Dairy, Egg and Nut Free Spiced Apple Bundt Cake

In the spirit of Rosh Hashanah yesterday I had to make this cake. It is a must for any Jewish holiday. And even if you aren’t Jewish, you must make this cake now, in the fall, with all the apples out in full force at the markets.

Many of you who read this blog on a regular basis know I love any and every type of apple dessert. I have a strong love for the pairing of apples and cinnamon. This Bundt cake fits the bill exactly. It is moist, but not too sugary and dense like many other Apple Cakes. I’m not terribly health conscious, but I do think that most desserts like this don’t need all the oil and sugar. This cake is lightened naturally by relying on the sweetness of fresh apples, lemon zest and lemon juice. I also like to grate my apples on a box grater instead of peeling and dicing for two reasons: for one, the apples are more evenly distributed in the cake and aren’t weighed down, and the second reason? I’m just too lazy to peel and chop. 🙂

I’m so sorry it’s been nearly two weeks since my last post…I can’t believe how fast these weeks have flown by! My kids have started school and with that comes room mom meetings, 504 meeting, curriculum night meetings, sports meetings and everything else that comes with having lots of little ones running around. I promise I won’t go that long again…or at least I’ll try! Happy Baking Everyone!!


1 1/4 c. granulated sugar

3/4 c. vegetable oil

3/4 c. unsweetened applesauce

1 T. vanilla extract

3 c. unbleached all purpose flour

1 T. baking soda

1 T. ground cinnamon

1 tsp. salt

1/8 tsp. ground nutmeg

3 c. peeled, grated apples (about 4, any variety but I love granny smith and braeburn)

Juice and zest of 1/2 lemon

Preheat oven to 350 degrees and spray a Bundt baking pan with Dairy Free Baking Spray.

In the bowl of a mixer fitted with the paddle attachment, combine the sugar, oil, applesauce and vanilla until combined. In a separate medium bowl, combine flour, baking soda, cinnamon, salt and nutmeg with a wire whisk. Add to the sugar mixture and mix thoroughly.

In a medium bowl, combine the peeled, grated apples with lemon zest and juice. Use a rubber spatula to fold in apples into sugar/flour mixture. Pour batter into prepared Bundt cake pan and bake about an hour or until top is golden brown and toothpick comes out clean.

Cool slightly, loosen cake from pan and turn onto serving platter. Sprinkle with confectioners’ sugar.

28 Responses

  1. This looks delicious Kelly! As with ALL your fabulous recipes!! I haven’t commented in awhile, but wanted you to know how much all of us in the food allergy community appreciate your incredible efforts and successes in bringing about awareness and understanding of food allergies! You are a TRUE angel in the world!

    I also wanted to share this quick story about my second grade, 7-year-old son who has allergies to peanuts, tree nuts and dairy. I made your yummy oatmeal cookies last night because of all the tears we’ve had at the dinner table the last two evenings from the sadness of not being able to “eat what all the other kids are eating at school.” Last night the tears were from not being able to eat an oatmeal Little Debbie cake (since all Little Debbie’s have may contain or have cross contamination with peanuts, tree nuts and dairy). The conversation went “so-in-so has an oatmeal cookie sandwich every day and all the other kids talk about how much they LOVE them and I’ve never had one, and I’ll NEVER get to have one, sob, sob.” Food can be such a big part of bonding when you’re a kid so, as you well know, this can be a tough road to travel. We gave him the usual pep talk, trying to explain how these sacrifices are going to make him stronger and that it’s important to focus on all the things you CAN DO and that some kids have it a lot tougher etc. etc. But, being the softy that I am, after the kids went to bed, I decided to bake the recipe above and make “oatmeal cookie sandwiches” with the white frosting recipe from your Whoopie Pies in the middle so Leo could have his own version of an oatmeal Little Debbie cake. I didn’t mention it to him this morning, so it makes me smile to think how surprised he’ll be when he finds this treat in his lunch box. : )

    But this wouldn’t have been possible WITHOUT YOU and your awesome ability to create extremely delicious, food allergy friendly recipes and share them with the world! Thank you again FOR ALL YOU DO! You continue to be an inspiration to me!

    Consider us another “Kentucky” fan of your oatmeal cookies… : )

    • Tricia, a HUGE THANK YOU!!! So sweet of you to say, and I am just so happy that your family enjoys these simple little recipes. It means so much to me, and nothing makes me smile more than reading your son had your very own creation of an oatmeal cream pie…which by the way were my FAVE growing up!! Thanks so much for sharing your story! I love Kentucky too….my sister lives in Elizabethtown and I love visiting your state…such great people!!!

