Spiced Apple Bundt Cake

Spiced Apple Bundt Cake

Ingredients:

3 cups of finely diced peeled and cored Honey Crisp apples, about 3 to 4 apples (My daughter and I liked the batter to apple ratio in the cake but my son and husband suggested that next time I increase the apple pieces to four cups so there would be “apple pieces in every bite”; I’ll let you decide what you’d prefer to do. *grin*)

1 tsp cinnamon

1/2 tsp cardamom

1 cup sorghum flour

1 cup millet flour

1 cup arrowroot starch (you can also use tapioca or potato starch if you’d prefer)

1 1/2 tsp xanthan gum

1 tsp salt

1 tsp ground cinnamon

1/2 tsp ground cardamom

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/4 tsp ground cloves

2 tsp baking powder

1/2 tsp baking soda

3/4 cup safflower oil (I like a drier cake which goes well with tea and coffee or glass of milk so this was perfect in my opinion, but I know some folks prefer a moister cake, so if you do, increase the oil to 1 cup)

1 cup agave

2 eggs

1 1/2 tsp gluten free vanilla

1 tbsp apple cider vinegar

Baking Instructions:

  1. Preheat the oven to 350 degrees and liberally grease a bundt pan with your preferred method and then dust it with your preferred flour. (I used vegan shortening and brown rice flour.)
  2. Mixed the peeled, diced apple pieces with the cinnamon and cardamom and set aside.
  3. Blend the sorghum and millet flours, arrowroot starch, xanthan cup, salt, cinnamon, cardamom, nutmeg, ginger, cloves, baking powder and baking soda. Set aside.
  4. Whisk together the oil, agave, eggs and vanilla.
  5. Add the dry ingredients to the wet with the apple cider vinegar and mix just until the dry ingredients are moistened.
  6. Carefully fold in the apple pieces until the apples are fully incorporated into the batter.
  7. Spoon the batter into the prepared bundt pan.
  8. Bake for 50 minutes until the cake is golden and pulling away from the sides and a toothpick inserted into the center comes out clean.
  9. Let the cake sit in the pan on a cooling rack for at 15 to 25 minutes.
  10. Turn the cake over onto the cooling rack to cool completely.
  11. The cake can be served as is or you can top it with a sprinkling of powdered sugar or a mixture of powdered sugar and cinnamon, or you can glaze it. I glazed it by mixing a couple tablespoons of powdered sugar with 1/2 tsp of cinnamon and just enough flax milk to make a drizzable glaze.
  12. Enjoy!
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