If you’re looking for a cozy and delicious dessert, this Easy Gluten-Free Apple Bundt Cake Recipe with Coffee Brown Sugar Glaze is just what you need. This straightforward recipe combines the natural sweetness of apples with the delightful richness of almond paste and warm spices. What truly elevates this cake is the coffee brown sugar glaze, which adds an exciting and unexpected flavor that complements the apples beautifully. Whether you’re enjoying it on a quiet afternoon or serving it at a gathering, this cake is sure to impress.
Jump to Recipe
Ingredients You’ll Need:
- Grated apples
- Almond paste
- Brown sugar
- Granulated sugar
- Rice flour
- Potato fiber
- Cornstarch
- Psyllium husk powder
- Baking powder
- Cinnamon
- Cardamom
- Ginger
- Salt
- Large eggs
- Vegetable oil (like rapeseed oil)
- Vanilla sugar
Equipment You’ll Need:
- Bundt pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Grater
- Rubber spatula
- Toothpick (for testing doneness)
Instructions:
- Preheat the oven to 175°C (350°F). Grease a bundt pan with butter and dust it with rice flour or potato fiber for easy release.
- Prepare the psyllium husk: Mix the psyllium husk powder with 1 tbsp of water. Let it sit for a few minutes until it forms a gel.
- Mix dry ingredients: In a large bowl, combine rice flour, potato fiber, cornstarch, baking powder, cinnamon, cardamom, ginger, and salt.
- Whisk eggs and sugars: In a separate bowl, whisk together the eggs, brown sugar, and granulated sugar until light and fluffy. Add the oil and vanilla sugar, whisking until well combined.
- Add psyllium gel, grated apple, and almond paste: Fold the psyllium gel, grated apple, and grated almond paste into the egg mixture.
- Combine: Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to over-mix.
- Bake: Pour the batter into the prepared bundt pan. Place the pan on a lower oven rack and bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the pan for about 15 minutes before carefully inverting it onto a wire rack to cool completely.
- Make the glaze: In a saucepan, melt the butter over medium heat. Add 75 g of brown sugar, brewed coffee, and cinnamon, stirring until the sugar is dissolved. Remove from heat and whisk in milk until you reach a smooth, pourable consistency.
- Drizzle the glaze: Once the cake has cooled, drizzle or brush the glaze over the bundt cake before serving.
Naturally Gluten-Free
This Easy Gluten-Free Apple Bundt Cake is perfect for anyone avoiding gluten. By using a combination of rice flour, potato fiber, and cornstarch, you get a light and moist cake without any gluten-containing ingredients. The addition of apples and almond paste not only enhances the flavor but also helps keep the cake wonderfully moist. Plus, if you need it to be lactose-free, simply use lactose-free butter for greasing the pan!
How to Store
To keep your Easy Gluten-Free Apple Bundt Cake with Coffee Brown Sugar Glaze fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it, where it will last about a week. You can also freeze slices for up to three months—just wrap them well in plastic wrap and place them in a freezer-safe container. When you’re ready to enjoy, simply thaw at room temperature.
Serving Suggestions
This cake is delightful on its own, but the coffee brown sugar glaze adds a layer of richness that perfectly complements the apples. The glaze brings a new dimension to the cake, providing an exciting contrast to the sweetness of the apples and the warmth of the spices. You can dust it with powdered sugar for a simple touch or serve it with a dollop of whipped cream or vanilla ice cream for a decadent dessert. A great tip is to save some glaze to drizzle over your ice cream or whipped cream for an extra delicious treat! For an even more indulgent experience, drizzle some caramel sauce on top or sprinkle with chopped nuts. Pair it with a cup of coffee or tea for the ultimate cozy experience.
Baking with Bundt Cake Pans
I absolutely love baking in a bundt pan! These cakes not only taste great but also look stunning. Nowadays, there’s an abundance of fun and creative bundt cake pans available. If you’re looking to elevate your baking game, check out some beautiful options from Nordic Ware on Amazon. They offer a fantastic selection of designs that can make your bundt cakes stand out even more!
In conclusion, this Easy Gluten-Free Apple Bundt Cake Recipe with Coffee Brown Sugar Glaze is simple to make and packed with flavor. With its warm spices and sweet apples enhanced by the unique coffee glaze, it’s a recipe you’ll want to keep on hand for those sweet cravings. Give it a try, and I promise you won’t be disappointed!
If you enjoyed this recipe, you might also like my Lush Dulce de Leche Cake (Gluten-Free). Check it out for another fantastic baking adventure!
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Gluten-Free Apple Bundt Cake – Easy Recipe
Equipment
- Bundt pan
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
- Grater
- Rubber spatula
- Toothpick (for testing doneness)
Ingredients
- 2-3 apple, grated
- 100 g almond paste, grated
- 160 g brown sugar
- 45 g granulated sugar
- 160 g rice flour (2 dl)
- 8 g potato fiber (0.5 dl)
- 30 g cornstarch (0.5 dl)
- 1 tsp psyllium husk powder (mixed with 1 tbsp water)
- 2 tsp baking powder
- 1 tsp cinnamon
- 0.5 tsp cardamom
- 0.5 tsp ginger
- 2 tsp vanilla sugar
- A pinch of salt
- 2 large eggs
- 100 ml vegetable oil (e.g., rapeseed oil)
Coffee Brown Sugar Glaze:
- 75 g brown sugar
- 50 g butter (or lactose-free butter)
- 2 tbsp brewed coffee (adjust based on your preferred coffee flavor)
- 1 tsp cinnamon
- 1-2 tbsp milk (adjust for desired consistency)
Instructions
- Preheat the oven to 175°C. Grease a bundt pan with butter and dust it with rice flour or potato fiber.
- Mix dry ingredients: In a large bowl, combine the rice flour, potato fiber, cornstarch, baking powder, cinnamon, cardamom, ginger, and salt.
- Whisk eggs and sugars: In a separate bowl, whisk together the eggs, brown sugar, and granulated sugar until light and fluffy. Add the oil and vanilla, whisking until well combined.
- Add psyllium gel, grated apple, and almond paste: Fold the psyllium gel, grated apple, and grated almond paste into the egg mixture. Add oil. Gently fold the mixture.
- Combine: Gently fold the dry ingredients into the wet mixture until just combined. Avoid over-mixing.
- Bake: Pour the batter into the prepared bundt pan. Place the pan on a lower oven rack and bake for about 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the pan for about 15 minutes before carefully inverting it onto a wire rack to cool completely.
- Make the glaze: In a saucepan, melt the butter over medium heat. Add the 75 g of brown sugar, brewed coffee, and cinnamon, stirring until the sugar is dissolved. Remove from heat and whisk in the milk until you reach a smooth, pourable consistency.
- Drizzle the glaze: Once the cake is cooled, drizzle or brush on the glaze over the bundt cake before serving.
- Serving suggestion:Dust with powdered sugar, or serve with a dollop of whipped cream or vanilla ice cream for an extra treat!
