This gluten-free applesauce bundt snack cake is one of those recipes I have made over and over again. It is made with brown rice flour (that means it’s whole grain) and it is sweetened with honey.
I shared this recipe here on the blog back in 2011, and I pulled it out of the archives today mostly to updated the images and re-share it with you during apple season!
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Settling into fall has become a recent love for me. I used to be more of a spring person. {Because that meant summer wasn’t far off. And really I am a summer person.}
Years ago, before being a mom, I thought it was so sad to watch the green of summer turn to orange and then brown and then finally go to sleep under a blanket of frost and snow for the winter. 
But now that our family includes two very active school kids, who spent the summer perfecting their drop-kick technique on each other, I love it! Don’t get me wrong, it’s not just kicking the kids out the door in the morning. 
It’s a nesting thing.
After the go go go of summer activities and parties at the lake, I have started to crave late August and early September back at our house. The evenings get cool, the days are still warm and often dry. During the day, I leave the windows open and I can still hear the crickets in the tall dry grass.
The wild turkeys roam back and fourth across our acreage foraging for tid-bits. I relish the finally quiet empty house so I can focus for a full day of work. My classes at the gym are suddenly packed with moms who are equally glad to be free. And I can use my oven again without fear of heating up the whole house.
This gluten-free applesauce Bundt snack cake always comes to mind at this time of year to kick off the baking season. As soon as the first wooden “Pick Your Own Apples” signs start to appear on the side of the road, I become an apple-baking Pavlovian dog.
And don’t miss checking out this Gluten-Free Apple Crisp by Texanerin Baking!
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This gluten-free applesauce bundt snack cake is one of those recipes I have made over and over again. It is made with brown rice flour (that means it’s whole grain) and it is sweetened with honey.
Ingredients
- 2 eggs
- Zest from 1 orange or lemon
- 2 cups unsweetened applesauce, preferably home-made
- ½ cup honey, orange blossom if available
- 1/3 cup avocado oil or organic canola oil
- 2 cups brown rice flour
- 1 ½ teaspoon baking soda
- ½ teaspoon pumpkin pie spice or cinnamon
- ½ teaspoon salt
Instructions
- Pre-heat oven to 350 degrees F. Coat a large bundt pan with cooking spray.
- Puree eggs, zest, applesauce, honey and oil in a blender or food processor. Whisk flour, baking soda, pumpkin pie spice and salt in a large bowl. Create a well in the center of the dry ingredients and pour in the wet ingredients. Gradually stir the dry into the wet and stir until combined. Immediately spread out into the prepared pan and transfer to the oven. Bake until golden brown and the cake springs back when lightly touched, 50 to 55 minutes.
- Let cool in pan 10 minutes before turning out onto a cooling rack.
Nutrition
- Calories: 160
- Sugar: 12.6 g
- Sodium: 214 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 1.4 g
- Protein: 2.3 g
Keywords: gluten-free,glutenfree,applesauce,honey,baking,snack,cake,kid friendly,fall
More Recipes You May Like:
Apple Pie Ice Cream with Salted Honey Caramel
Maple Apple Cranberry Crumb Pie
Gluten-Free Sweet Potato Praline Buntlettes
I love everyday tea cakes like this.. and I love that you used brown rice flour too. It’s not an ingredient I bake with often and definitely think I need to do so soon.
It was the first gluten-free flour I used, and it works great. I have never tried this recipe with my fave King Arthur GF mix, but I think I may before apple season is over.
It looks incredible, Katie. I love that you used natural gluten free brown rice flour instead of gf flour mix. A great recipe!
I have been making this recipe with rice flour since 2002, and it never occurred to me to try a GF mix in it. Though I love the rice flour, now I am curious. I should try it!
This looks absolutely amazing! Just looking at it gets me in the mood for fall. Perfect as we head into September. Since going gluten free I haven’t tried making a bundt cake. I will have to make this for my boys.
Great! I hope you do. And so you know, it freezes perfectly. Cut into slices, wrap them individually. The perfect “bread” for GF breakfasts on busy mornings.
This looks like the perfect cake for September, I’m with you there 🙂 I love that you used brown rice flour. I haven’t tried baking with it before but now it’s on my list.
I think you’ll like it for sure. Thanks for dropping by today!
This cake sounds lovely! I’ve been wanting to try my hand at gluten free baking, but find it a little intimidating. Although I don’t have kids, fall has always been one of my favorite seasons. This year it is even more special since I’ll be getting married!
I love that there is no refined sugar in this!! I have to dig out my bundt pan (if I even have it in SF) and bake this soon!
Totally worth digging for your bundt pan Cassie 🙂 Ha ha. Thanks for coming by and for the comment.
Gorgeous photos! Love this cake for my allergy stricken Rosh Hashanah guests!
That would be perfect Amy! Thanks for coming by today!
This looks perfect! I would never think it is GF. You are a great cook.:)
My brother in law ate a piece of it and had no idea! Thank you Olena.
You totally sucked me in with the beautiful description of life and the gorgeous pictures! Unfortunately, September does NOT mean cooler weather for me here in Florida, but I would love some and this delicious cake. =)
Fall perfection at it’s bready best 😉
What a beautiful cake! Perfect for fall. I don’t love winter, but I’ve always loved the change of seasons. It’s beautiful!
Can you use whole wheat flour? We don’t have a gluten issue but I do need to use recipes without sugar. Thanks!
It’s so funny. I have been using this recipe for eons, and I don’t have a gluten issue either. But it has never occurred to me to try it with wheat flour. I’m not sure what the substitution would be Stacey. Rice flour is on the heavy side, but not very absorbent compared to wheat. So my guess is that you could use 50% whole wheat and white blended together. Start there, and then adjust next time you make it. And please stop back if you do try it, I am sure there are other readers who have the same question.
I tried this recipe yesterday, success! I like using all brown rice, too many recipes are for a GF mix which isn’t the greatest. This truly is whole grain. And using the blender made the batter much lighter and the cake wasn’t heavy. Kudos to you and I’m anxious to try more of your recipes!