Apple Cinnamon Bundt Cake made gluten-free, dairy-free, and refined sugar-free
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