If you love fresh, juicy apples, wait until try my homemade gluten free apple bundt cake recipe. This cake is a symphony of fresh, juicy apples, warm spices, and moist cake. This cake is the perfect centerpiece for any occasion; nobody will know it is gluten free!

A slice of apple bundt cake on a small white plate.

Fall is my favorite time of year. The days start to cool down, leaves start to show off a rainbow of colors, and it is apple season. I know you can get apples all year long, but apples taste better when fresh in the fall.

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.

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 will also bring back those flavor memories :-).

Why this is a great gluten free apple bundt cake recipe:

  1. The combination of juicy apples, cinnamon, and moist cake creates a truly irresistible flavor profile. Each bite gives you a burst of sweet and comforting goodness.
  2. Despite its impressive appearance, making an apple bundt cake is surprisingly simple. The bundt pan does most of the decorative work for you, making it a great baking project for both beginners and experienced bakers.
  3. An apple bundt cake is a versatile dessert that can be served on various occasions. Whether it’s a family gathering, holiday feast, or afternoon tea, the cake fits right in and will surely be a crowd-pleaser.
  4. The distinctive bundt shape gives the cake a visually stunning appearance, making it a show-stopping centerpiece for any dessert table. There is no need for elaborate frosting or decoration.

Finally made this. Omg it’s so super delicious! Light and fluffyand super moist. I used extra light tasting olive oil.”

carol j., blog comment

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!

Allergen Information:

This homemade apple bundt cake recipe is gluten-free, soy-free, and oat-free.

  • 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.
  • To make this gluten free apple bundt cake dairy-free, swap the butter for a plant-based butter.

What apples are best for baking?

I have a lot of apple recipes, and I get asked this question often. Most apples are fine to use when baking, but the more sweet-tart apples showcase their flavors better. Next time you bake, try Pink Lady, Fuji, Granny Smith, or Jonagold apples!

A slice of apple bundt cake topped with whipped cream. A bite is taken out.
Photos of the apple bundt cake ingredients.

Ingredient Notes:

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 Gluten-Free Flour Blend and King Arthur’s Measure for Measure Gluten-Free Blend. That doesn’t mean others will not work; I just have not tested other flours.
  • Xanthan Gum – If your gluten free flour blend doesn’t contain a binder like xanthan gum or guar gum, please add one teaspoon. See the Substitutions section below for a gum-free option.
  • Brown Sugar – You can also use coconut sugar if you prefer a lower glycemic sweetener.
  • Butter – Use unsalted butter.
  • Almond Milk – I used almond milk, but other dairy-free kinds of milk will work. I do not recommend canned coconut milk. Regular milk will also work.
  • Vanilla Extract – Use pure vanilla extract.

You may also love this easy Gluten Free Apple Cider Cake!

Step-By-Step Photos and Directions:

Wash and chop your apples with a sharp knife on a cutting board. Peeling the apples is optional. (I left the peels on when making this recipe.)

A photo of all of the dry ingredients in a bowl.

Step 1: Preheat the oven to 350º F. In a large mixing bowl, add all of the dry ingredients and whisk to blend.

A glass bowl with the ingredients whisked.

Step 2: Add your wet ingredients to a medium-sized mixing bowl and whisk to blend. Note I softened the butter to almost melted.

A bowl with dry ingredients, wet ingredients on top, and the apples and walnuts. It is ready to be mixed.

Step 3: Pour the wet ingredients over the dry ingredients. Add the apple chunks and the walnuts.

Mixing the apples into the cake batter.

Step 4: Mix the ingredients gently by hand. I mix them until they are just barely mixed.

📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.

Spreading the cake batter in the bundt pan.

Step 5: Add the batter to a bundt pan and use your spoon to spread the mixture out evenly. You can use gluten-free baking spray (my preference) or another light oil to grease the bundt pan.

Step 6: Bake the cake for 45 minutes at 350º F. The actual baking time can vary depending on the size of your bundt pan.

Check your cake with a toothpick to ensure it is baked in the middle. Remove from the oven and let it sit for 5 minutes. Next, hold a wire rack over the bundt pan and gently tip the cake upside down, so the cake can come out of the bundt pan. Allow the cake to cool on a wire cooling rack.

Toppings Ideas:

  • Drizzle icing over the top. It is easy to make with 1/2 cup 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.
A photo of the top view looking down at a gluten free apple bundt cake.

Cake Troubleshooting:

Baking the perfect gluten-free cake can be tricky. The most important parts are choosing the right flour, not overmixing the batter, and ensuring the recipe liquid ratio works for the flour blend you choose.

