gluten-free-apple dapple-bundt cake
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5 from 5 votes

Gluten-Free Apple Dapple Bundt Cake {Dairy-Free Option}

This gluten-free Apple Dapple Bundt Cake is a super moist cake that is loaded with fresh apples, crunchy pecans and covered in a buttery brown sugar glaze. With a dairy-free option.
Course Dessert
Cuisine American
Keyword gluten-free apple bundt cake, gluten-free apple dapple cake, gluten-free bundt cake
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 16
Calories 432kcal
Author Audrey from Mama Knows Gluten Free



  • 1 cup butter dairy-free use Smart Balance of Earth Balance butter
  • 2 cups sugar
  • 4 eggs , room temprature
  • 1 tablespoon pure vanilla extract
  • 3 cups gluten-free all purpose flour I like Pillsbury gluten-free
  • 1 teaspoon gluten-free baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 3/4 teaspoon xanthan gum , leave out if your flour already has it in it.
  • 1 cup buttermilk dairy-free use cashew, almond or coconut milk. Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes.
  • 3 cups apples , peeled and chopped
  • 1 cup pecans , chopped


  • 1/3 cup butter melted , dairy-free use Smart Balance of Earth Balance butter
  • 3/4 cup brown sugar
  • 2 tablespoons water
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon ground cinnamon



  • Preheat oven to 325° F.
  • Spray bundt pan with gluten-free cooking spray.
  • In a large bowl, cream butter and sugar together with your mixer.
  • Add the rest of the dry and wet cake ingredients to your bowl and mix until fully combined. The batter will be very thick.
  • Peel and chop the apples into small pieces. 
  • Stir in the chopped apples and chopped pecans and fold into the cake batter with a spoon or spatula. 
  • Pour the batter into the greased bundt pan and bake for 70 minutes until a toothpick entered into the center comes out clean.


  • Combine all ingredients in a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.
  • Poke holes all over the warm cake with a knife and pour the butter glaze evenly over the cake while still in the pan.
  • Allow the cake to cool completely in the pan and then invert the cake onto a serving plate. I sprinkled it with powdered sugar. 
  • Enjoy!


Recipe Notes Mama says "Make sure you check all your labels!"


Serving: 1g | Calories: 432kcal | Carbohydrates: 57g | Protein: 4g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 83mg | Sodium: 208mg | Potassium: 128mg | Fiber: 3g | Sugar: 39g | Vitamin A: 575IU | Vitamin C: 1.2mg | Calcium: 73mg | Iron: 1.4mg
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