Gluten-Free Jewish Apple Cake

For the Apples

Combine the apples, sugar, cinnamon and salt in a small bowl. Mix together, then set to the side.

For the Batter

Preheat the oven to 350 degrees Fahrenheit and grease a large bundt cake pan

In a medium-sized bowl, combine the flour, baking powder, nutmeg and salt

In a large bowl, add the two sugars and vegetable oil

Use an electric mixer to combine the sugars and oil for 90 seconds on medium-low speed

Then, add the eggs one at a time, mixing between to well incorporate

Add the almond milk and vanilla extract, then beat to combine on medium-low speed

Slowly sift in half the dry ingredients to the bowl, mixing on medium speed to incorporate.

Add the apple sauce and mix again before adding the other half of the dry ingredients

Once thoroughly mixed, add an even layer to the bottom of the prepared cake pan

Next, cover with a layer of apples

Drizzle the batter over the apples, but don’t completely cover them

Then, add more apples and repeat this process until you end with a layer of batter

Bake for 75 minutes, or until a toothpick comes out clean

Remove from oven and allow it to cool in the pan for 15 minutes

Finally, remove from pan and cool on a wire rack

For the Dairy-Free Frosting

Sift the powdered sugar into a bowl, then add the dairy-free butter

Use an electric mixer to cream together until smooth

Add the vanilla extract and mix again

Refrigerate for 20 minutes, then frost the top of the bundt cake once cooled

Garnish with fresh orange zest and enjoy!