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An overhead shot of 3/4 of an apple Bundt Cake on a white plate
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4.86 from 28 votes

Apple Bundt Cake (Paleo, Gluten Free, Grain Free)

This tender and delicious apple bundt cake is made with almond and cassava flour, but even your pickiest eaters won’t ever suspect that it’s totally grain free, gluten free, and paleo-friendly!
Prep Time15 mins
Cook Time1 hr
Cooling time2 hrs
Course: Dessert
Cuisine: American
Keyword: apple dessert, Dairy-free, fall dessert, gluten-free, grain-free, nom nom paleo, paleo, paleo dessert
Servings: 16
Calories: 345kcal
Author: Michelle Tam


  • pounds apples peeled and cored. Granny Smith, Jonagold, Honeycrisp, Mutsu, Braeburn, and Pink Lady are good baking apple varieties.
  • 2 teaspoons apple cider vinegar or lemon juice
  • 2 cups finely ground almond flour
  • cups cassava flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon Diamond Crystal kosher salt 
  • 1 cup ghee softened (or coconut oil or palm shortening)
  • 1⅓ cup maple sugar or coconut sugar
  • 4 large eggs at room temperature
  • cup full-fat coconut milk at room temperature
  • 2 teaspoons vanilla extract


  • Heat oven to 350°F with the rack in the middle. Lightly grease the sides and bottom of a 10-­inch non-stick bundt pan with some ghee, coconut oil, or avocado oil.
  • Use the large holes of a grater or food processor to shred half of the apples and use a sharp knife to thinly chop the other half into small thin rectangles, about the size of your thumbnail.
  • Place the apples in a bowl and toss with the apple cider vinegar. Set aside.
  • In medium bowl, whisk together flours, cinnamon, baking soda, and salt. Set aside.
  • Plop the softened ghee (or coconut oil) and maple sugar (or coconut sugar) in the bowl of a stand mixer or in a large bowl if you are using a hand mixer.
  • Use the paddle attachment to blend the mixture on medium-high speed for 3 to 5 minutes or until lighter in color and fluffy.
  • Scrape down the sides of the bowl and add the eggs, coconut milk, and vanilla. Beat the mixture on medium speed for 30 seconds or until combined.
  • Next, add half the flour mixture and beat on low speed until combined. Slowly add the rest of the flour and mix until incorporated. Scrape down the sides of the bowl and mix in any dry flour with a spatula.
  • Carefully fold the apples into the batter with a silione spatula.
  • Transfer the batter to the greased bundt pan and smooth the top.
  • Pop the pan in the oven and bake until the cake is golden brown and a toothpick inserted in the center comes out clean, about 55 to 70 minutes.
  • Cool the cake in the pan on a cooling rack for 15 minutes. Invert the cake on a wire rack and cool completely, about two hours. Slice and enjoy!



You can keep the apple bundt cake in a sealed container at cool room temperature for up to two days. However, because the cake is very moist, I prefer to store it in a sealed container in the fridge for up to five days or in the freezer for a few months. You can thaw the frozen cake overnight in the fridge.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!


Calories: 345kcal | Carbohydrates: 37g | Protein: 5g | Fat: 21g | Fiber: 3g | Sugar: 22g