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 air-tight container, or up to 4 months in the freezer.