Description
This gluten-free apple cake recipe is easy to make and incredibly delicious. This would be perfect for family dinners or parties.
Ingredients
- 3 cups gluten-free flour
- 3 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon sea salt
- 2 cups sugar
- 1 cup avocado oil
- ½ cup almond milk
- 4 eggs
- 4 medium apples or 3 large apples, Gala, Granny Smith, or Golden Delicious
Caramel Icing:
- 1 cup packed brown sugar
- ½ cup dairy-free butter
- ¼ cup almond milk
- 1 teaspoon vanilla extract
Instructions
- In a medium-sized mixing bowl, whisk the gluten-free flour, baking powder, cinnamon, and sea salt together. Set aside.
- In a large bowl using a hand mixer on medium speed, beat the sugar, avocado oil, almond milk, eggs, and vanilla extract until combined.
- Add the dry ingredients to the wet ingredients and blend on medium for 2 minutes. Scraping the sides of the bowl as needed. Let the batter sit and rest for 10 minutes.
- Next, preheat the oven to 325°F. Spray a 9 or 10-inch bundt pan with cooking spray.
- While the cake batter is resting, peel, core, and dice the apples.
- Fold the diced apples into the batter until combined.
- Pour the batter into the bundt pan.
- Bake for 60-70 minutes or until an inserted toothpick comes out clean.
- Place the cake pan on a wire rack and let cool for 15 minutes and then invert it onto the wire rack. Allow to almost completely cool before adding the icing. While the cake is cooling make the icing.
Caramel Icing:
- Combine brown sugar, butter, and milk in a saucepan over medium heat, and bring to a boil, stirring continuously. Cook until thickened, 3 to 4 minutes.
- Remove from the heat and stir in vanilla extract.
- Allow the icing to cool for about 10 minutes and then pour evenly over the cake.
- Let the icing set up for a few minutes before serving.
Notes
Want to serve it warm? Before the cake completely cools add the icing to the cake and serve warm. The icing may run off more but you can use a spoon to drizzle any extra icing onto each slice.
Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Better Batter and Pamela’s Artisan Blend. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon xanthan gum per cup of flour.
Dairy-Free Butter: Suggested brands: Country Crock Plant Based with Avocado Oil, Smart Balance, or Earth Balance.
Apples: I used Gala apples in this recipe but any apple that is good for baking would work. Baking apples will keep their shape and not get mushy when baked.
Avocado Oil: I like to use avocado oil when baking cakes. It doesn’t have a strong flavor and it helps the cake have a moist crumb.