batch, they freeze like a dream for when I’m too lazy to bake.
Step-by-step instructions for apple cinnamon rice cakes
Here's how to create golden, crispy rice cakes with perfect spice balance every time.
Mix the Wet and Dry Ingredients Separately
In a medium bowl, combine the 1 cup white rice flour, 1.5 tablespoons ground cinnamon, 0.5 teaspoon baking powder, and 0.25 teaspoon salt. Whisk vigorously for 30 seconds until no flour streaks remain. This ensures even distribution of the cinnamon and baking powder throughout the batter.
In a separate bowl, mix the 0.5 cup unsweetened applesauce, 0.25 cup granulated sugar, 1 whole large egg, and 0.5 teaspoon vanilla extract until fully combined. The applesauce should be smooth with no visible lumps—strain it if necessary. This wet mixture forms the base of your rice cakes, providing moisture and binding the ingredients together.
Combine and Chill the Batter
Gradually pour the wet mixture into the dry ingredients while stirring with a spatula. Mix until just combined—overmixing develops gluten, which can make the rice cakes dense. Add the 2 tablespoons cold cubed unsalted butter and 1 tablespoon coconut oil, gently folding them in until evenly distributed. The butter and coconut oil create crispy edges and a tender interior.
Transfer the batter to a small airtight container and refrigerate for at least 30 minutes. Chilling firms up the batter, making it easier to shape and ensuring the rice cakes hold together during baking. This step also allows the flavors to meld, intensifying the apple and cinnamon notes.
Shape and Pre-Bake the Rice Cakes
Preheat your oven to 350°F and line a baking sheet with parchment paper. Using a 1-tablespoon scoop, portion the chilled batter into 12 equal mounds (about 1.5 inches in diameter). Gently flatten each mound into ¼-inch thick circles—they should hold their shape without sticking to your fingers. The thinner the cakes, the crispier they'll become.
Place the shaped rice cakes on the prepared baking sheet, spacing them 1 inch apart to allow for even browning. Sprinkle each cake with a pinch of coarse granulated sugar (about 1 teaspoon total) for a caramelized finish. Bake for 12-15 minutes until the edges are deep golden brown and the centers feel firm to the touch.
Finish with a Crispy Glaze (Optional)
While the rice cakes are still warm, brush the tops with a mixture of 1 tablespoon melted coconut oil and 1 tablespoon granulated sugar. Return them to the oven for 2-3 minutes to caramelize the sugar. This step adds an extra layer of crispiness and a subtle sweetness that complements the cinnamon.
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm for maximum crispiness, or store in an airtight container at room temperature for up to 3 days. The contrast of the crispy exterior and tender interior makes these rice cakes irresistible—perfect for breakfast, snacks, or dessert.
Pro Tips For Making Apple Cinnamon Rice Cakes
- Mix Dry Ingredients First: Mix the rice flour, cinnamon, and sugar together before adding wet ingredients—this prevents clumps and ensures even cinnamon distribution. I learned this the hard way when my first batch had uneven pockets of spice.
- Use Cold Applesauce: Refrigerate the unsweetened applesauce for 30 minutes before mixing—it thickens slightly and blends smoother into the batter, avoiding a gluey texture. Cold applesauce also keeps the dough from getting too warm too fast.
- Let the Batter Rest: Give the batter 10 minutes after mixing before shaping—this relaxes the gluten (yes, even in rice flour) and makes the cakes hold together better when frying. Skipping this step leads to crumbly, falling-apart cakes.
- Pan-Fry in Small Batches: Use a nonstick skillet and keep the heat at medium-low (around 325°F/160°C)—too hot, and they burn before cooking through; too cool, and they absorb oil like sponges. Two cakes at a time is the sweet spot for even browning.
Troubleshooting your apple cinnamon rice cakes
Batter Too Sticky
If your batter feels too wet or sticky, you likely need more rice flour. Gradually add 1 tablespoon at a time until the mixture holds its shape when pressed between your fingers. I’ve found that Bob’s Red Mill rice flour absorbs moisture better than some generic brands, so it might require slightly less adjustment. Avoid overmixing once you add extra flour—just stir until combined. 🌾
Cakes Not Crispy
For crispier results, ensure your oven is fully preheated to 350°F and bake on the middle rack for even heat circulation. If your cakes turn out soft, try flattening them slightly thinner (⅛-inch thick) before baking. Another trick? Sprinkle a pinch of cornstarch on the baking sheet before placing the cakes—this prevents sticking and promotes crispiness.
Batter Separates
If your batter separates during mixing, it’s usually due to overmixing or cold ingredients. First, ensure your egg is room temperature—cold eggs can cause separation. Mix gently with a spatula instead of a whisk, and fold in the wet ingredients slowly. If separation happens, whisk the batter vigorously for 10 seconds to re-emulsify it before proceeding.
Uneven Baking
Uneven baking often results from uneven batter distribution or overcrowding on the baking sheet. Use a 1-tablespoon scoop for consistent portions and space cakes 1 inch apart on the sheet. Rotate the pan halfway through baking if your oven has hot spots. For extra insurance, bake on the lower rack for the first 5 minutes to help crisp the bottoms.
Flattening Difficulties
If the batter sticks to your hands when flattening, chill it for an extra 15-20 minutes to firm up. For easier handling, lightly wet your fingers with water before shaping. Another pro tip: Use a ¼-inch thick silicone mat to press the batter—it prevents sticking and ensures uniform thickness. If the batter cracks while flattening, gently press it back together before baking.
Storage Issues
If your rice cakes lose crispiness too quickly, store them in a paper bag at room temperature—they’ll stay crisper longer than in an airtight container. For reheating, place them on a baking sheet and warm in a 350°F oven for 2-3 minutes. If they soften after freezing, thaw them at room temperature for 10 minutes before reheating to restore texture. 💫
Nutrition facts
Frequently asked questions
Can I make these rice cakes without an oven?
Yes! You can bake them in a toaster oven at 375°F for 10-12 minutes, or use an air fryer at 350°F for 6-8 minutes. For a stovetop method, heat ¼-inch oil in a non-stick pan over medium-low heat and cook for 2-3 minutes per side until golden. The air fryer gives the crispiest results without drying them out.
How do I make them extra crispy?
For maximum crispiness, flatten the batter to ⅛-inch thick and bake on the middle rack for 1-2 minutes longer than the recipe suggests. Sprinkle with cornstarch before baking, and store in a paper bag instead of an airtight container. The key is thin batter and high heat—don't overcrowd the pan!
Can I use fresh apples instead of applesauce?
Grate 1 medium apple (about 1 cup) and mix it directly into the wet ingredients. For extra moisture, add 1 teaspoon lemon juice to prevent browning. Fresh apples add a brighter flavor and more texture—just be sure to strain any excess liquid if the batter seems too wet.
Why did my rice cakes turn out dense?
Density usually happens from overmixing the batter or using too much flour. Mix just until combined, and stick to the 1.5 cups rice flour measurement. Also, ensure your baking powder is fresh—old baking powder loses its lift. If the batter feels too dry, add 1 teaspoon applesauce at a time until it reaches the right consistency.
Can I make these gluten-free?
Yes! Simply replace the ¼ cup all-purpose flour with ¼ cup gluten-free 1:1 baking flour (like Bob's Red Mill). For extra crispiness, add 1 teaspoon cornstarch to the dry ingredients. The rice flour is already gluten-free, so the rest of the recipe stays the same. Always check your gluten-free flour for baking powder inclusion.