HOW TO MAKE IT
INGREDIENTS: For the Cake: 1 cup brown rice flour (*see note) 1/2 cup tapioca starch 1/3 cup potato starch 1 1/2 cups oat flour (*see note) 1 teaspoon xanthan gum 1 1/2 cups sugar 1 teaspoon cinnamon 1 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup apple cider 3/4 cup unsweetened applesauce 3/4 cup vegetable oil , such as canola or safflower 3 large eggs 2 teaspoons vanilla extract For the Topping: 2 Tablespoons unsalted butter , melted 1/4 cup sugar 1/2 teaspoon cinnamon
Preheat your oven to 350°F and grease your bundt pan very well. A thick coating of Crisco shortening is the most effective option for this. While I prefer to not use a lot of shortening, this is one case where it is quite important.
Sift or whisk the flours and starches, sugar, cinnamon, cinnamon, baking powder, baking soda, and salt together in a large mixing bowl.
In another bowl, whisk together the apple cider, applesauce, vegetable oil, eggs, and vanilla extract. Then pour the wet mixture to the dry and whisk until just combined, being careful not to overmix the batter.
Pour the batter into the greased bundt pan and bake for 45-50 minutes. A toothpick inserted near the center will come out nearly clean (perhaps with just a few small crumbs).
Remove the apple cider donut cake from the oven and cool in the bundt pan on a wire rack for 15 minutes. While still warm, turn the cake out onto a plate.
Use a pastry brush to coat the cake with melted butter, then sprinkle with cinnamon sugar. Serve warm or at room temperature.