Printable Gluten-Free Apple Cake Recipe Card
Delicately spiced with cinnamon, nutmeg, and cloves, this gluten-free apple cake is a dairy-free, one-bowl wonder.
Servings: 12 slices
Ingredients
Wet Ingredients:
- 65 grams brown sugar, about ⅔ cup
- 140 grams granulated sugar, about ¾ cup
- 1 cup applesauce, unsweetened, room temperature
- 4 large eggs, room temperature
- ⅔ cup vegetable oil
- 2 tsp vanilla extract
Dry ingredients:
- 260 grams King Arthur Measure-for-Measure gluten-free flour mix, about 2 cups
- 140 grams almond flour, about 1 ½ cups
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp nutmeg
- 1 ¼ cups grated apple, medium-large grates
Glaze ingredients
- 1 tbsp vegan butter, room temperature
- 2 tbsp almond milk, room temperature
- ½ tsp vanilla extract
- 1 cup powdered sugar
Instructions
- In the bowl of a stand mixer, add the wet ingredients and mix on low speed for 15 seconds. Stop the machine and scrape down the bowl. Mix on medium speed for 30 seconds.
- Add the dry ingredients, except the apple, and mix on low speed for 15 seconds. Stop the machine and scrape down the bowl. Mix on medium speed for 1 minute.
- Fold in the grated apple.
- Set batter aside to rest for 30 minutes.
- Preheat the oven to 350°F. Spray a Bundt pan with cooking spray and lightly flour the pan.
- Scrape the batter into the pan and bake for 50 minutes. Start checking with a toothpick at 40 minutes. The toothpick should come out clean or with just a few moist crumbs on it.
- Remove the baked cake from the oven and let it cool on a wire rack for 15 minutes. Turn the cake out of the pan and let it finish cooling for 1-2 hours.
Prepare the Glaze:
- Mix all glaze ingredients in a small bowl, melting the butter if needed. Drizzle over the cooled cake, sprinkle with ground cinnamon, and serve immediately.
Notes
- King Arthur Measure-for-Measure gluten-free flour mix is recommended for this recipe.
- The apple should be grated using medium or large-sized grates.
- Flour the pan to prevent the cake from sticking and falling apart after baking.
- Make sure to let the cake cool completely before glazing, otherwise the glaze will soak into the cake.
- If left unglazed and wrapped well, the cake will store well in the freezer for up to 3 months.
