Gluten-free apple bundt cake brings fresh apple chunks and warm cinnamon together in a soft, golden ring. I stirred gluten-free flour, sugar, apples, spices, and eggs before I popped it in the oven, and the whole kitchen smelled sweet.
This recipe addresses the issues of crumbly edges, soggy centers, and uneven baking often found in gluten-free cakes, ensuring a tender, flavorful result.
I used this Easy Apple Bundt to fix crumbly edges and soggy center that plague gluten-free desserts. I once forgot to drain extra apple juice (oops) on a busy school morning. A quick tip: peel apples thin for even baking.
This bundt bakes in about 50 minutes so you can grab a tea break while it turns golden. I’ve tested the batter for that moist, sturdy crumb everyone loves (no dense spots!). My calm smile appears when the center springs back and the smell of warm apples fills home.
If you enjoy soft bakes with cinnamon, check my Gluten-Free Chocolate Chip Cookies for a quick snack on slow afternoons.
Table of contents
Dietary Considerations
- This recipe is gluten-free and nut-free as it uses certified gluten-free flour and contains no nuts.
- This recipe contains milk and eggs, so it is unsuitable for dairy-free diets.
- This recipe contains eggs and milk, making it unsuitable for vegan diets.
- This recipe is vegetarian-friendly as it contains no meat products.
- This recipe is not keto or low-carb due to sugar and flour content.
Why You Will Love This Recipe
- Tender, springy crumb In this *gluten-free apple bundt cake*, folding grated apple into 2 cups gluten-free flour and 1 cup yogurt creates a soft interior that remains tender.
- Warm spiced apple flavor In our Apple Bundt Cake recipe, stirring diced Granny Smith apples, 2 teaspoons cinnamon, and a pinch of nutmeg fills every slice with autumn warmth.
- Diabetic-friendly sweetness This Gluten-Free Cake uses ½ cup erythritol and a splash of vanilla extract to cut sugar in half while keeping that sweet apple note.
- Freeze-ahead convenience With this Easy Apple Bundt, wrap the cooled loaf in plastic after 10-minute rest; it thaws in 30 minutes and tastes freshly baked.
Gluten-Free Apple Bundt Cake
- Prep Time: 15 minutes
- Cool Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 80 minutes
- Yield: 12 servings 1x
- Category: dessert
- Method: baking
- Cuisine: American
- Diet: gluten-free
Description
A delightful gluten-free apple bundt cake with fresh apple chunks and warm cinnamon.
Ingredients
- 2 cups gluten-free measure-for-measure flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup light brown sugar
- 3 large eggs, at room temperature
- 3 cups firm apples (Gala or Honeycrisp), peeled, cored, and diced small
- ½ cup vegetable oil (canola or avocado)
- 2 teaspoons pure vanilla extract
- ½ cup milk (whole or 2%, at room temperature)
- ½ teaspoon fine sea salt
Instructions
- Begin by greasing every nook and cranny of your bundt pan with oil. This prevents sticking and ensures your cake comes out perfectly shaped. Once greased, dust the pan lightly with gluten-free flour to create an additional non-stick layer.
- Before folding the diced apples into your batter, lightly coat them in a spoonful of gluten-free flour. This step is crucial as it helps keep the apples suspended throughout the batter rather than letting them sink to the bottom during baking.
- In a mixing bowl, combine the dry ingredients, including gluten-free flour, ground cinnamon, baking powder, baking soda, light brown sugar, and fine sea salt. In another bowl, whisk together the wet ingredients: eggs, vegetable oil, vanilla extract, and milk. Gently mix the wet ingredients into the dry until you no longer see streaks. Be careful not to overmix, as this can tighten the gluten-free flour, leading to a denser texture.
- Once the batter is prepared, pour it into the greased bundt pan. To eliminate any air bubbles that may have formed, firmly tap the pan on the counter. This helps level the mixture and ensures an even bake.
- Preheat your oven to 350°F. Place the bundt pan in the oven and bake for about 50 minutes. Halfway through the baking time, rotate the pan to promote even browning and color. You’ll know it’s nearly done when your kitchen fills with the aroma of cinnamon.
- Let the cake rest in the pan for about 15 minutes after baking. This resting period is essential as it allows the cake to firm up and prevents cracks when you invert it onto a cooling rack. After resting, gently invert the cake and allow it to cool completely.
Notes
- Consider using a gluten-free flour blend that includes xanthan gum, as this will help provide structure and chewiness. Brands like Bob’s Red Mill or King Arthur’s cup-for-cup blend work well.
- When selecting cinnamon, Ceylon offers a milder flavor that enhances the overall taste of the cake.
- If your baking powder is old or clumpy, refreshing it is essential for a good rise. Sift the baking powder with the flour for the best results.
- Baking soda should be fresh to ensure it activates properly and aids in browning the crumb.
- When measuring light brown sugar, fluff it up in the container before scooping to avoid packing it down and affecting the sweetness.
- Choose firm apples like Gala or Honeycrisp; these varieties hold their shape and flavor beautifully during baking. Ensure they are ripe and free from bruises for the best results.
