This Apple Cinnamon Bundt Cake is moist and delicious, an absolute must for fall baking. A Healthy Apple Cake Recipe that’s vegan and made with simple ingredients is hard to find…and this one is easy to make, loaded with cozy spices and perfectly sweetened with honey. If you’re looking for an apple cake for Rosh Hashanah, this is it!
This post was updated from the original published September 5, 2018.
A moist honey cake recipe is a must in your repertoire! This healthy apple cake uses fresh apples, unsweetened applesauce and honey so there’s no need for refined vegetable oil, and there’s no added white or brown sugar either. Enjoy as a healthy breakfast or delicious snack with a cup of coffee or tea.
Who doesn’t love a cozy apple cake? Drizzle with my date sweetened chocolate sauce for a sweet treat any time of year. Or maybe you’d prefer some Vegan Royal Icing on your cake?
This moist apple cake is perfect for the high holy days. Eating apples and honey on Rosh Hashanah is a tradition. Why not incorporate these sweet treats into a great cake to symbolize the sweet new year coming.
Ingredients and substitutions
I took a recipe I had for a traditional honey cake, and modified the ingredients to create a healthy apple honey cake. Apple sauce does double duty, replacing the refined oil and also making a sweet cake without the need for refined sugar. Fresh chopped apples help to keep the cake moist without the addition of oil. I opted for extra spices instead of extra oil and sugar…and you know what? I think this healthy apple honey cake is tastier than the original!
- FLOUR: Use a whole grain flour. I used whole wheat flour You can also use AP gluten-free flour with a great result. A flour mixture will also work. I often use part whole wheat and part spelt flour.
- OATS: old fashioned, rolled oats work best. My personal preference is Thrive Market Organic Oats or One Degree Organic Sprouted Oats. Whatever brand you use, be sure they are non-GMO and glyphosate free. Check with Environmental Working Group to find out more about glyphosate toxicity. Steel cut oats won’t work in this recipe, but quick cooking oats would.
- UNSWEETENED APPLESAUCE: A natural way to keep this cake moist and tasty without sugar or oil. You can find ½ cup containers of applesauce in stores that do not have added sugars, or use my 5-minute applesauce recipe.
- HONEY: The honey in this recipe helps keep the cake moist and sweet. You can substitute maple syrup in equal quantity for the same texture and sweetness.
- FLAX: ground flax adds omega 3s, a nutty flavor and helps bind the cake together.
- VANILLA EXTRACT: nice flavor to go with the warm fall spices in this apple cake recipe.
- CHOPPED APPLES: There are so many different varieties of apples. Chose firm apples without mushy spots.Baking apples like empire, cortland or mcintosh will become a bit mushy (not a bad thing in this recipe), and snacking apples like honeycrisp apples, pink lady, braeburn or gala will hold their shape better. If you’re looking to cut down on sugar, use a tart apple like granny smith. It’s not necessary to peel the apples, but do remove the core and chop in a small dice. Honestly, the best apple is the one you have on hand.
- SPICES: Cinnamon, allspice and cloves offer great taste and an intoxicating aroma. Add in a pinch of nutmeg or cardamom too, if desired.
Why you will love this apple bundt cake
- Deliciously moist and flavorful….the perfect fall cake to enjoy.
- Easy…throw everything into your food processor or blender. Quick clean up too.
- Oh..that bundt pan is collecting dust from inactivity…pull it out and USE IT!
- Just what you’re looking for to break the Yom Kippur Fast with.
- Anything with chocolate sauce involved is a definite YES!!
- Make ahead and freeze unfrosted….glaze before serving.
- Cake for breakfast….oh, yes with healthy ingredients too.
How to make a healthy apple cake:
Preheat the oven to 350 and prepare a bundt cake pan. Either grease and flour your pan, use a cooking spray, or if you have a tube pan with removable bottom, line the bottom of the prepared pan with parchment paper. If you only have a 9-inch cake pan or a springform pan…no problem. Even a square pan will work. See the recipe card for bake times.
First put everything but the apples into the bowl of a food processor. Wet ingredients and dry ingredients can be added at the same time.
Process until everything is fully blended. The cake batter will be super thick. Keep blending until everything is well incorporated.
Mix in the chopped apple by hand. Whatever kind of apples you have, small dice or even grated apples work best in this recipe. The apples will release moisture as the cake bakes, so don’t worry if the batter seems pasty.
Use a rubber spatula to scoop batter into prepared bundt pan. Bake 40 minutes in preheated 350 degree oven.
Cake tester or toothpick inserted into center of cake should come out clean. Depending on your oven, it could take another 2-3 minutes.
Let the cake cool in the baking pan for 20 minutes and then transfer to a wire rack. Cool completely before moving on to store or drizzling the top of the cake with chocolate sauce.
