I have had a bundt pan for as long as I can remember… 20 plus years? I honestly don’t even know, but I lovingly move it from home to home. It takes up a lot of space in my kitchen cabinet and never ever gets used. Well, that has changed!

I am always looking to try a new recipe for the (Jewish) New Year (Rosh Hashanah). I am not typically a fan of cake. And if I’m being honest here, I don’t like the holiday’s traditional honey cake. It’s not even about it being non-vegan honey, I just have never tasted a honey cake I liked.

Anyway, for the fall and Rosh Hashanah, I always try out new apple cakes and apple desserts. This apple bundt cake did not disappoint. I loved the apple chunks in the batter that give it a bit of a bite. Tasty, moist, easy… this will be on the fall rotation for years to come!

Hope you enjoy!

Apple Bundt Cake (Vegan & Gluten Free)

Ingredients

• 4 cups gluten-free rolled oats (I used One Degree Organics)
• 2 cups blanched super fine almond flour (I used Bob’s Red Mill)
• ¼ cup arrowroot flour
• 4 tsp ground cinnamon
• 1 tsp ground ginger 
• 2 tsp baking powder
• 1 cup unsweetened almond milk
• ½ cup coconut oil, melted
• 5 oz (½ cup + 2 tbsp) pure maple syrup
• ¼ cup unsweetened applesauce
• 4 large apples, cut in chunks/cubes

Apple Cider Glaze

• ¾ cup powdered sugar
• 1-2 tbsp apple cider

Directions

1. Preheat oven to 375°F
2. Grease a bundt pan with coconut oil or vegan butter
3. Add the oats to a Vitamix or high speed blender, and blend until a fine powder
4. In a large mixing bowl, combine the homemade oat flour, almond flour, arrowroot powder, cinnamon, ginger and baking powder
5. In a separate mixing bowl, combine almond milk, coconut oil, applesauce and maple syrup
6. Add the wet ingredients to the dry, and stir well to combine
7. Gently fold the apples into the cake batter until well incorporated
8. Pour the batter into the bundt pan and spread into an even layer
9. Bake for 45-50 minutes, until golden brown
10. Transfer the pan to a wire rack for 20-30 minutes
11. When slightly cooled, turn over onto a wire rack and remove bundt pan to fully cool
12. In a mixing bowl add the powdered sugar and 1 tablespoon of apple cider
13. Whisk until smooth, adding a touch more apple cider if it’s too thick, and a little more powdered sugar if it’s too thin. You want a thicker consistency, so it doesn’t just soak into the cake
14. Drizzle the glaze over top of the cake, slice and enjoy!