If you love fresh, juicy apples, you have to try my homemade Gluten-Free Apple Bundt Cake recipe. It’s moist, tender, and bursting with cinnamon spice and chunks of sweet-tart apples. It is topped with a thick vanilla icing, adding incredible flavor in every bite. This cake is a showstopper for fall gatherings or anytime you want a simple yet elegant dessert. Bonus: Nobody will know it’s gluten-free!
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Fall is my favorite time of year. The days start to cool down, leaves begin to show off a rainbow of colors, and it is apple season. I know you can get apples all year, but apples taste better when they are fresh in the fall. This apple cinnamon bundt cake will bring back all those delicious fall memories. If you need a few recipe ideas for fall, this creamy gluten-free apple cake is a fan favorite as well!
This cake is full of cinnamon, apple fall flavors, and crunchy walnuts! If you love apples as much as we do, you will want to check out my delicious gluten-free apple recipes! There are both sweet and savory apple recipes for everyone.
You will love the apples in this bundt apple cake recipe. Then you must try this gluten-free caramel apple cake or these gluten-free French apple cake recipes!
Ingredient Notes and Easy Swaps:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I tested this recipe using Bob’s Red Mill 1 to 1, King Arthurs Measure for Measure, and my new DIY Gluten-Free Cake Flour Blend. Both offer a balanced blend of moisture and structure. If your blend doesn’t contain xanthan gum, add 3/4 teaspoon for binding.
- Baking Soda – This leavener helps this cake rise beautifully.
- Brown Sugar – You can also use coconut sugar if you prefer a lower-glycemic sweetener. Brown sugar adds moisture and a slight molasses flavor.
- Cane Sugar – Adds sweetness while keeping the cake light.
- Ground Cinnamon: Brings warmth and flavor to each tasty bite.
- Butter – Use unsalted butter. Butter gives richness and a tender texture. Plant-based butter works well for dairy-free versions.
- Almond Milk – I used almond milk, but other dairy-free types of milk will work. You can substitute other dairy-free milk or regular milk, but avoid canned coconut milk.
- Eggs: Provide structure and lift.
- Vanilla Extract – Vanilla flavor will shine if you use pure vanilla extract.
Substitutions:
- To make this cake nut-free, omit the walnuts and swap the almond milk for another type of milk.
- To make this cake gum-free (aka without xanthan or guar gum), use my DIY Gluten-Free Flour Blend.
- Make it dairy-free by swapping the butter for a plant-based butter.
A Note From My Kitchen
This cake is an older recipe on the blog, that got a big makeover. I originally tested this recipe a few times with both King Arthur Measure for Measure and Bob’s Red Mill. I love these two blends because most grocery stores carries one or the other, making it easy to find. I recently tested this recipe with my brand new gluten-free cake flour blend. This cake turned out so light and fluffy. I asked my neighbor, who is not gluten-free, to try a slice. She said it was impossible to tell this cake was gluten-free.
Gluten-Free Apple Bundt Cake (Step-By-Step)
Preheat your oven to 350ºF. Grease a bundt pan thoroughly with gluten-free baking spray or oil. Note that PAM Baking Spray is NOT gluten-free! Use the bake setting and not the convection bake setting.
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Step 1: Combine the dry ingredients, including the flour, cane sugar, brown sugar, baking soda, ground cinnamon and nutmeg, and salt, in a large mixing bowl. Use your fingers to break up any hard lumps in the brown sugar.
Step 2: Wash, core, and chop the apples. Peeling is optional. (See below for what types of apples are best for baking.) Add the chopped apples and toss to coat. I add the apples now because the flour coating prevents them from sinking to the bottom of the cake batter.
Step 3: In a separate medium bowl, whisk together the wet ingredients. Include the partially melted butter, eggs, milk, and vanilla extract. Pour the wet ingredients over the dry ingredients. Mix the ingredients gently by hand. Do not overmix the batter.
