Spiced Apple Bundt Cake Recipe
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This spiced apple bundt cake is a delicious way to celebrate apple season and make your entire house smell like Autumn in the process!
Apples are one of my favorite things in life. I love apples in just about any form. Apple cider, apple butter, apple juice, applesauce, and definitely Granny Smith apples! (One of my favorites after Pink Ladies) They are crisp and tart; they remind me of Autumn, which is my favorite time of year.
If you have an autumn celebration coming up, this spiced apple bundt cake is an easy, wonderful way to help you celebrate! It’s a moist cake with warm spices that’s great for a casual gathering or something more sophisticated. And it’s totally easy to make!
Apple Spice Bundt Cake
If you don’t have access to apple pie spice, I have a fast and easy recipe you can toss together in about a minute. You can find that apple pie spice recipe here.
Apple Season
If you are looking for ways to celebrate apple season and Autumn in general, don’t forget to graph your free copy of my Fall Bucket List! It’s stuffed full of ideas for ways to enjoy my absolute favorite season of the year.
Best Apples For Spiced Apple Bundt Cake
The truth is, you can’t really pick a bad apple for this. You should use whatever apple your favorite happens to be. Good choices are:
- Granny smith apples
- Fuji apples
- Pink lady apples
- Red apples
- Braeburn apples
What Is An Apple Bundt Cake?
A Bundt cake is simply a cake that is baked in a special cake pan called a bundt pan. It has a hole in the middle and forms the top of the cake into nice, rounded edges.
This particular spice cake has apple chunks and a little bit of delicious apple pie spice. And the best part is the topping. It’s a delicious, dairy-free caramel sauce. You can find the recipe for that dairy-free caramel sauce here. It’s absolutely delicious with this cake!
And the great thing is this cake is dairy-free and gluten-free!
What’s The Texture Like?
Normally, I would use spelt flour or whole wheat flour. But I wanted this to be gluten-free. As with many things that are gluten-free, the texture of this cake is slightly different than anything gluten-based. It’s moist and delicious but slightly crumbly. That’s really the only difference.
About The Ingredients
(Print the recipe from the recipe card below)
Granular sweetener – I used xylitol because that’s what’s easiest on my blood sugar. But you can use any unprocessed, granular sweetener such as Sucanat, coconut sugar, or monk fruit.
Virgin coconut oil – You want coconut oil that is solid when cool or at room temperature. Melt it, then measure it in a liquid measuring cup. It needs to solidify as the cake cools.
Vanilla extract – Use the real stuff, not vanilla flavoring.
Large eggs – room temperature
Coconut flour
Almond flour – Make sure it’s blanched almond flour. Not almond meal.
Oat flour – Buy gluten-free if it’s important for you.
Baking powder – Make sure it’s as fresh as possible. Older stuff won’t work very well.
Apple pie spice – Again, if you can’t find it in the stores, you can make your own in under a minute. Here’s that recipe again.
Salt – I used pink Himalayan salt. But use whatever salt you normally cook or bake with.
Chopped apples – Again, use your favorite apples. You want big chunks of apples, not too small. If you cut an apple into eighths and then slice it, the pieces will be the perfect size.
Arrowroot powder – Optional for added structure and lightness.
Unsweetened apple sauce – This is for moisture.
Xanthan gum – This is for texture and binding.
Coconut Caramel – Optional for drizzling over the top of the cake. Highly recommended!
How To Make Spiced Apple Bundt Cake
Preheat the oven to 325°F . Grease a 10-inch Bundt pan with oil.
Sift together coconut flour, almond flour, oat flour, baking powder, apple pie spice, salt, arrowroot powder, and xanthan gum in a large mixing bowl. Whisk to combine.
In a separate bowl, using your KitchenAid mixer with the paddle attachment, cream together the granular sweetener and coconut oil until well combined and smooth. Add the vanilla extract, then beat in the eggs one at a time. After all the eggs have been added, continue to beat at high speed for 3 minutes until the mixture is creamy and light.
Lower the speed and gradually mix in the applesauce until it is thoroughly combined with the other wet ingredients.
Slowly add the dry ingredients to the wet mixture, stirring just until combined and no dry streaks are visible. Avoid over-mixing.
Gently fold the chopped apples into the batter, ensuring they are evenly distributed.
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
Bake the cake for approximately 1 hour and 10 minutes. At the 55-minute mark, begin to check for browning. If necessary, lightly tent the cake with aluminum foil to prevent the top from over-browning. Continue baking until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven. Let it cool in the Bundt pan for 30 minutes, then invert the cake onto a wire rack to cool completely, which will take about an additional hour. The cake must be cool to the touch before you slice it.
