Every fall, we visit the local orchard to go apple picking. No visit is complete without a box of apple cider doughnuts. With their soft, fluffy texture and delicious cinnamon sugar coating, they are one of my favorite fall treats. So, I couldn't help but take the inspiration from their texture and flavor and transform the sweet donut into this apple cider donut cake.
When it comes time for fall, I can't wait to make all of the apple desserts. But I'll have to say that this apple cider cake is one of my favorites - especially when it's drizzled with my apple cider caramel sauce. If you're looking for a moist cake that channels all of the flavors of a fresh apple doughnut, you absolutely must try this delicious cake recipe!
If you're looking for more amazing apple desserts for fall, I recommend my apple butter pie and gluten-free apple banana muffins or this gluten-free version of a classic Dutch apple pie
Ingredient Notes
This apple cider bundt cake uses simple ingredients which can be found in any grocery store. It is both gluten free and dairy free as written.
- Gluten-Free Flour Blend - I use Bob's Red Mill 1-to-1 gluten free flour for most of my cake recipes. You can use your favorite brand, but ensure it contains xanthan gum or a similar binder. I have not tested this recipe with any other flour brands, so your results may vary.
- Vegan Butter - Be sure to allow the butter to come to room temperature before mixing it. Using room temperature ingredients allows the cake batter to better emulsify during mixing. I usually use Country Crock plant butter in my recipes, but any stick style vegan butter will work fine. If you're not dairy free, use unsalted butter in the same measure.
- Oil - Using part oil and part butter in this cake, creates a moister outcome. I usually use olive oil for my recipes, but you can use vegetable oil or any neutrally flavored oil you prefer.
- Unsweetened Applesauce - Apple sauce helps to make the cake moist and adds a subtle sweetness. You can use store-bought applesauce or make your own.
- Reduced Apple Cider - I like to pick up fresh apple cider when we visit the local apple orchard, but it's also available in the grocery store year round. By reducing the cider until it's syrupy, you can create a concentrated fresh apple flavor so that the apple taste shines through. Just place it in a medium saucepan over medium-high heat and allow it to simmer until the volume is reduced by half. You can prepare this ahead of time to make things easier.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - use dairy butter in the same measure.
- Make it Vegan / Egg Free - Because this cake calls for 3 eggs and 1 yolk, I would not recommend making it with an egg replacement.
- Glazed Goodness - Once your cake is cooled, drizzle a simple glaze made with powdered sugar and apple cider over the top.
- Nutty Crunch - Add some chopped nuts like pecans or walnuts to the batter for a delightful crunch and extra flavor.
- Chai Spice Infusion - Swap out the classic spices for chai spices like cardamom, ginger, and cloves for a unique twist on this fall favorite.
- Apple Chunks - Cut an apple into cubes and stir it into the batter before baking.
How to Make Apple Cider Donut Bundt Cake
This apple cider doughnut cake is so easy to make you may be buying up all the apple cider you can find to make it all season! Before you begin, grease and flour a 12-cup bundt pan.
STEP 1: Combine gluten free flour, baking powder, cinnamon, nutmeg and salt in a medium bowl. Stir to mix well and set aside.
STEP 2: Add the white and brown sugars and the vegan butter to the bowl of an electric mixer. Beat on medium speed for about 3 minutes until it resembles wet sand.
STEP 3: Add the oil and vanilla extract and beat for another 1-2 minutes.
STEP 4: Add the eggs one at a time, beating for 30 seconds after each addition.
STEP 5: Mix the applesauce and reduced cider together.
STEP 6: With the mixer on the lowest speed, add half of the dry ingredients to the cake batter followed by half of the applesauce mixture. Repeat with the remaining ingredients.
STEP 7: Pour the cake batter into your prepared pan and bake.
Expert Tip
For perfectly moist cake, invest in an instant read thermometer. Insert the thermometer near the center of the cake. If the temperature reads 200 degrees, the cake is done. If you cook it longer it will begin to dry out.
How to Make the Cinnamon-Sugar Topping
To make cleanup a breeze, place your bundt cake on a cooling rack on top of a clean baking sheet.
STEP 1: Brush the outside of the cake with melted butter. Be sure to cover the whole cake because this will allow the cinnamon sugar to stick.
