Apple Cider Bundt Cake

It’s Faaaaalllllllllllll.

You have no idea the joy that this time of year brings me! I tend to bake a lot this time of year…and I tend to eat a lot of those baked goods too…

Which brings me to this delicious cake! The flavors are SO on point with this cake! It’s moist, has all the right fall spices, and in my opinion would pair perfectly with a nice scoop of vanilla ice cream! Or plain with breakfast…Or on the go in your car driving your kids to school…Or late at night when you can’t stop crying while watching ‘This Is Us’…

As you can see, there are so many options.


Spiced Apple Cider Bundt Cake


2 1/2 cups spelt flour

1 1/2 tsp. baking soda

1/4 tsp. baking powder

1 tsp. salt

1 1/2 tsp. cinnamon

1 tsp. ground cloves

1 tsp. ground allspice

1/4 tsp. ground ginger

1/4 tsp. ground nutmeg

1 1/2 cups coconut sugar

1/2 cup canola oil, or melted coconut oil* (I haven’t tried this but I assume it would work well)

1 1/2 cups apple cider, cooked down to 1/2 cup cider. (See notes below for directions)

1 1/2 cups unsweetened applesauce

2 eggs

1 TB. vanilla extract


  1. Preheat the oven to 325 degrees.

  2. Add apple cider to a small saucepan. Turn the heat on medium low and continue to cook the apple cider until it has cooked down to 1/2 cup. Continue to whisk while it cooks so it doesn’t burn. In a separate medium bowl, whisk together the flour, baking soda, baking powder, and spices. Set aside.

  3. In another bowl add the cider, applesauce, oil, eggs, sugar, and vanilla. Whisk together.

  4. Combine the wet and dry ingredients and whisk until smooth. Do not over mix.

  5. Spray a bundt pan generously with cooking spray. Pour the batter into the bundt pan.

  6. Bake for 30-50 minutes, depending on your oven and altitude.

  7. Let cool before removing from pan. Dust with powdered sugar/serve with a scoop of vanilla ice cream. Serve and enjoy!

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