Gluten-Free Apple Cider Bundt Cake
This tender bundt cake combines the warm flavors of apple cider and cinnamon in a moist, spiced dessert. Made with almond flour and naturally sweetened with coconut sugar, it offers a comforting fall flavor perfect for autumn gatherings or cozy afternoons. The cake gets its moisture from both apple cider and applesauce, creating a delightfully soft crumb. A simple cinnamon-monkfruit topping adds the perfect finishing touch to this aromatic cake that fills your kitchen with the scent of spiced apples.
Ingredients
- 1 cup apple cider
- ½ cup applesauce
- ½ cup coconut sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups blanched almond flour
- ½ cup arrowroot flourcornstarch1:1note:similar thickening properties
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- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon monkfruit sweetenerpowdered sugar1:1note:for topping
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- 1 teaspoon ground cinnamon, for topping
Instructions
- 1
Preheat oven to 350F
- 2
Whisk the apple cider, applesauce, coconut sugar, eggs, and vanilla in a large bowl
- 3
Add the almond flour, arrowroot flour, cinnamon, baking powder, and salt and whisk to combine
- 4
Liberally spray bundt pan with cooking spray
- 5
Transfer the batter to the greased bundt pan and spread out in an even layer if needed
- 6
Bake for 30 minutes
- 7
Allow the bundt cake to cool for 10 minutes
- 8
Place a plate or cake stand upside down on top of the bundt pan
- 9
Hold the plate and pan together and flip them so the cake pan is now on top of the plate
- 10
Tap the pan as needed for the cake to release onto the surface
- 11
Mix together monkfruit sweetener with ground cinnamon in a small bowl
- 12
Sprinkle the top of the cake with the cinnamon mixture
Tips
Make sure to liberally grease the bundt pan to ensure easy release after baking.
Let the cake cool for exactly 10 minutes before flipping to prevent breaking while ensuring it releases properly.
Tap the pan gently after flipping to help the cake release completely onto the serving plate.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be made 1 day ahead; add topping just before serving for best texture.
Serve at room temperature, sliced into wedges.
Common Mistakes
Don't skip greasing the bundt pan thoroughly to avoid cake sticking
Don't flip the cake too early or it may break apart
Substitutions
FAQ
Can I make this without a bundt pan?
Yes, use a 9-inch round cake pan and bake for 25-30 minutes, checking with a toothpick for doneness.
What if I don't have arrowroot flour?
Substitute with equal amount cornstarch or tapioca starch for similar binding properties.
How long will this cake keep?
Store covered at room temperature for 3 days or refrigerate for up to 1 week for best quality.