Gluten Free Apple Bundt Cake
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!
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) vegetable oil (canola oil or any other neutral-flavored oil can be used instead)
- 2 teaspoon pure 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 a 12-cup Bundt pan with non-stick spray and set it 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 thick.
- Spoon into prepared Bundt pan. Bake for 1½ hours, or until a toothpick inserted near the center comes out clean.
- Let the cake 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 Glaze
- Whisk icing ingredients in a small bowl or measuring cup until smooth and pour over cake. Serve warm or at room temperature.
Notes
Cake can be stored, covered, at room temperature for up to 5 days.
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