Gluten-Free Apple and Maple Syrup Bundt Cake, a different kind of apple cake, super soft and aromatic thanks to the maple syrup with a very delicious glaze.
Here you can find some of my apple recipes👇
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs (at room temperature)
- 4.2 oz brown sugar
- 2/3 cup maple syrup
- 1/4 cup vegetable oil
- 1 cup gluten-free cake flour
- 3/4 cup hazelnut flour
- 1 packet baking powder
- 1 apple
- 1 lemon (grated zest)
- 1/2 cup plant-based whipping cream
- 1/2 cup maple syrup
- 2 tbsps cornstarch
Steps
In a large bowl, beat the eggs with the sugar for a few minutes until they are light and frothy.
Now, while continuing to beat, add the oil, then the maple syrup, and the grated lemon zest.
Add the flour, first mixing with a spoon and then quickly with the beaters.
Now peel the apple, remove the core, and slice it thinly with a peeler, add to the batter and mix.
Pour into a greased and floured bundt or ring cake pan and bake at 350 degrees Fahrenheit for about 50 minutes.
As always, every oven is different, so check towards the end of cooking with a toothpick test.
Let cool completely before removing from the pan, then prepare the glaze.
Dissolve the cornstarch in two tablespoons of syrup, pour into a saucepan with the remaining maple syrup and cream. Cook on low heat for a few minutes, stirring often, until it starts to thicken. The glaze is ready. Turn off and cover your bundt cake.
👉As always, I recommend storing the cake tightly closed, in a cake keeper or under a dome, this will keep it soft for days.
👉If you’ve tried my recipe, let me know in the comments, and especially let me know if you liked it!!
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