Cozy Gluten-Free Apple Cake
Cozy gluten-free apple cake is a perfect fall dessert whether you bake it for your family or if you’re hosting for the holidays.
My mother always made this apple cake in the fall when I was growing up, a seasonal dessert at its best. Every time I make it now, it takes me back to my childhood sitting in our kitchen with this cake and a cup of coffee or tea. It was the best breakfast, or a later in the day snack. Since I am now gluten-free, I tweaked the recipe a bit so that it is now a Cozy Gluten-Free Apple Cake. You can’t tell the difference which is great and it’s also dairy-free. Of course, you can still make it the regular way, see recipe notes on how to do that.
Why You'll Love This Recipe
- Super soft cake with tender apples and fall spices
- You can make it a day ahead of time
- It’s gluten and dairy-free
Ingredients
Apples – Use your favorite baking apple such as Honeycrisp, Jonagold etc.
Cinnamon
Granulated Sugar
Flour – Gluten-free flour with xanthan gum or if you are not gluten-free you can use regular all-purpose flour
Baking Powder – Make sure it’s fresh and not expired
Oil – Vegetable or canola oil
Eggs – You will need 4
Orange Juice – Use the one with no pulp
Vanilla Extract
Powdered Sugar
Instructions
- Liberally grease a 10-15 cup bundt pan and set aside.
- Pre-heat the oven to 350°F.
- Peel and chop the apples and place in a large bowl.
- Sprinkle the apples with the cinnamon, 5 tsp of sugar and 2 tbsp of flour; mix and taste. If the apples are a bit tart add a bit more sugar. Set aside.
- In the bowl of a mixer place the flour, 2 cups of sugar, and baking powder and combine.
- In a separate bowl add eggs, oil, orange juice and vanilla extract and mix together; then add it to the flour mixture and mix until just combined.
- Stir in the apples making sure it’s thoroughly combined.
- Pour the batter into the bundt pan, then place the bundt pan onto a baking sheet to catch any spills.
- Bake at 350°F for 1-1/2 hrs or until the tester comes out clean.
- Let cool for 5 minutes then flip the bundt cake out onto desired plate of choice and let it cool completely.
- Sprinkle with the powdered sugar before serving.
Recipe Tips & Variations
Use all-purpose flour if you are not gluten-free.
Dust with powdered sugar just before serving as it will melt into the cake after a few hours.
Serving Suggestions
- Serve with a dusting of powdered sugar
- Drizzle with caramel sauce
- Add a scoop of vanilla ice cream
Storage
Store covered at room temperature up to three days.
Cozy Gluten-Free Apple Cake
Materials
- 6 Baking Apples, such as Honeycrisp, Jonagold, etc Peeled and Chopped
- 1 1/2 tsp Cinnamon
- 2 cups Granulated Sugar, plus 5 tsp divided
- 3 cups Gluten-free flour, plus 2 tbsp divided Can use regular all-purpose flour
- 3/4 tsp Xanthan Gum If GF flour does not have
- 2 tbsp Baking Powder
- 1 cup Oil vegetable or canola
- 4 Large eggs
- 1/3 cup Orange juice
- 2 1/2 tsp Vanilla Extract
Instructions
- Pre-Heat oven to 350°F
- Liberally grease a bundt pan, making sure to get in all the crevices.
- Peel and chop apples into bite size pieces and place in a large bowl.
- Sprinkle the apples with the cinnamon, 5 tsp of sugar, and 2 tbsp flour; mix, and taste. If 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 flour mixture. Mix until just combined, the batter will be thick.
- Stir in the chopped apples making sure they are thoroughly 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 center comes out clean.
- Let the cake cool for 5 min then flip bundt cake out onto a desired plate of choice and let it cool completely.
- Sprinkle with powdered sugar or caramel drizzle if desired, just before serving.
Notes
- To make cake using regular flour, just sub in all-purpose flour for 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.
Nutrition
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This cake is delish! Super moist and perfect for the fall. I made it with regular flour and it was perfect.
So glad you loved it.