Caramel Apple Bundt Cake


Caramel Apple Bundt Cake

Everything you want in fall, wrapped up in this cake that my friend said tastes like Apple Jacks!
Servings 10



  • 2 tablespoons avocado oil
  • 3 cups apples peeled & chopped into 1/2" pieces(I use fuji or honeycrisp)
  • 2 tablespoons granulated monkfruit sweetener I like Lakanto brand; sub white sugar
  • 1/4 teaspoon cinnamon


  • 2 1/4 cups gluten-free all-purpose flour can sub regular AP flour
  • 3/4 cup blanched almond flour
  • 1 tablespoon cinnamon
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup scant unsweetened applesauce room temp; measure ½ cup and remove 2 tablespoons
  • 1 cup granulated monkfruit sweetener I like Lakanto brand; sub white sugar
  • 1/2 packed cup light brown sugar sub coconut sugar
  • 3 large egg room temperature
  • 1 cup avocado oil


  • 6 tablespoons unsalted butter sub refined coconut oil
  • 2 teaspoons milk of choice
  • 1/4 cup light brown sugar packed


  • Make Apples: Heat a large skillet to medium and add oil. When oil moves quickly around the pan, add apples. Saute, stirring every few minutes, until apples are softened with golden-brown edges, 8-10 minutes. You can add splashes of water as needed to prevent too much sticking. Add monkfruit and cinnamon and stir until incorporated. Scrape into a heat-proof bowl and refrigerate.
  • Make Cake: Preheat oven to 325 degrees F and place your bundt mold on a baking sheet. I go ahead and spray oil/grease the mold, just for extra protection from sticking! In a large mixing bowl, whisk together GF AP flour, almond flour, cinnamon, baking soda and salt.
  • In a separate mixing bowl, combine applesauce, monkfruit, brown sugar, eggs, oil and vanilla. Whisk until smooth and creamy.
  • Add wet ingredients to dry and fold until just combined, then fold in sauteed apples (make sure they’re fully cooled).
  • Add batter to the bundt mold and tap gently to release any air bubbles. Bake for 60-70 minutes, until a toothpick comes out mostly clean (look for a few little crumbs, but it shouldn’t be wet-looking). Cool in the mold 25 minutes.
  • Make Caramel Glaze during this time: Combine all three ingredients in a small saucepan. Bring to a simmer and simmer one minute, stirring constantly. Set aside.
  • Remove cake from the mold and glaze immediately. Cool cake another 30 minutes before slicing. Once completely cooled, cake will keep, covered, at room temperature for 2 days, then in the fridge another 4 days. You can also freeze cake up to 4 months.
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: apple cinnamon, Bakery, baking, cake, caramel apple, comfort food, Dairy Free, dairyfree, family friendly, Gluten Free, glutenfree, healthy, healthy baking, healthy dessert

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Your custom text © Copyright 2020. All rights reserved.