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Gluten-Free Jewish Apple Cake

Gluten-Free Jewish Apple Cake Related:   breakfast & brunch, desserts & sweets, gluten-free, kid-friendly, pareve, Rosh Hashanah, Sukkot, Thanksgiving, vegetarian, Yom Kippur

Prep time: 15 minutes

Cook time: 1 hour

Yield: 10–12 servings

This is my gluten-free, anti-inflammatory take on the traditional, dense and heavy Jewish apple cake. It’s best if you make it with local, organic apples!


  • 3 apples, peeled and cubed
  • 2 teaspoons cinnamon
  • 2 teaspoons coconut sugar
  • 2 cups almond flour
  • 1 teaspoon baking powder
  • ¼ cup macadamia nut oil
  • ¼ cup raw honey, microwaved for a few seconds to soften
  • 1 teaspoon vanilla extract
  • 2 eggs
  • ¼ cup orange juice


  • Preheat oven to 350 degrees and grease a Bundt pan. Gently mix together apples, cinnamon and coconut sugar in a bowl. Lay a damp paper towel over the bowl and set aside. Combine dry ingredients and wet ingredients in a large bowl. Pour half the batter into the pan, top with apple mixture and then spread the other half of the batter over it. Bake until a toothpick comes out clean, about 1 hour.

One Response

  1. Meridith Glabman says:

    I miss Grandma’s Rainbow Birthday Cakes with her “insane” chocolate frosting!!!
    Love ya Sweetie.

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