Gluten-Free Mini Apple Bundt Cakes

These tender gluten-free Mini Apple Bundt Cakes are lightly flavoured with cinnamon and a hint of nutmeg. They're made with a blend of gluten-free flour and almond flour and sweetened with coconut sugar. Topped with Cream Cheese Cinnamon Glaze, these single-serve bundt cakes make a delicious dessert for any time of the year!

Mini Apple Bundt Cakes with Cinnamon Cream Cheese Frosting, fresh from the oven will fill your kitchen with intoxicating aromas! These miniature bundt cakes are even more fun to make and eat than a traditional bundt cake!

Individually baked in their own little mold, they're easy to serve. No slicing or cutting required! Little bundt cakes with grated apples and hints of cinnamon and nutmeg make a delicious dessert not only for fall, but for any time of the year.

Ever since I made this gluten-free Spiced Applesauce Cake, I've been experimenting with different apple cake recipes. This gluten-free Apple Cinnamon Coffee Cake has been a favourite for years, but this week bundt cakes were front and center!

So what is a bundt cake, anyway?

It's simply any cake that is baked in a bundt pan. Historically, it's believed it has its roots in German baking. The round doughnut shape of traditional German bundt cakes is thought to have been the inspiration for our modern day versions.

Nordic Ware popularized this style of cake in the 1950's with their quality pans and it's been one of our favourites ever since!

Why you'll love mini bundt cakes

These individual dessert cakes cook in a shorter amount of time than a full-sized bundt cake. In addition, they're ideal for times when you don't need an entire cake.

This recipe makes a batch of 6 mini apple bundt cakes. Share with your partner and freeze the rest for another day!

🛒 Ingredients

Ready to surprise someone with a delicious gluten-free apple dessert?

A complete list of ingredients is listed in the recipe card below.

• butter: unsalted is best
• sweetener: I used coconut sugar. I also successfully tested this recipe with Golden Monkfruit sweetener, as well. You could also use a mixture of granulated sugar and brown sugar.
• Greek yogurt: use coconut yogurt to keep this recipe dairy-free
• eggs: at room temperature
• gluten-free flour blend: I used Bob's Red Mill Gluten-Free 1 to 1 baking flour.
• almond flour
• cornstarch, baking powder, cinnamon, nutmeg, and sea salt
• apples: you'll need two medium apples, any variety.

🥄 Instructions for Mini Apple Bundt Cakes

1. Preheat oven to 350°F. Grease the pans generously with butter, dust with flour, tap out the excess, and set aside.
2. Place the butter and coconut sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes.
3. In a medium-sized bowl, whisk together the dry ingredients: the gluten-free flour, almond flour, cornstarch, baking powder, cinnamon, sea salt, and nutmeg.
4. In another medium-sized bowl, whisk the wet ingredients together: the eggs, yogurt, and vanilla. Add the grated apples.
5. Turn the mixer to low speed. Add ⅓ of the dry ingredients to the butter-sugar mixture, followed by ⅓ of the wet ingredients. Alternate with the remaining dry and wet ingredients until everything is incorporated. Stop the mixer occasionally and use a spatula to scrape the sides of the bowl. Be careful not to over mix.
6. Spoon the batter into the prepared mini bundt molds, filling each about ¾ full. If you overfill them, they will develop rounded bases that won't sit nicely on a serving plate.
7. Bake for 30-35 minutes until a skewer inserted in the center comes out clean. Let the cakes cool for 5 minutes in the pans. Then unmold the cakes, placing them right side up on a cooling rack with a baking pan underneath.
8. In a small bowl, whisk together all the ingredients together until a thin glaze forms. Pour the glaze over the cakes once they are cool, letting the baking pan catch the extra glaze. Let the glaze set for 10-15 minutes before serving.
9. As this glaze is made with cream cheese, be safe and refrigerate within 2 hours.

Mmm . . . just look at those tender little gluten-free bundt cakes with sweet cream cheese cinnamon frosting!

Frequently asked questions

🥶 How to store Mini Apple Bundt Cakes

The Cinnamon Cream Cheese glaze on these mini apple bundt cakes stays soft. Since it doesn't harden like a regular sugar glaze, these bundt cakes are not suitable for stacking.

Be safe! Cakes glazed with cream cheese frosting need to be refrigerated.

For longer storage, freeze in an airtight container for up to three months. Because cream cheese has a high-fat content, it freezes quite well.

