Cozy Gluten-Free Apple Cake
A perfect fall dessert filled with chunks of apples and cinnamon. This bundt cake can be made gluten-free and dairy-free and it's nice addition to a holiday table or a quiet weekend at home.
PREP TIME
20 minutes
COOK TIME
1 hour and 30 minutes
INGREDIENTS
10
Serves: 10
Ingredients
- 6 whole6 whole6 whole Apples, Honeycrisp, or other baking apple
- 1.5 tsp1.5 tsp1.5 tsp Cinnamon, Ground
- 2 cups2 cups2 cups Cane Sugar, plus 5 tsp divided
- 3 cups3 cups3 cups Gluten-Free Flour, plus 2 tbsp divided. Can use regular all-purpose flour if not gluten-free
- 0.75 tsp0.75 tsp0.75 tsp Xanthan Gum, only if gluten-free flour blend doesn't include it
- 2 Tbsp2 Tbsp2 Tbsp Baking Powder
- 1 cup1 cup1 cup Vegetable Oil, or canola oil
- 444 Eggs, Large
- 0.333 cup0.333 cup0.333 cup Orange Juice
- 2.5 tsp2.5 tsp2.5 tsp Pure Vanilla Extract
Buy Ingredients on the FoodSocial Market
Shop over 3500 products from unique and independent, creator-curated brandsProcess
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.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Cakes Coconut Free Dairy Free Desserts Gluten Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 507 |
| Fat: | 22 g |
| Carbohydrates: | 81 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 21 mg |
| Fiber: | 4 g |
| Sugars: | 48 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Leave a Reply
You must be logged in to post a comment.