This Apple Cake recipe is a perfect dessert for Rosh Hashanah if you're gluten-free

 

September 27, 2019

(JTA via The Nosher)-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. 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 here.

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:

1/4 cup coconut sugar or brown sugar

1 cup extra-virgin olive oil

2 large eggs, room temperature

2/3 cup honey

1 teaspoon vanilla extract

2 1/2 cups gluten-free baking flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon salt

1/8 teaspoon allspice

3 apples, peeled, cored and chopped into 1/4-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 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 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, 1 tablespoon at a time, not to surpass 1/4 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. Serves 6-8.

Rachel Pattison is a healthy food blogger living in Los Angeles. She loves taking traditional recipes (including Jewish family recipes!) and finding ways to make them healthier. You can find more of her recipes on her blog, http://www.littlechefbigappetite.com.

 

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