Cozy Gluten-Free Apple Cake (Edit recipe)

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A perfect fall dessert filled with chunks of apples and cinnamon. Gluten-free and dairy-free it's nice addition to a holiday table or a quiet weekend at home.

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PREP TIME

20 minutes

COOK TIME

1 hour and 30 minutes

INGREDIENTS

Serves: 10

Ingredients

6 whole Honeycrisp Apples, or other baking apple
1.5 tsp Ground Cinnamon
2 cups Cane Sugar, plus 5 tsp divided
3 cups Gluten Free Flour, plus 2 tbsp divided. Can use regular all-purpose flour if not gluten-free
0.75 tsp Xanthan Gum, only if gluten-free flour blend doesn't include it
2 Tbsp Baking Powder
1 cup Vegetable Oil, or canola oil
4 Eggs, Large
0.333 cup Orange Juice
2.5 tsp Pure Vanilla Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pre-heat the oven to 350°F.
Liberally grease a 10-15 cup bundt pan and set aside.
Peel and chop the apples into bite size pieces and place into a large bowl.
Sprinkle the apples with the cinnamon, 5 tsp of sugar, and 2 tbsp flour; mix and taste. If the apples are a bit tart add a bit more sugar. Set aside.
To the bowl of a mixer, add the flour, 2 cups of sugar, and the baking powder; mix well.
In a separate bowl add the eggs, oil, orange juice, and vanilla extract. Mix well then add to the flour mixture. Mix until just combined. The batter will be thick.
Stir in the chopped apples making sure they are throughly combined.
Pour the batter into the greased bundt pan and place the pan on top of a baking sheet to catch any spills.
Bake at 350°F for 1-1/2 hrs or until a tester inserted in the center comes out clean.
Let the cake cool for 5 min then flip the bundt cake out onto a desired plate of choice and let it cool completely.
Sprinkle with the powdered sugar just before serving.

Notes

To make the cake regular just substitute in all-purpose flour for the gluten-free flour and omit the xanthan gum. Sprinkle the powdered sugar on a completely cooled cake right before serving so it doesn't melt into the cake. Bundt pan used is 10-15 cup capacity.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	464
Fat:	22 g
Carbohydrates:	69 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	405 mg
Fiber:	3 g
Sugars:	39 g
Sugar Alcohol:	0 g
Calculated per serving.