Gluten-free apple bundt cake with warm spices and fresh apple. Sweetened with coconut sugar and pure maple syrup for a refined sugar-free dessert!
This apple-studded, warmly-spiced bundt cake is a marvelous display of fall harvest, and is perfect for sharing with your people!
I baked it and brought half of it to a girlfriend who had recently had a baby and gave the other half to my mom and her partner. The consensus? A magnificent fall treat for friends and family to share.
Recommended serving suggestions? Heat up a hunk with a dollop of butter and a drizzle of pure maple syrup.
And consume for breakfast.
Not kidding.
Let’s bake it!
How to Make Apple Bundt Cake:
Preheat your oven to 315 degrees F. Lightly spray a bundt pan with cooking oil (I use avocado oil), then dust with gluten-free all-purpose flour. This ensures the cake will release from the bundt pan easily after it has baked and cooled.
Add the eggs, pure maple syrup, coconut sugar, and avocado oil to a stand mixer (or a mixing bowl). Beat on medium speed until combined.
In a separate bowl, stir together the gluten-free all-purpose flour, tapioca flour, cinnamon, nutmeg, ground cloves, and sea salt until well-combined.
Add the chopped apple and stir until combined.
Add the dry ingredients (flour/apple mixture) to the wet ingredients and beat until combined.
Pour the cake batter into the prepared bundt pan. Bake for 50 to 60 minutes, or until the cake tests clean when poked with a toothpick.
Remove cake from the oven and allow it to cool at least 45 minutes. Carefully run a butter knife between the cake and the bundt pan to help release it from the mold. Turn the cake upside-down onto a cake stand.
Use your favorite glaze or frosting to top the cake. I like using my Vegan Cream Cheese Frosting recipe for a dairy-free, refined sugar-free option. I simply thin out the frosting with coconut milk to bring it to a glaze consistency.
Recipe Adaptations:
- Replace the tapioca flour with more gluten-free all-purpose flour or potato starch.
- Substitute melted butter or ghee for the avocado oil
- If desired, replace ¼ cup of the oil with applesauce or unfiltered apple cider for less fat.
- If you use cane sugar in your baking, you can replace the coconut sugar with regular cane sugar or brown sugar
- Replace the pure maple syrup with honey.
- Glaze the cake with a drizzle of honey or pure maple syrup instead of using frosting.
- Add chopped walnuts or pecans to the batter!
A little slice of apple cinnamon bliss for you, m’dear!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this Apple Cinnamon Bundt Cake, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
More Delicious Gluten-Free Cake Recipes:
- The Best Gluten-Free Chocolate Cake
- Almond Flour Fig Cake
- Gluten-Free Eggnog Cake
- Grain-Free Cranberry Orange Breakfast Cake
- Chocolate Chip Walnut Grain-Free Banana Cake
- Grain-Free Almond Strawberry Breakfast Cake
Apple cake for breakfast!
Gluten-Free Apple Bundt Cake
Ingredients
- 4 large eggs
- 3/4 cup pure maple syrup
- 1 1/4 cups coconut sugar
- 1/2 cup avocado oil
- 2 cups gluten-free all-purpose flour
- 1/4 cup tapioca flour or more GF flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 Tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp sea salt
- 2 cups apple peeled and chopped
Instructions
- Preheat your oven to 315 degrees F. Lightly spray a bundt pan with cooking oil (I use avocado oil), then dust with gluten-free all-purpose flour.
- Add the eggs, pure maple syrup, coconut sugar, and avocado oil to a stand mixer (or a mixing bowl). Beat on medium speed until combined.
- In a separate bowl, stir together the gluten-free all-purpose flour, tapioca flour, cinnamon, nutmeg, ground cloves, and sea salt until well-combined. Add the chopped apple and stir until combined.
- Add the dry ingredients (flour/apple mixture) to the wet ingredients and beat until combined.
Pour the cake batter into the prepared bundt pan. Bake for 50 to 60 minutes, or until the cake tests clean when poked with a toothpick. - Remove cake from the oven and allow it to cool at least 45 minutes. Carefully run a butter knife between the cake and the bundt pan to help release it from the mold. Turn the cake upside-down onto a cake stand.
- Use your favorite glaze or frosting to top the cake, or drizzle with pure maple syrup or honey
Could you do an egg substitute?
I made the Apple Bundt cake for my dad. I substituted apple juice for the oil and added chopped pecans. Dad loved it, not too sweet, moist, and full of flavor!
Can you make this into muffins or use a regular cake pan? Want to try it out, but don’t have a Bundt pan. ?
Hi Leigh! Yes, you can use a regular cake pan or mufin pan. I’d go with a 13″ x 9″ cake pan…you may need to somewhere around 35 to 50 minutes. Let me know if you try it!
I made it with honey instead of maple syrup and everyone loved it. Tastes so good you don’t have to tell them it’s gluten free!
Yaaaaaas! I’m so thrilled to hear it, Mike!! Thanks so much for the sweet note! xo
Has anyone made this with flax and water instead of eggs?
Hi Martha!
I haven’t tested the recipe using flax “eggs” yet, so I can’t be too sure how the recipe would turn out. I’m willing to bet it would be fine if you bake the cake in a 13″ x 9″ cake pan, but I think it wouldn’t come out of a bundt cake mold very easily if the eggs are replaced with something else. Let me know if you try it! xoxo
Is there a way to reduce/omit the sugar ?
Hi Margaret! I haven’t tested the recipe in any other way than how it’s written, but I think I may be able to help. You could 1.) Omit the pure maple syrup and replace it with 2 tablespoons of additional avocado oil and 1/2 cup of any milk you like (regular cow’s milk, oat milk, almond milk, etc). 2.) Use sugar-free granulated sweetener instead of the coconut sugar. The cake will still taste very sweet and may have that artificial sweetener aftertaste, depending on which kind you use. If you go this route, I would recommend using Monk Fruit Sweetener. I’d probably also reduce the amount to 3/4 cup instead of 1 1/4 cups.
All of this said, I’m using my best guesses here so I’m not fully certain how the cake would turn out; however, I think these options are a good starting point 🙂 Let me know if you have any other questions! xo