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Gluten-Free Jewish Apple Cake Recipe

Adapted from a children's story my son read. I made the recipe healthier by reducing the number of eggs in half and substituting flax seed gel, and reducing the amount of added sugar by using more unsweetened applesauce. I also made this gluten-free and added whole grain goodness by using almond flour and a gluten-free whole grain flour mix. If you wish to make a whole cake, use a 10-inch tube pan.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 4 large apples I used MacIntosh, peeled, chopped
  • 1 tablespoon lemon juice
  • 2 teaspoons cinnamon
  • 2 eggs
  • 2 tablespoons ground flaxseed mixed with 6 tablespoons water
  • 1 cup raw coconut sugar plus 2 tablespoons
  • 1 1/2 cups unsweetened applesauce
  • 1 tablespoon vanilla
  • 1 1/2 cups almond flour
  • 1 1/2 cups gluten-free flour I used King Arthur Gluten-Free Whole Grain Flour Mix
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup orange juice


  1. Preheat oven to 350 degrees. Line muffin tins with cupcake liners.
  2. Sprinkle apples with lemon juice.
  3. Mix together cinnamon and 2 tablespoons sugar in a small bowl.
  4. In a large mixing bowl, blend eggs and flaxseed/water mixture together. Gradually beat in sugar, then add applesauce and vanilla.
  5. Sift together flour, baking powder and salt. Add flour mixture to batter, alternating with orange juice. Add apples and mix well.
  6. Fill muffin tins halfway. Sprinkle on some of the cinnamon sugar. Add some more batter and end with a sprinkling of cinnamon sugar.
  7. Bake 18-20 minutes until toothpick comes out clean.