Hello, Fall! Let’s kick off the very best season with an unbeatable Paleo Apple Walnut Bundt Cake recipe. This lush bundt cake is gluten free, but you’d never guess it. With sweet apples and warm spices, it pairs perfectly with a hot cup of coffee or breakfast tea.
Whenever I make a treat, I offer some to my man spouse. I fully expect him to say no each time. He’s not a sweets guy. At most, I can get him to try a baby bite and he’s done. This apple walnut bundt cake was no different—I offered him a whole piece and he said he’d have a small bite. I figured I’d eat the rest of the piece so I put the rest of the cake away.
Five minutes later he handed me an empty plate. “Is there more of that?” Blindsided!
He ate three more pieces over the next few days. Once the cake was gone, he started requesting that I make “that treat again”.
Seriously, this guy has never requested I make a dessert again.
I hit the jackpot with this one.
I’m not basing that conclusion on my man spouse alone, either. This bundt cake was the bomb!
Perfectly moist, slightly sweet, and drizzled in a buttery glaze…oof, I couldn’t get enough. Served with coffee? Heaven.
I do intend to make this paleo apple walnut bundt cake more this year (you’re welcome, husband!) because I can’t think of a better way to kick off a chilly fall morning than with a piece of warm cake and hot maple clove butter coffee. Perfection!
One of the most important steps for bundt cakes is flouring the inside of the pan completely before baking. Trust me – you’ll want to make sure the pan is lightly coated in a thin blanket of tapioca or arrowroot flour. If you miss a spot, the cake will stick when you overturn it – no fun! That happened to me when I made this cake, and I had to carefully try and press a chunk of this cake back on to the whole for the pictures. If you look closely you can probably tell, but if you didn’t notice without me mentioning it, I win! Haha.
Let me know if you make the cake. Here’s to enjoying everything fall has to offer! What are your favorite autumn foods or meals?
Paleo Apple Walnut Bundt Cake
For the cake
- 1 cup finely chopped walnuts
- 3 cups almond flour
- 1/2 cup tapioca flour
- 1/4 cup coconut flour
- 1 cup coconut sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/4 teaspoon ground clove
- 3 large eggs, lightly beaten
- 3/4 cup unsweetened applesauce
- 3/4 cup ghee or coconut oil
- 1 teaspoon vanilla extract
- 3 cups peeled and finely chopped Gala apples (3–4 apples)
For the glaze
- Preheat oven to 350 degrees. Use 1-2 tablespoons of coconut oil or ghee to grease the bundt pan, making sure to cover the entire inside of the pan. Sprinkle 1-2 tablespoons of tapioca flour into the pan. Turn the bundt pan and tap the sides to cover the inside of the pan completely, using more tapioca flour as necessary.
- Bake walnuts on a baking sheet for 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
- In a large bowl, stir together almond flour, tapioca flour, coconut flour, coconut sugar, cinnamon, salt, baking soda, nutmeg, and allspice. Gently mix in eggs, applesauce, vanilla extract and coconut oil until dry ingredients are moist. Stir in apples and walnuts.
- Pour the batter into a greased and floured bundt pan. Bake at 350 degrees for 1 hour to 1 hour 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack for 15 minutes, then remove from pan and cool completely on wire rack.
- Prepare the frosting: bring 1/4 cup coconut sugar, ghee, and coconut milk to a boil in a small saucepan over medium heat. Whisk constantly while boiling for 1 minute. Remove from heat and stir in the vanilla. Gradually add the additional coconut sugar while whisking until smooth. The mixture will thicken slightly as it cools. Pour over cooled cake.
Keywords: Apple Walnut Bundt Cake, paleo apple walnut bundt cake, paleo bundt cake