Gluten-Free Apple Butter Bundt Cake with Cinnamon Glaze (Vegan, Allergy-Free)
This vegan and allergy-free gluten-free bundt cake combines warm spices with apple butter for a moist, tender cake topped with a sweet cinnamon glaze. Perfect for a cozy treat anyone can enjoy.
Ingredients
Ingredients
- 1 cup quinoa flour gives the cake a nice, nutty undertone that’s gluten-free
- 1 cup gluten-free all-purpose flour balances the texture so your bundt doesn’t crumble
- ½ cup erythritol sugar substitute that’s sweet but gentle on allergies
- 1 teaspoon baking powder helps that bundt rise up nice and fluffy
- 1 teaspoon cinnamon brings in warm spice you’ll smell as soon as you open the lid
- ½ teaspoon ginger adds just a little zing to the mix
- ½ teaspoon allspice mixes all those spices into a cozy, complete flavor
- ¾ cup apple butter star ingredient making it moist and fruity without extra moisture
- ¾ cup unsweetened non-dairy milk keeps it vegan and helps everything blend smooth
- ¾ cup powdered erythritol (for cinnamon glaze)
- ½ teaspoon cinnamon (for cinnamon glaze)
- 3 ½ teaspoon water (for cinnamon glaze) for that drizzle that’s pure yum
Instructions
Instructions
- Preheat your oven to 35016F. Even if you’re gonna pressure cook, preheating helps if you wanna finish this cake in the oven or warm things up before baking.
- Grease your bundt pan well using non-dairy butter or oil so the cake pops out without sticking.
- Whisk together quinoa flour, gluten-free all-purpose flour, erythritol, baking powder, cinnamon, ginger, and allspice in a big bowl. Make sure dry ingredients are fully mixed to avoid clumps.
- Add the apple butter and unsweetened non-dairy milk. Stir until you get a smooth batter that's ready to pour. It’s kinda thick but soft.
- Pour your batter evenly into the greased bundt pan. Make sure it’s spread out so it cooks evenly in the pressure cooker.
- Set this bundt into your pressure cooker. Seal it up tight with the sealing ring in place. Watch for the float valve to pop up, that means you got perfect pressure build going.
- Cook for about 45 minutes. When time’s up, do a quick release to let steam out fast, but be careful because it’s hot. Let the cake cool in the pan about 10 minutes, then flip onto a wire rack for full cool down.While it cools, whip up your cinnamon glaze by mixing powdered erythritol, cinnamon, and water. Drizzle the cinnamon glaze slow over your bundt and watch it drip down the sides. Serve once glaze sets a bit and enjoy your tender, allergy-friendly treat.
Notes
Leftover bundt cake can be stored at room temperature in an airtight container for 2 days or refrigerated wrapped well for up to a week. Freeze slices individually wrapped for longer storage. Warm slices before serving to restore softness.