Why did my gluten-free cake turn out dense or crumbly?

There is nothing more frustrating than having your gluten free cake turn out dense. This can be caused by a few potential issues.

  1. I always tell my readers not to use a stand mixer when they mix cake batter. They tend to overmix your batter, leaving you with a denser cake. Mix the gluten free cake batter only until the ingredients are combined, and avoid overbaking by checking the cake a few minutes before the suggested baking time.
  2. Another reason for a dense cake is that every gluten-free flour blend has a high starch-to-grain ratio. This will greatly affect the moisture level of the cake. If you are using a flour blend I didn’t test, you may need to adjust the liquid or flour amount to get the right batter consistency.
  3. The same answer for #2 applies if your cake is crumbly. You may need to add more liquid to your cake batter to compensate for the grain-to-starch ratio of your flour blend.

Why did my gluten-free cake sink in the middle?

  1. I know it is tempting to open the oven door and check on your cake, but opening the door while your cake is baking can cause it to sink in the middle. Cakes need a consistent, steady baking temperature. Opening the oven door lets cooler air into the oven, slowing the baking process.
  2. Always check the expiration date of your baking powder or baking soda before using it. Expired leavener will cause all sorts of issues in your baking.
  3. Is the cake underbaked? Know that the cake bakes from the outside in, so if you take it out of the oven too soon, the middle hasn’t had a chance to finish baking. Do the toothpick test to ensure your cake is thoroughly baked. Insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.

For more cake troubleshooting help and tips, see my Gluten-Free Cake Troubleshooting Guide.

Frequently Asked Questions:

Can you bake this cake in a regular pan?

You can bake this in a 9×9 cake pan or make it in a bread loaf pan.

How do you store a bundt cake?

I recommend storing a bundt cake in a cake container in the refrigerator. Gluten free tends to spoil quicker, so the refrigerator is best. You can also slice and freeze the cake. I lay the cake slices in a freezer bag and put them into the freezer flat.

More Gluten Free Apple Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

a slice of apple bundt cake on a plate. You can see the big juicy apple chunks

Gluten Free Apple Bundt Cake

Sandi Gaertner
You will love this homemade gluten free apple walnut bundt cake recipe. It is so easy to make with just a few simple ingredients.
4.91 from 11 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
vegetarian icon
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 14
Calories 315 kcal


  • Mixing bowls


  • 2 ½ cups gluten free flour blend * see note
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • teaspoon salt
  • 1 cup cane sugar
  • ¾ cups brown sugar
  • 3 large eggs
  • ½ cup unsalted butter melted
  • 1 cup non-dairy milk unsweetened
  • 1 teaspoon pure vanilla extract
  • ¾ cup chopped walnuts optional
  • 4 apples chopped


  • Preheat the oven to 350º F.
  • In a large bowl, add your dry ingredients and whisk to blend.
  • In a smaller bowl, add your wet ingredients and whisk.
  • Pour the wet ingredients into the dry ingredients. Add the apples and walnuts.
  • Mix very gently. Do not overmix the cake. Mix until it is just barely mixed otherwise your cake can turn out more dense.
  • Pour into a greased bundt pan. I used spray coconut oil.
  • Bake for 45 minutes. Do a toothpick test to see if your cake is done baking. (see note)
  • When done baking, remove from the oven. Tilt the pan so your cake falls onto a cooling rack. Allow cooling before topping the cake.



1. You can leave the peel on the apples or remove it. I leave mine on when I make this recipe.
2. I have tested this recipe with King Arthur Measure for Measure GF, Bob’s Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn’t mean others will not work, I just have not tested other flours. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
3. If you plan to use a topping, you can reduce the sugar.
4. You can use other non-dairy milk varieties if you are nut-free.
5. To test doneness, insert a toothpick into the cake. If the toothpick comes back clean, the cake is done baking. If you see crumbs or batter, your cake needs to bake longer.
6. This cake will keep up to 4 days in an airtight container, or up to 4 months in the freezer.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1gCalories: 315kcalCarbohydrates: 50gProtein: 5gFat: 13gSaturated Fat: 5gTrans Fat: 1gCholesterol: 53mgSodium: 198mgPotassium: 116mgFiber: 4gSugar: 32gVitamin A: 284IUVitamin C: 2mgCalcium: 65mgIron: 1mg
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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.

4.91 from 11 votes (10 ratings without comment)

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Recipe Rating


  1. 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?

  2. 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

    1. 5 stars
      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.

  3. 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.