Gluten Free Honey Apple Cake

Gluten Free Honey Apple Cake

One of our favorite fall activities is picking apples. Creating new recipes to use them in is a fun challenge, and my new Gluten Free Honey Apple Cake is a success story I don’t mind sharing with you.

Whether you’re looking for new ways to use bushels of overly-ambitiously-picked apples or in need of a truly delicious Rosh Hashana recipe, this moist, flavorful gluten free cake will make everyone happy!

honey apple cake slices water

Whether you’re looking for new ways to use apples or a truly delicious Rosh Hashanah recipe, this gluten-free Honey Apple Cake will make everyone happy!

Gluten Free Honey Apple Cake

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45 min


Cake ingredients:

  • 2 cups peeled & thinly sliced crisp apples like Fuji, Gala or Honeycrisp (~ 1-2 apples)
  • 1 Tbs. lemon juice
  • 2 Tbs. granulated sugar
  • 2 tsp. ground cinnamon
  • 3 ¼ cups gfJules™ All-Purpose Gluten-Free Flour (439 gr)
  • 1 Tbs. + 1 tsp. baking powder
  • 1 tsp. tsp. kosher salt
  • 3 eggs, room temperature
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • ¼ cup natural applesauce (no sugar added)
  • ½ cup honey
  • ¾ cup coconut oil, melted (or other vegetable oil)
  • 2 tsp. pure vanilla extract
  • ½ cup apple cider or juice

Icing ingredients:

  • ¾ cup sifted confectioner’s sugar
  • 1 tsp. ground cinnamon
  • 1 tsp. pure vanilla extract
  • 1 Tbs. milk of choice


honey apple cake 1 water

Preheat oven to 350°F.

Oil a 10-inch Bundt or tube pan well, then set aside.

Slice apples and place in a bowl filled with water and 1 tablespoon lemon juice. Stir, then drain in a colander. Return to the bowl.

Whisk 2 tablespoons of sugar with 2 teaspoons of cinnamon, then pour over the apples while stirring.

In a separate bowl, measure then whisk together the gfJules flour, baking powder and salt.

In another mixing bowl, beat together the eggs with granulated sugar, brown sugar, applesauce, honey, melted coconut oil and vanilla extract. Once incorporated, stir in the dry ingredients, mixing slowly and pouring apple cider on top. Continue mixing for one minute.

Pour one third of the batter into the bottom of the Bundt pan. Arrange apple slices to cover the batter; pour more batter on top to cover the apples, then arrange the remaining slices on top of the batter and top with remaining batter. Make sure the batter covers all the apple slices.

Bake for 45-50 minutes, or until a cake tester or skewer inserted into the center comes out clean. Remove from the oven and allow the cake to cool for 10-15 minutes. Gently turn the cake out onto a wire cooling rack and let the cake cool completely before icing.

gluten free honey apple cake spiral -


Whisk ingredients together in a small bowl, adding more or less milk until the icing is able to be drizzled over the cake without being watery. Add more confectioner’s sugar if the icing gets too thin; add more milk if it’s too thick.

Find more gluten free Rosh Hashanah and Yom Kippur recipes here on!

Gluten Free Rosh Hashanah and Yom Kippur Recipes - gfJules

33 thoughts on “Gluten Free Honey Apple Cake

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  4. Delish! A great cake to usher in the fall season. I substituted canola oil for the coconut oil and added 1/4 tsp of cinnamon to the batter. I also made my glaze with apple cider instead of milk and only a pinch of cinnamon. I needed to tent the cake with foil to avoid over-browning. This recipe is a winner….great texture and taste! Thank you!

    • Love your modifications! My motto is “cinnamon makes everything better!” I mean, really! Thanks so much for taking a minute to jot down your changes, Lisa!

  5. Thank you for putting the number of grams of flour on your recipes as my recipes seem to be better when I weigh the flour. We never had that with the old web site and I think it helps all of us.

    • Hi Judy,
      I prefer weighing my flour, as well. It takes out the huge variable of mis-weighing flour that can upset recipes for folks. I’m so glad it’s helpful to you, as well. Thanks for taking a moment to let me know!

  6. This recipe was great!!! I tried another recipe the day before that came out wayyyyy to eggy and gelatinous and then I saw this recipe in my email and yours was perfect!!!! I cut down on some of the sweet ingredients, due to personal preference. The texture was perfect!! Thank you for all you do and I look forward to purchasing more of your flour when I run out.

    • That’s so wonderful to hear, Judy! Thanks for taking the time to write in about your experience with this recipe!

  7. Just took mine out of the oven; it’s not as pretty as yours and I did a major boo boo (forgetting the apple cider) so my batter was thick. I sure hope it tastes as good as it smells.

    • Oh I hope so too, Nancy! If it’s too dry without the cider, I’m sure the flavor is still good — serve it warm, smothered in ice cream or whipped cream or crumbled on top of ice cream. Yum! :)

  8. Did you add the lemon to the apples because you wanted to prevent browning or did you do it to add a little lemony taste? I worked for a caterer for a while, and this is the most useful tip I learned. Using VERY lightly salted water works WAY better for preventing fruit oxidation (i.e. browning) than lemon juice does. For most apples, it works for at least a day. Not so with lemon juice. And with lemon you get that lemony taste, which may or may not be a good thing depending on what you are making. So anyway, I was just asking because I was wondering if you were doing it for the taste or the appearance. Because if it is for appearance, I will do the water trick. Thanks. Your GF flour is the best.

    • Hi Julie – I LOVE learning tricks! Thanks for sharing! In this case it is to help keep the apples from browning, but with the honey, I think the slight lemon flavor works nicely. I can see how that wouldn’t be the case in all recipes though, so thanks so much for writing in and sharing that salted water tip!

  9. This is a really great recipe! As a 10 year old girl who loves cooking, this is definitely one of my favorites! It turned out great, and everybody loves it. Thanks so much for this recipe, Jules!

    • Annie, nothing makes me happier than to hear about a young baker with a passion! Maybe one of these days you can join me on a cooking stage! Keep at it and send me some pictures of your creations sometime!

      • Let’s see. They had it for dessert and begged for seconds. Then they each had a slice for breakfast. Then I had to put a slice in each of three lunches. I have the very last slice saved for a hot cup of tea when the two youngest take a nap very soon. It was definitely a hit!

    • Thanks Jan – I always appreciate suggestions! If you go to the recipe card at the bottom of the page and click on print there, you should have some good options for condensing the text. I hope that helps!

  10. This recipe looks Fantastic! I have a question for you – Any time I’ve used fruit in a cake/muffin/bread recipe (apples, strawberries), the baked result is gelatinous-like and it’s not very palatable. Am I doing something wrong? I would absolutely LOVE to try this recipe, but am tired of throwing away my final product. :( To note, I exclusively use Jules flour. Thanks for your help!

    • Hi Patti,
      Are you using an egg substitute? That’s the only thing that could typically cause what you’re describing. Often folks use too much fruit which can make the result more dense and heavy, but not gelatinous-like. Let me know or email us at and we can walk through recipes with you to help you get them just right!