Autumn Recipes

Almond Honey Cake w. Cinnamon Apples

September 5, 2013

Rosh Hashanah celebrates the Jewish New Year not just in terms of the Hebrew calendar, but in how we think and act. It’s a time to reflect upon the past year, make amends, and start fresh with a clean slate.

Eating symbolic foods such as apples dipped in honey evoke a “sweet new year.” Honey cake is a traditionally served dessert, but is often dry, overly spiced and overly sweet. This wholesome cake is perfectly moist with an earthy nutty flavor and just the right amount of sweetness.

L’Shana Tovah and a healthy, Blessed year!


Honey Cake

3 pasture eggs
1 vanilla bean
¼ cup raw honey
¾ cup Greek yogurt (or dairy-free yogurt)
3 tablespoons coconut oil
3 tablespoons grass-fed butter, melted and cooled slightly
2 cups almond meal
½ cup gluten-free flour
⅓ cup coconut sugar
¼ teaspoon almond extract
1 tsp baking soda
½ tsp baking powder
¾ tsp sea salt

Whipped Topping (choose from dairy or non-dairy)


1 cup heavy cream
1 tablespoon natural cane sugar, or more as needed
½ tablespoon pure vanilla extract
½ cup mascarpone cheese
Pinch of sea salt


1 14-ounce can full-fat coconut milk
1 tablespoon maple syrup
½ teaspoon vanilla

Cinnamon Apples

4 apples, peeled and sliced
½ cup maple sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons water
1 tablespoon coconut oil


Toasted sliced almonds

  1. Preheat over to 325°F. Grease a 9 inch round cake pan and line the bottom with parchment paper.
  2. In a bowl, whisk the eggs well. Halve the vanilla bean lengthwise and scrape the seeds into the eggs. Discard the bean or save for another use. Add the honey, yogurt, and butter and whisk again. In another bowl, sift together the almond meal, flour, sugar, nutmeg, baking soda, baking powder and salt. Mix the wet ingredients into the dry and pour the batter into the prepared cake pan. Bake until a toothpick inserted into the center of the cake comes out clean, 22 to 25 minutes. Set aside to cool completely, then invert onto a cooling rack.
  3. While the cake is baking, prepare the cinnamon apples. Toss together sliced apples, brown sugar, cinnamon and nutmeg in a large bowl to coat apples. In a medium saucepan, cook apple mixture with 2 tablespoons of water and 1 tablespoon butter over medium heat. Stir occasionally, 8 to 10 minutes or until apples are tender and set aside.
  4. Next, prepare the whipped topping:
  • Dairy: Whip the cream with a handheld electric mixer until it begins to thicken, then add the sugar and vanilla and continue to beat until fluffy. In the final minute, beat in the mascarpone and a pinch of salt. Taste and whip in more sugar, if you like.
  • Non-dairy: Place a medium bowl and beaters of an electric hand mixer in the freezer to chill. Refrigerate coconut milk, in the unopened can, for at least an hour, or freeze for about 20 minutes. Be careful not to agitate the can too much as you do this; you want the fattier “cream” to rise to the top, leaving thinner coconut liquid underneath, and shaking it will prevent this. Remove from refrigerator or freezer, and carefully open the can. Using a small spoon, slowly skim the cream from the top, and transfer to the chilled bowl. You should get about half the can before the thin liquid appears underneath; try not to include any of this. Reserve remaining coconut milk for another use (it’s wonderful in smoothies). Add maple syrup and vanilla, and begin whisking with the chilled beaters of an electric hand mixer. The cream is done when it thickens and soft peaks form when a beater is lifted. Stiff peaks may be achieved if the coconut milk is particularly high-fat, but don’t whip the cream so long that it warms and begins to liquify. Cover and refrigerate for up to 2 hours before serving, whisking briefly before using.

Recipe adapted from The Sprouted Kitchen

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1 Comment

  • Reply Natureal Mom – Recipe: {Harvest Cake with Vanilla Cream} P+V+GF October 11, 2013 at 5:05 am

    […] If you prefer more of a whipped topping (dairy), try the one used here. […]