Description

This Gluten-Free Apple Bundt Cake is a moist, tender dessert bursting with cozy cinnamon and sweet, diced Gala or Honeycrisp apples. Perfectly spiced and made with gluten-free measure-for-measure flour, it’s ideal for those avoiding gluten but still craving a comforting homemade cake. The use of vegetable oil keeps it light, while careful steps ensure the apples stay perfectly suspended throughout. Baked to a golden perfection in a bundt pan, this cake makes for a delightful treat any time of year.

Ingredients

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Dry 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
½ teaspoon fine sea salt

Wet Ingredients

3 large eggs, at room temperature
½ cup vegetable oil (canola or avocado)
2 teaspoons pure vanilla extract
½ cup milk (whole or 2%, at room temperature)

Additional

3 cups firm apples (Gala or Honeycrisp), peeled, cored, and diced small

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Instructions

Prepare the Bundt Pan: 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.
Coat the Apples: 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.
Mix Dry and Wet Ingredients: 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.
Combine Batter and Tap Pan: 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.
Bake the Cake: 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.
Cool the Cake: 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

Using gluten-free measure-for-measure flour ensures the cake maintains a delicate crumb similar to traditional flour.
Coating the apples with flour helps prevent them from sinking to the bottom during baking.
If desired, substitute milk with a non-dairy milk compatible with gluten-free diets.
Be gentle when mixing the batter to avoid overworking, which can make the cake dense.
Rotate the bundt pan halfway through baking to achieve even color and texture.
Allowing the cake to rest in the pan before removing helps prevent cracking and maintains shape.