This vegan gluten-free apple Bundt cake is tender, warmly spiced and filled with sweet apples in every bite. It looks like an impressive fall centerpiece, but the batter is incredibly easy to make with simple ingredients and no eggs, dairy or gluten required.
Apple cake has always been a quintessential fall dessert for me, especially around Rosh Hashanah. I wanted to create an allergy-friendly version that had all the cozy flavor of a traditional apple cake without a dense, gummy or gritty texture.
What sets this recipe apart is the combination of white rice flour, oat flour and potato starch, which gives the cake a light, tender crumb. It's also made with avocado oil instead of butter and naturally sweetened with maple sugar and maple syrup. Without the optional glaze, the cake is completely refined sugar-free.
The Best Apples for Apple Cake
I love combining a tart Granny Smith apple with a naturally sweeter variety such as Cosmic Crisp or Honeycrisp. Using two different apples gives the cake a more balanced flavor, while finely dicing them ensures plenty of soft apple pieces in every bite.
My Favorite Bundt Pan
I use this 9.5-inch nonstick, nontoxic fluted cake pan, and it releases the cake perfectly without any greasing or flouring. The cake bakes evenly and slides right out with all of the beautiful details intact.
Glazed or Unglazed
This apple cake is delicious enough to enjoy plain for breakfast or an afternoon snack. For a holiday or special occasion, the easy vanilla glaze makes it feel extra decadent and highlights the Bundt cake's gorgeous shape.
However you serve it, this is the kind of cozy fall cake that disappears quickly. I hope it becomes a favorite at your table, too!
Vegan and Gluten-Free Apple Cake
- Total Time: 60
- Yield: 14 slices 1x
- Diet: Dairy-Free, Gluten-Free, Vegan
Description
This vegan gluten-free apple Bundt cake is tender, warmly spiced and filled with sweet apples in every bite. It looks like an impressive fall centerpiece, but the batter is incredibly easy to make with simple ingredients and no eggs, dairy or gluten required.
Ingredients
For the cake
- 1 ¾ cups (280 g) superfine white rice flour
- 1 cup (120 g) store-bought oat flour
- ½ cup (80 g) potato starch
- 1 ¼ cups (240 g) maple sugar
- ¼ cup almond flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine salt
- 2 teaspoons ground cinnamon
- 1 teaspoon apple pie spice
- 1 cup unsweetened plain non-dairy milk
- ½ cup avocado oil
- ¼ cup pure maple syrup
- ¼ cup unsweetened applesauce
- 1 tablespoon apple cider vinegar or white distilled
- 1 tablespoon pure vanilla extract
- 3 medium apples (275-300 g), peeled apples, finely diced (I like a combination of Granny Smith and Cosmic Crisp or Honeycrisp)
For the glaze (optional):
- ¾ cup powdered sugar
- 1-2 tablespoons unsweetened, plain plant-based milk of choice*
Serve with:
Instructions
- Preheat oven to 350 degrees Fahrenheit. For this recipe we'll be using a 9.5-inch non-stick bundt pan. If your pan is not non-stick, lightly grease it with avocado oil.
- In a large mixing bowl, whisk together the white rice flour, oat flour, potato starch, maple sugar, baking powder, baking soda, salt, cinnamon and apple pie spice.
- In a separate bowl, whisk together the non-dairy milk, maple syrup, avocado oil, applesauce, apple cider vinegar and vanilla until completely combined.
- Pour the wet ingredients into the dry ingredients. Fold gently with a silicone spatula just until no dry streaks remain. Do not overmix.
- Gently fold in the finely diced apples.
- Immediately transfer the batter to the prepared Bundt pan and smooth the top into an even layer.
- Bake on the center rack for approximately 48 minutes, or until the cake is nicely risen and the center is set.
- The cake is done when a toothpick inserted into the thickest portion comes out clean or with a few moist crumbs. For an additional check, the internal temperature in the thickest part should be approximately 200-205°F.
- Allow the cake to cool in the pan for 15-20 minutes.
- Carefully invert onto a cooling rack and allow to cool completely before slicing or glazing.
Notes
Apple Prep: Dice the apples quite small (about ¼-inch pieces). I use my food chopper after peeling, coring and slicing the apple. Large chunks can weigh down the batter and create wet pockets inside the cake. For the best flavor, use a combination of a tart apple such as Granny Smith and a naturally sweeter apple such as Cosmic Crisp or Honeycrisp.
