Gluten-Free Apple Bundt Cake – Easy Recipe
This Easy Gluten-Free Apple Bundt Cake is a delightful combination of grated apples, almond paste, and warm spices. Topped with a rich coffee brown sugar glaze, this moist bundt cake offers a deliciously sweet and unique flavor profile, making it perfect for any occasion.
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!