🔑 Sandi says: Evaluate the cake batter. Is it too runny and wet like pancake batter? Add more flour. Is it too thick? Add more milk to thin it out. Make changes 1 tablespoon at a time.
Step 4: Pour the batter evenly into the prepared bundt pan. Use a spatula to smooth the top. If you use my homemade gluten-free pastry and cake flour blend, the batter will be slightly more runny than a store-bought blend. My rule of thumb is if your batter or dough is too runny, add more flour; if it is too thick, add more liquids.
Step 6: Bake for 45-55 minutes, depending on the size and depth of your bundt pan. A toothpick inserted into the center should come out clean. (If you see batter or crumbs, you need to bake the cake longer.)
Step 7: Let the cake cool in the pan for 5-10 minutes. Then, invert onto a cooling rack and let it cool completely before topping.
Toppings Ideas:
- Drizzle icing over the top. It is easy to make with 1/2 cup of powdered sugar and a tablespoon of water. Adjust the ratio until you get the desired thickness of icing.
- Try this creamy Bourbon Butterscotch Sauce drizzled over the top.
- Stripe piped frosting from the outside of the cake to the middle, repeating all the way around the cake.
- Dust powdered sugar over the top.
- Drizzle warm caramel over the top, or make a caramel glaze.
Tips For Success
1. Mix by Hand: Overmixing the cake batter(especially with electric mixers) can make your bundt cake turn out dense. Stir just until the cake batter is combined.
2. Do Not Rush the Bake: Bundt cakes are deep. Always use a toothpick test in the center.
3. Flour Blend Matters: Different gluten-free blends absorb moisture differently. Adjust liquids if needed (see my troubleshooting section below).
Storage Tips:
- Refrigerate: Store this cake in an airtight container in the fridge for up to 4 days.
- Freeze: Slice the cake and place the cake slices into freezer-safe zipper bags. Lay them flat and flash-freeze them before placing them in the bag to prevent sticking.
- Store Whole: If you need to store the cake whole before bringing it to an event, I love using this cake container.
Cake Troubleshooting:
Baking the perfect gluten-free cake can be tricky. Choosing the right flour blend, mixing with care to avoid overmixing the batter, and ensuring the recipe’s flour-to-liquid ratio is adjusted if you use a different flour blend than what I tested are all crucial for the recipe to work.
- Is your cake dense or crumbly? If so, it is likely from overmixing or an imbalance in moisture. Add more milk or a splash of applesauce if your batter seems too thick.
- Did your cake sink in the middle? This can happen for three reasons. avoid opening the oven door while baking. Check that your leaveners are fresh and that the cake is fully baked before removing it. If you used a flour blend I haven’t tested, what was the cake batter like? It may have needed more flour if it was runny.
For more cake troubleshooting help and tips, see my Gluten-Free Cake Troubleshooting Guide.
Frequently Asked Questions:
I have many apple recipes, and I’m often asked this question. Most apples are fine to use when baking, but the sweeter-tart apples showcase their flavors better. Next time you bake, try Pink Lady, Fuji, Granny Smith, or Jonagold apples!
You can bake this in a 9-inch cake pan or in a bread loaf pan.
More Gluten-Free Apple Recipes:
- Gluten-Free Honey Apple Galette – so easy to make with my homemade flaky pie crust recipe!
- The whole family will love these Gluten-Free Apple Crumble Bars.
- Paleo Apple Donuts – These donuts are healthier than other donuts with no refined sugars. You can serve these up for breakfast with no guilt!
- You can use applesauce when making an apple cake, like in my Gluten-Free Applesauce Cake recipe.
Love This Recipe?
💬 Did you make this recipe? Drop a comment below, and let me know how it turned out! ⭐⭐⭐⭐⭐ Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Homemade Gluten-Free Apple Bundt Cake
Equipment
Ingredients
- 2 ½ cups gluten free flour blend * see note
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ⅛ teaspoon salt
- ¾ cup cane sugar
- ½ cup brown sugar
- 3 large eggs
- ½ cup unsalted melted butter
- 1 cup non-dairy milk
- 1 teaspoon pure vanilla extract
- ¾ cup chopped walnuts optional
- 1 ½ cups chopped apples
Optional Icing
- 1 ¼ cups powdered sugar
- 3 tablespoons milk or non-dairy milk
- 1 teaspoon pure vanilla extract
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Instructions
- Preheat the oven to 350º F.