  2. Thank you so much for all you do with wonderful allergy free recipes
    and food allergy awareness! I agree with Tricia it is so difficult with
    school and the kids wanting to feel like their friends. My daughter isin
    first grade and has allergies to nuts, tree nuts and eggs. I so appreciate
    what you do. Another “Kentucky” fan!

    • Thank YOU Tambra!! I love it, another Kentucky fan…have I mentioned how much I love Kentucky!!!? Will be heading there again this fall!! oxo

  3. I’m making this recipe right now. It’s in the oven! Can’t wait to see if my son likes it – he HATES fruit including apples. Hoping this is a winner!

  4. It is a WINNER!! It is amazingly good! I peeled the apples and grated them thru the food processor. Decreased the cinnamon just a bit. Baked for 47 minutes. It’s so moist! Yummy! My son who hates apples even likes it! Thanks!

    • YAY!!! Thanks so much Alisha for reporting back! Love it and love that your son loved it too!!! xoxox

  5. Hi Kelly,

    Our family appreciates the time and effort you put into creating these yummy recipes. The Red Velvet recipe is an all-time favourite of ours, which I make for almost any gathering we go to because it’s almost guaranteed that there won’t be any desserts fo rmy 8 year old son to eat. So I bring them along and no one is the wiser. The cake/cupcakes are so moist and fluffy and light that it’s next to impossible to detect tofu as the egg replacer. As a short cut, I managed to find a ready-made dairy-free egg-free peanut-free cream cheese icing by Pillsbury and top the cupcakes off with that instead of making it from scratch.
    I recently purchased your baking book and am excited to try each and every recipe in it! I look forward to baking somemore allergy-free goodness!


    (mother of a child with dairy, egg and peanut/tree nut allergy)

    • Thank you so much!!! I love that red velvet cake recipe too…..my fave for bdays!! So happy to hear your review!!! Thank you again!! xoxo

  6. Kelly,

    This looked so good, my 14 year old son wanted to make it. He’s the baker in the family – he can follow directions – not me!

    It turned out beautiful and was great tasting too!

    Thanks for a great new recipe.


  7. Thanks for the Rosh Hashana recipe! We just went apple picking which makes it even better. I use your recipes on a weekly basis and I am extremely grateful.

    • Thanks so much Helen!! SOOO happy you are enjoying the recipes!! Can’t wait to hear what you think of the cake!

  8. I just made this tonight and it was delicious! I did make one change, I added some Enjoy Life chocolate chips because well….everything tastes better with mini chocolate chips:) I also wanted to let you know that I finally made the Emerald Isle coffee cake and it was amazing. My brother in law said it was the best coffee cake he’d ever had. Okay, I added chocolate chips to that to but just as a layer after the first layer of the brown sugar mixture:)

    • Jane, I couldn’t agree more! Chocolate makes EVERYTHING better!!! I love that coffee cake too…so happy your brother in law loved it! It is my son John’s favorite too. xoxo

    • thank you soooo much jenny!!! i am so happy you are enjoying the blog as much as i enjoy writing it! xoxoxo

  9. Thank you so much for this recipe! In years past, before our son was born I made a very similar cake not allergy free. My 13 month old is allergic to eggs and dairy and am so excited to make this and he can enjoy. We live in Washington State and have so many local apples to use!

    • Thanks so much everyone…so excited ya’ll love my bundt cake. It’s quickly become a fave at our house too!

  10. I have these in the oven now. I changed the flour to gluten free flour (must be done by weight to get best results ~ so that’s 375 grams (or 13.23 oz) of gf flour of your choice). I also didn’t want to use sugar so I used 1/2 cup of Agave nectar instead. I chopped my apples in chunks too, because I like that texture and I used homemade applesauce. So in about an hour I’ll let you know how it turned out. 🙂 thanks for posting this!

  11. This cake didn’t even make it a day in our house lol! Thank you so much for posting all of your recipes, I love them so much! My daughter (who is 2) is in day care and the staff said that the other kids are actually jealous of the food that she brings in. (They also offered me a job as a cook lol!) Thank you so much for making my food allergy journey a lot easier.

  12. Pity these recipes use so much refined sugar, which can contribute to allergies (especially sinus symptoms) – and even corn syrup. Using soy is a no-brainer for dairy free -was hoping for more creative solutions/paths to lifestyle change.

  13. I made this cake today (9’13/11) it was perfect. I used a few extra apples (I wanted to use them before they went bad) it was super moist and a HUGE hit with my family. The real test will be my two allergic boys (peanuts, tree nuts, dairy, soy, eggs, beef, and fish). They are at school…hoping they will smell the baked goods and have a desire for a new cake. My husband said this was a HUGE hit. I WILL MAKE THIS AGAIN.
    I also added a light brown sugar glaze, in lieu of powered sugar.