If you are looking for a beautiful gluten-free dessert that is packed with warm fall flavors, this Gluten-Free Honey Apple Bundt Cake with Cinnamon Glaze is a recipe you will want to make again and again. Filled with tender cinnamon-coated apples, naturally sweet honey, and a perfectly balanced gluten-free flour blend, this cake bakes into a moist and flavorful Bundt cake that is ideal for holidays, family gatherings, brunches, afternoon coffee breaks, or simply enjoying a slice on a cozy evening.
The combination of fresh apples, honey, applesauce, and apple cider creates a cake that stays soft and moist for days. Every bite delivers layers of comforting flavor, from the sweet cinnamon apples tucked throughout the cake to the rich cinnamon glaze drizzled over the top. Unlike many gluten-free cakes that can become dry or crumbly, this recipe uses a carefully selected blend of sweet rice flour, white rice flour, tapioca flour, and brown rice flour to create a tender crumb that rivals traditional wheat-based cakes.
Whether you are baking for Thanksgiving, Christmas, a fall celebration, or simply searching for the perfect gluten-free apple dessert, this Honey Apple Bundt Cake is guaranteed to impress.
Prep Time
20 minutes
Bake Time
40 to 45 minutes
Cooling Time
1 hour
Total Time
2 hours 5 minutes
Yield
12 to 14 servings
For the Cinnamon Apples
2 medium apples, peeled and cubed
1 tablespoon lemon juice
2 tablespoons granulated sugar
2 teaspoons ground cinnamon
For the Gluten-Free Honey Apple Bundt Cake
½ cup plus 1 tablespoon sweet rice flour
½ cup white rice flour
½ cup plus 1 tablespoon tapioca flour
¼ cup brown rice flour
¾ teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup unsalted butter, softened, or ½ cup neutral-flavored oil
3 large eggs, room temperature
¾ cup granulated sugar
¼ cup brown sugar
¼ cup unsweetened applesauce
½ cup honey
2 teaspoons pure vanilla extract
½ cup apple cider or apple juice
For the Cinnamon Glaze
¾ cup confectioners’ sugar, sifted
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
2 tablespoons milk of choice
Prepare the Oven and Bundt Pan
Preheat your oven to 350°F.
Thoroughly grease a 10-inch Bundt pan, making sure to coat every curve and crevice. Dust lightly with gluten-free flour or use a baking spray that contains flour. Proper preparation of the pan will help ensure the cake releases cleanly after baking.
Prepare the Cinnamon Apples
Peel and cube the apples into small bite-sized pieces.
Place the apples in a medium bowl and toss them with the lemon juice. The lemon juice helps prevent browning while adding a subtle brightness that complements the sweetness of the apples.
In a separate small bowl, combine the granulated sugar and cinnamon.
Sprinkle the cinnamon-sugar mixture over the apples and stir until all the apple pieces are evenly coated. Set aside while preparing the cake batter.
Mix the Dry Ingredients
In a medium mixing bowl, whisk together the sweet rice flour, white rice flour, tapioca flour, brown rice flour, xanthan gum, baking powder, baking soda, and kosher salt.
Whisk thoroughly to ensure the ingredients are evenly distributed. This step is especially important in gluten-free baking because it helps create a consistent texture throughout the cake.
Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, about 2 to 3 minutes.
If using oil instead of butter, whisk the oil and sugars together until well combined.
This step incorporates air into the batter, helping create a lighter cake texture.
Add the Wet Ingredients
Add the eggs one at a time, mixing well after each addition.
Stir in the applesauce, honey, and vanilla extract until smooth and fully incorporated.
The applesauce and honey not only add sweetness but also contribute moisture, helping keep the cake tender for several days.
Combine the Batter
Add half of the dry ingredient mixture to the wet ingredients and mix just until combined.
Pour in the apple cider or apple juice and stir gently.
Add the remaining dry ingredients and continue mixing until a smooth batter forms.
Be careful not to overmix. Overmixing can create a dense texture even in gluten-free cakes.
Assemble the Cake
Spread approximately one-third of the batter into the prepared Bundt pan.
Evenly distribute the cinnamon-coated apples over the batter layer.
Cover the apples with the remaining batter, smoothing the surface with a spatula.
Gently tap the pan on the counter several times to remove trapped air bubbles and help the batter settle evenly around the apples.
Bake
Place the Bundt pan in the center of the preheated oven.
Bake for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
The exact baking time may vary depending on your oven and the moisture content of the apples.
Cool the Cake
Remove the cake from the oven and place the pan on a wire rack.
Allow the cake to cool in the pan for 15 minutes.
Carefully invert the cake onto a cooling rack and allow it to cool completely before glazing.
Cooling completely is important because a warm cake can cause the glaze to melt and slide off rather than creating a beautiful finish.
Make the Cinnamon Glaze
In a small bowl, whisk together the confectioners’ sugar, cinnamon, vanilla extract, and milk until smooth.
The glaze should be thick enough to coat a spoon but thin enough to drizzle easily.
If needed, add a small amount of additional milk or confectioners’ sugar to reach the desired consistency.
Glaze and Serve
Once the cake has cooled completely, drizzle the cinnamon glaze generously over the top.
Allow the glaze to set for approximately 10 to 15 minutes before slicing.
Serve and enjoy the combination of sweet honey, tender apples, warm cinnamon, and moist gluten-free cake.
Why This Recipe Works
This gluten-free honey apple Bundt cake is carefully designed to create a bakery-quality texture without wheat flour.
Sweet rice flour helps provide softness and moisture.
White rice flour creates structure while maintaining a light crumb.
Tapioca flour adds elasticity and tenderness.
Brown rice flour contributes a subtle nutty flavor and additional structure.
Honey adds natural sweetness and helps the cake stay moist.
Applesauce enhances tenderness without making the cake heavy.
Apple cider intensifies the apple flavor throughout the cake.
The cinnamon-coated apples create pockets of warm spiced fruit in every slice.
Serving Suggestions
This cake is delicious served slightly warm with a cup of coffee or tea.
For special occasions, serve slices with whipped cream or vanilla ice cream.
A drizzle of warm caramel sauce pairs beautifully with the apple and honey flavors.
During the holiday season, garnish with thin apple slices and a light dusting of cinnamon for an elegant presentation.
Storage Instructions
Store the cake covered at room temperature for up to 2 days.
For longer storage, refrigerate in an airtight container for up to 5 days.
Allow refrigerated slices to come to room temperature before serving for the best texture.
Freezing Instructions
Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container.
Freeze for up to 3 months.
Thaw overnight in the refrigerator or for several hours at room temperature before serving.
Choose firm apples such as Honeycrisp, Fuji, Pink Lady, or Granny Smith for the best texture.
Apple cider provides a deeper flavor than apple juice, although both work well.
For additional spice, add ½ teaspoon ground nutmeg or ¼ teaspoon ground cloves to the batter.
Room-temperature ingredients blend more easily and create a smoother batter.
Allow the cake to cool completely before glazing to achieve the most attractive finish.
This cake tastes even better the next day as the flavors continue to develop.
