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Prep time: 25 mins

Cook time: 45 mins

Yield: 8-10 slices

There is nothing more traditional for Rosh Hashanah than apples and honey. But this isn’t your grandmother’s apple cake recipe. While entrenched in the familiar traditions, this recipe embraces healthier choices and yields a cake so moist and delicious that you’ll never miss the sugar, margarine or gluten.


  • 3 medium gala apples
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons cinnamon, divided
  • 1/2 cup applesauce
  • 1/4 cup coconut oil, melted
  • 3/4 cup coconut palm sugar
  • 1/4 cup raw honey
  • 2 large eggs
  • 1/2 cup light coconut milk (or your milk of choice)
  • 1 teaspoon vanilla
  • 1 cup garbanzo bean flour
  • 1/2 cup almond flour
  • 1/2 cup flax seed meal
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon baking soda


  • Preheat the oven to 350 degrees. Line a 9-inch cake pan with parchment paper. Peel, core and slice the apples into even, thin slices. In a medium bowl, combine the apples with the lemon juice and 1 teaspoon cinnamon.
  • In a large bowl, beat the applesauce, oil, palm sugar and honey at a high speed until combined well and a little lighter in color than when you started. Add the eggs, one at a time, beating well after each addition. In a small bowl, combine the milk and vanilla. In another bowl, combine the flours, flax and remaining teaspoon cinnamon. Alternate adding the flour and milk mixtures to the applesauce mixture, stirring by hand until mixed well. Combine the vinegar and baking soda in a small bowl (make sure it's big enough to handle the fizzy reaction that occurs), and fold into the applesauce mixture.
  • Pour half the batter into the cake pan. In a circular fashion, line half the apples on top of the batter. Cover with the remaining batter and repeat the apple pattern on top. Bake for 45 to 55 minutes, until a toothpick poked into the middle comes out clean. Let the cake cool in the pan, and then carefully remove it from the pan and place apple-side up on a plate.

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