- Combine the dry ingredients, including 2 1/2 cups gluten free flour blend, 3/4 cup cane sugar, 1/2 cup brown sugar, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, and 1/8 teaspoon salt in a large mixing bowl. Use your fingers to break up any hard lumps in the brown sugar.
- Wash, core, and chop the apples. Peeling is optional. (See below for what types of apples are best for baking.) Add 1 1/2 cups chopped apples to the flour mix and toss to coat. I add the apples now because the flour coating prevents them from sinking to the bottom of the cake batter.
- In a separate medium bowl, whisk the wet ingredients together. Include the 1/2 cup unsalted melted butter, 3 large eggs, 1 cup non-dairy milk, and 1 teaspoon pure vanilla extract. Pour the wet ingredients over the dry ingredients. Mix the ingredients gently by hand. Do not overmix the batter.
- Pour the batter evenly into the prepared bundt pan. Use a spatula to smooth the top. When using my homemade gluten-free pastry and cake flour blend, the batter will be slightly more runny than a store-bought blend. My rule of thumb is if your batter or dough is too runny, add more flour; if it is too thick, add more liquids.
- Bake for 45-55 minutes, depending on the size and depth of your bundt pan. A toothpick inserted into the center should come out clean. (If you see batter or crumbs, you need to bake the cake longer.)
- Let the cake cool in the pan for 5-10 minutes. Then, invert onto a cooling rack and let it cool completely before topping.
Icing
- Mix the 1 1/4 cups powdered sugar, 3 tablespoons milk or non-dairy milk, and 1 teaspoon pure vanilla extract in a mixing bowl. Whisk until it is creamy.
- Drizzle the icing over the cooled bundt cake.
Video
Notes
- You can leave the peel on the apples or remove it. I leave mine on when I make this recipe.
- I have tested this recipe with King Arthur Measure for Measure GF, Bob’s Red Mill 1 to 1 GF blend, and my homemade Gluten-Free Pastry and Cake Flour. That doesn’t mean others will not work; I have not tested other flours. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- You can use other non-dairy milk varieties if you are nut-free.
- Store this cake in an airtight container or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an older August 2020 post with more recipe details. New photos and a couple of minor recipe tweaks was done on April 10, 2025.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Hi! I am thinking of making this for Mother’s Day. My daughter recently had to go dairy and soy free, and we have another family member with a gluten allergy. Could I use plant based butter for this?
Hi Michele, You should be fine using a plant-based butter in this recipe. Enjoy your Mother’s Day :-).
I’m making for the first time for a retreat where there will be lots of different dietary issues. Do you think I could use fake egg instead of the real thing?
Hi, I haven’t tested this recipe with an egg replacer. If you try it, please come back and let me know how it turned out.
I made this for my family this past weekend. I’m the only one who ‘needs’ to eat gluten free. They were so impressed with how it didn’t have the taste or feel of gluten free! I loved this recipe. It was easy to follow, smelled and tasted delicious. I will definitely make this again. Thanks Sandi
I am so glad everyone enjoyed it! If you have time, I would appreciate if you could give the recipe a star rating so everyone knows it was good. Thank you!
I made this for a family BBQ twice now. My daughter is the only one who is gluten free and it is so hard to find a recipe that she can eat and enjoy with everyone. This is the one! No one could tell it was GF and we all enjoyed it. Definatley a go to for mr to make anytime. Easy too.
I am so glad you love the recipe. It is one of my husband’s favorites too.
I have one family member who has a nut allergy. Can I substitute low-fat regular milk for the almond milk or will that affect the texture? Looking forward to trying this.
Hi Karen, you can definitely use regular milk in this recipe. Enjoy!