Apple & Prune Honey Cake

This simple yet delicious cake is perfect for any occasion. Healthy enough to have as an after-school treat but fancy enough to serve guests for tea. This cake has a gooey chunky fruity centre with a morish crisp outer. A refined sugar-free cake using spelt flour that is full of fibre, and we all know how good prunes are for the gut!

Sub the spelt flour for sorghum flour or a gluten-free mix if you need to be wheat-free or gluten-free.

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Apple & Prune Honey Cake

5 from 1 vote
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Baking, Puddings
Servings 10 people
Suitable for Special Diet (or adaptable) Gluten-free, Nut-free



  • Pre-heat the oven to 140C fan or 160C non fan and line or grease a baking tin. A round one 10″ or 25cm across works well for the standard quantity in the recipe.
  • Keep the butter out of the fridge overnight or zap the butter in the microwave for 20-30 seconds until it is very soft. Then using an electric whisk beat the honey into the butter.
  • Add the ground almonds, spelt flour, baking powder, coconut sugar, almond essence and eggs, and beat together with an electric whisk for a good minute.
  • Cut the prunes into quarters and then peel and slice the apples into ½ inch wedges.
  • Fold in the prunes to the mixture until well-coated.
  • Spread about a third of the mixture into the base of the tin, use enough to cover it well.
  • Cover the base layer with the sliced apples, don’t worry if there is a little overlap just make sure that the whole cake is covered.
  • Gently spoon the remaining mixture over the top of the apples making sure none are poking through.
  • Sprinkle the sliced almonds and pumpkin seeds over the top and pop in the oven on the middle shelf to bake.
  • Check the cake with a cocktail stick after 40 minutes, and if it needs longer in the oven keep checking every 5 minutes. In most ovens, it takes an hour to bake fully, however some ovens run hot and 40 minutes is plenty.
  • If the top is getting brown very early on simply cover with some baking paper or foil to stop it burning.


  • Make gluten-free by swapping the spelt flour to regular GF flour or sorghum flour.
  • For nut-free, substitute ground almonds for the same weight in GF flour, use vanilla essence and sprinkle the top with sunflower seeds and pumpkin seeds.
  • Dairy-free, switch butter to organic vegan spread or light olive oil
  • Store this cake in a cake tin for 4 days or in the freezer for up to 3 months.
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5 from 1 vote

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    1. Hi Michelle – all the allergen swaps are always at the bottom of my recipes – spelt does contain gluten and therefore please use Doves Farm, Free From Fairy or Bobs Red Mill gluten-free flours or Sorghum flour.

  1. 5 stars
    Absolutely delicious! One of the best (if not the best!) gluten free cakes we have ever made. Made with a mix of sorghum and Doves Farm flour. I replaces prunes with chopped dates.