This ginger and cinnamon spiced apple and honey cake is naturally sweetened, super moist thanks to an olive oil base, and made with gluten-free oat flour. This is the perfect dairy-free dessert for fall holidays (especially Rosh Hashanah) that accommodates most people’s dietary restrictions and can easily be served in a bowl for any day of the week.
Thanksgiving in the Lapin family is a big potluck event, with most everyone contributing a dish each year. When my husband got involved, it was crucial to start looking for his signature pieces. After several attempts, he made Pamela SalzmanThe Apple Crumble Cake, it’s a winner.
This incredible fall apple honey cake is inspired by a recipe borrowed from Charlie and uses thinly sliced apples for the fruit garnish and lots of fresh ginger, which is reminiscent of another one my friend Stephen’s mom made with candied ginger. Festive Signature Gingerbread Pear Bundt Cake. For the pear version, check out the oats chapter my new recipe Cabiwo!
It's a moist, stick-to-your-mouth sponge (and, yes, gluten- and dairy-free!). I like to top my honey apple cake with sour cream, crème fraîche, or unsweetened coconut yogurt (if you keep kosher).
raw material
Oat flour is one of my favorites gluten free desserts Because it has a subtle sweetness that goes well with vanilla and honey. It is one of the few gluten-free flours that does not require mixing with many other flours. It's light, fluffy, and topped with semisweet apples (I used Honey Crisp).
With their shared floral sweetness, apples and honey are a match made in heaven, even if you don't celebrate Jewish holidays. But for those in the know, Rosh Hashanah’s signature food pairing is apples and honey, a good sign that a sweet, joyful New Year is coming. this Gluten Free Apple Crisp is another good choice!
How to Make Apple Honey Cake
If you are making this Apple Honey Cake for another holiday, feel free to swap out the honey for maple syrup. I use this combination my recipes And it works great. If apples aren’t in season yet, feel free to change the fruit topping – peaches will work too!
The oil base also offers flexibility. The olive oil adds an earthy depth, while the coconut oil brings a natural sweetness that pairs well with the apples. I prefer the former because of gluten-free desserts like this Lemon Olive Oil Cake.
Finally, this Apple Honey Cake differs from other traditional Rosh Hashanah cakes in that it's made in a round springform pan instead of a bundt pan, topped with apples, and flavored with a mix of fresh ginger, ground ginger, and cinnamon. . The end result is somewhere between traditional spice cake and gingerbread.
While the gluten-free apple cake isn't sweet, you can drizzle it with a little honey after taking it out of the oven.
Read on for this delicious semisweet apple and honey cake to celebrate Rosh Hashanah (or any fall gathering!).
With health and hedonism,
phoebe
Ginger Apple Honey Cake (Rosh Hashanah)
This insanely delicious spiced apple and honey cake is naturally sweet, super moist thanks to an olive oil base, and made with gluten-free oat flour. This is the perfect dairy-free dessert for fall holidays (especially Rosh Hashanah) that accommodates most people’s dietary restrictions and can easily be served in a bowl for any day of the week.
portion size 8
raw material
- ½ cup Extra virgin olive oil or melted coconut oil
- ½ cup Honey
- 2 big egg at room temperature
- 1 spoon grated fresh ginger
- 1 spoon fresh lemon juice or apple cider vinegar
- 3/4 cup Unsweetened oat or almond milk
- 1 teaspoon Vanilla extract
- 2 ½ cup oat flour
- 1 teaspoon cinnamon powder
- 1 teaspoon minced ginger
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 small semi sweet apple honey crisp, feast or similar
- 1 spoon sucrose Elective
- sour cream Unsweetened Greek yogurt, or dairy-free coconut yogurt, for serving
instruct
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Adjust oven rack to center position and preheat oven to 375°F. Grease a 9-inch round springform pan and line the bottom with parchment paper.
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In a large bowl, whisk oil, honey, eggs, fresh ginger, lemon juice, milk, and vanilla extract until smooth. Add oat flour, cinnamon, ground ginger, baking powder, baking soda and salt and mix well. Pour the apple honey cake batter into the prepared pan and spread evenly.
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Cut apples in half lengthwise and remove core and stem. Slice each half thinly (holding them together like an accordion). Fan the apple slices over the cake – you want it to look neat. If you want the top of your honey apple cake to sparkle, sprinkle it with cane sugar.
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Bake on center rack until toothpick inserted in center comes out clean, 45 to 50 minutes. Let the cake cool in the pan for 10 minutes. Run a knife around the edge of the cake to loosen it and remove the outer ring. Once cooled completely, serve with crème fraîche, Greek yogurt, coconut yogurt, or dairy-free sour cream and drizzle with honey, if desired.
If you make it, tag @phoebelapine and #feedmephoebe – I’d love to see it!
