Gluten Free Apple, Honey, and Olive Oil Cake

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You guys. Have you ever made a recipe that is so good that you are at a loss for words? I just did that. Earlier in the week, I found a recipe for an Apple, Honey, and Olive Oil Cake that looked out of this world. It wasn’t gluten free, so I thought I’d be nice and make it such, so my husband could eat it, too. I definitely deserve some kind of pat on the back or a new pair of shoes or something for that act of kindness. Anyways.

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This cake was not only easy (you probably have ALL of the ingredients!!), but it wasn’t overly sweet OR unhealthy.

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It’s basically a health cake. You’re welcome.

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I’m going to be perfectly honest with you right now. I cut a huge slice of this and put it on my dinner plate. I ate the first slice right along with my baked ham with cloves, green beans with almonds, and corn.

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I DO have one regret – not buying (and eating) vanilla ice cream with this. It would be killer. So, that is my sage and wise advice to you today. Buy vanilla ice cream to go with this.

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This cake was one of the best things that happened to me all day.

Gluten Free Apple, Honey, and Olive Oil Cake

Recipe adapted from: Pickledplum.com

5 small red apples (or 4 larger ones), peeled, cored, and sliced thinly

5 T gluten free flour mix (with xanthan gum in it) or another GF flour with 1/8 t xanthan gum added)

5 T brown sugar

5 T extra virgin olive oil

1 t baking powder

4 large eggs

⅔ C honey

Cinnamon

Preheat oven to 350F.

Grease an 8-inch cake pan, then place the apple slices inside. Put flour, sugar, baking powder, olive oil, eggs, and honey in a bowl and whisk until smooth. Pour the batter over the apples and sprinkle cinnamon over top. Bake for 20 minutes. Take the pan out of the oven and drizzle more honey on top. Bake for an additional 25 minutes.

Eat hot or cold. It was ridonk hot. It would be even more ridonk hot with that vanilla ice cream. I’m planning on eating it cold later tonight and/or for breaky. I’m sure it’ll be ridonk, once again.

Enjoy!

Kristin

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2 thoughts on “Gluten Free Apple, Honey, and Olive Oil Cake

  1. Hi Kristen! I’m Jen – Tiny’s older sister. We’ve never met, but I’ve known Matt since he and Steve became friends a lifetime ago. Anyhow, I just wanted to say I enjoy your blog! I thought I’d just have to ogle the things you make, but you’ve got some good gluten-free stuff on your blog. Since this recipe is one of them, I decided to try it. Wow! It’s delicious! (I hope you got those shoes!) I’ll admit that I totally bungled the cooking of it – I had too many apple slices, I used a springform pan instead of a cake pan (because that’s what I’ve got), and I must have measured the honey out wrong because my cake turned out to be REALLY sweet. BUT! That having been said, this was apple cinnamon deliciousness. Mine was not nearly as pretty as yours, but it was certainly yummy and simple to make. Thank goodness for my mandolin! Next time I make this (and there WILL be a next time) I’m going to get it right. In the interim, thanks for a great, easy, gluten-free cake that I can proudly serve to my gluten-eating friends. 🙂 ~Jen

    • Hi Jen! Yes!! I “know” you! Thank you SO very much for all the sweet words. You made my day! It’s nice to hear from the GF crowd! I am so glad you tried the apple cake. I can’t believe how easy it was and to have all the ingredients at all times was such a bonus. I bet yours looked and tasted just fine! I think it’s fine to have a springform, but maybe having too many apples made it softer, therefore not setting up as much. I’ll be sure to try even more GF recipes for you. 🙂 Nice to meet you! ❤

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