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A glazed vegan gluten-free apple cake with several slices cut, surrounded by red and green apples on a marble surface. A plate with a cake slice and two forks is in the corner. A pie server rests nearby.

Vegan and Gluten-Free Apple Cake

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3 from 1 review

  • 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

Units Scale

For the cake

  • 1 3/4 cups (280 g) superfine white rice flour
  • 1 cup (120 g) store-bought oat flour
  • 1/2 cup (80 g) potato starch
  • 1 1/4 cups (240 g) maple sugar
  • 1/4 cup almond flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon apple pie spice
  • 1 cup unsweetened plain non-dairy milk
  • 1/2 cup avocado oil
  • 1/4 cup pure maple syrup
  • 1/4 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): 

  • 3/4 cup powdered sugar
  • 1-2 tablespoons unsweetened, plain plant-based milk of choice*

Serve with:

Instructions

  1. 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.
  2. 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.
  3. In a separate bowl, whisk together the non-dairy milk, maple syrup, avocado oil, applesauce, apple cider vinegar and vanilla until completely combined.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a silicone spatula just until no dry streaks remain. Do not overmix.
  5. Gently fold in the finely diced apples.
  6. Immediately transfer the batter to the prepared Bundt pan and smooth the top into an even layer.
  7. Bake on the center rack for approximately 48 minutes, or until the cake is nicely risen and the center is set.
  8. 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.
  9. Allow the cake to cool in the pan for 15–20 minutes.
  10. Carefully invert onto a cooling rack and allow to cool completely before slicing or glazing.

Equipment

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

Find it online: https://www.eatingbyelaine.com/vegan-and-gluten-free-apple-cake/