Name: Apples ‘N Honey Cake
Ingredients: 2 ¼ cups chopped apples; 1 ¾ cups whole wheat pastry flour; ½ cup honey; ½ cup Greek yogurt (if non-dairy, then use coconut milk yogurt); ⅓ cup melted coconut oil; 6 tbsp milk (if non-dairy, can use nut milk/oat milk/soy milk/non-dairy creamer); 2 eggs; 1 tbsp vanilla extract; 2 tsp cinnamon; 1 ½ tsp baking powder; ½ tsp ground nutmeg; ½ tsp salt; ½ tsp baking soda; ¼ tsp allspice; ¼ cup pure maple syrup; ¼ cup Greek yogurt (if non-dairy, then use coconut milk yogurt); 2 tbsp coconut oil; 1 tsp vanilla extract; ½ tsp cinnamon; Pinch of sea salt

An easy and flavorful autumn recipe that incorporates warm apples, spicy cinnamon, nutmeg, and of course sweet honey! Drizzle some of our maple glaze over the top for extra goodness!!

2 ¼ cups chopped apples

1 ¾ cups whole wheat pastry flour

½ cup honey

½ cup Greek yogurt (if non-dairy, then use coconut milk yogurt)

⅓ cup melted coconut oil

6 tbsp milk (if non-dairy, can use nut milk/oat milk/soy milk/non-dairy creamer)

2 eggs

1 tbsp vanilla extract

2 tsp cinnamon

1 ½ tsp baking powder

½ tsp ground nutmeg

½ tsp salt

½ tsp baking soda

¼ tsp allspice

Maple Glaze

¼ cup pure maple syrup

¼ cup Greek yogurt (if non-dairy, then use coconut milk yogurt)

2 tbsp coconut oil

1 tsp vanilla extract

½ tsp cinnamon

Pinch of sea salt

Preheat oven to 350F. Grease a 9-in round springform pan with coconut oil.

In a medium size bowl, whisk together the coconut oil and honey until well combined. Add in the eggs and whisk again. Next, mix in the yogurt.

Add in the vanilla extract, cinnamon, nutmeg, allspice, and salt. Mix well.

Pour in the baking powder and baking soda and mix until smooth.

Add in the chopped apples and use a spoon to combine with the batter.

Finally, add in the milk and whole wheat pastry flour but DO NOT OVER-MIX (this will result in a dry cake). Another blogger suggested alternating between the milk and flour, adding the flour mixture in 3 equal parts. Only mix until evenly distributed throughout the batter.

Pour into your prepared pan and bake for 30 minutes or until a toothpick comes out the center dry.

For the maple glaze, combine all ingredients together until smooth. Drizzle over your cake and serve. Enjoy!

CategoryAutumn, Baby Led Weaning, Breakfast, Cakes, Child-Friendly, Dairy-free/Soy-free, Desserts, Holidays, Rosh Hashana, Seasonal, Vegetarian

Ingredients