Prep Cook Serves Ready In
20 minutes 50 minutes 6-8 1 hour 10 minutes

Gluten-Free Apple Cake Recipe

The perfect dessert for Rosh Hashanah if you're gluten-free.

In recent years, it seems that more and more of my family members and friends have developed food allergies and food intolerances. This can make it difficult to determine what to serve at holidays and family events. And so a gluten-free, dairy-free apple cake for Rosh Hashanah is a delicious way to celebrate the holiday while also suiting everyone at my table. Nut allergy? You can absolutely leave out the walnuts as well.

My preferred gluten-free flour to use is Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, which can be used as a direct substitution for all-purpose flour and doesn’t require additional thickeners such as xanthan gum.

Ingredients

  • ¼ cup coconut sugar or brown sugar
  • 1 cup extra-virgin olive oil
  • 2 large eggs, room temperature
  • 2/3 cup honey
  • 1 tsp vanilla extract
  • 2.5 cups gluten-free baking flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 1/8 tsp allspice
  • 3 apples, peeled, cored and chopped into ¼-inch pieces (I recommend using a mixture of green and red apples)
  • 2/3 cup walnuts, finely chopped (optional)
  • Unsweetened plain almond milk (optional)

Directions

  1. Preheat oven to 325 degrees F. Grease and lightly flour a 9-inch bundt pan (nonstick, if you have one).
  2. In a stand mixer, beat together the sugar and olive oil. Beat in the eggs, then the honey and vanilla. Turn off the stand mixer.
  3. In a separate large bowl, stir together the gluten-free flour, baking powder, baking soda, cinnamon, salt, and allspice.
  4. Turn the stand mixer back on, and very slowly add the flour mixture to the wet ingredients. Use a spatula to scrape down the sides of the bowl, ensuring that all of the ingredients become well incorporated.
  5. Fold in the diced apples and walnuts. If you find that the mixture is too thick, you can add some almond milk, one tablespoon at a time, not to surpass ¼ cup.
  6. Pour the batter into the prepared bundt pan and bake in the oven for 1 hour. Check the cake at the 50 minute mark. It is done when a toothpick inserted comes out clean. Once done, allow the cake to cool in the bundt pan for 15 minutes. Then, place a cake plate on top of the bundt pan, and while holding the pan and the plate together, very carefully flip the bundt pan so the cake lands directly onto the cake plate.
  7. Allow the cake to cool completely and then dust lightly with confectioners’ sugar.

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