Apple & Olive Oil Cake (Edit recipe)

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Whether you’re serving this apple cake for Rosh Hashanah dinner or at any event, it’s sure to satisfy your guests fall cravings!

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Original Recipe

PREP TIME

15 minutes

COOK TIME

55 minutes

INGREDIENTS

15

Serves: 10

Ingredients

Cake

0.25 cup Granulated White Sugar
.5 cup Light Brown Sugar, lightly packed
.5 cup ARGILOS I (Early Harvest) Extra Virgin Olive Oil (500ml) - Argilos, or favorite EVOO
2 Eggs, large
0.25 cup Cornmilk - Maizly, or milk of choice
1.5 cup Apple, Fuji, grated (Gala, Honeycrisp) || ~2 medium-sized apples
2 cups Gluten-Free 1-to-1 Baking Flour - Bob's Red Mill
2 tsp Baking Powder
1 tsp Kosher Salt
1 Tbsp Apple Pie Spice - Primal Palate

Maple Glaze

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350F.
In a large bowl or standing mixer, blend together the sugars and olive oil.
Next, beat in the eggs and your milk of choice.
Carefully grate the apples (peel if desired), and incorporate into the wet ingredients.
In a separate bowl, whisk together the gluten free flour, baking powder, kosher salt, and spices.
Slowly add the dry ingredients into the wet until homogenous and aromatic.
Amply grease a loaf pan and evenly pour the batter in.
Wipe down the sides if any batter made its way there, and allow everything to rest at room temp for 5-10 before baking.
Then carefully place in the oven and bake for 55 minutes at 350F.
To make the glaze, simply whisk all the ingredients listed together until silky and lump free.
Allow the cake to fully cool off before finishing with the glaze.
Serve and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	339
Fat:	11 g
Carbohydrates:	58 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	130 mg
Fiber:	2 g
Sugars:	19 g
Sugar Alcohol:	0 g
Calculated per serving.