Gluten-Free Caramel Apple Bundt Cake
Look no further for a classic fall dessert. This gluten-free caramel apple bundt cake is loaded with quintessential fall spices, and juicy apples, and topped with a slightly sweet caramel glaze. This recipe doesn’t require any fancy kitchen gadgets, other than a couple of mixing bowls and a bundt pan.
I adapted this recipe from The View From Great Island by using my favorite gluten-free flour from Bob’s Red Mill. For the glaze, I’ll either opt for Ripple Half and Half or Nutpods original creamer. You could also use creamy coconut milk in the glaze.
Gluten-Free Caramel Apple Bundt Cake
This gluten-free caramel apple bundt cake is loaded with quintessential fall spices, juicy apples, and topped with a slightly sweet caramel glaze. This recipe doesn't require any fancy kitchen gadgets, other than a couple mixing bowls and a bundt pan.
Ingredients
- 1 ½ cup vegetable oil
- 1 cup sugar
- 1 cup brown sugar packed
- 2 tsp vanilla extract
- ½ tsp cinnamon
- ½ tsp cardamom
- ¼ tsp nutmeg
- 3 eggs
- 2 ¾ cup Bob's Red Mill 1-to-1 Gluten Free Flour
- ¼ cup corn starch
- 1 ½ tsp baking soda
- ¼ tsp salt
- 3 ½ cups apples peeled and chopped ¼ inch
Caramel Glaze
- ¼ cup unsalted butter
- ⅓ cup dairy-free heavy cream Ripple Half & Half or nutpods creamer
- 1 cup brown sugar packed
- ¼ tsp salt
- 2 cups powdered sugar
- ⅓ cup pecans or walnuts chopped
Instructions
- Preheat oven to 325°F. Butter and flour a standard bundt pan.
- In a large mixing bowl whisk together the oil, sugars, vanilla, and spices.
- Whisk in the eggs, one at a time.
- Whisk together the flour, cornstarch, baking soda, and salt, and fold into the wet ingredients. Fold in the apples.
- Pour into your prepared bundt pan and spread out if needed.
- Bake for 65 – 70 minutes, or until a toothpick inserted in center comes out clean.
- Cool in pan 10 minutes before removing to a wire rack to cool completely. Let cool completely before frosting.
- In a small saucepan on medium-low heat, cook the butter, brown sugar, and cream stirring constantly, until it comes to a boil.
- Remove from the heat and whisk in the powdered sugar until smooth. If the frosting is too thick, add a small amount of cream, and if it's too thin add more powdered sugar. Put it back on the heat to loosen it if it stiffens too soon.
- Immediately pour the glaze over the cake, letting it drip down the sides. Top with the chopped nuts while the frosting is still soft.
Notes
This recipe has been adapted to be gluten and dairy free from The View From Great Island.
