This ginger and cinnamon spiced apple and honey cake is the truth is sweetened, nice moist ensuing from an olive oil base, and made with gluten-free oat flour. It’s a brilliant dairy-free fall journey dessert (considerably for Rosh Hashanah) that may go successfully with most individuals’s dietary restrictions, nonetheless furthermore comes collectively merely in a single bowl for any day of the week.
The Lapine household Thanksgiving is a huge potluck affair, with most individuals contributing one dish yearly. When my husband entered the combo, thus started the ever-important search for his signature merchandise. After numerous tries, he made Pamela Salzman‘s apple crumb cake, and it was the winner.
This unbelievable fall apple and honey cake is impressed by Charlie’s borrowed recipe, utilizing thinly sliced apples because of the fruit topper and plenty of updated ginger, which hearkens as soon as extra to a singular journey signature gingerbread pear bundt cake that my pal Steph’s mother used to make with candied ginger. For the pear model, attempt the oat chapter of my new cookbook CARBIVORE!
It’s a moist, stick-to-the-roof-of-your mouth sort of sponge (and, optimistic, gluten-free and dairy-free!). I like serving the honey apple cake with bitter cream, crème fraîche, or unsweetened coconut yogurt on prime (in case you’re conserving Kosher).
Parts
Oat flour is one amongst my favorites for gluten-free desserts on account of it has a refined sweetness that enhances vanilla and honey. It’s definitely one in every of many few gluten-free flours that doesn’t require many others all through the combination. It’s delicate, fluffy and excellent with semi-sweet apples on prime (I reap the advantages of honey crisp).
For his or her mutual floral sweetness, apples and honey are a match made in heaven, even in case you aren’t observing the Jewish excessive holidays. Nonetheless for individuals who’re acquainted, the signature culinary pairing of Rosh Hashanah is apples and honey, a great sort omen for the candy, joyful new 12 months to return once more. This gluten-free apple crisp is one completely different big choice! And in case you’re searching for a foremost course, let me diploma you inside the route of this apples and hen recipe.
Study the way in which to Make Apple and Honey Cake
In case you’re making this apple and honey cake for an additional journey, be at liberty to swap the honey for maple syrup. I reap the advantages of this mixture in my cookbook and it really works fantastically. Be at liberty to differ the fruit topping if apples aren’t in season nonetheless – peaches would furthermore work accurately!
The oil base is equally versatile. Olive oil presents an earthy depth, nonetheless coconut oil lends a pure sweetness that goes accurately with apples. I favor the sooner for gluten-free desserts like this lemon olive oil cake.
Lastly, what fashions this apple honey cake other than utterly completely different typical rosh hashanah desserts is that it’s made in a spherical springform pan as an alternative of a bundt pan, with apples layered on prime, and it’s spiced with a mixture of newest ginger, floor ginger and cinnamon. The tip finish end result’s someplace between a typical spice cake and a gingerbread.
Although the gluten-free apple cake isn’t on the candy facet, it is doable you may end the fruit with a drizzle of honey after you are taking it out of the oven.
Be taught on for this scrumptious semi-sweet apple and honey cake for Rosh Hashanah (or any fall gathering!).
With successfully being and hedonism,
Phoebe
Ginger Apple and Honey Cake (for Rosh Hashanah)
This outrageously scrumptious spiced apple and honey cake is the truth is sweetened, nice moist ensuing from an olive oil base, and made with gluten-free oat flour. It’s a brilliant dairy-free fall journey dessert (considerably for Rosh Hashanah) that may go successfully with most individuals’s dietary restrictions, nonetheless furthermore comes collectively merely in a single bowl for any day of the week.
Servings 8
Parts
- ½ cup extra-virgin olive oil or melted coconut oil
- ½ cup honey
- 2 giant eggs at room temperature
- 1 tablespoon grated updated ginger
- 1 tablespoon updated lemon juice or apple cider vinegar
- ¾ cup unsweetened oat or almond milk
- 1 teaspoon vanilla extract
- 2 ½ cups oat flour
- 1 teaspoon floor cinnamon
- 1 teaspoon floor ginger
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 small semi-sweet apples honey crisp, gala or comparable
- 1 tablespoon cane sugar non-obligatory
- Crème fraiche unsweetened Greek yogurt, or dairy-free coconut yogurt, for serving
Directions
Alter an oven rack to the middle place and preheat the oven to 375°F. Grease a 9-inch spherical springform pan with oil and line the underside with parchment paper.
In a large bowl, whisk collectively the oil, honey, eggs, updated ginger, lemon juice, milk, and vanilla till easy. Stir all through the oat flour, cinnamon, floor ginger, baking powder, baking soda, and salt till merely mixed. Pour the apple honey cake batter into the ready pan and unfold it evenly.
Halve the apples lengthwise and take away the core and stems. Thinly slice every half (conserving them collectively like an accordion). Fan the slices of the apple halves onto the cake—you need this to look tidy. Sprinkle with the cane sugar for those who want the honey apple cake to have a glisten on prime.
Bake on the middle rack till a toothpick inserted into the middle comes out clear, 45 to 50 minutes. Let the cake cool all through the pan for 10 minutes. Run a knife all through the perimeters to loosen the cake and take away the outer ring. Cool completely ahead of serving alongside crème fraiche, Greek yogurt, coconut yogurt or dairy-free bitter cream with a drizzle of honey, if desired.
In case you make this, tag @phoebelapine and #feedmephoebe – I’d want to see it!