Apple Honey Pie! Made from almond flour, eggs, honey, apples and spices. Grain free, gluten free and dairy free. Make it a day in advance or whip it up at the last minute!
BE PICTURED IN; CHARACTERIZED IN:
This apple pie is ready to party!
This apple pie is not only grain-free, but also gluten-free and dairy-free.
The magic ingredient here is almond flour. This is made from finely ground, blanched almonds and is a fantastic substitute for flour in a dense, moist cake like this.
Note that almond flour is different from almond flour. Almond flour usually contains the almond shells and is sometimes ground a little coarser. It’s okay to substitute the almond flour in this recipe, but it will make the cake more rustic.
Another benefit of using almond flour: Most apple pies contain a cup of oil or butter, but the almond flour is rich enough that you don’t need nearly as much.
I love this combination of juicy apple pie, crunchy toasted almonds, warm spices and sweet honey glaze and I hope you enjoy it too!
For more information on which apple varieties are best for baking, check out our guide to apples.
Grain-free apple and honey cake
This cake can be made up to a day in advance. Or, if you are in a hurry to serve, you can serve the cake warm.
For a more rustic cake, use almond flour instead of almond flour and leave the apple unpeeled.
ingredients
For the cake:
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1 1/2 cups (6 ounces) almond flour
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1 teaspoon Cinammon
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1/4 teaspoon ground nutmeg
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3/4 teaspoon Salt
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3 big eggs
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1/4 Cup honey
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2 tablespoon Flavorless oil (I use avocado oil)
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1 Middle (7 ounces) Granny Smith applepeeled and cut into thin matchsticks or coarsely grated
For the glaze and topping:
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1/2 Cup powdered sugar
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2 tablespoon honey
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1 tablespoon Almond milk or water
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1/4 Cup sliced almonds
method
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Preheat the oven and prepare a cake pan:
Preheat oven to 325°F. Grease an 8-inch cake pan and place a round of parchment on the bottom of the pan.
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Make cake batter:
In a medium mixing bowl, whisk together the almond flour, cinnamon, nutmeg, and salt. Make a well in the center of the flour, then add the eggs, honey, and oil. Whisk together wet ingredients in center, then gradually stir in flour from sides of bowl. Continue beating until the batter is smooth. Stir in the julienned or grated apple.
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Pour the batter into the pan and bake the cake:
Pour the batter into the cake pan, being careful not to move the parchment. Using an offset spatula or butter knife, spread batter into an even layer, then tap cake pan against countertop to remove air bubbles.
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Bake the cake:
Bake the cake for 30 minutes, until browned around the edges and a toothpick inserted in the center comes out clean. You can also use a probe thermometer to test for doneness – the center of the cake should read 210°F.
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While the cake is baking, prepare the frosting and toast the almonds:
In a small bowl, whisk together the sugar, honey, and almond milk. Cover the bowl and set aside until needed.
Toast the flaked almonds in a pan over medium heat until lightly browned, about 5 minutes. Shake the pan often so the almonds are evenly browned. When done, immediately transfer to a bowl to cool.
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Transfer the cake to a cooling rack:
Let the finished cake rest for 5 minutes, then run a knife around the edge of the pan and invert the cake onto a cooling rack. Peel the parchment from the bottom of the cake and turn it right side up.
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While the cake is still warm, pour the glaze over it:
Spread the glaze so that it drips over the edges of the cake. While the glaze is still wet, sprinkle the almonds on top.
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Let the cake cool to room temperature and serve:
The cake can also be baked and glazed up to a day in advance.
| nutritional information (per serving) | |
|---|---|
| 232 | calories |
| 14g | Fat |
| 23g | carbohydrates |
| 6g | protein |
