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Passover Apple Cake
Jon Simon

Passover Apple Cake | Diabetic-Friendly & Gluten-Free

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A moist, naturally sweetened Passover apple cake made with almond flour, fresh apples, and warm spices. This diabetic-friendly dessert uses date syrup instead of refined sugar, delivering rich flavor with low glycemic impact. Kosher for Passover, pareve, and perfect for health-conscious Seder tables.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling 15 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Jewish
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups almond flour finely ground for best texture
  • 3 large eggs room temperature
  • 1/2 cup coconut oil or pareve margarine melted and slightly cooled
  • 1/3 cup date syrup or pure maple syrup certified kosher for Passover
  • 1 teaspoon vanilla extract kosher for Passover certified
  • 1 teaspoon baking powder kosher for Passover certified
  • 1 pinch salt
For the Spices
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cardamom
For the Apples
  • 2 large Honeycrisp or Fuji apples peeled, cored, and diced into 1/2-inch pieces
For the Pan
  • 1 tablespoon matzo meal or additional almond flour for dusting pan

Equipment

Method
 

  1. Prepare the pan: Preheat oven to 350°F (180°C). Grease a 9-inch springform pan with coconut oil, line the bottom with parchment paper, and dust the sides with matzo meal or almond flour. Tap out excess.
  2. Mix wet ingredients: In a large mixing bowl, whisk together the eggs, date syrup (or maple syrup), melted coconut oil, and vanilla extract until smooth and well combined.
  3. Add spices: Whisk in the cinnamon, nutmeg, cardamom, baking powder, and salt until evenly distributed.
  4. Fold in almond flour: Using a spatula, gently fold in the almond flour until just combined. The batter will be thick. Avoid overmixing to keep the cake tender.
  5. Add apples: Fold the diced apples into the batter, distributing them evenly throughout.
  6. Transfer to pan: Pour the batter into the prepared springform pan. Use a spatula to smooth the top into an even layer.
  7. Bake: Place in the center of the preheated oven and bake for 35-40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  8. Cool: Let the cake cool in the pan on a wire rack for 15 minutes. Run a thin knife around the edges, then release the springform ring. Allow to cool completely before slicing.
  9. Serve: Slice into 12 pieces. Optionally dust with cinnamon, top with fresh apple slices, or serve alongside dairy-free vanilla ice cream.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 12gProtein: 5gFat: 18gSaturated Fat: 7gSodium: 95mgFiber: 3gSugar: 7g

Notes

Diabetic-Friendly Notes: This Passover apple cake uses almond flour (low glycemic index) and date syrup instead of refined sugar, resulting in approximately 9g net carbs per slice. The combination of healthy fats from almond flour and eggs helps slow glucose absorption. For even lower carbs, substitute monk fruit sweetener for the date syrup—add 2-3 tablespoons extra liquid to compensate for moisture.
Kosher Notes: This recipe is pareve when made with coconut oil, making it suitable after both meat and dairy meals. Ensure all ingredients (vanilla, baking powder, date syrup) are certified kosher for Passover.
Storage: Store in an airtight container at room temperature for up to 5 days. For freezing, wrap individual slices in parchment paper, then foil, and freeze for up to 3 months.

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