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?
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. And 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 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 whichever apples are your favorite. You want big chunks of apples. Don’t chop too small. If you cut an apple into eighths, and then slice it, they’ll be the perfect size.
Arrowroot powder – Optional for added structure and lightness.
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. and spray a 10-inch Bundt pan with oil.
In a large bowl, whisk together the dry ingredients. Set aside.
In the bowl of a stand mixer, combine all the wet ingredients. Start slow and increase the speed slowly to full speed. Let it mix until it’s light and fluffy. It will look like whipped butter.
Set the mixer speed to low speed, (depending on your mixer, medium speed may be better. Just start slow and add more speed if needed) and add the flour mixture, a little at a time. Let the mixer completely incorporate the flour into the batter. Make sure to scrape the sides of the bowl with a spatula to make sure you incorporate everything fully.
Turn the mixer off and gently stir the apples into the batter.
Spoon the cake batter into the prepared bundt pan and smooth the surface with a spatula. Try to get even coverage around the bottom of the pan.
Set in oven and bake for 1 hour 15 minutes. If the surface starts to get too brown in the last 15 minutes, you can loosely cover the pan with foil. It’s done when a knife, toothpick, or cake tester pulls out clean.
Cool for about 30 minutes before turning the pan over onto a flat surface. If you’ll be serving the cake on a special platter, you’ll want to turn it out on that because it’s tough to move it once it’s out of the pan.
Cool for a full, additional hour or more before slicing. It can take a while for this to fully cool. Do not cool this on a wire rack.
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.
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
Spiced Apple Bundt Cake
CLICK TO WATCH THIS RECIPE IN ACTION!
Equipment
- 10 inch bundt pan
Ingredients
- 1½ cups granular sweetener
- 1½ cups virgin coconut oil
- 2 tsp. pure vanilla extact
- 5 large eggs
- ½ cup coconut flour
- 1 cup almond flour
- 1½ cups oat flour
- 1 tbsp. baking powder
- ¼ cup arrowroot powder (optional – for lightness and structure)
- 2 tbsp. apple pie spice
- ½ tsp. salt
- 3 cups chopped apples
Instructions
- Preheat the oven to 325°F. and spray a 10-inch Bundt pan with oil.
- In a large bowl, whisk together the dry ingredients. Set aside.
- In the bowl of a stand mixer, combine all the wet ingredients. Start slow and increase the speed slowly to full speed. Let it mix until it's light and fluffy. It will look like whipped butter.
- Set the mixer speed to low speed, (depending on your mixer, medium speed may be better. Just start slow and add more speed if needed) and add the flour mixture, a little at a time. Let the mixer completely incorporate the flour into the batter. Make sure to scrape the sides of the bowl with a spatula to make sure you incorporate everything fully.
- Turn the mixer off and gently stir the apples into the batter.
- Spoon the cake batter into the prepared bundt pan and smooth the surface with a spatula. Try to get even coverage around the bottom of the pan.
- Set in oven and bake for 1 hour 15 minutes. If the surface starts to get too brown in the last 15 minutes, you can loosely cover the pan with foil. It's done when a knife, toothpick, or cake tester pulls out clean.
- Cool for about 30 minutes before turning the pan over onto a flat surface. If you'll be serving the cake on a special platter, you'll want to turn it out on that because it's tough to move it once it's out of the pan.
- Cool for a full, additional hour or more before slicing. It can take a while for this to fully cool. Do not cool this on a wire rack.
- Drizzle or spoon the coconut caramel over the top of the cake. Keep the cooled cake covered to keep it from drying out.
Notes
Nutrition
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!