Gluten-Free Apple Honey Cake for Rosh Hashanah
This delicious and sweet Apple Honey Cake is perfect to serve for Rosh Hashanah, or any fall gathering!
PREP TIME
30 minutes
COOK TIME
45 minutes
INGREDIENTS
14
Serves: 8
Ingredients
- 1/2 cup1/2 cup1/2 cup Brown Sugar
- 1/4 cup1/4 cup1/4 cup Honey
- 3 Tbsp3 Tbsp3 Tbsp Water
- 2 whole2 whole2 whole Gala Apple, Peeled, and sliced
- 210 grams210 grams210 grams Primal Palate Gluten-free All-Purpose Flour, 1 3/4 cup spooned and leveled
- 150 grams150 grams150 grams Granulated White Sugar, 3/4 cup
- 1 3/4 tsp1 3/4 tsp1 3/4 tsp Baking Powder
- 1/2 tsp1/2 tsp1/2 tsp Himalayan Pink Salt, fine salt
- 2 tsp2 tsp2 tsp Little Palates Apple Cinnamon seasoning
- 1/2 cup1/2 cup1/2 cup Organic Oat Milk, at room temperature
- 1 Tbsp1 Tbsp1 Tbsp Lemon Juice
- 2 whole2 whole2 whole Eggs, at room temperature
- 1/2 cup1/2 cup1/2 cup Sunflower Oil
- 2 tsp2 tsp2 tsp Pure Vanilla Extract
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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 your oven to bake at 350 F.
- In a sauce pan, combine the brown sugar, honey, and water. Stir together, and then bring to a bubble over medium heat. Allow to bubble for approximately 8 minutes, until it looks like liquid caramel.
- Grease a 9 inch round cake pan, and place a parchment round in the bottom of the cake pan.
- Peel and slice the apples into thin wedges. Arrange the wedges in the bottom of your cake pan, and then pour the sugar and honey mixture over the top of the apples.
- In a medium size mixing bowl, combine the flour, sugar, baking powder, salt, and Apple Cinnamon seasoning blend. Whisk to combine.
- In a glass liquid measuring cup, whisk together the oat milk, lemon juice, eggs, oil, and vanilla extract.
- Pour the liquid ingredients into the dry mix, and beat with a hand mixer until smooth.
- Pour the cake batter over the apples in the cake pan, smooth the top of the batter in the pan, and place in the center of the oven to bake for 40-45 minutes.
- Allow the cake to cool before removing from the pan.
- Once cooled, transfer your cake to a cake stand or plate by placing the cake stand or plate on top of the cake pan, and swiftly flipping it over so the cake pan is upside down on top of the cake stand.
- Remove the pan, slice, and serve.
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Cakes Coconut Free Dairy Free Gluten Free Nut Free Pescetarian Shellfish Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 302 |
| Fat: | 14 g |
| Carbohydrates: | 45 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 264 mg |
| Fiber: | 0 g |
| Sugars: | 33 g |
| Calculated per serving. | |
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2 responses to “Gluten-Free Apple Honey Cake for Rosh Hashanah”
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This looks delicious and I can’t wait to try your flour. Does it have to be oat milk? Can it be almond or even regular milk if dairy free is not needed?
Yes! You can use Almond milk, Coconut Milk (from a carton, not a can) or cows milk. Hope this helps!