Paleo Gluten-Free Apple Bundt Cake Recipe

This tender, flavorful apple bundt cake is made with almond and cassava flour. It’s grain-free, gluten-free, and paleo-friendly—yet moist and satisfying enough that picky eaters won’t notice the difference.

This elegant cake is easy to assemble, especially when apples are in season. My paleo version mimics the tender, moist crumb of a classic bundt, studded with apples and warm cinnamon.

Table of Contents

• Paleo and gluten-free apple bundt cake!
• What are the best apples for baking?
• Can you substitute other ingredients?
• Where’s the glaze?
• Ingredients
• How to make apple bundt cake
• How do you store the cake?
• More paleo apple dessert recipes
• PRINTER-FRIENDLY RECIPE CARD
• Apple Bundt Cake (Paleo, Gluten Free, Grain Free) Recipe

Paleo and gluten-free apple bundt cake!

When crisp weather arrives, I crave simple apple-and-cinnamon desserts. This paleo bundt, made with almond and cassava flours, delivers those flavors in a cake that’s attractive enough for guests. I usually use lactose-free ghee, but softened coconut oil or palm shortening work well if you need a dairy-free option.

What are the best apples for baking?

Choose apple varieties that hold their shape while baking so the slices remain distinct in the cake. Great choices include Jonagold, Honeycrisp, Mutsu, Braeburn, Pink Lady, Gala, and Granny Smith. Mixing varieties can add interesting texture and flavor.

Can you substitute other ingredients?

While I’ve focused on paleo-friendly ingredients here, I haven’t tested every substitution. I can’t guarantee results using egg replacers or swapping the almond or cassava flours for other flours. If you try substitutions successfully, please share your experience in the comments.

Where’s the glaze?

Most bundts wear a glaze or icing, but I prefer this apple cake plain—the fruit and maple sugar provide enough sweetness. If you like it sweeter, a cream cheese or simple glaze would pair nicely.

Ingredients

• Apples: Granny Smith, Jonagold, Honeycrisp, Mutsu, Braeburn, Pink Lady, or Gala.
• Apple cider vinegar or lemon juice
• Finely ground almond flour
• Cassava flour
• Ground cinnamon
• Baking soda
• Diamond Crystal kosher salt
• Ghee, coconut oil, or palm shortening, softened (butter works if you tolerate dairy)
• Maple sugar or coconut sugar
• Large eggs
• Full-fat canned coconut milk
• Vanilla extract

How to make apple bundt cake

Preheat the oven to 350°F with a rack in the middle position. Lightly grease a 10-inch nonstick bundt pan with ghee, coconut oil, or avocado oil.

Shred half the apples using the large holes of a grater or a food processor.

Thinly slice the remaining apples into small rectangles about the size of a thumbnail.

Place all the apples in a large bowl and toss with the apple cider vinegar. Set aside.

In a medium bowl, whisk together the almond flour, cassava flour, cinnamon, baking soda, and salt. Set aside.

Cream the softened ghee (or coconut oil) with the maple sugar (or coconut sugar) in the bowl of a stand mixer fitted with the paddle attachment, or use a hand mixer in a large bowl. Beat on medium-high for 3–5 minutes until the mixture is lighter and fluffy.

Scrape down the bowl, then add the eggs, coconut milk, and vanilla. Beat on medium for about 30 seconds until combined.

Add half the dry ingredients to the wet mixture and mix on low until just combined. Add the remaining flour mixture slowly, mixing until incorporated. Scrape down the sides and fold in any remaining dry bits with a spatula.

Gently fold the shredded and sliced apples into the batter using a silicone spatula.

Transfer the batter to the prepared bundt pan and smooth the top.

Bake until the cake is golden and a skewer inserted into the center comes out clean, about 55–70 minutes.

Let the cake cool in the pan on a rack for 15 minutes. Then invert it onto the rack, remove the pan, and allow the cake to cool completely, about two hours. Slice and serve.

Once cool, slice and enjoy.

How do you store the cake?

Store the bundt in a sealed container or tightly wrapped at cool room temperature for up to two days. Because this cake is very moist, I prefer keeping it refrigerated in a sealed container for up to five days. For longer storage, freeze the cake for a few months; thaw overnight in the fridge and bring to room temperature before serving.

More paleo apple dessert recipes

• Apple Crisp
• Apple Mug Cake
• Baked Apples
• Apple Muffins with Paleo Streusel Topping