Make them mini! When you make these, let me know how you liked them in the comments section below. I love hearing from you!

This recipe was adapted from Gluten Free Apple Bundt Cake by Bob's Red Mill.

📖 Recipe

Gluten-Free Apple Mini Bundt Cakes

These tender gluten-free Mini Apple Bundt Cakes are lightly flavoured with cinnamon and a hint of nutmeg. Topped with Cream Cheese Cinnamon Glaze, these make a delicious dessert for any time of the year!

Print Pin Rate

Course: Cakes and Cupcakes

Cuisine: American, German

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 6

Calories: 505kcal

Author: Elaine

Cook ModePrevent your screen from going dark

Ingredients

• ▢ ½ cup unsalted butter, at room temperature
• ▢ ¾ cup coconut sugar OR ½ cup granulated sugar plus ¼ cup brown sugar OR ¾ cup Golden Monkfruit sweetener
• ▢ 1 cup Gluten-Free 1-1 Baking flour
• ▢ ½ cup almond flour
• ▢ 1 tablespoon cornstarch
• ▢ 1 ½ teaspoon baking powder, gluten-free
• ▢ 1 teaspoon ground cinnamon
• ▢ ¼ teaspoon sea salt
• ▢ ¼ teaspoon nutmeg, freshly grated, or ground nutmeg
• ▢ 2 large eggs, at room temperature
• ▢ ⅓ cup Greek yogurt, whole milk
• ▢ 2 teaspoon pure vanilla extract
• ▢ 2 medium apples, peeled, cored and grated (about 9 oz)

Glaze

• ▢ 2 oz cream cheese, from a block, not spreadable cream cheese
• ▢ 2 tablespoon butter, melted
• ▢ ½ cup confectioner's sugar
• ▢ 1 - 4 tablespoon cream or milk
• ▢ ¼ teaspoon ground cinnamon

Instructions

• Preheat oven to 350°F. Grease the pans generously with butter, (even if they are non-stick pans) dust with flour, tap out the excess, and set aside.
• Place the butter and coconut sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes.
• In a medium-sized bowl, whisk together the dry ingredients: the gluten-free flour, almond flour, cornstarch, baking powder, cinnamon, sea salt, and nutmeg.
• In another medium-sized bowl, whisk the wet ingredients together: the eggs, yogurt, and vanilla. Add the grated apples.
• Turn the mixer to low speed. Add ⅓ of the dry ingredients to the butter-sugar mixture, followed by ⅓ of the wet ingredients. Alternate with the remaining dry and wet ingredients until everything is incorporated. Stop the mixer occasionally and use a spatula to scrape the sides of the bowl. Be careful not to overmix.
• Spoon the batter into the prepared mini bundt pans, filling each about ¾ full. If you overfill them, they will develop rounded bases which won't sit nicely on a serving plate.
• Bake for 30-35 minutes until a skewer inserted in the center comes out clean.
• Let the cakes cool for 5 minutes in the pans. Then unmold the cakes, placing them right side up on a cooling rack with a baking pan underneath.
• In a small bowl, whisk together all the ingredients together until a thin glaze forms, adding the milk or cream one tablespoon at a time until it's reached a thick but pourable consistency. Pour the glaze over the cakes once they are cool, letting the baking pan catch the extra glaze. Let the glaze set for 10-15 minutes before serving. As this glaze is made with cream cheese, be safe and refrigerate within 2 hours.

Notes

To guarantee success with this recipe, you'll need to make sure your cakes come out of their mini bundt pans without sticking. Even when using good quality non-stick pans, it's a good idea to create another non-stick barrier with butter and flour.

The best tool to spread the butter in all the little nooks and crannies of the pan is a silicone pastry brush.

Try using very soft or melted butter to brush the inside of the pans, including the center column. Resist the urge to flip them over as soon as they come out of the oven. As they cool, they will shrink a tiny bit, releasing themselves from the edges of the pan. Wait for 5 to 10 minutes.

 

You may want to use a tiny spatula or a dull knife to loosen the edges a little before inverting them onto a cooling rack. Then dust with flour (gluten-free, of course) and shake off the excess.

 

Nutrition

Serving: 1bundt cake | Calories: 505kcal | Carbohydrates: 56g | Protein: 8g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 124mg | Sodium: 202mg | Potassium: 234mg | Fiber: 5g | Sugar: 31g | Vitamin A: 839IU | Vitamin C: 3mg | Calcium: 139mg | Iron: 2mg

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