Gluten free apple cake is one of those cakes that you just can’t resist. It’s moist and dense and truly a wonderful bundt cake. It’s perfect for breakfast, brunch, or dessert!
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A few years ago, my daughter and I were going pretty regularly to the Old Beach Farmer’s Market, which is a market at the beach here in VB that happens every Saturday morning during the summer, and once a month during the other months.
A local baker sells slices of some of her cakes, and Bre bought a slice of apple cake from her. Of course I couldn’t buy any because it wasn’t gluten free, but it looked SO GOOD!!!! I came home and immediately went to work on a gluten free version.
How to Make This Gluten Free Apple Cake
This gluten free apple cake is one of Scott’s favorites. It’s so incredibly moist and delicious, you’ll have a hard time believing it’s gluten free!
I’ve been somewhat obsessed with all the bundt pans on the market and have grown a little bit of a collection of them, so I’m always trying to create new recipes to use each one of them. My mom and dad gave this one to me for Christmas a few years back and it’s my favorite! I just love the swirls!!
This apple cake is so simple to make. The apples tend to almost melt into the cake and create pockets of gooey, almost caramel-like yumminess!
The batter is reminiscent of a carrot cake batter, using oil instead of butter, which creates a truly moist cake that is nice and dense and perfect for a bundt cake.
It starts by creaming together the oil, eggs, and sugar until thick and light in color. Then whisk the dry ingredients together and slowly add them to the egg and sugar mixture.
Add the apples at the end and mix very briefly. Pour into the well greased and floured bundt pan and bake for 1 hour and 30 minutes. The whole thing is drizzled with an easy glaze.
What Type of Apples Do I Use?
I personally like to use Rome or Golden Delicious apples for this cake because they become super soft and almost caramel-like when baked for as long as the cake is baked. However, I’ve used some others with great success as well–Braeburn, Red Delicious, and Macintosh to name a few.
I wouldn’t suggest using Granny Smith for this cake because they’re a firmer apple and I feel like they would be too crunchy in the finished cake.
What are you waiting for? Grab your apples and make this fall cake now! You’re gonna love it!!!!
Gluten Free Apple Bundt Cake
- 3 cups (420 g) Kim's gluten free flour blend (or any flour blend of choice, such as Cup4Cup)
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 tsp ground cinnamon
- 2 cups (400 g) granulated sugar
- 1¼ cups (300 ml) vegetable or canola oil
- 3 large eggs, at room temperature
- 2 tsp vanilla extract
- 3 cups (about 2-3 large) apples, peeled and cut into cubes
- 2 cups (250 g) powdered sugar
- 2-3 tbsp milk
- 1 tsp vanilla extract
- Preheat the oven to 325°. Grease and flour bundt pan and set aside.
- In a large mixing bowl, add eggs, sugar, and oil. Blend on medium speed until thick, about 2-3 minutes.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Add slowly to the egg/oil mixture and blend just to combine briefly.
- Add apples and mix on low until well combined.
- Pour into a well greased and floured bundt pan. Bake for 1½ hours, or until a long skewer inserted near the center comes out clean.
- Cool on a wire rack in the bundt pan for 15 minutes before inverting onto a cake plate or stand.
- Whisk glaze ingredients in small bowl or measuring cup and pour over cake. Serve warm or at room temperature.