Description
This Vegan Gluten-Free Apple Bundt Cake is a moist and flavorful dessert perfect for those seeking a plant-based and gluten-free treat. Made with oat and almond flour, spiced with cinnamon and apple pie spice, and sweetened naturally with maple syrup and apples, this cake offers a deliciously wholesome option. Finished with an easy glaze, it makes a beautiful and tasty centerpiece for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups gluten-free old-fashioned oats (blended into flour)
- 1 cup blanched super fine almond flour
- 1/4 cup arrowroot powder
- 1 teaspoon ground cinnamon
- 1 teaspoon apple pie spice
- 1 tablespoon baking powder
Wet Ingredients
- 1 cup unsweetened plant-based milk
- 1/3 cup refined coconut oil
- 1/2 cup pure maple syrup
- 1/2 cup unsweetened apple sauce
Other
- 2 cups fresh apples (Granny Smith and Honeycrisp, chopped)
- Powdered sugar and additional plant-based milk for glaze
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and thoroughly grease a bundt pan to prevent sticking.
- Make Oat Flour and Combine Dry Ingredients: Blend the gluten-free oats in a blender or food processor until finely ground into flour. In a large mixing bowl, combine this oat flour with almond flour, arrowroot powder, ground cinnamon, apple pie spice, and baking powder. Mix well to evenly distribute the ingredients.
- Mix Wet Ingredients: In a separate bowl, whisk together the unsweetened plant-based milk, refined coconut oil, pure maple syrup, and unsweetened apple sauce until you achieve a smooth and consistent mixture.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and mix gently until just combined, being careful not to overmix. Then, gently fold in the chopped fresh apples, distributing them evenly throughout the batter.
- Fill Pan and Bake: Pour the batter into the prepared bundt pan, spreading it evenly. Place in the preheated oven and bake for approximately 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Glaze: Allow the cake to cool completely in the pan before removing. Once cooled, prepare the glaze by mixing powdered sugar with a splash of plant-based milk to desired consistency, then drizzle it over the cake before serving.
Notes
- Use a combination of tart Granny Smith and sweet Honeycrisp apples for a balanced flavor.
- Make sure to blend the oats finely to create a flour-like texture for best results.
- Allow the cake to cool fully before glazing to prevent melting the glaze.
- Refined coconut oil is recommended for a neutral flavor; unrefined will add coconut flavor.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
