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 are in need of a truly delicious Rosh Hashanah recipe, this moist, flavorful gluten free cake will make everyone happy!

gluten free honey apple cake spiral -

Honey is not only a wonderful baking ingredient (did you know it keeps cakes and breads soft and helps them stay fresh longer?) for a touch of sweetness, it’s also used in Jewish recipes at Rosh Hashanah to signify hope for a “sweet” new year.

Paired with apples, which ancient Jews believed had healing properties and which are mentioned as a symbolic fruit throughout the Bible, these two ingredients are not only delicious, they’re meaningful.

honey apple cake slices waterI like baking this beauty in a bundt pan, but a couple loaf pans would do the trick, too. Or even bake them as muffins to spread the love.

However and whenever you choose to make this cake, enjoy it in good health and may it bring you all sweet things in your new year.

gluten free honey apple cake with slice

Gluten Free Honey Apple Cake

Gluten Free Honey Apple Cake

Yield: 1 large bundt cake
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes


Gluten Free Honey Apple Cake:

  • 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 (suggested egg substitution: 3 TBS flaxmeal plus 6 TBS warm water (let steep 10 minutes) plus 1 Ener-G egg replacer recipe)
  • 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

Glaze ingredients:

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


  1. Preheat oven to 350°F.
  2. Oil a 10-inch Bundt or tube pan well, then set aside.
  3. 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.
  4. Whisk 2 tablespoons of sugar with 2 teaspoons of cinnamon, then pour over the apples while stirring.
  5. In a separate bowl, measure then whisk together the gfJules flour, baking powder and salt.
  6. 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.
  7. 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.
  8. Bake for 45-50 minutes, or until a cake tester or skewer inserted into the center comes out clean (bake for up to 1 hr 20 minutes at high altitude).
  9. 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.
  10. Whisk glaze 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.


Bake for up to 1 hour 20 minutes for high altitude.

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Gluten Free Honey Apple Cake for Rosh Hashanah or anytime honey and apple sound as good together as they taste!

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

Gluten Free Rosh Hashanah and Yom Kippur Recipes - gfJules

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!

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99 thoughts on “Gluten Free Honey Apple Cake

  1. Pingback: Gluten-Free Apple Crisp (with a Dairy-Free and Vegan Option)

  2. This cake is so beautiful. I love the way the glaze runs down the ridges. This makes me think I need to start investing in more bakeware!

  3. Oh My Gosh! This cake is so delicious! I made it last night and had 3 pieces (please don’t judge!). My husband (a non-celiac) took one bite and his eyes rolled into the back of his head and then a big smile came across his face! Now I have to hide it for myself (a celiac). I use your flour exclusively (no other reason to buy other flours). It is the best flour by far. Thank you for all your research and experimenting and delivering these delicious recipes to us.

    • Aw, thank you so much, Lois! I’m thrilled that you tried the recipe and even more thrilled that you both loved it so much! May all your baking be happy from here on out!

  4. I just finished making the cake and it is in the oven baking. I found the batter hard to pour as it was thick and hard to spread. Is suppose to be a thick batter?

  5. If I bake it on Friday before I leave instead of Thursday, should I refrigerate it until i is ready to serve Sunday night? Is that better than freezing?

    • Hi Sher, I wouldn’t refrigerate it at all — that will just dry it out. If you bake it on Friday, with my gfJules Flour it will still be yummy on Sunday if it’s wrapped tightly. Wait to ice it on Sunday so it’s prettier! Hope you have a sweet new year!

  6. Not sure if I did something wrong. I normally love your recipes!! This cake took forever to cook, the apples made the middle so gooey I had to cover the cake with foil and continue to cook for another 40 minutes and I don’t live at a high altitude. The flavor of the cake when done, although still moist, was just lacking. Not sure what I missed.

    • Hi Rebecca, so sorry about the wet apple issue! Anytime fruit is in a recipe, it’s a variable for sure. Perhaps you had extra juicy apples or something — so sorry that happened! Next time try adding a couple tablespoons of gfJules Flour to the sliced apples/sugar mixture to help them stay put in the batter and also help to absorb some of the juiciness. You did the right thing to cover the cake with foil and then just keep baking! Did you by chance use an egg substitute as well?
      As for the flavor of the cake, not sure what might have happened there, although I can imagine the rest of the cake might have gotten a bit dry from having to bake it so long. Maybe whip up extra icing for it so that you can still serve it? Extra icing is always a good idea for any cake in my house! 🙂
      A couple flavor variables could be the applesauce, oil and also the apple cider. Maybe try spiced cider next time and you can also add more sugar (like 1/4 cup) if you want it to be sweeter.
      Those are just a couple ideas. I’m hoping that with some extra icing you can still enjoy the cake you’ve baked this time!!!

  7. Does this cake freeze well? I’m traveling to my daughter’s in DC and will have to bake the cake on Thursday to take with me and our RH dinner is on Sunday. Any suggestions?

    • Hmmmm. I don’t know any reason why it wouldn’t freeze well, Sher. It won’t be quite as moist after freezing, but it should still be yummy! Wishing you a sweet holiday!