Gluten free apple Bundt cake is one of those cakes you just can’t resist. It’s moist and dense and truly a wonderful 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 my daughter bought a slice of apple Bundt 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.
What You’ll Need for This Cake
For the Cake
- Kim’s gluten free flour blend — a store bought blend may be substituted, but hasn’t been tested.
- Baking soda
- Salt
- Cinnamon
- Granulated sugar
- Eggs
- Vanilla extract
- Peeled and diced apples
For the Icing
- Powdered sugar
- Milk
- Vanilla extract
How to Make Apple Cake
This gluten free apple Bundt cake is so simple to make. The apples tend to almost melt into the cake and create pockets of gooey, almost caramel-like yumminess!
- Combine the eggs, oil, and sugar in a large bowl and beat until well combined.
- Add the dry ingredients into the wet and blend well.
- Add the diced apples and beat for just about 10 seconds to distribute apples throughout. The batter will be quite thick.
- Scoop into prepared Bundt pan.
- Bake at 325 degrees F for one hour ten minutes to one hour twenty minutes, or until skewer inserted close to the center comes out clean.
- Cool in pan for 15 minutes before inverting onto serving plate to finish cooling.
Apple Bundt Cake FAQs
I personally prefer a softer apple to a firm apple in this cake. Something like a Rome, Golden Delicious, or Macintosh works very well.
I’d strongly suggest to grease AND flour the Bundt pan to prevent sticking. You can spray the entire pan with nonstick spray and then take a pastry brush and brush that into all corners and swirls, etc. Follow with a dusting of gluten free flour, tapping out the excess.
No, it can be kept at room temperature, covered, for up to 5 days.
What are you waiting for? Grab your apples and make this fall cake now! You’re gonna love it!!!!
Gluten Free Apple Bundt Cake
Ingredients
Cake
- 3 cups (420g) Kim's gluten free all purpose flour blend (a store bought blend may be substituted, but hasn't been tested)
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoon ground cinnamon
- 2 cups (400g) granulated sugar
- 3 large eggs, at room temperature
- 1¼ cups (300ml) canola or vegetable oil
- 2 teaspoon vanilla extract
- 3 cups (about 2-3 large) apples, peeled and cut into cubes
Icing
- 2 cups (250g) powdered sugar
- 2-3 tablespoon warm milk
- 1 teaspoon vanilla extract
Instructions
For the Cake
- Preheat oven to 325° F. Grease and flour Bundt cake and set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a large mixing bowl, add eggs, sugar, and oil. Blend on medium speed until thick, about 2-3 minutes.
- Add dry ingredients slowly to the egg/oil mixture and blend just to combine briefly. Add apples and mix on low until well combined. Batter will be very thick.
- Spoon into prepared 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 to finish cooling.
For the Icing
- Whisk icing ingredients in a small bowl or measuring cup until smooth and pour over cake. Serve warm or at room temperature.
Notes
Inspired by Paula Deen’s Uncle Bob’s Fresh Apple Cake
Siena Van Brabant says
It's in the oven now, hoping it turned out. I wasn't able to get all the dry ingredients incorporated into the wet. I had to leave about 1/2cup out of the very thick doughlike batter. I reduced the sugar by half, and maybe that caused it. I felt it would be too sweet for our taste, so made that adjustment. I weighed my ingredients by grams.
Kim says
Yes, reducing the sugar is exactly what caused the very thick batter. Sugar is not only used for sweetness, but also for softness and overall a better texture. Sugar is hygroscopic, meaning it absorbs moisture. It is actually considered a liquid ingredient by most baking standards. If you remove 1/2 of it and don't replace it with something of the same baking quality, you will end up with the results you got.
Siena Van Brabant says
Thank you, Kim. It turned out really well. I think I might add a quarter cup more sugar next time, but the taste and texture are perfect. Thank you for the great recipe. My husband, who shudders every time I mention GF, really enjoyed this recipe too. I didn't warn him beforehand. LOL
Patricia says
I made this stelar cake yesterday, my teenagers couldn’t stop eating it mentioning “ mom it’s the first time in 12 yeasr a gluten-free cake taste and looks like a regular cake” so true!
Thank you Kim, for this wonderful recipe!
Mary Ann Prehn says
Great flavor! The house smelled soooo fragrant!! I chose to bake this in 3 small loaf pans so I could freeze it more easily. It is delicious, but I can only give it a 4 star rating as the center of the cake fell. Which I absolutely did not expect it to do. I was VERY careful in weighing out my flour blend, using all fresh ingredients. I thought I followed the recipe to perfection, too. Am I doing something wrong?
Kim says
I'm guessing that baking it in three small loaf pans is what caused it to not bake properly as this is meant to be baked in a Bundt pan. I'm not saying it won't work in loaf pans, but if you change how the recipe is written, there most likely will need to be some experimenting in finding the best temperature and time to bake them. My guess is that they weren't baked long enough, but again, without experimenting myself using loaf pans, I really can't say for sure. My suggestion next time is to pour all the batter in the loaf pans, but only bake one at first to see exactly how long it takes before baking the other two. However, as this is meant to be baked in a Bundt pan, I'm honestly not sure if it will even work in a loaf pan. I don't see why it wouldn't, but you never know until you experiment.
Andrea Angerame says
Kim
I made the apple cake and no one even knew it was gluten free. It was such a hit. But I wanted to know if I could make muffins and how would I adust the cooking time and any other changes that need to be made.
Thanks
Kim says
Thank you, Andrea! So glad you liked it!!
I would start with checking them at 20-25 minutes and then every 2-3 minutes after that 🙂
Tabitha C. says
I've got this in the oven now and can't wait to try it! FYI, you don't mention in the instructions when to put in the vanilla. I almost left it out but then realized it was missing and added it in with the apples! 😉