Grab some fresh, tart apples from the orchard, farmer’s market or store so you can make this delicious gluten-free apple bundt cake. It’s dairy-free too!
We buy at least 60 pounds of apples twice each fall. We use them in a variety of recipes, including gluten-free apple puff pancakes, gluten-free apple streusel muffins, gluten-free caramel apple crisp in jars, and homemade applesauce. I slice and freeze a lot of the apples for future use too, so that all winter and spring, I can use the thawed apples in my favorite recipes.
I’ve also been making gluten-free apple cakes for years, but have been really trying to perfect it this past year. I’ve been trying different glazes and icings, making a dairy-free option, and getting the seasonings just right. Now it is finally time to share this new recipe with you! We love this gluten-free fresh apple cake! If you don’t have fresh apples on hand, use ones that you froze!
Notes on ingredients:
- As always, I only recommend baking with a good quality all-purpose gluten-free flour blend. All flour blends are not created equal! I recommend avoiding flour blends that contain any bean flours or that are primarily rice flour, as you’ll get a more gritty result. This recipe, like pretty much all of my recipes, has been tested with successful results with both gfJules gluten-free flour (also on Amazon here) and Gluten Free Mama’s Almond Flour Blend and I recommend either one. Two other flour blends that I’ve been testing some (but not this recipe yet) with good results are Cup4Cup and Pamela’s.
- After making this cake successfully several times with melted butter, I recently tested it with melted coconut oil and had the same great results. The batter before baking has small lumps when using coconut oil, but those dissolve in baking. The cake was great either way!
- When using applesauce in baking, I always use an unsweetened, plain applesauce. I personally use our homemade applesauce or TreeTop No Sugar Added apple sauce.
Have more applesauce on hand? Make this gluten-free applesauce bread from my friend Erin. It’s amazing!
I tried a variety of glazes and icings and ultimately felt like they all overpowered the cake and made the whole dessert just too sweet. I finally decided to just give the cake a dusting of powdered sugar and we all loved it! Powdered sugar is just the right thing to make it pretty and add another little layer of flavor and texture to this amazing dessert!
I’m sure some of you can get all crazy making powdered sugar patterns and such on it too! That’s a little out of my league, but I can’t wait to see if some of you do! You can email me or share to my Facebook page if you make this, or any of my recipes!
Since it doesn’t have chocolate that will melt, or a runny, sticky glaze, this can handle sitting out in the heat at your next picnic or potluck. Before I brought it to a potluck, I went ahead and sliced it all up at home and laid the slices on a platter. I got 16 good slices, but you could squeeze more if you slice thinner.
I’ve joined with many fellow bloggers to celebrate my friend Sharon’s birthday! Sharon has the amazing blog What The Fork, where she shares all of her creative gluten-free recipes. Make sure to go check her blog out if you haven’t yet! Also be sure to scroll down to see all of the other gluten-free cake and cupcake recipes from other great bloggers!
Gluten-free Apple Bundt Cake (Dairy-free too)
I've made this cake dairy-free with coconut oil with great results. I've also made this cake using melted butter with great results. Feel free to use whichever works better with your allergens/intolerances.
Ingredients
- 3 cups good-quality gluten-free all-purpose flour blend
- 1 1/2 tsp. xanthan gum (omit if flour blend has xanthan or guar gum already)
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1/4 tsp. cloves
- 1/2 tsp. nutmeg
- 2 tsp. cinnamon
- 1 cup sugar
- 1 cup brown sugar
- 3/4 cup melted coconut oil or melted unsalted butter
- 1/2 cup unsweetened applesauce
- 3 eggs
- 1 Tbsp. pure vanilla extract
- 3 cups peeled apple chunks
Directions
- In a large bowl, whisk together flour, xanthan, salt, baking soda, cloves, nutmeg and cinnamon. Set aside.
- In the bowl of your electric mixer, cream together sugar, brown sugar, coconut oil or melted butter, and applesauce. Beat on medium speed for about 2 minutes. Mixture lightens and gets creamy. If using coconut oil, small lumps remain throughout but that's fine.
- Add eggs one at a time, mixing on low speed until each is mixed in. Add vanilla extract and beat on low just until mixed in.
- Add dry ingredients that you set aside earlier. Stir in with a spatula, just to combine.
- Using a spatula, fold in the 3 cups of apple chunks.
- Pour batter into a greased bundt pan.
- Bake at 350° for 50 minutes, or until a toothpick inserted in center comes out with moist crumbs not wet batter.
