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)
- 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
- Preheat oven to 375°F
- Grease a bundt pan with coconut oil or vegan butter
- Add the oats to a Vitamix or high speed blender, and blend until a fine powder
- In a large mixing bowl, combine the homemade oat flour, almond flour, arrowroot powder, cinnamon, ginger and baking powder
- In a separate mixing bowl, combine almond milk, coconut oil, applesauce and maple syrup
- Add the wet ingredients to the dry, and stir well to combine
- Gently fold the apples into the cake batter until well incorporated
- Pour the batter into the bundt pan and spread into an even layer
- Bake for 45-50 minutes, until golden brown
- Transfer the pan to a wire rack for 20-30 minutes
- When slightly cooled, turn over onto a wire rack and remove bundt pan to fully cool
- In a mixing bowl add the powdered sugar and 1 tablespoon of apple cider
- 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
- Drizzle the glaze over top of the cake, slice and enjoy!