There was this little farm stop close to where I grew up. They sold apple cider donuts. They were amazing.
You know I’m a chocolate lover through and through. Generally I have no desire to eat any dessert unless it contains chocolate.
But… apple cider donuts are an exception.
I decided to make one giant apple cider donut. It’s called a bundt cake.
This bundt cake is:
- easy to make
- only uses one bowl
- naturally flavored
- made with almond flour
- has the most delicious cinnamon sugar dusting
Ingredients for apple cider bundt cake:
- apple cider
- applesauce: I like to use unsweetened applesauce but feel free to use whatever you have. A cinnamon applesauce would really kick this up a notch. Or sweetened applesauce will punch up the sweetness a bit!
- coconut sugar: I haven’t tested this with any other sweetener, but in my experience other granular sugars like brown sugar or traditional light sugar tend to be a good sub.
- eggs: I’ve tested this with 2 flax eggs and it worked! (check out my youtube video). The texture definitely turned a bit more soft and gooey but in all honesty my kids loved it that way. Although I prefer the cakey texture using real eggs, we really enjoyed it with the flax eggs.
- almond flour: you know I love me some blanched almond flour because it’s super fine and has a beautiful color. BUT if you only have almond meal, that works too. It may just have a heartier texture.
- arrowroot flour: aka arrowroot powder or arrowroot starch. If you don’t have it, tapioca flour or oat flour may be a good sub, but I haven’t tested it so don’t know for sure.
- baking powder
How to make apple cider bundt cake:
It’s actually pretty simple!
Whisk all the wet ingredients together. Add and mix in the dry ingredients. Transfer to a well greased bundt pan.
Bake. Allow to cool.
Gingerly try to flip it onto a cake stand in one piece.
Dust with a cinnamon sugar mixture (I like to use a cinnamon/monkfruit mixture). Slice up and enjoy!
More apple-inspired recipes you may like:
- apple oatmeal bake
- apple chai granola
- paleo apple cinnamon bread
- apple crumble bars
- gluten free apple crisp
- 1 cup apple cider
- 1/2 cup applesauce
- 1/2 cup coconut sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups blanched almond flour
- 1/2 cup arrowroot flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- topping: 1 tablespoon monkfruit sweetener mixed with 1 teaspoon ground cinnamon
- Preheat oven to 350F.
- Whisk the apple cider, applesauce, coconut sugar, eggs, and vanilla in a large bowl.
- Add the almond flour, arrowroot flour, cinnamon, baking powder, and salt. Whisk to combine.
- Liberally spray your bundt pan with your favorite cooking spray. I love this coconut oil spray!
- Transfer the batter to a well greased bundt pan. Spread out in an even layer if needed.
- Bake for 30 minutes.
- Allow the bundt cake to cool for 10 minutes.
- Place a plate or cake stand upside down on top of the bundt pan.
- Hold the plate and the pan together and gingerly flip them so the cake pan is now on top of the plate/cake stand. Tap the pan as needed for the cake to release onto the surface.
- In a small bowl mix together 1 tablespoon monkfruit sweetener with 1 teaspoon ground cinnamon. Sprinkle the top of the cake with the mixture. Slice up and enjoy!
- Serving Size: 1 slice
- Calories: 113
- Sugar: 13.7g
- Sodium: 140mg
- Fat: 4g
- Saturated Fat: 0.6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17.1g
- Fiber: 1.2g
- Protein: 3.2g
- Cholesterol: 49mg