Gluten-Free Crowd-Pleasing Upside Down Honey Apple Cake

Gluten-Free Crowd-Pleasing Upside Down Honey Apple Cake 2

    I made this cake over the weekend and it was a hit with kids and adults alike! It seems like a lot of ingredients, but the whole thing comes together in under an hour of prep time. I added slivered almonds for extra crunch, but you could customize it with your favorite toppings.

    Gluten-Free Crowd-Pleasing Upside Down Honey Apple Cake

    Ingredients

    For the honey sauce:

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    1/2 cup organic honey

    5 tablespoons Barlean's organic coconut oil, room temperature

    2 tablespoons maple syrup

    1/2 teaspoon organic vanilla extract

    1/2 teaspoon powedered cinnamon

    A pinch of salt

    1 1/2 cups chopped walnuts

    For the cake:

    1 cup + 6 tablespoons gluten-free all-purpose flour

    1 1/2 teaspoons aluminum-free baking powder

    1/2 teaspoon salt

    1/2 cup melted Barlean's organic coconut oil

    3/4 cup organic sugar

    2 tablespoons Uncle Matt's organic orange juice

    1 1/4 teaspoons organic vanilla extract

    2 large eggs

    For the apples:

    4 small organic apples

    1 1/2 teaspoons powdered cinnamon

    2 tablespoons organic sugar

    Directions:

    For the honey sauce:

    Heat the oven to 350 °F and line a 10 inch pan completely with parchment paper, leaving some overhang.

    Mix together the honey, coconut oil, maple syrup, vanilla, cinnamon and salt. Stir in the walnuts. Spread the mixture on the bottom of the pan and refrigerate.

    For the cake:

    Mix the flour, baking powder, and salt in a medium-sized bowl.

    In a larger bowl, combine the melted coconut oil, sugar, orange juice, vanilla and eggs. Set aside.

    For the apples:

    Cut the peeled apples into small pieces, then mix in a bowl with the cinnamon and sugar.

    Combine the dry and wet cake mixtures.

    Add half the cake mixture to the pan with the chilled honey sauce. Top with half of the apples.

    Add the rest of the batter and top with the rest of the apple mix.

    Bake for 50 minutes or until very lightly browned.

    Cool for at least 10 minutes before turning it upside down. If you can wait 6-8 hours, it will be much easier to remove.

    Can be stored up to two days if covered.

    Original recipe via Texanerin

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Andrea Donsky, RHN
Andrea Donsky, B. COMM is an international TV Health Expert, Best Selling Author, Nutritionist Podcast Host, and Founder of NaturallySavvy.com—a recipient of Healthline’s Best Healthy Living Blogs for 2019. As a pioneer and visionary in the health food industry, Andrea’s passion is to inspire people to make healthier choices. Andrea has combined her background and expertise as both a Registered Holistic Nutritionist and an entrepreneur ("She Boss!") to educate the public on living a healthy lifestyle through the creation of her businesses, books, articles, podcasts, videos, talks, and TV and radio media appearances. Andrea founded Naturally Savvy Media Inc. in 2007 in order to share her passion for healthy living, and love for natural products and companies. Among her numerous publications, Andrea co-authored Unjunk your Junk Food published by Simon and Schuster, a book that journalist, author and mother Maria Shriver endorsed: “Unjunk Your Junk Food has certainly made me more aware about the food that my children eat and the effects it has on our body and mind."</P. Andrea also co-authored two e-books entitled Label Lessons: Your Guide To A Healthy Shopping Cart, and Label Lessons: Unjunk Your Kid’s Lunch Box.