This is a delicious dish for Rosh Hashanah!

What You’ll Need:

Topping

3 to 4 tablespoons butter softened at room temperature

1 cup chopped pecans

2 tablespoons cinnamon

2 tablespoons – 1/4 cup almond flour

4 apples peeled and finely chopped

1 tablespoon cinnamon

2 tablespoons honey

4 eggs

1/2 cup coconut milk

2 teaspoons apple cider vinegar

1 Tablespoon vanilla extract

1/2 cup coconut milk

1/2 cup honey

3 1/2 cups almond flour

1/4 cup coconut flour

1 teaspoon baking soda

1/2 teaspoon salt

What to Do:
Preheat oven to 350°.

In a small mixing bowl mash butter, add chopped pecans, cinnamon, honey and almond flour. combine together until crumbly. Set aside.

In a small pot, add apples honey and cinnamon on medium flame cook until apples or slightly tender, or about 5 to 8 minutes. Set aside.

In a large mixing bowl beat eggs until they have thickened and are foamy. Add apple cider vinegar, vanilla, coconut milk and honey.

In a separate bowl add almond flour, coconut flour, baking soda and salt. Mix together until well combined.

Slowly add dry ingredients to wet ingredients using an electric hand mixer. Mix until well combined

Fold in apples to cake batter.

Heavily grease an 8-inch spring form pan and line with parchment paper. Pour cake batter into springform pan and add crumble topping until completely covered.

Bake 45 – 55 minutes until cake is firm and your toothpick comes out clean.  Enjoy!