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
- 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.
- In a large mixing bowl, whisk together the almond meal, tapioca flour, baking powder, baking soda and sea salt.
- 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.
- 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.
- 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!