I made a small Gluten Free Applesauce Cake topped with a simple cider glaze, and I’ll let you in on a surprising pantry hack that ensures reliable results for fall baking.

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I didn’t expect much when I tried this small applesauce bundt cake, but the crumb surprised me. I love that this Gluten Free Applesauce Cake isnt gummy or dry, it has a tender edge and a pillowy center that holds spice without falling apart.

Using gluten free all purpose flour blend and unsweetened applesauce makes the batter forgiving so I can mess up timings and still get a winning cake. Friends keep calling it fancy yet its totally a Gluten Free Bundt Cake Easy enough for a busy week.

If you like simple fall sweets this one will make you curious.

Ingredients

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Gluten free all purpose flour blend: Gives cake structure, mostly carbs, sometimes fiber depending on the grains used.
Unsweetened applesauce: Adds moisture and natural sweetness, some fiber, lowers need for oil or sugar.
Eggs: Provide protein, help bind and rise, add richness and tender crumb.
Neutral oil: Mostly calories from fat, keeps cake moist, neutral flavor doesn’t compete.
Granulated and brown sugars: Give sweetness, brown sugar adds molasses notes and a bit of chew.
Spices (cinnamon, nutmeg, ginger): Tiny amounts add warm flavor, almost no calories, taste feels cozy.
Xanthan gum: Helps bind gluten free batters, improves texture, you only need a little.
Powdered sugar with apple cider glaze: Sweet finish, powdered sugar adds sweetness, cider gives bright tart balance.

Ingredient Quantities

1 1/4 cups gluten free all purpose flour blend

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground ginger

1/2 cup granulated sugar

1/4 cup packed light brown sugar

1/2 cup neutral oil such as vegetable or canola

2 large eggs

1 cup unsweetened applesauce

1 teaspoon vanilla extract

1/4 cup milk or dairy free milk

1/4 teaspoon xanthan gum

2 teaspoons oil for greasing pan

1 cup powdered sugar

2 to 3 tablespoons apple cider

1/4 teaspoon ground cinnamon for glaze

pinch of salt

1 teaspoon butter melted optional for glaze

How to Make this

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1. Preheat oven to 350F (175C) and grease a small bundt pan with the 2 teaspoons oil, tapping out any excess so the cake releases easy.

2. In a bowl whisk together 1 1/4 cups gluten free all purpose flour blend, 1/4 teaspoon xanthan gum, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground ginger until evenly mixed.

3. In a separate larger bowl beat 1/2 cup granulated sugar and 1/4 cup packed light brown sugar with 1/2 cup neutral oil until smooth, then add 2 large eggs one at a time, mixing after each, stir in 1 cup unsweetened applesauce, 1 teaspoon vanilla extract and 1/4 cup milk until combined.

4. Pour the dry ingredients into the wet and fold with a spatula just until no big streaks of flour remain, dont overmix or the cake can get tough; a few small lumps are fine.

5. Scrape the batter into the prepared bundt pan, smooth the top and gently tap the pan on the counter to remove air bubbles.

6. Bake 30 to 40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs; ovens vary so start checking at 30 minutes.

7. Let the cake cool in the pan about 10 to 15 minutes, then invert onto a wire rack to cool completely before glazing so the glaze wont melt right off.

8. Make the cider glaze by whisking 1 cup powdered sugar with 2 tablespoons apple cider, add the extra tablespoon if needed to reach a pourable drizzle, stir in a pinch of salt, 1/4 teaspoon ground cinnamon and the optional 1 teaspoon melted butter if using for extra shine.

9. Drizzle the glaze over the fully cooled bundt cake, let it set for a few minutes before slicing; if you want a thicker coat repeat with another thin layer after the first sets.

10. Store leftover cake in an airtight container at room temp up to 3 days or refrigerate for longer, and a quick tip: measure the gluten free flour by spooning it into the cup and leveling it off so your cake wont be dry, also if your GF blend already has xanthan gum you can skip the extra but I usually keep the 1/4 teaspoon for insurance.

