Eating apples and honey is a symbolic gesture traditionally enjoyed at the time of the Jewish New Year (Rosh Hashana). Enjoying a Honey Cake is a favourite tradition at this time of year.  Since this holiday will be celebrated from Sunday night until Tuesday,  I thought it was a good time to share with you my recipe for a healthier version of this cake.

My Apple and Honey Cake is gluten free, refined sugar free and if you substitute the butter for olive or coconut oil, dairy free as well.  It is deliciously moist and would also make a wonderful dessert served warm with a dollop of cream.

Gluten Free Apple and Honey Cake

Ingredients:

  • 2 ½ cups almond meal
  • 1 teaspoon gluten-free baking powder
  • 2 apples peeled and grated (no need to grate if using Thermomix) plus extra apple slices for garnish (optional)
  • ¾ cup of honey
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • Pinch of sea salt
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 100 grams butter, softened

Regular Method:

Pre-heat a moderate (180 degrees celcius or 350 degrees fahrenheit) oven and grease and line your choice of baking tin.  (I used a round spring form tin)

Mix the dry ingredients together (almond meal, baking powder, spices, salt) in a bowl.

In a mixmaster, food processor or by hand mix the grated apple with the butter, vanilla, honey and eggs until well combined.  Add the dry ingredients and mix well.

Pour mixture into your choice of loaf or cake tin and garnish with finely sliced apple and a sprinkle of cinnamon to your taste.

Bake for 35 – 40 minutes – keeping an eye on it to make sure it doesn’t burn.

Thermomix Method:

Pre-heat a moderate (180 degree) oven and grease and line your choice of baking tin.  (I used a round spring form tin)

Mix the dry ingredients together (almond meal, baking powder, spices, salt) in a bowl.

Add the peeled and cored apples to the mixing bowl and mix speed 5 for 3 seconds.

Add the butter, vanilla, honey and eggs.  Mix reverse, speed 5, 10 seconds.

Add the dry mixture and mix reverse, speed 5 for 10 seconds.  You may need to scrape down and repeat.

Pour mixture into your choice of loaf or cake tin (I used a round spring form tin) and garnish with finely sliced apple to your taste.

Bake for 35 – 40 minutes – keeping an eye on it to make sure it doesn’t burn.

Note:

You can subsitute butter for macadamia oil, olive oil or coconut oil to keep this recipe dairy free

The Shrinking Hubby's gluten free apple and honey cake.

The Shrinking Hubby’s gluten free apple and honey cake.

web_header-e1411100433477

Receive regular updates from The Shrinking Hubby

We'll send you recipes, offers & other fun stuff, and we'll never share your information.

You have Successfully Subscribed!