Gluten-free Apple Bundt Cake {Dairy-free}
Grab some fresh, tart apples from the orchard, farmer’s market or store so you can make this delicious gluten-free apple bundt cake. This gluten-free apple cake is dairy-free too! This is such a pretty gluten-free apple dessert.
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 apple crisp, homemade applesauce, and of course this gluten-free apple cake that I’m sharing today!
While this cake is yummy year-round, I definitely make this gluten-free apple cake every fall when we get apples from the local orchard.
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 so I can share it with you. 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 apple cake! If you don’t have fresh apples on hand, use some that you froze!
Notes on ingredients and substitutions for this gluten-free apple cake:
- Gluten-free Flour: 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 gfJules gluten-free flour (also on Amazon here), King Arthur Measure for Measure Flour, Authentic Foods Multi-Blend, and Gluten Free Mama’s Almond Flour Blend and I recommend any of those. Two other flour blends that I’ve been testing some (but not this recipe yet) with good results are Cup4Cup and Pamela’s.
- Xanthan Gum: If the gluten-free flour blend you use already has xanthan gum or guar gum in it, then omit the xanthan gum called for in this recipe.
- Butter/Oil: After making this apple cake successfully several times with melted butter or with corn oil, 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!
- Applesauce: When using applesauce in baking, I always use an unsweetened, plain applesauce. I personally use our homemade applesauce or store-bought unsweetened apple sauce.
- Apples: I recommend using a good tart apple that’s suitable for baking. I personally always prefer McIntosh, Pink Lady, or Braeburn.
- Sugar: I know someone is going to comment on the amount of sugar – but keep in mind this is a LARGE cake, you’re using unsweetened applesauce and tart apples. While I haven’t experimented with any sugar substitutions, you’re welcome to experiment and let me know what works!
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 recently, I went ahead and sliced it all up at home and laid the slices on a platter. I got 16 good thick slices, but you could get more if you slice it thinner.
I’ve been making this gluten-free apple cake for many years now that I perfected it! I hope this becomes a go-to recipe in your home also!
If you like this apple cake, then I think you’ll love this gluten-free peach cake that I make too! They’re both delicious and can be enjoyed for breakfast like coffee cake or for dessert with some whipped cream or ice cream.
Oh, you can also serve this with homemade whipped cream – I often do! You could also serve with either store-bought or homemade gluten-free caramel sauce if you want that caramel flavor!
Have more applesauce on hand? Make my gluten-free pumpkin bars recipe. Or this gluten-free applesauce bread from my friend Erin.
If you make this apple cake and love it, please come back and give this recipe a 5 star rating in the recipe card! Feel free to comment with tips or to share any successful substitutions you made.
Gluten-free Apple Cake Recipe:
Gluten-free Apple Cake (dairy-free)
This gluten-free apple cake is delicious with a dusting of powdered sugar. You can also serve with homemade whipped cream or ice cream.
Ingredients
- 3 cups good-quality gluten-free all-purpose flour blend
- 1 1/2 tsp. xanthan gum *(see note)
- 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 large eggs
- 1 Tbsp. pure vanilla extract
- 3 cups peeled apple chunks
Instructions
- In a large bowl, whisk together gluten-free flour, xanthan gum (if needed- see note), 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.
Notes
This has been tested successfully several times with gfJules flour blend, several times with Gluten Free Mama's flour blend, and also with King Arthur Measure for Measure.
*If the gluten-free flour blend you use already has xanthan gum or guar gum in it, then omit the xanthan gum called for in this recipe.
I've made this gluten-free apple 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.
Pin this to your gluten-free cakes board on Pinterest:
Enjoy!
If my flour contains xanthan gum, should I still add it too the recipe?
No. If your flour blend already has the xanthan gum in it, then omit the xanthan called for in the recipe. I do have that noted in the recipe card, but will try to make that stand out more.
Happy baking!
Love this recipe. I ended up using 3/4 cup sugar to make it less sweet and Bob’s Redmill 1-1 GF flour.
I had some apple butter and was too lazy to cut up more apples so I used 2 cup apple butter total in place of the 1/2 cup A sauce and 3 cups diced A and added 7 min cook time. Everything else the same, turned out perfect. Reminds me of a favorite gingerbread bunt cake I adore from Lord Byron’s Kitchen (I sub GF flour blend w his recipe). If you are a fan of this cake you really ought to check out that recipe out for the holidays!
My gluten free cake attempts mostly suck, but this one did not suck!
It was moist and fluffy at the same time! Delicious and my non-gf husband who doesn’t like any of my baking loved it.
Thank you!
I’d like to try this as it’s apple season and you have so many good reviews. I’d like to cut back on the sugar used though.Any Thoughts?
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!
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!
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.
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!
Can I use canola oil instead of coconut or butter?
Yes that should be fine!
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. 🙂
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!
What size is your bundt pan? And could I use regular flour (I need a dairy free recipe, but gluten are fine)?
I have never left comments before however this deserves one. This cake is as yummy as it looks. Thank you for sharing the recipe.
Made this today for my friends daughter. You would never know it was gluten free, very moist and flavorful!!!
Do you think this could be made w/a substitute for eggs?
I’m wondering the same also. I’m thinking of trying 2 flax eggs and maybe a powdered egg replacer.
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
This cake looks absolutely divine! I am putting this on my to-make list for sure!