Apple Bundt Cake (Gluten Free)

Gluten-free apple Bundt cake is one of those cakes you just can’t resist. It’s moist and dense and truly a wonderful cake. It’s perfect for breakfast, brunch, or dessert.

Cake:
3 cups gluten-free all-purpose flour blend (420 g)
1 tsp. baking soda
1 tsp. sea salt
2 tsp. ground cinnamon
2 cups Monk Fruit Sweetener with Erythritol (Granular) (400 g)
3 large eggs, at room temperature
1¼ cups Canola or vegetable oil (300 mL)
2 tsp. pure vanilla extract
3 cups (~ 2-3 large) apples, peeled and cut into cubes

Icing:
2 cups Monk Fruit Sweetener with Erythritol (Powdered) (250 g)
2-3 Tbsp. milk, warm
1 tsp. pure vanilla extract

For the Cake:
Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3). Grease and flour Bundt cake and set aside.

In a medium bowl, whisk together the flour, baking soda, salt and cinnamon. Set aside.

In a large mixing bowl, add eggs, sugar and oil. Blend on medium speed until thick, about 2-3 minutes.

Add dry ingredients slowly to the egg/oil mixture and blend just to combine briefly.

Add apples and mix on low until well combined. Batter will be very thick.

Spoon into prepared Bundt pan. Bake for 1½ hours, or until a long skewer inserted near the center comes out clean.

Cool on a wire rack in the Bundt pan for 15 minutes before inverting onto a cake plate or stand to finish cooling.

For the Icing:
Whisk icing ingredients in a small bowl or measuring cup until smooth and pour over cake. Serve warm or at room temperature.

Makes 12 servings.