Equipment Needed

1. Small bundt pan (6 to 8 cup)
2. Measuring cups and measuring spoons
3. Two mixing bowls — one large, one medium
4. Whisk (for dry mix and the glaze)
5. Rubber spatula for folding and scraping the batter
6. Electric hand mixer or a sturdy whisk to beat the sugars and eggs
7. Wire cooling rack and a toothpick or cake tester
8. Small bowl and spoon or small ladle to mix and drizzle the glaze

FAQ

Q: Can I use a different gluten free flour blend? A: Yes, but check the blend. If your GF blend already has xanthan gum omit the extra 1/4 teaspoon, if it doesnt keep it in so the cake holds together and isnt crumbly.

Q: What oven temp and bake time should I use? A: Preheat to 350F and bake until a toothpick comes out clean. For a small bundt expect about 30 to 40 minutes but times vary by pan and oven so start checking at 25 minutes.

Q: How do I stop the cake from sticking to the pan? A: Grease the bundt well with the 2 teaspoons oil, make sure to coat all the nooks, then tap out excess. If youre worried, dust lightly with gluten free flour or use a nonstick baking spray made for pastries.

Q: Can I make this dairy free? A: Absolutely. Use a plant based milk instead of dairy milk and skip or swap the optional melted butter in the glaze for vegan butter or a tiny bit of neutral oil. The cake itself is already easy to adapt.

Q: How do I get the glaze the right thickness? A: Start with 2 tablespoons apple cider mixed into the powdered sugar, whisk, then add more cider a little at a time until it drips but still coats the spoon. Add the optional teaspoon of melted butter for shine and a pinch of salt to balance sweetness.

Q: How should I store or freeze the cake? A: At room temp keep it covered for 2 to 3 days, or refrigerate up to 5 days. To freeze wrap tightly in plastic wrap and foil and freeze up to 3 months. Thaw in the fridge or at room temp, and glaze after thawing if you want the best look.

Gluten Free Small Applesauce Bundt Cake Recipe Substitutions and Variations

Neutral oil (1/2 cup) : swap with 1/2 cup melted butter for a richer crumb, or use 1/2 cup avocado oil if you need dairy free. Coconut oil works too but will add coconut flavor.
2 large eggs : make flax eggs by mixing 2 tablespoons ground flaxseed with 6 tablespoons water, let sit about 5 minutes. Good binder, cake may be a bit denser.
1 cup unsweetened applesauce : replace with 1 cup mashed ripe banana or 1 cup pumpkin puree. Banana sweetens more so you can cut the sugar a little if you want.
1/4 teaspoon xanthan gum : if you dont have it use 1 teaspoon psyllium husk powder, or if not making the cake gluten free swap the GF blend for 1 1/4 cups regular all purpose flour and omit the xanthan.

Pro Tips

1. Measure the gluten free flour by spooning it into the cup and leveling it, or even better weigh it if you can, GF blends vary a lot so little differences matter. If the batter looks too stiff don’t panic, add a tablespoon of milk or applesauce at a time until it looks like a thick pourable batter.

2. Know your blend and xanthan gum, if your mix already includes it you can skip the extra otherwise a tiny bit helps the crumb hold together. Too much xanthan gum makes the cake gummy so less is more, trust me.

3. Grease the bundt well and cool the cake in the pan for about 10 to 15 minutes before turning out, if it seems stuck run a thin knife around the edges and warm the bottom briefly over a towel so it releases easier. Tapping the pan gently after you fill it helps pop big air bubbles so the crumb stays even.

4. Wait until the cake is completely cool before glazing, add the cider a little at a time so you control the thickness, and if you want shine add a tiny bit of melted butter. For a stronger glaze coat do thin layers, let each set, then add another; store at room temp in an airtight container for best texture.