We always add mulling spices to our apple cider. Even the cider that says “spiced” isn’t strong enough for us. Mulling spices include cinnamon, cloves, ginger, orange and lemon peel. If you’ve never added mulling spices to your apple cider, I highly recommend it. Spiced apple cider and maple candy are perfect for fall and Thanksgiving.
This apple spice cake recipe came about several days ago when my husband came home from grocery shopping and told me that he had bought lime juice. It reminded me that I hadn’t made my lime pound cake in a while, so I thought I would make it. But the next day when I reached for the lime juice I saw apple cider instead. Hmm… And that’s how this lime pound cake was transformed into an apple spice cake. I hope you enjoy it!
Gluten-Free Apple Spice Cake with Maple Candy Glaze
1/2 cup apple cider
1/2 cup maple syrup (or honey)
1/2 cup cashew pieces
2 tsp apple cider vinegar
1/2 tsp vanilla liquid stevia
4 room temp eggs (cold eggs may harden the Earth Balance Buttery Spread or coconut oil)
1/3 cup full-fat coconut milk
1/4 cup soy-free Earth Balance Buttery Spread, melted (ghee, coconut oil, or grapeseed oil would also work)
1/4 cup tapioca flour
2/3 cup coconut flour, sifted
1 tsp baking soda
2 tbsp mulling spices (I use this Knudsen. It takes 8 bags of this brand to get 2 tablespoons.)
- Preheat oven to 325 degrees.
- Puree apple cider, maple syrup, cashew pieces, and apple cider vinegar in a Magic Bullet or food processor. Puree for about five minutes, until completely smooth.
- Add puree to a bowl and stir in stevia, eggs, coconut milk, melted Earth Balance, tapicoa flour, coconut flour, baking soda, and mulling spices.
- Mix with electric mixer until well combined.
- Scoop batter into greased and floured bundt pan. Note: I use this ceramic bundt pan. If yours isn’t ceramic the baking time may be different.
- Bake at 325 degrees for about 35 minutes.
- Let the cake cool for about fifteen minutes, then go around all the edges with a butter knife before transferring to a plate or rack.
(For cupcakes: Bake in paper cups, nearly full, for about 22 minutes.)
Maple Candy Glaze
Note: This recipe makes twice as much as I like to put on the cake because it’s difficult to make a smaller batch than this. If you have a really tiny pot you could try making half.
1 cup maple syrup
1/2 cup water
1 tsp vanilla
pinch of salt
- Add maple syrup, water, vanilla, and salt to about a 7 inch pot.
- Bring to a simmer carefully so that it doesn’t boil over.
- When the candy thermometer says 235 degrees (it takes about 20 minutes) turn off the heat and carefully pour half of the maple candy over the cooled cake. It’s important not to let it go over 235 degrees.
- Pour the extra candy onto a cookie sheet lined with unbleached parchment paper. (I like it as thin as possible.)
I haven’t, but I think you could also pour the extra maple candy over toasted nuts to create maple nut candies.
This cake is best the day after it’s made. I keep it on the counter, covered. The maple candy glaze is best on the day it’s made. If you cover the cake with the candy topping overnight, the candy topping with kind of disappear into the cake. For the best presentation, add the maple candy the day you serve the cake.