Gluten Free Apple Bundt Cake
Gluten free apple Bundt cake is one of those cakes that 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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Ingredients
Cake
- 3 cups (420 g) Kim's gluten free flour blend
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 tsp ground cinnamon
- 2 cups (400 g) granulated sugar
- 3 large eggs, at room temperature
- 1¼ cups (300 ml) canola or vegetable oil
- 2 tsp vanilla extract
- 3 cups (about 2-3 large) apples, peeled and cut into cubes
Icing
- 2 cups (250 g) powdered sugar
- 2-3 tbsp milk, warm
- 1 tsp 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.