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Gluten-Free Apple Honey Cake
Prep Time
20 mins
Cook Time
1 hr 14 mins
Resting Time
15 mins

This Apple Honey Cake is both gluten and dairy free. It is perfect for the Jewish New Year, Rosh Hashanah, but can absolutely be enjoyed year round.

Course: Dessert
Cuisine: American, Jewish
Keyword: apples, cake, gluten free, honey
Servings: 1 bundt cake
Author: Rachel (littlechefbigappetite)
  • ¼ cup coconut sugar or brown sugar
  • 1 cup extra-virgin olive oil
  • 2 large eggs, room temperature
  • 2/3 cup honey
  • 1 tsp vanilla extract
  • 2.5 cups 1-for-1 gluten-free baking flour*
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 1/8 tsp allspice
  • 3 apples, peeled, cored and chopped into ¼-inch pieces (I recommend using a mixture of green and red apples)
  • 2/3 cup walnuts, finely chopped (optional)
  • Unsweetened plain almond milk (optional)
  1. Preheat oven to 325 degrees. Grease and lightly flour a 9-inch bundt pan (nonstick, if you have one).

  2. In a stand mixer, beat together the sugar and olive oil. Beat in the eggs, then the honey and vanilla. Turn off the stand mixer.
  3. In a separate large bowl, stir together the gluten-free flour, baking powder, baking soda, cinnamon, salt, and allspice.
  4. Turn the stand mixer back on, and very slowly add the flour mixture to the wet ingredients. Use a spatula to scrape down the sides of the bowl, ensuring that all of the ingredients become well incorporated.
  5. Fold in the diced apples and walnuts. If you find that the mixture is too thick, you can add a bit of almond milk, one tablespoon at a time, not to surpass ¼ cup.

  6. Pour the batter into the prepared bundt pan and bake in the oven for 1 hour. Check the cake at the 50 minute mark. It is done when a toothpick inserted comes out clean. Once done, allow the cake to cool in the bundt pan for 15 minutes. Then, place a cake plate on top of the bundt pan, and while holding the pan and the plate together, very carefully flip the bundt pan so the cake lands directly onto the cake plate.
  7. Allow the cake to cool completely and then dust lightly with confectioners’ sugar.

*I highly recommend Bob's Red Mill Gluten Free 1-to-1 Baking Flour for this recipe. If you use a different GF flour, ensure it contains xanthan gum or another thickener. You are welcome to substitute regular all-purpose flour for this recipe. The amount will be the same, 2.5 cups.