Pie may be the traditional go-to Thanksgiving dessert, but this super-flavorful Irish Apple Cake with Rum and Toasted Almonds can add a delicious and beautiful spin to your holiday spread.
Feel free to get creative with your almond and apple patterns! We use a mix of thinly-sliced tart and sweet apples alongside sliced almonds, but you can substitute your for favorite nut and fruit combo. The batter is a simple combo of Nature’s Eats cashew flour, all-purpose flour spiced with rum, fresh ginger, vanilla and nutmeg.
Heart-healthy cashew flour elevates this dessert with more flavor and texture, and the recipe can easily be made gluten-free by substituting all-purpose flour for tapioca flour.
Irish Apple Cake with Rum and Toasted Almonds
- 3 apples, cored and sliced thin
- ⅓ cup sliced almonds
- 1 ½ cups Nature's Eats Cashew Flour
- ½ cup all-purpose flour Replace with ½ cup tapioca flour if gluten-free.
- 2 eggs
- ½ cup honey
- ½ cup sour cream
- ⅓ cup extra virgin olive oil
- ½ cup apple sauce
- 2 tbsp fresh crushed ginger
- ½ tsp nutmeg
- 2 tsp pure vanilla extract
- 2 tsp baking powder
- 1 tsp baking soda
- ⅓ cup rum, plain or spiced
- Preheat the oven to 360 degrees F.
- Line a 9" cake pan with parchment paper. Arrange the sliced apples and almonds in the bottom of the pan.⠀
- In a large bowl, whisk the rest of the ingredients together and pour the batter over the arranged apples and almonds.
- Bake at 360F for 45 minutes. Let cool for 5-10 mins.
- Flip the cake upside down onto a serving plate. Dust with powdered sugar and serve.