As the decadent caramel glaze is dripping down the sides of this gluten free vegan caramel apple bundt cake, you can’t help but want a slice. I’m thinking this might be the most delicious way to celebrate apple season!
I know many people are asking, “are you team pumpkin or team apple?” I have a hard time saying I’m definitely one or the other. I do get more excited for pumpkin season and for all the yummy pumpkin spice things, but I adore any and every homemade apple dessert. It’s no surprise that I have shared many delicious apple recipes for you guys to enjoy this time of year. For example, these gluten free vegan apple fritters. They are life changing.
I’m so excited to share this new cake recipe with you guys! You know I love a good bundt cake. This one is even better because it’s covered in a homemade dairy free caramel glaze. From now on, that caramel glaze should be drizzled on everything. It’s just that good.
Let’s talk about that apple bundt cake though. The cake is super moist {yes, I used the word moist}. I did grated apples instead of chopped, which I like better in an apple cake. Better distribution and better texture. There is of course cinnamon and nutmeg added to the cake, two necessities in any apple recipe of mine. I just love, love, love how this cake came out. Each slice has a good amount of of that insane caramel glaze, but not too much to make it too sweet.
Wether you are team pumpkin or team apple, you are going to FALL in love with this gluten free vegan caramel apple cake. Get it? Fall? Ok, I’m done now. Let’s just get into the kitchen and make this cake already. It’s finally fall outside and we all need a slice of this caramel apple bundt cake!
- 3 1/4 cups Sarah’s gluten free flour blend
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup unsweetened almond milk
- 1/2 cup apple juice or water
- 1/2 cup avocado oil or sunflower seed oil
- 1 cup brown sugar
- 1/2 cup cane sugar
- 2 tablespoons apple cider vinegar
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups peeled and grated apples, grated on large holes
- 1/2 cup brown sugar
- 1/2 cup coconut cream, cream from top of canned coconut milk*
- 1 1/2 cups sifted powdered sugar
- 1/2 teaspoon pure vanilla extract
- pinch sea salt
- Preheat oven to 350 degrees. Spray bundt cake pan with nonstick cooking spray.
- Whisk together flour, cinnamon, nutmeg, baking powder, baking soda and salt. Set aside.
- In large mixing bowl, mix together almond milk, apple juice, oil, brown sugar, sugar, oil, apple cider vinegar and vanilla. Add grated apples and flour mixture. Stir until batter is smooth and well combined.
- Pour batter into prepared bundt cake pan. Bake cake 50-55 minutes, depending on bundt cake pan. When toothpick inserted into cake comes out clean, remove from oven.
- Place cake on cooling rack and allow to cool in pan 15 minutes. Invert cake onto cooling rack to cool completely.
- To make caramel glaze, place brown sugar and coconut cream in small sauce pan. Over medium heat, stir and bring to a low bowl. Once boiling, stop stirring and set a timer for 2 minutes.
- After 2 minutes of boiling, remove caramel from stove top. Carefully pour into mixing bowl. Add powdered sugar, vanilla and salt. Whisk glaze until smooth.
- Drizzle caramel glaze over cooled cake. Allow to set for glaze to harden. Slice and serve.
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