- Let cool in pan for 5 minutes, then carefully flip over onto cooling rack and remove pan. Let cool.
- Using a fine mesh strainer, sieve, or salt shaker, sprinkle powdered sugar over the surface of the cake.
- Easiest to cut and serve once completely cool.
Recipe Notes
Remember, if using a blend like gfJules that has xanthan gum or guar gum in it, omit the xanthan gum called for in the recipe.
Gluten Free Coconut Cake – What The Fork Food Blog
Gluten Free Strawberry Lemonade Cupcakes – Gluten-Free Palate
Bourbon Tropical Peach Cocktail – Fearless Dining
Kir Royale Cocktails – The Heritage Cook
Gluten Free Chocolate Cupcakes – My Gluten Free Miami
Gluten Free Cookie Cake – Flippin’ Delicious
Summer Beer – Vegetarian Mamma
The Best Gluten Free Cake – gfJules
Summer Cocktails -A Joyfully Mad Kitchen
Gluten Free Cookie Cake – A Mind “Full” Mom
Strawberry Lychee Panna Cotta – Brunch-n-Bites
Cucumber Moscow Mule – The Culinary Compass
Paleo Chocolate Cupcakes with Mocha Frosting – Only Taste Matters
Gluten Free Chocolate Cupcakes – Veggie Balance
Virgin Watermelon Margarita – Coffee With Us 3
Elderflower Mojito – Home Plate
Chocolate Strawberry Shortcake Stacks – Simply Healthy Family
Chocolate Peanut Butter Cake – Cookie Dough and Oven Mitt
Watermelon Mint Gin Fizz – Frugal Foodie Mama
Giant Chocolate Chip Cookie Cake – Raia’s Recipes
Lauren Gaskill | Making Life Sweet says
This cake looks absolutely divine! I am putting this on my to-make list for sure! <3
jules says
This cake is calling my name! I love that it’s not chocolate … not that there’s anything wrong with chocolate, but we could all use more non-chocolate cake recipes out there. Especially when they’re this beautiful!!!
~jules
Julie says
Do you think this could be made w/a substitute for eggs?
Tammy Jones says
I’m wondering the same also. I’m thinking of trying 2 flax eggs and maybe a powdered egg replacer.
ss says
Made this today for my friends daughter. You would never know it was gluten free, very moist and flavorful!!!
Mary says
I have never left comments before however this deserves one. This cake is as yummy as it looks. Thank you for sharing the recipe.
Bleie says
What size is your bundt pan? And could I use regular flour (I need a dairy free recipe, but gluten are fine)?
Laura says
This cake is excellent. I will omit the cloves this time as the flavor is very intense. But this recipe is a killer! Thank you so much for this!
Britni says
I made this for my daughter’s birthday but did a strawberry version. I used Glutino brand flour, smashed strawberries in place of the applesauce, 1/2 the sugar and a packet of Simply Jello strawberry flavor. Turned out so good. Moist and tasty. I might use a bit more sugar next time but did a nice glaze on top and with mango sorbet it was amazing. My husband thought it was the perfect sweetness.
Thanks for posting such a solid recipe, I find gluten free/dairy free cakes to be hit-or-miss but this was easy and turned out perfectly.
I want to add as a note for those considering making this that the batter was VERY thick, much thicker than regular cake batter, so if that happens not to worry. It will turn out fine. 🙂
Kelly says
Can I use canola oil instead of coconut or butter?
Michelle Palin ~ My Gluten-free Kitchen says
Yes that should be fine!
maggie says
Tastes great, but didn’t bake right. The outer part was too hard, and the inside never fully baked because of the apples. I may have messed up the recipe bit, though. Other than that, I love this recipe!
Mei says
Has anyone tried this in a regular cake pan, or a 9×13 pan? Sounds great! I’d also like to try with egg replacers.
MS says
This cake was a hit! I made this following the recipe as provided, using butter. I had to bake it about 20 minutes more than called for in the recipe, but it could be because I used too many apples. I tested the cake with a toothpick multiple times, waiting the batter was cooked through. The cake was moist with a lot of favor. It was a hit with those that are gluten free and those that are not!
Michelle Palin ~ My Gluten-free Kitchen says
I’m so glad it was a hit! Thanks so much for taking the time to comment and leave a 5 star review! You were very smart to keep testing for doneness and baking until it was done. Pan size, amount of apples, and even how juicy the apples are would all cause variations in baking time. So glad your’s turned out! Happy Baking MS!