STEP 2: Use your hands to press the cinnamon sugar mixture against the sides of the cake. It is normal for some of the sugar to fall to the bottom. Dump the excess cinnamon sugar off of the baking sheet and repeat 2-3 times until the cake is completely coated.
Storage
Store leftover cake in an airtight container (I love this cake keeper) at room temperature for up to 4 days.
You can also freeze this cake. Once the cake has cooled completely, cut it into slices and individually wrap each slice in plastic wrap before placing it in a freezer bag or container. Freeze for up to 6 months.
Recipe FAQs
Yes, this recipe will make two 9x5 loaf cakes. You should cook them at 350 for about 55 minutes. You can also bake it in two 9 inch round cake pans. The cooking time should be around 22 minutes, but keep an eye on it.
Definitely. Reduced cider not only intensifies the apple flavor of the cake but it also reduces the amount of moisture. If you just add apple cider or apple juice without reducing the cake will not turn out correctly.
More Fall favorites to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Apple Cider Donut Cake
Ingredients
- 2 ½ cups Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 3 teaspoons Baking Powder
- 1 ½ teaspoons Cinnamon
- ¼ teaspoon Nutmeg
- ½ teaspoon Salt
- ¼ cup Vegan Butter room temperature
- 1 Cup Sugar
- ⅔ Cup Light Brown Sugar
- ½ Cup Oil
- 1 teaspoon Vanilla
- 3 Eggs room temperature
- 1 Egg Yolk room temperature
- ½ Cup Unsweetened Applesauce room temperature
- ½ Cup Reduced Apple Cider SEE NOTE
For the topping:
- ¼ cup Vegan Butter melted
- ½ Cup Sugar
- 2 teaspoons Cinnamon
Instructions
- Preheat the oven to 350 degrees. Grease and flour a 12 cup bundt pan.
- Combine the gluten free flour, baking powder, cinnamon, nutmeg and salt in a small bowl. Whisk well to mix and set aside.2 ½ cups Gluten Free 1-to-1 Flour Blend, 3 teaspoons Baking Powder, 1 ½ teaspoons Cinnamon, ¼ teaspoon Nutmeg, ½ teaspoon Salt
- Add the butter, sugar and brown sugar to the bowl of an electric mixer. Beat on medium speed for 3 minutes until light and fluffy. Scrape down the bowl.¼ cup Vegan Butter, 1 Cup Sugar, ⅔ Cup Light Brown Sugar
- Add the oil and vanilla and beat another 1-2 minutes.½ Cup Oil, 1 teaspoon Vanilla
- Add the eggs and egg yolk one at a time mixing 30 seconds between additions. Scrape down the bowl.3 Eggs, 1 Egg Yolk
- Combine the applesauce and the reduced cider.½ Cup Unsweetened Applesauce, ½ Cup Reduced Apple Cider
- Turn the mixer to the lowest speed and add half of the dry ingredients, followed by half of the applesauce mixture. Repeat with the remaining dry and wet ingredients. Stir just until combined.
- Pour the cake batter into the prepared bundt pan. Bake in the preheated oven for 45 minutes or until the internal temperature measures 200 degrees.
- Remove the cake from the oven and cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
For the topping:
- Once the cake has cooled completely, combine the sugar and cinnamon in a small bowl.½ Cup Sugar, 2 teaspoons Cinnamon
- Place the wire cooling rack and cake on top of a baking sheet.
- Use a pastry brush to coat the outside of the cake with melted butter.¼ cup Vegan Butter
- Then use clean hands to coat the outside with the cinnamon sugar mixture. Once you've used all the cinnamon sugar, dump the excess from the baking sheet and repeat 2 more times to get the cake well coated.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Bridgette says
Oh my gosh, it’s so good. Everybody loves it in my family. Thank you for sharing this recipe.
Dee says
I made this cake today, following all raw directions. It was good but a little dry.
I think I’ll try it next time by using more applesauce to see if that helps with the moisture
It's possible it was baked a little too long. Every oven is different. If you have a thermometer, you want to make sure the temperature at the center doesn't pass 200F otherwise it will start drying out.
Julie says
Less familiar with baking using vegan butter… Can I sub real butter or do you think that would mess it up?
You can just use the same amount of dairy butter. It's a one to one substitution. :). Hope you enjoy the cake!
Vicki Ferebee says
Hi. Could I use King Arthur’s boiled apple cider in this recipe?
I bet that would work great! I've never seen that product, thanks for sharing 🙂