- If you want a richer flavor, consider substituting vegetable oil with melted butter; just be sure the butter has cooled before mixing it with wet ingredients.
- Remember that using room-temperature eggs helps the batter mix more evenly. It’s best to tap the eggs gently before breaking to keep any shell fragments from getting into your batter.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Ingredient Notes
- Gluten-free measure-for-measure flour: pick a blend with xanthan gum like Bob’s Red Mill; gives structure and keeps crumbs chewy; swap for King Arthur cup-for-cup blend.
- Ground cinnamon: pick Ceylon for milder spice notes; whisk into dry mix so it spreads evenly; swap pumpkin pie spice if needed.
- Baking powder: choose Clabber Girl single-acting for steady lift; sift into flour to prevent bitter pockets; swap baking soda plus cream of tartar if needed.
- Baking soda: pick a fresh box without clumps; brightens crumb color and aids browning; whisk into dry before adding apples; no swap.
- Light brown sugar: choose fine-textured store brand; adds caramel notes and moisture; fluff before scooping to avoid packing; swap coconut sugar for deeper taste.
- Eggs: use large, room-temperature eggs; bind crumbs and hold apples in place; tap shells to remove stray bits before cracking; no swap.
- Apples: pick firm Gala or Honeycrisp; peel, core, dice small so they cook evenly; choose ripe fruit without bruises; swap pears for a milder flavor.
- Vegetable oil: choose neutral-tasting canola or avocado oil; adds moisture without greasy spots; stir into wet mix until smooth; swap melted butter for richer taste.
- Vanilla extract: pick pure, not imitation; enhances sweet notes and rounds flavor; stir into wet ingredients last; swap almond extract for a nutty twist.
- Milk: use whole or 2% at room temp; thins batter for better pour; whisk into wet mix before dry; swap almond milk if needed.
- Fine sea salt: use fine-grained brand; offsets sweetness; whisk thoroughly with flour; swap kosher salt, adjusting amount.
Recipe Baking Tips
- If bundt cake sticks, grease pan with 1 tablespoon oil and dust 2 tablespoons gluten-free flour blend before adding batter.
- When edges brown too soon, tent cake with foil 25 minutes into baking.
- For soggy bottom, sprinkle 2 tablespoons cornmeal at pan base before pouring batter.
- If apple slices sink, toss them in 1 tablespoon gluten-free flour blend before arranging on batter.
- If center stays wet 40 minutes into baking, extend bake by 5 minutes until toothpick comes out clean.
Serving Suggestions
Serve with Spiced Chai Latte, Vanilla Almond Latte, and Hot Mulled Cider alongside gluten-free apple bundt cake to enhance flavors and highlight the apple notes.
Offer Apple Compote and Cinnamon Yogurt Dip next to cake slices to match fruit flavors and add a yogurt swirl.
Use gluten-free apple bundt cake pieces to make bread pudding or French toast with the Apple Bundt Cake Pudding and Apple Bundt Cake French Toast recipes.
Add cake cubes to Trifle Parfait or Apple Brown Betty recipes to reuse cake as dessert or snack after the apple bundt cake bake.
Top each cake slice with Salted Caramel Sauce or Maple Bourbon Glaze from the Caramel Sauce and Maple Bourbon Glaze recipes to add a syrup finish.
Drizzle apricot jam or apple cider reduction using the Apricot Jam Glaze and Apple Cider Reduction recipes above to highlight the fruit profile.
Recipe variations
- You can use 2 cups diced pears in place of diced apples in this gluten-free apple bundt cake batter.
- Add 2 teaspoons ground cinnamon and 1 teaspoon grated nutmeg to enhance the flavor of this gluten-free apple bundt cake.
- Either 1/2 cup chopped walnuts or pecans can be stirred in, echoing texture in Gluten-Free Almond Cake.
- If using a 6-cup bundt pan, halve ingredients: 1 cup flour, 1 apple, and 1/2 cup sugar.
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How to Store?
To keep your gluten-free apple bundt cake fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days. Keep the container in a dry spot.
Refrigeration: Place in an airtight container in the refrigerator up to 5 days. Let the cake cool fully before sealing.
Freezing: Wrap in plastic wrap and place in a freezer-safe container up to 3 months. Thaw at room temperature before serving.
Other Recipes You’ll Love
- Gluten Free Chocolate Chip Cookies
- Gluten Free Peanut Butter Cookies
- Gluten Free Snickerdoodle Cookies
- Gluten Free Chocolate Shortbread Cookies
A Bundt cake is different because it’s baked in a Bundt pan, giving it a circular shape with a center hole and moister texture.
Bundt cakes are moist because butter, oil, and cream cheese keep them tender, yielding a dense yet fluffy texture like pound cake or lemon loaf.
Yes. You can bake a Bundt cake recipe in a regular cake pan instead of a Bundt pan.
Icing a Bundt cake requires cooling completely, then drizzling glaze over ridges and hole, letting excess drip before slicing.
If you enjoyed this Gluten-Free Apple Bundt Cake or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
