Caramel Apple Bundt Cake

Caramel Apple Bundt Cake
Print Recipe
  • 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
  • Scant 1/2 cup 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 packed cup light brown sugar
  1. 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.
  2. 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.
  3. In a separate mixing bowl, combine applesauce, monkfruit, brown sugar, eggs, oil and vanilla. Whisk until smooth and creamy.
  4. Add wet ingredients to dry and fold until just combined, then fold in sauteed apples (make sure they’re fully cooled).
  5. 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.
  6. 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.
  7. 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.
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