Description
This Vegan Gluten-Free Apple Bundt Cake is a moist and flavorful dessert perfect for those seeking a plant-based and gluten-free treat. Made with a blend of oat and almond flours, warm spices, fresh apples, and naturally sweetened with maple syrup and apple sauce, this cake offers a delightful balance of sweetness and spice. Topped with an easy glaze, it’s an ideal bake for cozy gatherings or everyday indulgence.
Ingredients
Scale
Dry Ingredients
- 2 cups gluten-free old-fashioned oats (blended into flour)
- 1 cup blanched super fine almond flour
- 1/4 cup arrowroot powder
- 1 teaspoon ground cinnamon
- 1 teaspoon apple pie spice
- 1 tablespoon baking powder
Wet Ingredients
- 1 cup unsweetened plant-based milk
- 1/3 cup refined coconut oil
- 1/2 cup pure maple syrup
- 1/2 cup unsweetened apple sauce
Add-ins
- 2 cups fresh apples (Granny Smith and Honeycrisp), chopped
Glaze
- Powdered sugar (quantity as desired, approx. 1/2 cup)
- Plant-based milk (small amount to thin glaze, approx. 1-2 tablespoons)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a bundt pan to ensure the cake will release easily after baking.
- Make Oat Flour and Combine Dry Ingredients: Blend the gluten-free oats in a food processor until finely ground to create oat flour. In a large mixing bowl, combine this oat flour with almond flour, arrowroot powder, cinnamon, apple pie spice, and baking powder. Mix thoroughly to distribute the spices and leavening agent evenly.
- Mix Wet Ingredients: In a separate bowl, whisk together the unsweetened plant-based milk, refined coconut oil, pure maple syrup, and unsweetened apple sauce until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the cake tender. Then fold in the chopped fresh apples evenly throughout the batter.
- Bake the Cake: Pour the prepared batter into the greased bundt pan, spreading it evenly. Bake in the preheated oven for approximately 50 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool and Glaze: Allow the cake to cool completely in the pan before removing it. Prepare the glaze by mixing powdered sugar with a small amount of plant-based milk until smooth and pourable. Drizzle the glaze evenly over the cooled cake to finish.
Notes
- For a finer oat flour, blend the oats in batches to ensure a smooth texture.
- You can substitute apple pie spice with a mix of cinnamon, nutmeg, and allspice if preferred.
- Ensure apples are chopped uniformly for even distribution and baking.
- Use refined coconut oil for a neutral flavor; unrefined will add a coconut taste.
- Adjust the glaze thickness by adding more powdered sugar or plant-based milk as needed.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake can be frozen for up to 2 months; thaw before glazing.
