Bonkers for Bundt Cake


Lately, here at the cottage, I’ve been decorating for Christmas early and loving every second of it. I have been decorating a little everyday so I can enjoy it and not make it a chore. I can take my time at it as well. I’m almost done with our finished basement and upstairs is almost finished too. The outdoor decorating is next. Every now and then I need a break and love to make a dessert for tea time. The latest dessert is an apple bundt cake. I absolutely love this cake & I still have apples left from our tree in our garden. If you have been decorating as well, cleaning or just simply want a treat for yourself, this is the cake to enjoy, along with a lovely tea maybe? It would also be delicious as a Thanksgiving dessert or even at breakfast around the holiday. I mean, why not? Have you had cake for breakfast before? Maybe I’m the only one? I’ve had pie too.

So, without further ado,

Apple Bundt Cake!!

Ready for the oven!


3 cups gluten free all-purpose flour

1 tsp baking soda

3 tsps ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp salt

1 1/4 cups coconut oil, melted and cooled

1/2 cup dairy free sour cream

1 1/4 cups brown sugar substitute

1/2 cup granular sugar substitute

3 eggs, room temperature

1 Tbsp pure vanilla extract

3 apples, any variety, peeled & chopped


  1. Preheat the oven to 325 degrees F. Grease a bundt cake pan with a coconut oil spray, generously. Set aside pan.
  2. Whisk flour, baking soda, cinnamon, nutmeg, and salt in a large bowl. Set aside. In a medium bowl, whisk together the oil, sour cream, both sugars, eggs & vanilla extract until creamy. Pour wet ingredients into the dry ingredients, and whisk together until combined. Fold in the apples.
  3. Pour gently and slowly into the greased bundt pan & bake cake for 65 minutes. Some ovens may take longer as well as different sized bundt pans. Check for doneness with a toothpick & is done when the toothpick inserted comes out clean. Cool in pan on cooling rack for approximately 20 minutes, then carefully turn the cake out of the pan & continue cooling on rack until completely cooled.
  4. Serve cake warm or cold. You can even add a warmed caramel sauce if you feel like elevating it. It’ll keep for about 4 days in refrigerator.

Enjoy!! And if you’re decorating early like me, have a blast! Make sure to take breaks & have a well-deserved break.

Up close , so moist!

I forgot to take photos of the finished cake as a whole, before we dug into it and started eating it up!! 😂🤣 Whoopsie!!

My First Cookbook sold on Amazon

2 Comments Add yours

  1. cheapdad says:

    The pics don’t do it justice. Your Bundt cakes are always so moist and delicious, and this is no exception!! What a treat!!

    Liked by 1 person

    1. Gina says:

      Thank you, my Sweet husband!! I’m so glad you enjoyed it!! ❤️

      Liked by 1 person

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