Drizzle or spoon the coconut caramel over the top of the cake. Keep the cooled cake covered to keep it from drying out.
How To Store Spiced Apple Bundt Cake
Keep this in the fridge for up to four days.
Can You Freeze Spiced Apple Bundt Cake?
I don’t recommend freezing this. While it would probably freeze okay for a very short while, the flavors would change pretty quickly.
How To Serve Spiced Apple Bundt Cake
Serve this at room temperature. It’s great with a side of ice cream, or just by itself.
Recipe Tips
- Ensure that you measure your dry ingredients accurately. I always use the Spoon and Level method. Before adding the dry ingredients to the mixture, ensure they are measured accurately for the best results. Scoop the flour into the measuring cup with a spoon and level it off with a knife to avoid using too much. This ‘spoon and level’ method is preferred over scooping with the measuring cup directly from the container, which can compact the flour, resulting in an inaccurate amount and lead to a dry crumbly cake.
- Make sure your eggs are at room temperature to help them emulsify better into the batter, adding to the cake’s stability.
- After baking, let the cake cool in the pan on a wire rack for the time specified; removing it too soon can cause it to fall apart.
- Allow the cake to cool adequately before slicing. Warm cakes tend to be more fragile.
- Use a serrated knife for slicing, as it can help create cleaner cuts.
- When storing the cake, keep it in an airtight container to maintain its moisture content.
Special Note
If you are at all into culinary history, this history of the bundt pan is a pretty interesting read.
Recipe Supplies
More Healthy Apple Recipes
- Air Fryer Apple Chips
- Gluten Free Apple Crisp
- Apple Bread
- Apple Fries
- Apple Cobbler
- Baked Apples
- Apple French Toast
Recipes Used
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Recipe Adaptation
This recipe was adapted from the site, I Am Baker. You can find the original recipe here. I simply adapted it for being dairy-free and gluten-free as well as for clean eating.
Spiced Apple Bundt Cake Recipe
(Recipe updated 11/10/23)
Spiced Apple Bundt Cake
CLICK TO WATCH THIS RECIPE IN ACTION!
Equipment
- 10 inch bundt pan
Ingredients
- 1¼ cups granular sweetener
- 1 cup virgin coconut oil (measured after heated and slightly cooled)
- 2 tsp. pure vanilla extact
- 6 large eggs
- ¼ cup coconut flour
- 1 cup almond flour
- 1½ cups oat flour
- 1 tbsp. baking powder
- 2 tbsp. arrowroot powder (optional – for lightness and structure)
- 2½ tbsp. apple pie spice
- ½ tsp. salt
- 3 cups chopped apples
- ½ tsp. xanthan gum
- ½ cup unsweetened apple sauce
Instructions
- Preheat the oven to 325°F . Grease a 10-inch Bundt pan with oil.
- Sift together coconut flour, almond flour, oat flour, baking powder, apple pie spice, salt, arrowroot powder, and xanthan gum in a large mixing bowl. Whisk to combine.
- In a separate bowl, using your KitchenAid mixer with the paddle attachment, cream together the granular sweetener and coconut oil until well combined and smooth. Add the vanilla extract, then beat in the eggs one at a time. After all the eggs have been added, continue to beat at high speed for 3 minutes until the mixture is creamy and light.
- Lower the speed and gradually mix in the applesauce until it is thoroughly combined with the other wet ingredients.
- Slowly add the dry ingredients to the wet mixture, stirring just until combined and no dry streaks are visible. Avoid over-mixing.
- Gently fold the chopped apples into the batter, ensuring they are evenly distributed.
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
- Bake the cake for approximately 1 hour and 10 minutes. At the 55-minute mark, begin to check for browning. If necessary, lightly tent the cake with aluminum foil to prevent the top from over-browning. Continue baking until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven. Let it cool in the Bundt pan for 30 minutes, then invert the cake onto a wire rack to cool completely, which will take about an additional hour. The cake must be cool to the touch before you slice it.
Can I replace the Almond and Oat Flour for regular flour? My Dad is allergic to nuts and my husband is highly allergic to oats.
Jordan – Regular flour will work very differently from the above 2 flours. You can certainly try it, but you may have to adjust the amount you use. Start with less and add more as needed to get a good consistency in your batter. I haven’t tried it myself, so I’m not sure what the measurements would be. Wish I could be more help!
Thank you!