Spiced Apple Bundt Cake
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
1 1/2 tsp gluten free vanilla
1 tbsp apple cider vinegar
- 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.)
- Mixed the peeled, diced apple pieces with the cinnamon and cardamom and set aside.
- Blend the sorghum and millet flours, arrowroot starch, xanthan cup, salt, cinnamon, cardamom, nutmeg, ginger, cloves, baking powder and baking soda. Set aside.
- Whisk together the oil, agave, eggs and vanilla.
- Add the dry ingredients to the wet with the apple cider vinegar and mix just until the dry ingredients are moistened.
- Carefully fold in the apple pieces until the apples are fully incorporated into the batter.
- Spoon the batter into the prepared bundt pan.
- 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.
- Let the cake sit in the pan on a cooling rack for at 15 to 25 minutes.
- Turn the cake over onto the cooling rack to cool completely.
- 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.