Almond Apple Honey Cake

Almond Apple Honey Cake

Super simple and moist Apple Honey Cake for Rosh Hashanah or anytime of the year!!

Rosh Hashanah is here and I usually make this delicious Apple Honey glazed bundt cake that is full of gluten but incredible! I never thought it could be replicated into a gluten-free version, but boy was I wrong.

This almond flour version is even more moist than the original! Something magical happens when the almond and honey flavours combine!

I added a bit of tapioca flour to make it more cake like, but you can totally sub that for coconut flour if you prefer!

Happy New Year – L’Shanah Tovah!

Check out this yummy recipe below!

Almond Apple Honey Cake


For the cake:

  • 2 cups (8 ounces) almond flour or almond meal, firmly packed into measuring cups
  • 1/4 cup tapioca flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine-grain sea salt
  • 3 eggs, beaten
  • 1/2 cup honey
  • ¼ cup olive or coconut oil
  • 1 cup shredded apple, preferably organic

For the glaze:

  • 1/4 cup honey
  • 2-3 tbsp powered sugar


  1. Preheat the oven to 325 degrees Fahrenheit. Grease a 9-inch pan (I used a springform pan) with butter and dust with almond flour/meal or line with parchment paper.
  2. In a large mixing bowl, whisk together the almond meal, tapioca flour, baking powder, baking soda and sea salt.
  3. In another bowl, combine the beaten eggs, honey and coconut oil. Use a whisk to mix well. Pour the wet ingredients into the dry. Stir just until there are a few clumps remaining, then gently fold in the shredded apple. Pour the mixture into your prepared pan.
  4. Bake for 45 to 50 minutes, until the cake is deeply golden brown and the center is firm to the touch. A toothpick inserted in the center should come out clean. Place the cake on a wire rack to cool to room temperature.
  5. For the glaze: microwave honey for 30 seconds until melted. Add in the powdered sugar. Pour over cake once cooled down. Glaze with set up a bit and become sticky!





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