Gluten Free Apple Bundt Cake

Serve this Gluten Free Apple Bundt Cake to your family and friends this fall. Cinnamon sugar apples inside and a cream cheese glaze on top.

If you have a friend or family with a gluten intolerance, this is the cake you’ll want to make them. It’s not only pretty, but it tastes delicious.

Whether you’re serving this as a coffee cake alongside a cup of coffee for breakfast or as a dessert with a scoop of ice cream, this is the one dessert your dinner guests and family won’t forget!

drizzling glaze on a bundt cake

Why you’ll love this recipe:

  • 100% from scratch
  • classic bundt cake
  • cinnamon apple swirls
  • cream cheese glaze

What apples are best for baking?

Honeycrisp, Granny Smith and Gala apples are all really great types of baking apples. I used Gala as I like the natural sweetness in them that lends to the sweetness of the cake.

Tips for Making Gluten Free Apple Bundt Cake

  • Using the flour and not just the crisco to prepare the pan allows the cake to bind to the flour and rise along the edges as well as the middle simultaneously, resulting in a more even and not domed cake. If you have a minute, whip up a batch of our cake release so you’ll have it on hand for all of your cake baking needs!
  • For best results, use a cup for cup gluten free flour blend that already contains the correct amount of xanthan or guar gum such as Cup4Cup, King Arthur Measure for Measure, Namaste or Bob’s Red Mill 1 to 1 Baking Flour which is what I used in this recipe.
  • Do not overmix the batter when you add the flour. It will make the cake batter gummy and rubbery. Mix just until combined.
  • We layered the apples with the batter alternately for a pretty look. You could stir all of the apples into the cake batter previous to pouring it into the pan and it would still be just as wonderful, however, layering them makes for a pretty cake and wonderful texture.
unbaked cake with cinnamon apples
  • Watch the baking time. Depending on the moisture in the apples, it may take longer than just an hour to bake. Many factors go into how long a cake takes to bake, including the type of pan you have. Try not to disturb the cake as the fluctuating temperatures of the oven will cause it to bake longer.
  • Be sure to only let the cake cool in the pan for about 20 minutes. The cake will resist coming out of the pan a lot more once it is fully cooled so be sure to do this when it is still warm to the touch.
  • Wait to drizzle the cake until the cake is cooled or else the glaze may all run off.
slice of gluten free apple bundt cake on a plate

Can I make this cake with other fruit?

Yes. We’ve made it with fresh peaches and pears and it is amazing. Prepare the same way!

How to Store This Cake

Cake should be stored in a cool place. If the cake is left on the counter, the warmer or more humid the environment, the quicker the cake will expire. If the cake is stored in the fridge, it will last up to a week.

Make sure that it is sealed in an airtight container. This cake also freezes well!

glazed apple bundt cake on a wire rack
glazed apple bundt cake on a wire rack

Gluten Free Apple Bundt Cake

5 from 1 vote
Serve this Gluten Free Apple Bundt Cake to your family and friends this fall. Cinnamon sugar apples inside and a cream cheese glaze on top.
Servings 12
Prep Time 20 minutes
Cook Time 1 hour 10 minutes

Ingredients
 

For the cake:

  • 2 cups sugar
  • 1 cup vegetable oil
  • 1 cup unsweetened applesauce
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon nutmeg
  • ¼ teaspoon baking soda
  • 3 cups gluten free flour blend*

For the apples:

  • 3 cups chopped baking apples
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1 tablespoons cinnamon

For the glaze:

  • 4 ounces cream cheese (room temperature)
  • 4 tablespoons salted butter (room temperature)
  • 1 ¼ cups powdered sugar
  • pinch salt
  • 1 teaspoon vanilla
  • 1/3 cup milk (preferably whole milk or half and half)

Instructions
 

  • Preheat your oven to 350 degrees. Using a paper towel and crisco, thoroughly and generously grease your bundt pan then flour it using gluten free flour. Be sure all of the crevices are floured and that you dump out any excess flour.

Mix the cake:

  • In a large mixing bowl or kitchenaid bowl, using a whisk or paddle attachment, mix together 2 cups of sugar, the vegetable oil and applesauce.
  • Next, add in the eggs first and mix then add in the vanilla and whisk until smooth.
  • In a separate medium sized bowl, whisk together 2 teaspoons of cinnamon, the salt, baking powder, nutmeg, baking soda and gluten free flour blend.
  • Add the dry ingredients into the wet ingredients and stir just until combined. Do not overmix as this will make the cake batter gummy and rubbery.

Prepare the apples:

  • In a small mixing bowl, using a fork, mix together ¼ cup of sugar, ¼ cup of brown sugar and 1 Tablespoon of cinnamon.
  • Once mixed, add in the chopped baking apples. Toss the apples around in the cinnamon sugar mixture until the apples are evenly coated.
  • In your prepared bundt pan, pour in ⅓ of the cake batter. Layer on ½ of the apple mixture. Pour in another ⅓ of the cake batter, then the other half of the apples and finally, top with the remaining ⅓ of the cake batter.
  • Bake on the center rack at 350 degrees for 60-80 minutes or until a toothpick inserted comes out clean or with moist crumbs and not wet cake. Depending on the moisture in the apples, it may take longer than just an hour to bake. Try not to disturb the cake as the fluctuating temperatures of the oven will cause it to bake longer.
  • Once baked, allow to cool in the pan for about 20 minutes.
  • On a cake stand or other flat surface, carefully turn the cake over, tap around the top and all sides and slowly lift the pan off of the cake. The cake will resist coming out of the pan a lot more once it is fully cooled so be sure to do this when it is still warm to the touch.

Make the glaze:

  • In a kitchenaid mixing bowl, using the paddle attachment, mix the cream cheese and butter until smooth.
  • Next add in the powdered sugar and a pinch of salt. Then add the vanilla and mix. At this point, the glaze will be thick.
  • Add in the milk and mix again. If the glaze is still not drizzling consistency, add in another tablespoon or two of milk.
  • Pour the glaze overtop of the entire cooled cake. Slice and serve immediately or once it’s fully cooled and enjoy as a breakfast alongside a cup of coffee or after dinner as a dessert!

Notes

*For best results, use a cup for cup gluten free flour blend that already contains the correct amount of xanthan or guar gum such as Cup4Cup, King Arthur Measure for Measure, Namaste or Bob’s Red Mill 1 to 1 Baking Flour which is what I used in this recipe.
The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of glazed cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 580kcal | Carbohydrates: 85g | Protein: 5g | Fat: 27g | Saturated Fat: 19g | Cholesterol: 52mg | Sodium: 298mg | Potassium: 122mg | Fiber: 5g | Sugar: 61g | Vitamin A: 322IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 2mg
Course Dessert
Cuisine American
Calories 580
Keyword bundt cake recipe, gluten free cake

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About Julie Clark

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