Bake an easy gluten-free honey apple Bundt cake with tender cinnamon apples, apple cider, and a smooth homemade cinnamon glaze.
Warm cinnamon, sweet honey, crisp apples, and apple cider come together in this Easy Gluten-Free Honey Apple Bundt Cake with Cinnamon Glaze Recipe. The finished cake has a tender, moist crumb, pockets of cinnamon-coated apples, and a sweetly spiced glaze that settles beautifully into every curve.
A balanced combination of sweet rice flour, white rice flour, tapioca flour, and brown rice flour gives the cake structure without making it heavy. Honey and applesauce contribute sweetness and moisture, while apple cider enhances the fresh apple flavor. Cinnamon appears in both the apple filling and the glaze, creating a warm flavor throughout every slice.
This gluten-free apple Bundt cake is an inviting dessert for Thanksgiving, Christmas, autumn brunches, family gatherings, and afternoon coffee breaks. Its elegant shape and cinnamon glaze make it special enough for a holiday table, while the familiar apple, honey, and cinnamon flavors keep it comforting and approachable.
Serve the cake on its own or pair each slice with whipped cream, vanilla ice cream, or warm caramel sauce. It is also delicious the following day, after the apple, honey, and cinnamon flavors have had more time to develop.
Directions
Step 1: Prepare the Oven and Bundt Pan
Preheat the oven to 350°F. Thoroughly grease a 10-inch Bundt pan, making sure to coat every curve, crevice, and the center tube. Lightly dust the pan with gluten-free flour, or use a baking spray labeled gluten-free. Careful pan preparation will help the finished cake release cleanly.
Step 2: Prepare the Cinnamon Apples
Cut the peeled apples into small, bite-sized cubes. Place them in a medium bowl and toss with the lemon juice.
In a separate small bowl, combine the granulated sugar and cinnamon. Sprinkle the cinnamon-sugar mixture over the apples and toss until every piece is evenly coated. Set the apples aside while preparing the cake batter.
Step 3: Combine 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 distribute the leavening agents and xanthan gum evenly throughout the flour mixture. This helps the cake rise consistently and creates a uniform crumb.
Step 4: Beat the Butter and Sugars
Place the softened butter, granulated sugar, and brown sugar in a large mixing bowl. Beat for 2 to 3 minutes, or until the mixture is light and fluffy.
If using neutral-flavored oil instead of butter, whisk the oil with the granulated sugar and brown sugar until thoroughly combined.
Step 5: Add the Wet Ingredients
Add the eggs one at a time, mixing well after each addition. Add the applesauce, honey, and vanilla extract. Continue mixing until the wet ingredients are smooth and completely combined.
Step 6: Finish the Cake 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 mix just until the batter is smooth and evenly combined. Avoid overmixing, which may affect the cake’s tender texture.
Step 7: Assemble the Cake
Spoon approximately one-third of the batter into the prepared Bundt pan and spread it evenly. Arrange the cinnamon-coated apples over the batter.
Spoon the remaining batter over the apples and smooth the surface with a spatula. Gently tap the pan on the counter several times to release trapped air bubbles and help the batter settle around the apple pieces.
Step 8: Bake the Cake
Place the Bundt pan on the center oven rack. Bake for 40 to 45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
The exact baking time may vary depending on the oven and the moisture content of the apples.
Begin checking the cake near the lower end of the suggested baking time.
Step 9: Cool the Cake
Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes.
Carefully invert the cake onto the wire rack. Allow it to cool completely before adding the glaze.
Glazing the cake while it is still warm may cause the glaze to melt and slide off.
Step 10: Prepare 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 fluid enough to drizzle. If necessary, adjust the consistency with a small amount of additional milk or confectioners’ sugar.
Step 11: Glaze and Serve
Drizzle the cinnamon glaze generously over the completely cooled cake, allowing it to run naturally down the sides.
Let the glaze set for 10 to 15 minutes before slicing and serving.
Notes
Choose firm apples that will hold their shape during baking. Honeycrisp, Fuji, Pink Lady, and Granny Smith apples are all suitable options.
Cut the apples into small, evenly sized pieces so they bake at the same rate and remain evenly distributed inside the cake.
Apple cider gives the cake a deeper apple flavor, but apple juice may be used instead.
Butter creates a rich flavor and benefits from being creamed with the sugars. Neutral-flavored oil may be used for a slightly different texture and should be whisked with the sugars until well combined.
Room-temperature eggs combine more easily with the other ingredients and help create a smoother batter.
Grease the Bundt pan carefully, paying special attention to the detailed curves and center tube. If using baking spray, confirm that it is labeled gluten-free.
Allow the cake to cool completely before glazing it. This helps the glaze cling to the surface and create an attractive finish instead of melting into the cake.
For additional spice, add 1/2 teaspoon ground nutmeg or 1/4 teaspoon ground cloves to the dry ingredients.
Serve the cake with coffee or tea, or dress up individual slices with whipped cream, vanilla ice cream, or warm caramel sauce.
Store the cake covered at room temperature for up to 2 days. For longer storage, place it in an airtight container and refrigerate it for up to 5 days. Allow refrigerated slices to come to room temperature before serving for the best texture.
To freeze the cake, wrap individual unglazed slices securely and place them in a freezer-safe container. Freeze for up to 3 months. Thaw the slices overnight in the refrigerator or for several hours at room temperature.
For guests with celiac disease or gluten sensitivity, verify that all packaged ingredients have appropriate gluten-free labeling and prevent cross-contact during preparation.
