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    Vegan Gluten-Free Apple Bundt Cake with Easy Glaze

    Sep 22, 2019 · 12 Comments

    Jump to Recipe
    VGGFSFKFV

    This vegan and gluten-free apple cake is full of warm cinnamon and sweet apple flavor covered in a deliciously decadent and dramatic glaze.  Made with simple ingredients and methods, this is a cake that anyone can master even though it may look fancy.  The texture is light and fluffy and each bite has the perfect amount of plump baked apple chunks that sweeten the deal.  This is a must-make dessert for fall!

    Gluten-Free and Vegan Apple Cake

    Since I can remember, my mom has made apple cake every fall, usually for Rosh Hashanah dinner.  She often gets asked for the recipe and gets amazing compliments from our family and friends.  There are no crumbs left behind.  But, since I've developed food sensitivities to gluten, eggs and dairy, I haven't been able to eat her apple cake.  I've really been missing it!

    Gluten-Free and Vegan Apple Cake

    So, this year for Rosh Hashanah I knew I had to master a version that was allergy friendly and also just as delicious as my mom's traditional apple cake.  After a couple of attempts and my mom's official taste test approval, I landed on this gluten-free and vegan apple cake which hits all the marks!  Plus, it doesn't contain any butter, unhealthy oils or refined sugars.  It is tender, flavorful and completely addictive.  My mom was honestly blown away and asked me for the recipe immediately!  She plans to make it this year for the holidays.  Huge win from a picky Jewish mother, right!? 😉

    Gluten-Free and Vegan Apple Cake

    All you need for this gluten-free and vegan apple cake:

    • apples
    • oats
    • almond flour
    • arrowroot powder
    • coconut oil
    • plant-based milk
    • maple syrup
    • apple sauce
    • spices
    • baking powder

    Oh, and this to-die-for bundt pan that will get you all the compliments.  It makes for a dramatic glaze situation that is a show-stopper.  I learned about it from my blogger friend, Molly from Spices in My DNA.

    To spice it up I used ground cinnamon and apple pie spice.  Your kitchen will have all the yummy fall aromas and vibes when you bake the apple cake.

    Gluten-Free and Vegan Apple Cake

    Gluten-Free and Vegan Apple Cake

    It’s also in­cred­ibly simple; this recipe would be great for a novice chef.  The apple cake can even be made ahead of time so that when you serve it all you have to do is pour the glaze overtop.

    Gluten-Free and Vegan Apple Cake

    What are the health benefits of apples?

    Apples don’t get the same buzz as popular “superfoods". But don’t overlook them. They are chock-full of powerful disease-fighting nutrients and health benefits, in addition to being affordable and portable.  Apples are low in calories, full of dietary fiber, hydrating, immune boosting and help to meet our daily fruit intake.  According to the Academy of Nutrition and Dietetics, apples are loaded with the powerful antioxidant quercetin. Quercetin is a phytochemical with anti-inflammatory and heart-protecting qualities, and may reduce the growth and spread of cancer cells.

    This gluten-free and vegan apple cake contains four apples.  I like to use a combination of two tart green apples (Granny Smith) and two sweet red apples (Honeycrisp).  They give a nice variety of apple flavor and the combination makes every bite perfectly balanced.  I also like to dice the apples pretty tiny for this cake.  Some prefer larger apple chunks and that is totally fine too.  But for me, I like every bite to include lots of cake and lots of apples.  Dicing them super small helps ensure each bite is perfection.

    Gluten-Free and Vegan Apple Cake

    How to select the best apples and store them for optimal freshness.

    Choose apples with the stem intact. Also try smelling them — you should be able to actually smell the freshness.

    Apples can stay fresh in your refrigerator for up to three weeks. Keep them in a plastic bag and away from other foods with strong odors.

    Gluten-Free and Vegan Apple Cake

    Gluten-Free and Vegan Apple Cake

    The apple cake glaze

    The glaze is entirely optional but highly recommended if you know you have a crowd with a sweet tooth.  I personally love it plain and it is healthy enough plain that you can eat it for breakfast.  But, if you are going all out and serving this as the star dessert then definitely go for the glaze.  The glaze does contain refined sugar so while the cake itself is refined sugar-free, glazing it will change that.  You can add a light drizzle of the glaze or really pour it on thick.  Whatever you do just don't add it too soon before serving it as it will start to sink into the cake over time.

    Gluten-Free and Vegan Apple Cake

    Who's ready to get baking!?

    You all can definitely master this easy apple cake recipe.  I hope this gluten-free and vegan version allows everyone at your next fall feast to enjoy a slice!

    Okay now, time to do this thing!  Let's get baking!

    Gluten-Free and Vegan Apple Cake

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    Gluten-Free and Vegan Apple Cake

    Vegan and Gluten-Free Apple Cake


    • Total Time: 55-60
    • Yield: 16 slices 1x
    • Diet: Gluten Free
    Print Recipe
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    Description

    This vegan and gluten-free apple cake is full of warm cinnamon and sweet apple flavor covered in a deliciously decadent and dramatic glaze.  Made with simple ingredients and methods, this is a cake that anyone can master even though it may look fancy.  The texture is light and fluffy and each bite has the perfect amount of plump baked apple chunks that sweeten the deal.  This is a must-make dessert for fall!


