Jewish Apple Cake, Orange Caramel Glaze

There’s nothing more traditional for Rosh Hashanah than apples and honey. However this is NOT your grandmother’s apple cake. While enjoying familiar traditions, this gluten-free recipe integrates surprising methods and healthy ingredients, to yield a cake so moist and luscious, you’ll never miss the sugar or flour. I love honey, but it sends my blood sugar through the roof! All sugars including honey are high in calories, carbs, which is a leading cause of disease. That’s why I’m using a little bit of honey, and mostly non-glycemic natural chicory root sweetener Just Like Sugar, which doesn’t raise blood glucose or cause weight gain. For the same reason, I suggest tart apples that are low in sugars, such as Granny Smith, Pink Lady, or Fuji.

This is a flourless recipe using coconut butter and oat flakes instead flour. I recently discovered that many of our flours are rancid, which causes free radical damage in the body. Flours are highly perishable. However flakes do not go rancid, and can easily be blended into a smooth and delectable batter. Coconut butter adds body and richness to the flourless cake. Oh boy, it tastes unbelievably tempting with Orange Caramel Glaze and Instant Coconut Whipped Cream. Makes one large tube cake. Serves 12


Slice the apples very thin. Add honey, lemon juice, cinnamon, and vanilla. Stir to coat and set aside.


In a processor or blender mix the eggs and wet ingredients. Add flakes and process very well until smooth. Add the remaining dry ingredients and mix briefly. Layer into a tube pan starting with the apples – 3 layers of apples, two layers of batter.


In a small pan, whisk the Orange Caramel Glaze ingredients until smooth. Heat barely to boiling and remove from heat. Just before serving, stir and heat again. Then pour over the cake!


Drizzle Orange Caramel Glaze over the cake. Serve on plates with a dollop of Instant Coconut Whipped Cream!

Jewish Apple Cake, Orange Caramel Glaze



    Apple Filling:
  • 6 tart apples, peeled, cored and sliced 1/8-1/4 inch thin (640 grams sliced apples)
  • 1 tablespoon lemon juice
  • 2 tablespoons raw honey
  • 1 tablespoon ground cinnamon
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • Wet Cake Batter Ingredients:
  • 6 large eggs (330 grams out of the shell)
  • 1 cup sweetener to taste such as Just Like Sugar Table Top natural chicory root sweetener, or your favorite dry sweetener.
  • 1 tablespoon unfiltered apple cider vinegar
  • 2 teaspoons vanilla extract
  • Zest of 1 orange
  • 3 tablespoons coconut oil, melted but not hot
  • 1 cup coconut butter (227 grams) gently softened (place in the oven or a bowl of lukewarm water)
  • Dry Cake Batter Ingredients:
  • 3/4 cup (c 72 grams) raw, old fashioned gluten-free whole grain flakes such as oatmeal, rye, teff, quinoa, millet, or kamut.
  • 1/2 teaspoon unprocessed salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 ground nutmeg
  • 1 teaspoon baking soda
  • Orange Caramel Glaze:
  • 1 1/2 cups sweetener such as Just Like Sugar Table Top natural chicory root sweetener, or your favorite sweetener.
  • 1/2 cup filtered water
  • Zest of 1 orange
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger


  1. Preheat oven to 350º F. Grease and flour a large tube pan. (Or line with parchment paper.)
  2. Apple Filling:
  3. In a large mixing bowl, add the sliced apples and all the filling ingredients. Stir to coat evenly and set aside.
  4. Cake Batter:
  5. To a food processor or blender, add the wet ingredients: eggs, sweetener, vinegar, vanilla, orange zest, coconut oil, and coconut butter. Mix well. Add the oat flakes or any flakes you're using. Process the flakes well for a minute or more to liquefy them as much as possible. Then add remaining dry ingredients: salt, spices and soda. Mix well and briefly.
  6. Working quickly as the rising action has started, place one third of the apples into the bottom of the tube pan and press flat. Cover with half of the batter and spread even. Add another third of the apples and cover with the remaining half of the batter. Put the remaining third of the apples on top, and spread them even so the cake will be level.
  7. Bake for one hour. Cool covered with a towel on a rack for 1 hour.
  8. Orange Caramel Glaze:
  9. In a small saucepan whisk together the glaze ingredients: sweetener, water, orange zest, vanilla, cinnamon, and ginger until the mixture is dissolved. Over low heat, bring it slowly barely to a boil, then turn it off and leave it. Just before serving, warm the sauce and stir it briefly before pouring it over the cake. Serve with Instant Coconut Whipped Cream, if desired.

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