Gluten-Free Jewish Apple Cake
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!
Ingredients
- 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
Preparation
- 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.
Meredith Goldberg
I miss Grandma’s Rainbow Birthday Cakes with her “insane” chocolate frosting!!!
Love ya Sweetie.