Introduction

This Gluten-Free Apple Spice Bundt Cake is a moist and flavorful treat perfect for cozy gatherings or a comforting dessert. Infused with warm spices and fresh apples, it offers a delightful balance of sweetness and spice that’s sure to please the whole family.

A single-layer Bundt cake with a rich brown color and a slightly rough texture, showing defined ridges all around the cake in a circular shape with a hollow center, dusted lightly with granulated sugar that sparkles on the surface. The Bundt cake sits on a white cake stand with a simple, smooth base, placed on a white marbled surface. The background is softly blurred with a white cloth partially visible, and a cinnamon stick lies on the surface near the cake stand. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ¼ cups (270 grams) gluten-free flour blend
2 teaspoons cinnamon
1 teaspoon nutmeg
½ teaspoon cloves
1 ½ teaspoons baking soda
¼ teaspoon baking powder
1 teaspoon salt
½ cup butter, softened (113 grams/1 stick)
¾ cup brown sugar (150 grams)
1 cup sugar (200 grams)
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup unsweetened applesauce, divided
1 cup grated or chopped apples (preferably Honeycrisp or Granny Smith)
100% spray oil or oil and a pastry brush (for greasing the bundt pan)
2 tablespoons sugar + 1 teaspoon cinnamon (for lining the bundt pan)

Instructions

Step 1: Preheat the oven to 350 degrees F.
Step 2: In a medium bowl, whisk together the gluten-free flour, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt until well blended. Set aside.
Step 3: In a stand mixer or large bowl, cream the softened butter, brown sugar, and sugar together for 2–3 minutes until light and fluffy. Scrape down the sides of the bowl.
Step 4: Add the eggs one at a time, beating well after each addition. Then add vanilla extract and mix until incorporated.
Step 5: Add ½ cup of applesauce and mix for a few seconds. Add half of the dry ingredients and mix to combine. Add the remaining ½ cup applesauce, then the remaining dry ingredients. Mix until just a few dry spots remain.
Step 6: Fold the grated or chopped apples into the batter until no dry flour spots remain.
Step 7: Combine 2 tablespoons sugar and 1 teaspoon cinnamon in a small bowl. Use this mixture to line the bundt pan.
Step 8: Generously spray or brush the bundt pan with oil, making sure to cover all crevices and the center column. Sprinkle 1–2 tablespoons of the cinnamon sugar inside, tapping to distribute evenly.
Step 9: Immediately scoop the batter into the prepared pan, smoothing the surface with a spatula. Gently tap the pan to release any air bubbles.
Step 10: Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs and the cake is a deep golden color.
Step 11: Let the cake cool in the pan for 5–10 minutes. Carefully turn it out onto a cooling rack to cool completely.
Step 12 (Optional): While the cake is still warm, brush melted butter over it and sprinkle with cinnamon sugar for extra flavor and a slight crunch.
Step 13: Serve with warm caramel sauce, buttermilk syrup, whipped cream, or vanilla or caramel ice cream for a delicious finish.

Tips & Variations

Use Honeycrisp or Granny Smith apples for the best balance of tartness and sweetness.
If you don’t have applesauce, you can substitute with mashed banana or pumpkin puree for a different flavor twist.
Gently folding in the apples preserves their texture throughout the cake.
To make the cake dairy-free, substitute butter with a plant-based margarine or coconut oil and ensure your flour blend is dairy-free.

Storage

Store the cooled cake in an airtight container at room temperature for 2–3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving. Reheat slices briefly in a microwave or warm oven to bring back freshness.

How to Serve

A close-up view of a bundt cake with a single slice removed, showing one thick layer inside with a moist, crumbly texture in a warm golden brown color. The whole cake is a darker brown with a slightly crispy crust, covered with a light sprinkle of granulated sugar on top. It sits on a white pedestal cake stand with a delicate dotted edge, all set against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free flour?

Yes, you can substitute with all-purpose flour if you don’t require a gluten-free option. The texture might be slightly different but still delicious.

How can I tell when the cake is fully baked?

Insert a toothpick into the thickest part of the cake; it should come out clean with a few moist crumbs. The cake will also have a deep golden color, which is normal and not a sign of burning.