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A slice of gluten free Passover apple cake on a white plate.

Delicious Gluten Free Passover Apple Cake

Sandi Gaertner
A delicious moist Gluten Free Passover Apple Cake. The cake is made with gluten free matzo meal, or gluten free matzo cake meal.
4.93 from 14 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 14 slices
Calories 246 kcal

Equipment

  • 9-inch cake pan

Ingredients
  

Cake:

  • 4 large eggs
  • ½ cup non-dairy milk * see note
  • ½ cup oil coconut or light oil like avocado
  • 2 tablespoons unsalted butter melted
  • ½ cup sugar
  • 1 ½ cups gluten free matzo meal * see note
  • 2 tablespoons cassava flour or gluten free flour blend

Apple Filling

  • 4 apples peeling optional
  • ½ cup brown sugar
  • 1 ½ tablespoons lemon juice
  • 2 teaspoons ground cinnamon

Instructions
 

  • Preheat the oven to 350º F.
  • Add the cake batter wet ingredients to a standing mixer and mix on low speed, increasing the speed to medium. Mix for 1 minute.
  • Turn off the power and add matzo meal and cassava flour. Mix on low speed until blended.
  • Slice apples very thinly, I left the peels on. You can remove the peels if you like.
  • Spray a cake pan with coconut oil, and place a piece of parchment paper cut to the size of the pan on the bottom.
  • Pour half of the cake batter into the pan and spread it around to cover the bottom.
  • Add the apple mixture on top of the batter.
  • Pour the remaining batter on top and spread to cover the apples.
  • Bake for 40 minutes until done. To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.
  • Move the cake to a wire cooling rack. Slice when the cake is fully cooled.

Notes

  1. Normal matzo meal is not gluten free. There are two brands of gluten free matzo meal. They are made by Yehuda and Manischewitz companies, and both will work well in this recipe.
  2. You can make this cake with milk as directed, or use non-dairy milk to make this recipe dairy-free.
  3. If you do not have cassava flour, you can use arrowroot starch or tapioca starch.
  4. This cake will keep fresh up to 4 days in an air-tight container or up to 4 months in the freezer.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 246kcalCarbohydrates: 37gProtein: 4gFat: 10gSaturated Fat: 1gTrans Fat: 1gCholesterol: 48mgSodium: 25mgPotassium: 115mgFiber: 2gSugar: 21gVitamin A: 111IUVitamin C: 3mgCalcium: 35mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.