Gluten Free Honey Apple Cake
This divine bundt is the perfect combination of honey and apple flavors tucked into a moist, just sweet enough cake drizzled with glaze that will only make you want a second slice.
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Servings: 1 large bundt cake
Equipment
Ingredients
Gluten Free Honey Apple Cake:
- 2 cups peeled & thinly sliced crisp apples like Fuji Gala or Honeycrisp (~ 1-2 apples)
- 1 Tbs. lemon juice
- 2 Tbs. granulated sugar
- 2 tsp. ground cinnamon
- 3 ¼ cups gfJules™ All-Purpose Gluten-Free Flour 439 gr
- 1 Tbs. + 1 tsp. baking powder
- 1 tsp. kosher salt
- 3 eggs room temperature (suggested egg substitution: 3 TBS flaxmeal plus 6 TBS warm water (let steep 10 minutes) plus 1 Ener-G egg replacer recipe)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup natural applesauce no sugar added
- ½ cup honey
- ¾ cup coconut oil melted (or other vegetable oil)
- 2 tsp. pure vanilla extract
- ½ cup apple cider or juice
Glaze ingredients:
- ¾ cup sifted confectioner’s sugar
- 1 tsp. ground cinnamon
- 1 tsp. pure vanilla extract
- 1 Tbs. milk of choice
Instructions
- Preheat oven to 350°F.
- Oil a 10-inch Bundt or tube pan well, then set aside.
- Slice apples and place in a bowl filled with water and 1 tablespoon lemon juice. Stir, then drain in a colander. Return to the bowl.
- Whisk 2 tablespoons of sugar with 2 teaspoons of cinnamon, then pour over the apples while stirring.
- In a separate bowl, measure then whisk together the gfJules flour, baking powder and salt.
- In another mixing bowl, beat together the eggs with granulated sugar, brown sugar, applesauce, honey, melted coconut oil and vanilla extract. Once incorporated, stir in the dry ingredients, mixing slowly and pouring apple cider on top. Continue mixing for one minute.
- Pour one third of the batter into the bottom of the Bundt pan. Arrange apple slices to cover the batter; pour more batter on top to cover the apples, then arrange the remaining slices on top of the batter and top with remaining batter. Make sure the batter covers all the apple slices.
- Bake for 45-50 minutes, or until a cake tester or skewer inserted into the center comes out clean (bake for up to 1 hr 20 minutes at high altitude).
- Remove from the oven and allow the cake to cool for 10-15 minutes. Gently turn the cake out onto a wire cooling rack and let the cake cool completely before icing.
- Whisk glaze ingredients together in a small bowl, adding more or less milk until the icing is able to be drizzled over the cake without being watery. Add more confectioner’s sugar if the icing gets too thin; add more milk if it’s too thick.
Notes
Bake for up to 1 hour 20 minutes for high altitude.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.