Gluten-Free Brown Rice Flour Applesauce Bundt Cake

Prep: 15 minCook: 55 min15 servingsmediumAmerican
Gluten-Free Brown Rice Flour Applesauce Bundt Cake

This tender, moist bundt cake combines unsweetened applesauce with honey and citrus zest for natural sweetness and bright flavor. Made with brown rice flour instead of wheat, it offers a wholesome alternative that's perfect for afternoon tea, casual desserts, or anyone avoiding gluten. The addition of warm pumpkin pie spice creates a comforting aroma, while avocado oil keeps the crumb soft and light. The simple one-bowl mixing method makes it accessible for bakers of all skill levels.

VegetarianGluten-FreeDairy-FreeNut-Free

Ingredients

15 servings
  • 2 eggs
  • 1 orange or lemon, zested
  • 2 cups unsweetened applesauce, preferably home-made
  • ½ cup honey, orange blossom if available
    maple syrup1:1vegan

    adds natural sweetness

    Full guide →
  • ⅓ cup avocado oil or organic canola oil
    melted coconut oil1:1neutral

    use at room temp

    Full guide →
  • 2 cups brown rice flour
    gluten-free flour blend1:1gluten-free

    may need xanthan gum

    Full guide →
  • 1 ½ teaspoon baking soda
  • ½ teaspoon pumpkin pie spice or cinnamon
    individual spices1/2 tsp totalcustom blend

    use cinnamon, nutmeg, ginger

    Full guide →
  • ½ teaspoon salt

Instructions

  1. 1

    Preheat oven to 350 degrees F and coat a 12-cup bundt pan with cooking spray

  2. 2

    Puree eggs, zest, applesauce, honey and oil in a blender or food processor

  3. 3

    Whisk flour, baking soda, pumpkin pie spice and salt in a large bowl

  4. 4

    Create a well in the center of dry ingredients and pour in wet ingredients

  5. 5

    Gradually stir dry into wet until combined

  6. 6

    Immediately spread into prepared pan and transfer to oven

  7. 7

    Bake until golden brown and cake springs back when lightly touched, 50 to 55 minutes

  8. 8

    Cool in pan 10 minutes before turning out onto cooling rack

  9. 9

    Let cool to room temperature before slicing

Tips

Tip 1

Use homemade applesauce for best flavor and texture control

Tip 2

Don't overmix the batter once wet and dry ingredients are combined to keep cake tender

Tip 3

Test doneness by gently pressing center - it should spring back when ready

Good to Know

Storage

Cover and store at room temperature up to 3 days or refrigerate up to 1 week

Make Ahead

Can be made 1 day ahead and stored covered at room temperature

Serve With

Serve at room temperature, optionally dusted with powdered sugar or with whipped cream

Common Mistakes

Watch

Don't overbake or cake will become dry - test with gentle touch

Watch

Don't skip coating the bundt pan or cake may stick

Substitutions

Vegan Options

honey→
maple syrup1:1vegan

adds natural sweetness

Full guide →

Gluten-Free Swaps

brown rice flour→
gluten-free flour blend1:1gluten-free

may need xanthan gum

Full guide →

General Alternatives

avocado oil→
melted coconut oil1:1neutral

use at room temp

Full guide →
pumpkin pie spice→
individual spices1/2 tsp totalcustom blend

use cinnamon, nutmeg, ginger

Full guide →
Find more substitutions →

FAQ

Can I make this without a bundt pan?

Yes, use a 9x13 inch pan and reduce baking time to 35-40 minutes, testing for doneness with a toothpick.

Can I substitute the brown rice flour?

Yes, use any gluten-free flour blend in equal amounts, though texture may vary slightly depending on the blend used.

How long does this cake keep?

Store covered at room temperature for 3 days or refrigerate up to 1 week. Freezes well for up to 3 months.