Apple Honey Cake
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 12 squares
  • 1½ cups spelt or whole wheat flour
  • 1 tsp baking powder
  • ¾ tsp cinnamon
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 apple, peeled and finely diced
  • 2 eggs
  • ½ cup honey
  • ¼ cup melted coconut or olive oil*
  • 1 tsp pure vanilla extract
  1. Preheat the oven to 350 degrees F. Line an 8x8 pan with parchment paper and set aside.
  2. In a medium mixing bowl, combine the dry ingredients, including the apple.**
  3. In a small bowl, whisk together all of the wet ingredients. Fold wet into dry, mixing well to fully incorporate.
  4. Pour the batter into the pan. Bake for 30-33 minutes, or until a toothpick comes out clean.
  5. Let cool for 10 minutes in the pan, then remove from pan and finish cooling on a wire rack.
  6. Store wrapped tightly and in an airtight container/bag at room temperature for 2 days or in the fridge for up to 5 days.
*Coconut oil lends its inherent sweetness to the cake, while olive oil makes it taste less sweet. If you want to use olive oil, I recommend pure olive oil instead of extra virgin, for its more neutral taste.
**Mixing the apple with the dry ingredients first keeps the apple from sinking to the bottom of the cake while baking.
Recipe by Lenses and Lentils at