Description

This Gluten-Free Apple Bundt Cake is a moist, flavorful dessert perfect for any occasion. Made with a blend of gluten-free flour, warm cinnamon, and diced Gala or Honeycrisp apples, it delivers a tender crumb with a delightful apple aroma. The cake is baked to golden perfection in a bundt pan, offering an elegant presentation that’s sure to impress your guests while catering to gluten-free dietary needs.

Ingredients

Scale

Dry Ingredients

2 cups gluten-free measure-for-measure flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
1 cup light brown sugar

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 Ingredients

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

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Instructions

Prepare the Bundt Pan: Grease every nook and cranny of your bundt pan with oil to prevent sticking, then dust the pan lightly with gluten-free flour for an additional non-stick layer.
Coat the Apples: Lightly toss the diced apples in a spoonful of gluten-free flour to help them stay suspended in the batter during baking and prevent sinking.
Mix Dry and Wet Ingredients: In one bowl, combine gluten-free flour, ground cinnamon, baking powder, baking soda, light brown sugar, and fine sea salt. In another bowl, whisk together eggs, vegetable oil, vanilla extract, and milk. Gently fold the wet ingredients into the dry until fully combined without overmixing, to maintain a tender crumb.
Combine Batter with Apples: Fold the floured apples gently into the batter ensuring even distribution without breaking the fruit pieces.
Fill the Pan and Tap Out Bubbles: Pour the batter into the prepared bundt pan and tap the pan firmly on the counter to release any air bubbles and level the batter evenly.
Bake the Cake: Preheat the oven to 350°F (175°C). Bake the cake for about 50 minutes, rotating the pan halfway through baking to ensure even browning and color.
Cool and Remove from Pan: After baking, let the cake rest in the pan for 15 minutes to set. Then carefully invert it onto a cooling rack and allow it to cool completely before slicing and serving.

Notes

Using measure-for-measure gluten-free flour ensures the cake maintains the right texture.
Coating the apples with gluten-free flour before adding prevents them from sinking to the bottom.
Do not overmix the batter to avoid a dense cake.
Rotate the bundt pan halfway through baking for even browning.
Letting the cake rest in the pan before inverting prevents cracking.