Delicious and gluten-free, this apple cake recipe is a delightful treat that will leave your taste buds craving more. Packed with the natural goodness of fresh apples and the rich flavors of almond flour and cinnamon, this moist and tender cake is perfect for any occasion. Whether you have dietary restrictions or simply love wholesome desserts, this easy-to-follow recipe will have you savoring every bite. So, fire up your oven and get ready to indulge in the heartwarming aroma of this gluten-free apple cake. Let's dive into the delightful world of baking with this scrumptious creation!
Apple honey cake rosh hashanah
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.
Ingredients
The ingredients for this gluten-free and dairy-free apple cake are ground almonds (almond flour), honey, apples, lemon juice, eggs, cinnamon, baking powder, and baking soda.
Almond Flour
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.
Healthy apple cake
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.
FAQS
While almond flour works best for this recipe, you can experiment with other gluten-free flours like coconut flour or a gluten-free all-purpose flour blend. Keep in mind that different flours have varying absorbency levels, so you might need to adjust the quantities and liquid content accordingly.
To make the cake vegan, replace the honey with a vegan sweetener like maple syrup or agave nectar.
Absolutely! Feel free to get creative and add chopped nuts, such as walnuts or pecans, to the batter for extra crunch and flavor. You can also incorporate other fruits like blueberries, raspberries, or diced pears to complement the apple's taste.
It's best to bake the cake immediately after preparing the batter. Once the wet ingredients interact with the baking powder and baking soda, the leavening process begins. If you let the batter sit for too long, the cake may not rise as expected.
Store any leftover cake in an airtight container at room temperature for up to 2 days. If you want to extend its shelf life, refrigerate the cake for up to 4-5 days. Before serving, bring the refrigerated cake to room temperature or warm it slightly in the microwave.
Yes, you can freeze the apple cake for up to 2-3 months. Wrap the cooled cake tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container or a resealable freezer bag. Thaw the cake in the refrigerator before serving.
Unfortunately, this specific recipe contains almond flour, which is not suitable for individuals with nut allergies. For a nut-free version, you can try using a gluten-free all-purpose flour blend instead.
Other cake recipes to try:
Check out my other Rosh Hashanah recipes on the blog on my Rosh Hashanah recipe index.
Bake this gluten free apple cake today!
This gluten-free apple cake is a delectable dessert option that combines the natural sweetness of fresh apples with the nutty richness of almond flour. Perfect for those with gluten sensitivities or dietary restrictions, the cake is entirely dairy-free and uses almond flour, making it a wholesome treat for everyone to enjoy. The addition of honey adds a delightful touch, making it an ideal Rosh Hashanah dessert choice. With its warm and comforting flavors, this moist and tender apple cake is sure to be a hit at any gathering or celebration. Whether you have dietary restrictions or simply appreciate delicious baked goods, this gluten-free apple cake is a wonderful addition to your dessert repertoire.
Gluten Free Apple Cake
Ingredients
- 2 apples cored peeled and cut into small cubes
- juice from half a lemon
- 2 cups almond flour (ground almond)
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 3 eggs
- ⅓ cup honey
Instructions
- 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!
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