Gluten Free Apple Bundt Cake with Walnuts

Warm and cozy, this Gluten Free Apple Bundt Cake makes a perfect greeting for the autumn season.

While I spend most time in my kitchen coming up with new high protein weeknight dinners now, there will always be room for cozy gluten free baked goods like this one!

Fresh apples, applesauce, toasted walnuts, and warm spices all contribute to a bundt cake with lots of fall flavor! It's the type of treat that's perfectly paired with coffee.

Have more apples to use? Try Stovetop Apple Butter for a quick way to use a lot of apples! For muffins with similar vibes to this bundt cake, try Apple Pecan Streusel Muffins.

Or lean into more autumn vibes with Fluffy Gluten Free Pumpkin Pancakes or Honey Pumpkin Bread!

Ingredients of note

Almond Flour: The base for this bundt cake is almond flour, and it makes the perfect moist and fluffy gluten free bundt cake! Substituting it out would result in a different texture.

Tapioca Flour: Since almond flour is so dense, this adds just a bit of lightness and structure to the bundt cake. You can use arrowroot instead, too!

Apples: Of course, you need fresh apples for this apple bundt cake. Use firm, tart apples that hold up well when baking. I like Granny Smith, Braeburn, and Gala apples - all of which should be fairly easy to find!

Applesauce: Adds a bit of sweetness and even more apple flavor! Applesauce also replaces some of the oil you'd otherwise need in a cake recipe like this. Opt for unsweetened applesauce.

Coconut Sugar/Brown Sugar: You can use coconut sugar for a paleo version of this recipe, or brown sugar for gluten free. Either works!

Coconut oil/Butter: I first developed this recipe when coconut oil was all the rage, making it a go-to in my gluten free baking at the time. Melted and cooled butter will also work well for this bundt cake recipe!

Walnuts: Toasted nuts add a wonderfully earthy flavor to this cake! You can skip it in a pinch, but I highly recommend including them. Walnuts are my go-to for apple recipes, but pecans work well too!

Spices: Cinnamon, allspice, nutmeg, and clove provide the warm spices for this gluten free bundt cake.

Glaze: A simple glaze takes this bundt cake to the next level. As written, it uses coconut sugar, coconut milk, and ghee or butter. Feel free to swap the coconut sugar for brown sugar or coconut milk for milk or cream!

Instructions

Making this cake is pretty straightforward for bakers!

• Flour the pan - make sure you grease and flour the bundt pan! If you don't, the cake will probably stick.
• Toast the nuts - one of my favorite baking hacks, taking a few minutes to toast the nuts before adding to your baking brings the flavor to a whole new level.
• Combine dry ingredients - mix together almond flour, tapioca flour, coconut flour, coconut sugar, cinnamon, salt, baking soda, nutmeg, and allspice.
• Add wet ingredients -Stir in the eggs, applesauce, vanilla extract, and coconut oil/butter until no dry spots remain.
• Stir in apples and walnuts and bake - Stir in chopped apples and cooled toasted walnuts. Bake at 350 degrees F for about 1 hour.
• Prepare glaze and top cake - Combine the glaze ingredients in a saucepan over medium-high heat. Bring to a boil and whisk constantly for 1 minute before removing. Turn the cooled cake out onto a wire rack or serving plate and pour glaze overtop.

Common Substitutions

Coconut oil - use butter, ghee, or olive oil

Coconut sugar - use brown sugar or maple sugar

Walnuts - use pecans or omit

Tapioca flour - use arrowroot flour

Coconut milk - use milk, cream, or almond milk

More gluten free fall recipes

Did you try this Apple Walnut Bundt Cake recipe? I'd love to hear what you think! Please leave a comment and rating or tag me on Instagram - I appreciate your feedback.