This cake is refined sugar-free without the glaze. It is delicious as is but is extra decadent and beautiful with the glaze.
- Prep Time: 12
- Cook Time: 48
- Category: Dessert
- Method: Baking
- Cuisine: American
Ali says
Can I substitute all flours for gluten free flour?
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Thanks
Elaine Gordon says
Hi Ali! All of the flours listed in the recipe are gluten-free. For the best results, I recommend using the flours as written. Vegan and gluten-free baking can be a little finicky, and changing the flour blend may affect the cake’s texture and structure. I hope you get a chance to try it. It’s such a delicious one! Best, Elaine
Valerie says
Hi- will be trying this for this weekend as practice for Rosh Hashana. Do you use refined or unrefined coconut oil?
Thanks 🙂
Elaine Gordon says
Hi Valerie: Oh wonderful! Please let me know what you think either way! You can use either in this recipe. If you want the coconut flavor you can use unrefined and if you want zero coconut flavor than use refined. For me I usually use unrefined and I still don't taste it with the cinnamon in this recipe. Happy early New Year to you and your family! Best, Elaine
Arthur M says
The flovor is very good, but not enough liquid for the amound of flour etc.. Came out more like a pudding/cake. Used oat flour by measuring 4 cups of rolled oats and using the equivalent amount of oat flour. Added more mile (1/2 cup or so) and still ended up with a very dense dough.
Elaine Gordon says
Hi Arthur: I'm so sorry to hear this. I think I may not the issue here. When I substitute oat flour for oats I do 3/4 cup of oat flour for 1 cup of oats (that would then get blended into a flour). What did you do? It definitely would be dense if you did a 1 to 1 substitution. Please do let me know when you get a chance. Thank you so much, Elaine
Paula Shook says
It’s cooking now, but the batter was more like cookie batter than cake batter. I had to use my hands to mix the apples into it as well as smash it into the Bundt pan. There are 6dry cups of flour and very little liquid less than 3. Is there a misprint?
Elaine Gordon says
Hi, Paula: Oh no, I'm so sorry to hear this. How did it turn out for you in the end. It should have been easy to pour in to the pan. Did you use store bought oat flour?
Paula Shook says
I used rolled oats and put them in my bullet. I couldn’t mix in all the apples either. It did taste good and it seemed to cook well. I are the quantities for the liquids correct? I am thinking of making it this week for Thanksgiving
Paula Shook says
I did use 4 cups of rolled oats. Does that end up equaling 4 cups once it’s ground down?
Elaine Gordon says
No - once it is ground down it would be 3/4 of that. So about 3 cups of oat flour. Is that about what it measured for you?
Elaine Gordon says
I believe the quantities are correct, yes. Please let me know if you make it again how it goes for you this time. And if you don't want to make an entire cake you could make my apple muffins: https://www.eatingbyelaine.com/blender-vegan-apple-muffins-with-cinnamon-streusel-topping-gluten-free-and-refined-sugar-free/
Nancy says
Allergic to almond…can I substitute oat flour for almond flour? Must be gluten free.
Elaine Gordon says
Hi, Nancy: Unfortunately for this particular recipe that would not work. Oat flour has a completely different texture than almond flour. It is difficult to substitute almond flour in baking recipes since it doesn't absorb like most flours and has such a fine texture. I would recommend finding a different recipe such as these apple muffins which are made with oats and are nut-free: https://www.eatingbyelaine.com/blender-vegan-apple-muffins-with-cinnamon-streusel-topping-gluten-free-and-refined-sugar-free/ - I hope that helps! Best, Elaine
Alene says
I don't have a high speed blender. Would the Cuisinart work? Being gluten free, I do have oat flour. Thank you. And le'shana tovah tekasevu!
Elaine Gordon says
Hi, Alene - what Cuisinart are you referring to? L'Shana Tova to you too! 🙂 Best, Elaine
Alene says
My food processor
Elaine Gordon says
A blender would be ideal for this recipe to get a super fine oat flour. Store bought is okay if needed but I have found homemade oat flour in a blender yields the best results for this recipe. Happy and healthy new year to you and yours!