Gluten-Free Apple Cake Recipe

5 from 46 votes

This easy recipe for gluten-free apple cake is loaded with fresh apples, crunchy pecans, and is covered in a buttery brown sugar glaze.

Prep Time20

Cook Time1 10

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: gluten-free apple bundt cake, gluten-free apple cake

Servings:

gluten-free cooking spray
1 cup butter for dairy-free, use Smart Balance or Earth Balance butter
2 cups sugar
4 eggs room temperature
1 tablespoon pure vanilla extract
1 cup buttermilk for 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 gluten-free all purpose flour with xanthan gum I like Pillsbury gluten-free
1 teaspoon gluten-free baking powder
½ teaspoon baking soda
1 tablespoon ground cinnamon
3 cups apples peeled and chopped
1 cup pecans chopped

Preheat oven to 325°F (163°C). Spray bundt pan with gluten-free cooking spray.
In a large bowl, cream butter and sugar together with your mixer.
Add one egg at a time and combine. Once all eggs are incorporated, mix in the vanilla extract and buttermilk. Then, add the gluten-free all-purpose flour, gluten-free baking powder, baking soda, and ground cinnamon 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 butter, brown sugar, water, vanilla extract, and ground cinnamon in a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring it 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!

If your gluten-free flour blend doesn't contain xanthan gum, add ¾ teaspoon of xanthan gum when mixing the cake batter.
I use a 12 cup bundt cake pan when making this recipe.
To Store: Keep in an airtight container for up to 3-5 days at room temperature.
To Freeze: Freeze individual slices for up to 3 months in a freezer-safe container. Let them come to room temperature before enjoying.
Mama says "Make sure you check all your labels!"