Gluten-Free Apple Cinnamon Bundt Cake with Maple Syrup
A moist, spiced bundt cake featuring tender chunks of fresh apple throughout a naturally sweetened gluten-free batter. Made with coconut sugar and pure maple syrup instead of refined sugar, this cake delivers warm cinnamon, nutmeg, and clove flavors perfect for fall gatherings or weekend desserts. The combination of gluten-free and tapioca flours creates a tender crumb that rivals traditional wheat-based cakes, while avocado oil keeps it incredibly moist. Ideal for those avoiding gluten or seeking a more wholesome dessert option.
Ingredients
- 4 large eggs
- ¾ cup pure maple syrup
- 1 ¼ cups coconut sugar
- ½ cup avocado oil
- 2 cups gluten-free all-purpose flour
- ¼ cup tapioca flour (or more GF flour)additional gluten-free all-purpose flour1:1gluten-freeadds gluten
use if tapioca unavailable
Full guide → - 2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp sea salt
- 2 cups apple (peeled and chopped)
Instructions
- 1
Preheat oven to 315 degrees F and spray bundt pan with cooking oil, then dust with gluten-free flour
- 2
Beat eggs, maple syrup, coconut sugar, and avocado oil in stand mixer on medium speed until combined
- 3
Stir together gluten-free flour, tapioca flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in separate bowl
- 4
Add chopped apple to flour mixture and stir until combined
- 5
Add dry ingredients to wet ingredients and beat until combined
- 6
Pour batter into prepared bundt pan and bake for 50 to 60 minutes until toothpick comes out clean
- 7
Cool cake for at least 45 minutes, run knife around edges to release, then turn upside-down onto cake stand
- 8
Top with glaze, frosting, or drizzle with maple syrup or honey
Tips
Let the cake cool completely before removing from the pan to prevent breaking - the gluten-free structure needs time to set properly.
Store leftover apples in lemon water while prepping to prevent browning and maintain fresh flavor in the finished cake.
Test doneness with a toothpick in multiple spots since bundt cakes can cook unevenly due to their shape.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1-2 days ahead and stored covered - flavors actually improve overnight
Serve at room temperature with coffee or tea, or warm slightly for 10-15 seconds in microwave
Common Mistakes
Don't skip flouring the bundt pan after greasing to prevent sticking
Don't overbake or the gluten-free flour will become dry and crumbly
Substitutions
Gluten-Free Swaps
use if tapioca unavailable
Full guide →General Alternatives
FAQ
Can I use regular all-purpose flour instead of gluten-free?
Yes, substitute with equal amount of regular flour and omit the tapioca flour. The texture will be slightly different but still delicious.
What if I don't have a bundt pan?
Use two 8-inch round pans and reduce baking time to 35-40 minutes, or use a 9x13 pan for 40-45 minutes.
How long will this cake keep fresh?
Store covered at room temperature for 3 days or refrigerate up to 1 week. Can also freeze wrapped for up to 3 months.