Gluten Free Apple & Honey Cake (Edit recipe)

This year for Rosh Hashanah, I wanted to share a new delicious gluten free dessert for you and your loved ones to have at your holiday table. For those who may not know, Rosh Hashanah is the Jewish New Year! It is traditional to eat apples dipped in honey to welcome a sweet and prosperous new year. This recipe is inspired by that tradition!

25 minutes

40 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	447
Fat:	18 g
Carbohydrates:	68 g
Protein:	8 g
Cholesterol:	20 g
Sodium:	214 mg
Fiber:	2 g
Sugars:	33 g
Calculated per serving.

by glassofweinstein

View original recipe

Serves: 12

Ingredients

Cake

2 cups Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
2 tsp Baking Powder
1 tsp Kosher Salt
2 tsp Ground Cinnamon
1 tsp ground Ginger
.5 cup Unsalted Butter, softened
.5 cup Light Brown Sugar, lightly packed
.5 cup Honey
.5 cup Pure Maple Syrup
3 Eggs, large
2 tsp Pure Vanilla Extract
2 cups Gala Apple, Fuji, Macintosh; chopped
1 cup Organic Walnuts, chopped

Frosting

Shop

Process

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.
Allow the butter and eggs to come to room temperature before beginning.
In a large mixing bowl, cream together the butter, brown sugar, honey, maple syrup, eggs, and vanilla until a smooth amber mixture.
In a separate bowl, combine the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, baking powder, kosher salt, cinnamon, and ginger until homogenous and aromatic.
Gradually begin to add the dry ingredients into the wet.
The batter will be fairly loose.
Carefully chop the apples into small pieces and then measure out two cups.
Additionally, chop one cup of walnuts into small pieces. Add apples and walnuts into the batter, and rest for a few minutes.
Heavily grease a cake pan and pour the batter, smoothing out the top and banging the bottom to release any unwanted air bubbles.
Bake for 35-40 minutes at 350F.
While the cake bakes, whip together the cream cheese, vanilla extract, and powdered sugar to make a quick and delicious frosting.
Carefully pull the cake out and allow to cool completely before removing from the pan.
Give the cake a few additional minutes out of the pan to finish cooling before adding the frosting, otherwise the top layer may tear as you frost.
This cake is delicious warm or chilled. Serve your prepared way and enjoy!