August is here (GASP!) and Rosh Hashanah is right around the corner. I know it's a month away but time flies when you’re enjoying summer. And before you know it, fall is here.
I also know many have started planning their holiday menus especially if you’re on a tight schedule, and I have a great dessert to add to your table. This year with my journey for gluten-free and low carb eating, I am sharing this yummy apple and honey cake that fits the holiday perfectly and is very easy to whip up.
Apple and honey are one of the holiday symbols and in general, this combination is a very tasty one. We eat sweet dishes during the Jewish New Year in order to have a sweet new year. I have shared previously many Rosh Hashanah apple and honey recipes but, this time it’s a gluten-free cake and also dairy-free (parve) which makes it special and fits more people on different diets.
The ingredients for this gluten-free and dairy-free apple and honey cake are ground almonds, honey, apples, lemon juice, eggs, cinnamon, baking powder, and baking soda.
Ground almonds – or almond flour or almond meal. All fit this cake, the difference between them is how fine the almonds are ground and some contain the skin still. Just use whatever you prefer!
Apples - the apples I used are green granny smith apples. I really like to bake with them and in most of the apple cakes that I make, these are the ones I use. You can use any apple type you prefer. I peel the apples and cut them into small cubes. You can also keep the apples unpeeled for a more rustic outcome.
Honey - keep in mind that the cake doesn’t contain any other sweetener, I used ⅓ cup of honey. You can use ¼ cup if you want to reduce sugar intake or use ½ cup if you want it sweeter. If for some reason you can't use honey, maple syrup will work the same.
To make the cake you will need a bowl and a tablespoon. Simply mix all ingredients well and pour into a round (24cm | 8 inch) baking pan. Bake the cake for 30 minutes and then enjoy it with your family! If you want, you can also bake this cake as cupcakes, and the baking time will be shorter.
I served the cake as is and didn’t add any garnish to it. If you want to add a glaze you can use a bit more honey or make a glaze with powdered sugar and boiling water. You can also just sprinkle powdered sugar on the cake. Another option is to decorate with pomegranate seeds on top of the glaze to add festivity and another symbol of the holiday, Rosh Hashanah. The cake is not very sweet so if you like very sweet desserts it's recommended that you add one of the powdered sugar garnish options here to add more sweetness.
This apple and honey cake is moist and has a rich homey flavor. It fits the season perfectly and welcomes the fall season starting soon. The cinnamon with the apples and honey creates such a pleasant aroma when the cake is being baked, I just smell the cake and get into the happy holiday spirit.
Check out my other Rosh Hashanah recipes on the blog on my Rosh Hashanah recipe index.
Here is the recipe for this delicious gluten-free and dairy-free apple and honey cake:
Apple Honey Cake (Gluten Free & Dairy Free)
- 2 apples cored peeled and cut into small cubes
- juice from half a lemon
- 2 cups ground almond
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 3 eggs
- ⅓ cup honey
- Set the oven to 160°C/ 325°F with the fan.
- Grease a round baking pan (24cm | 8inch).
- Peel the apples and cut them into small cubes.
- Transfer the cut apples to a mixing bowl and add the lemon juice to the apples.
- Mix the lemon juice with the apples.
- Add all the rest of the ingredients to the bowl and mix again.
- Transfer the cake batter to the greased baking pan.
- Bake for 30 minutes.
- Cool the cake at room temperature.
- Serve and enjoy!