Date Sweetened Chocolate Drizzle
I suppose the chocolate date drizzle for this healthy honey apple cake could be optional….but I suggest you don’t opt out. I even suggest you make a double batch because….well CHOCOLATE. Raw cacao is high in antioxidants and trace minerals, protects nerve cells, improves circulation and increases energy….not to mention that chocolate is yummy! You won’t miss the sugar either because those dates are sweet and full of fiber, antioxidants, nutrients which provide a wide range of health benefits. Can you imagine all of the wonderful things you’ll want to dip into this sauce?
Make the chocolate sauce: Blend dates, almond milk and cacao in food processor until smooth and creamy.
Drizzle chocolate glaze over top of the apple bundt cake, letting it drip down the sides and the center. If you used a regular baking pan, spread a thin layer of the chocolate sauce over the entire cake.
MEAL PREP AND STORAGE
- SERVE: Cake tastes best at room temperature.
- PREP AHEAD: Bake cake, cool completely and wrap carefully with plastic wrap. Store in the fridge for 5 days. Drizzle with chocolate glaze before serving. Chocolate sauce can be made up to 5 days ahead.
- STORE: Store glazed cake at room temperature for 3 days, or in the fridge for 5 days, covered well or store slices of cake in an airtight container.
- FREEZE: Unglazed apple honey cake can be stored in the freezer for up to 3 months. Cool cake completely. Wrap tightly in plastic wrap and then cover in aluminum foil.
Debra’s Pro Tips
- Use a bundt pan with removable bottom or easy release.
- Let cake cool completely before drizzling with chocolate glaze.
- Line your plate or cake stand with unbleached parchment or wax paper before glazing. Pull out paper for a clean plate post drizzle.
- Make cake in advance and wrap tightly with plastic wrap. Drizzle with glaze before serving.
- No need to peel apples, but cut into SMALL dice for best results.
- During the summer stone fruit season, substitute the apples for peaches, nectarines or plums. DELISH!
- The best flour to use is the one you have or the one you’re most familiar with in baking.
- Use soft medjool dates for the chocolate sauce. Soak dates in warm water if they’re hard.
- Buy dates with the pits still in….they will be the most moist….and remove just before using.
- Make this recipe in a 9×13 rectangle baking pan lined with unbleached parchment for brownie style squares of cake….check for doneness at 30 minutes.
- This is a great recipe…enjoy it for breakfast, snack, dessert….anytime of day!
Depends on the ingredients. Choose a recipe that doesn’t have any refined sugar or processed vegetable oils. Using apples and applesauce in a cake recipe helps retain moisture without the need for additional oils. Honey is a natural sweetener and a better choice than refined white or brown sugar.
Use your favorite type of apple for this healthy apple cake. I like honeycrisp and braeburn for apples that hold their shape. Pink lady and granny smith are good for a tart flavor addition. And, you can’t beat macintosh or cortland for a softer baking apple.
For those who celebrate, I wish you a sweet new year, filled with good health, prosperity, plenty of time with loved ones and revealed blessings for all. If you need more healthy recipes for the holiday, check out my Rosh Hashanah Recipes Post.
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Apple Cinnamon Bundt Cake
- 2 cups whole wheat flour
- ½ cup rolled oats
- ½ cup honey
- ½ cup unsweetened applesauce
- 2 tblsp apple cider vinegar
- 3 tablespoon ground flax
- 1 teaspoon vanilla extract
- 2 teaspoon baking soda
- 2 teaspoon cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- 1 ½ cups diced apples
Chocolate Date Drizzle
- 6 medjool dates
- 1 cup almond milk
- 2 tablespoon raw cacao powder
For the Apple Cake
- Preheat oven to 350. Grease and flour bundt pan*.
- Put all ingredients, except apples in food processor and process until well blended. Cake batter will be smooth and creamy. If not, process some more.
- There's no need to peel the apples, but core and dice into small cubes. Stir apples, by hand, into cake batter.
- Pour mixture into prepared pan.
- Bake for 40 minutes. Toothpick should come out clean when inserted into cake. Cool in the pan for 20 minutes. Run a knife along the edge to loosen and then place a wire rack against the top of the pan. Carefully flip. Let cool completely.
- If you're making the cake in advance, cool completely and then use plastic wrap to cover tightly, all around. Use a layer of aluminum foil on top of that, if you're freezing.
For the Choclate Drizzle
- Remove pits from the dates. If they are dry, soak in warm water for 30 minutes and then completely drain before proceeding.
- Place dates, almond milk and cacao into blender or food processor. Blend until smooth and creamy, with thick, but drippy consistency.
- Place apple cake on serving plate or pedestal.
- Use a small spoon to drizzle sauce over top of cake and let it drip down outsides and center.