Honey cake never made it in my house. Most family members won’t touch it. The next best option for Rosh Hashanah? This moist and rich...Apple Cake! Of course, with less oil, this is a lighter version that most other apple cakes. You can also swap out the flour for white whole wheat (I use half white whole wheat and half regular flour for the best balance). Enjoy!
Light n’ Moist Apple Cake
- Cooking and Prep: 1 h
- Serves: 10
Prepare the Apple Cake
Preheat oven to 350 degrees Fahrenheit. Spray a baking pan or a bundt pan with non-stick cooking spray.
In the bowl of an electric mixer, combine sugar, brown sugar, almond milk, oil, vanilla, and eggs. Mix well. Add flour, baking soda, salt, and cinnamon. Mix until combined. Slowly fold in chopped apples and shredded coconut.
Transfer batter to prepared pan. Bake for 45 minutes or until toothpick comes out clean. Garnish with additional coconut if desired.
I love the flavor coconut adds to this cake, but if you’re not a fan, you can leave it out.