• 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.