Good morning! I hope you had a fantastic Labor Day weekend and are now getting back into the swing of things! I spent the weekend with my family in New Hampshire and man was it beautiful. I love that both mine and Mike’s family are close enough to go away as one big family together. I feel lucky for sure. Jax also LOVES New Hampshire. Swimming in the lake, massive sticks everywhere. The pup was in heaven!
Now, let’s get to today’s recipe. Rosh Hashanah is right around the corner, and this spin on a honey cake is just perfection. Whether you celebrate or not, this is the ultimate Fall cake all season long!
Apples + Caramel = Greatest combination.
This cake is fluffy, moist, flavorful, and loaded with your favorite Fall flavors.
- 1/2 cup coconut flour
- 1/2 cup tapioca flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- Pinch fine sea salt
- 5 organic eggs
- 1/2 cup + 2 tablespoons unsweetened applesauce
- 1/3 cup + 2 teaspoons raw honey
- 1 teaspoon vanilla
- 2 apples, peeled, cored, and sliced
- 1/3 cup homemade caramel
- Additional homemade caramel for serving/drizzle
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