    Ingredients

    Scale

    For the cake

    • 4 cups gluten-free old-fashioned oats
    • 2 cups blanched super fine almond flour (not almond meal)
    • ¼ cup arrowroot powder or arrowroot flour
    • 4 teaspoons ground cinnamon
    • 1 teaspoon apple pie spice
    • 2 teaspoons baking powder
    • 1 cup unsweetened, plain plant-based milk of choice (I used almond milk)
    • ½ cup coconut oil, melted
    • ½ cup + 2 tablespoons pure maple syrup
    • ¼ cup unsweetened apple sauce or my homemade apple butter*
    • 4 large apples (I used two Granny Smith and two Honeycrisp for a tart and sweet combination), peeled, cored and diced

    For the glaze (optional): **

    • ¾ cup powdered sugar
    • 1-2 tablespoons unsweetened, plain plant-based milk of choice*

    Serve with:

    • Vegan Caramel Sauce
    • Blender Ice Cream (vegan)
    • Sautee Cinnamon Apples

    Instructions

    1. Preheat oven to 375 degrees Fahrenheit and grease a 10-cup bundt pan with coconut oil.
    2. In a high speed blender that is completely dry, add the oats and process until a fine oat flour is formed.  I do not recommend using store-bought oat flour in this recipe.
    3. Add the homemade oat flour and all the dry ingredients (almond flour, arrowroot powder, spices and baking powder) to a large mixing bowl with a pour spout.  Whisk to combine.
    4. Add the wet ingredients into a separate bowl and use a hand mixer to combine.  Pour the combined wet ingredients into the large mixing bowl with the dry ingredients and use the hand mixer to combine well.
    5. Gently fold the diced apples into the cake batter until well incorporated.  Pour the batter into the prepared bundt pan and use a mini spatula to spread into an even layer.  It should fill the 10-cup bundt pan perfectly.
    6. Bake for 45-50 minutes until golden brown.  Watch closely at the end to avoid burning.  Check for doneness with a knife pierced into the thickest part of the cake.
    7. Remove the bundt pan from the oven and set on a safe surface to cool and set for 20-30 minutes.  Place a wire cooling rack on top of the bundt pan and then carefully flip the cake onto the cooling rack so that the rack is now on the bottom beneath the bundt pan.  Carefully and gently lift the bundt pan to reveal the apple cake.  If you are not glazing the cake you can slice and enjoy at this time.  If you are using the glaze see the remaining recipe instructions below.
    8. Allow the cake to fully cool before adding the optional glaze.  You can even stick the cake in the refrigerator or freezer for a bit to really chill the surface so that the glaze will not melt into the cake.
    9. To make the optional glaze, in a mixing bowl add the powdered sugar and 1 tablespoon of milk.  Whisk together well and if a thinner consistency is desired add another tablespoon of milk.  You do want the glaze to have some thickness to it so it sets beautifully on the cake and doesn't seep into the cake.  Add more powdered sugar for a thicker glaze.
    10. Just before serving, drizzle or pour the glaze overtop the apple cake.  Slice and enjoy.
    11. Store leftover cake in an airtight container in your refrigerator for up to five days.

    Equipment

    hand mixer

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    apple corer [use code ELAINE-10 for 10% off]

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    Bamboo and Silicone Mini Tool Set

    mini spatula

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    Jubilee Bundt Pan

    bundt pan

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    3 Piece Mixing Bowl Set

    mixing bowl

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    Vitamix High-Speed Blender

    high-speed blender

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    Notes

    *The apple butter adds more moisture, sweetness and flavor.  If you use the apple butter in place of the applesauce it will have a deeper apple and cinnamon flavor that makes it all the more delicious.

    **This cake is refined sugar-free without the glaze.  It is delicious as is but is extra decadent and beautiful with the glaze.

    You could also serve this with vanilla ice cream and my homemade vegan caramel sauce.

    • Prep Time: 10
    • Cook Time: 45-50
    • Category: Dessert

    Keywords: Vegan and Gluten-Free Apple Cake

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    Reader Interactions

    Comments

    1. Alene says

      August 30, 2021 at 11:44 am

      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!

      Reply
      • Elaine Gordon says

        August 30, 2021 at 12:05 pm

        Hi, Alene - what Cuisinart are you referring to? L'Shana Tova to you too! 🙂 Best, Elaine

        Reply
        • Alene says

          August 30, 2021 at 2:55 pm

          My food processor

          Reply
          • Elaine Gordon says

            August 31, 2021 at 9:45 am

            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!

            Reply
    2. Nancy says

      September 03, 2022 at 1:10 pm

      Allergic to almond…can I substitute oat flour for almond flour? Must be gluten free.

      Reply
      • Elaine Gordon says

        September 04, 2022 at 9:23 am

        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

        Reply
    3. Paula Shook says

      November 08, 2022 at 11:40 am

      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?

      Reply
      • Elaine Gordon says

        November 15, 2022 at 11:15 am

        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?

        Reply
        • Paula Shook says

          November 17, 2022 at 9:25 pm

          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

          Reply
          • Paula Shook says

            November 17, 2022 at 9:28 pm

            I did use 4 cups of rolled oats. Does that end up equaling 4 cups once it’s ground down?

            Reply
            • Elaine Gordon says

              November 21, 2022 at 4:37 pm

              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?

              Reply
          • Elaine Gordon says

            November 21, 2022 at 4:38 pm

            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/

            Reply

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