Wednesday, February 6, 2019

Gluten Free Apple Dapple Bundt Cake (Dairy Free Option)

This gluten-free Apple Dapple Bundt Cake is a super moist cake that is loaded with fresh apples, crunchy pecans and covered in a buttery brown sugar glaze. With a dairy-free option.


Ingredients:

Cake:

  • 1 cup butter dairy-free use Smart Balance of Earth Balance butter
  • 2 cups sugar
  • 4 eggs , room temprature
  • 1 tablespoon pure vanilla extract
  • 3 cups gluten-free all purpose flour I like Pillsbury gluten-free
  • 1 teaspoon gluten-free baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 3/4 teaspoon xanthan gum , leave out if your flour already has it in it.
  • 1 cup buttermilk dairy-free use cashew, almond or coconut milk. Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes.
  • 3 cups apples , peeled and chopped
  • 1 cup pecans , chopped

Glaze:

  • 1/3 cup butter melted , dairy-free use Smart Balance of Earth Balance butter
  • 3/4 cup brown sugar
  • 2 tablespoons water
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon ground cinnamon


Instructions:

Cake:

  1. Preheat oven to 325° F.
  2. Spray bundt pan with gluten-free cooking spray.
  3. In a large bowl, cream butter and sugar together with your mixer.
  4. Add the rest of the dry and wet cake ingredients to your bowl and mix until fully combined. The batter will be very thick.
  5. Peel and chop the apples into small pieces.
  6. Stir in the chopped apples and chopped pecans and fold into the cake batter with a spoon or spatula.
  7. Pour the batter into the greased bundt pan and bake for 70 minutes until a toothpick entered into the center comes out clean.

Glaze:

  1. Combine all ingredients in a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.
  2. Poke holes all over the warm cake with a knife and pour the butter glaze evenly over the cake while still in the pan.
  3. Allow the cake to cool completely in the pan and then invert the cake onto a serving plate. I sprinkled it with powdered sugar.
  4. Enjoy!