A Gluten-Free Jewish Apple Bundt Cake Recipe To Obsess About

This dense, fruity Jewish Apple Bundt Cake is easy to make, perfectly balanced, and has an unbeatable texture.

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What is a Jewish Apple Cake?

This dense cake, made with fresh apples, is believed to have originated in Poland and is commonly served on Rosh Hashanah, the Jewish New Year. Apples symbolize the hope for a sweet year ahead, traditionally dipped in honey during the holiday. Popular on the U.S. East Coast, particularly in Pennsylvania, New Jersey, and Delaware, this cake is unique for being dairy-free, using vegetable oil instead of butter to adhere to kosher dietary laws, which prohibit mixing meat and milk. This is commonly referred to as kosher food, or foods that conform to to the Jewish dietary regulations of kashrut.

Jump to:

• What is a Jewish Apple Cake?
• Why You'll Love This
• Ingredients
• Substituions & Variations
• Equipment
• Instructions
• Serving Suggestions
• Storage
• FAQ
• Related
• Gluten-Free Jewish Apple Cake

Why You'll Love This

I've always loved apple desserts, especially apple pie, which was a Thanksgiving staple. However, my introduction to Jewish apple cake changed everything. I discovered it while dating my husband and hosting my first Hanukkah, drawn in by the rich history of Jewish cuisine. Eager to learn traditional recipes, I made the Jewish apple cake, which turned out dense yet moist, perfectly balanced in sweetness and fruitiness. One bite leaves you craving more!

Ingredients

Here is everything you will need to make this gluten-free jewish apple bunt cake!

For the Apples:

• Gala apples: Provide sweetness, moisture, and soft texture.
• Brown sugar: Adds rich caramelized sweetness.
• Cinnamon: Enhances flavor with warmth and depth.
• Salt: Balances sweetness and enhances flavors.

For the Batter:

• Gluten-free flour: Offers structure without gluten.
• Baking powder: Helps the cake rise.
• Nutmeg: Adds aromatic warmth.
• Salt: Balances sweetness and enhances flavors.
• Vegetable oil: Adds moisture and tenderness.
• Cane sugar: Sweetens and lightens the texture.
• Brown sugar: Deepens sweetness with a rich flavor.
• Eggs: Bind ingredients and add moisture.
• Almond milk: Provides moisture and a nutty flavor.
• Vanilla extract: Enhances overall flavor.
• Apple sauce: Adds moisture and intensifies apple flavor.

For the Dairy-Free Frosting:

• Powdered sugar: Sweetens and smooths the frosting.
• Dairy-free butter: Adds creaminess and richness.
• Vanilla extract: Enhances sweetness.
• Orange zest: Adds a fresh citrus note to balance the sweetness.

See recipe card below for a full list of ingredients and measurements!

Substituions & Variations

These tips below can help you adjust the recipe!

• Not Gluten Sensitive: If so, you can use regular all purpose flour!
• Other non-dairy Milk Alternatives: Swap almond milk for coconut, oat, or soy milk for a different flavor and texture, while keeping it dairy-free.

Please note that this recipe has not been tested with any other substitutions or variations than the ones listed above.

Equipment

All you will need to make this beautiful cake is; mixing bowls, a large bundt cake pan and an electric mixer.

Instructions

Let's get started!

How to Prepare the Apples

The key ingredient in this cake is apples, and the type you choose matters. Different apples have unique textures and flavors:

• Honeycrisp: Crisp, juicy, and slightly tart, perfect for pies and cakes where you want a satisfying bite.
• Gala: Sweet and mild, requiring less sugar, ideal for cakes and desserts with a subtle apple flavor.
• Granny Smith: Tart and acidic, great for balancing sweetness in sauces, pies, and baked goods.
• Golden Delicious: Sweet with a thin skin, perfect for both fresh eating and baking, offering a gentle flavor.

There's no "right" apple for Jewish apple cake; however, I prefer using Gala for its balanced sweetness and moist texture, mixing varieties can create a unique flavor profile!

A Gluten-Free & Dairy-Free Batter

This gluten-free and dairy-free batter combines familiar dry and wet ingredients.

Dry Ingredients: A blend of gluten-free flour (I prefer Bob's Red Mill Gluten Free 1-to-1 Baking Flour), baking powder, nutmeg, and salt.

Wet Ingredients: Cream together cane and brown sugar with vegetable oil using an electric mixer. Add four eggs one at a time, then mix in less than a cup of almond milk and a splash of vanilla extract. I prefer almond milk over orange juice for its creaminess.

After mixing, sift in half of the dry ingredients, followed by three-quarters of a cup of applesauce. The applesauce not only reduces oil usage but also keeps the batter moist and enhances the apple flavor. Finally, sift in the remaining dry ingredients and mix until combined.

Layering the Apple Cake

Unlike other recipes, this Jewish apple cake uses a layering method. Start by pouring a layer of batter into a bundt pan, then add a layer of apples, drizzling the batter over the apples rather than covering them. Repeat layers of apples and batter, finishing with a final layer of batter. Bake at 350°F for 75 minutes.

The Dairy-Free Frosting

To make dairy-free vanilla frosting, soften dairy-free butter at room temperature for 30-60 minutes. Sift 2 cups of powdered sugar into a bowl, then add the butter and mix with an electric mixer on low speed until creamy. Add a splash of vanilla extract and mix briefly, being careful not to overmix. Refrigerate the frosting for 20 minutes before applying it to a cooled bundt cake. Finish with fresh orange zest before serving.

Serving Suggestions

Serve the cake with powdered sugar, dairy-free whipped cream, or non-dairy ice cream. It’s great with coffee or tea, and you can garnish with toasted nuts or a drizzle of maple syrup.

Storage

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze slices for up to 3 months, wrapped tightly in plastic.

FAQ

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