Gluten-Free Honey Cake

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Gluten-Free Honey Cake

Honey Cake—a classic Jewish soul-food dessert symbolizing a sweet new year during the Jewish high holidays of Rosh Hashanah and Yom Kippur. This Gluten-Free and Dairy-Free Honey Cake recipe is so delicious and moist—anyone who likes dessert should devour a slice this fall!  It’s perfectly balanced with sweet and spicy flavors. This crowd pleasing  recipe turns out super moist every time and compliments apple or pumpkin dishes extremely well.  Compliments of The Boston Progressive Nectar Test Kitchen.

Why Honey

Honey symbolizes a “sweet” new year and is known to represent good living and wealth.

Gluten-Free Baking Tips

We show this cake baked in a bundt pan.  It works well for muffins, cupcakes or any other pan shape. When baking gluten-free, it is very important to not over mix. Mix until just well combined for a perfect texture of baked goods.

 

Gluten-Free Honey Cake
Gluten-Free Honey Cake
Votes: 1
Rating: 5
Rate this recipe!
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Gluten-Free Honey Cake
Votes: 1
Rating: 5
Rate this recipe!
Print Recipe
Servings Prep Time Cook Time
1Bundt cake 8-10minutes 40minutes
Servings Prep Time
1Bundt cake 8-10minutes
Cook Time
40minutes
Ingredients
Servings: Bundt cake
Units:
Ingredients
Servings: Bundt cake
Units:
Method
  1. Pre Heat Oven 350 degrees F. Always grease your bundt pan. NOTE: We used 1/2 cup raw organic sugar to "sugar the pan" after greasing it. Sugaring is optional...but it sure helps your cake release from pan after baking.
  2. Heat one cup of water in small pot over stove top. Remove from heat. Add tea bags to hot water, cover and steep for 10 minutes.
  3. Stir tea in pot. Remove tea bags. Add 2 cups honey to the pot of warm tea. Stir till well combined.
  4. Add all spices (cinnamon, ginger, clove) and ground coffee to the warm honey tea. Set aside.
  5. Using an electric mixer beat eggs for 2 minutes. Add in melted coconut oil and all ingredients from the warm pot.
  6. Add in, on low speed, coconut flour, sea salt, baking powder, baking soda, and vanilla extract. Mix till well combined and your batter has thickened (about 2-4 minutes).
  7. Pour batter into oiled and sugared bundt pan. Bake for 30-40 minutes or until cake is done.
  8. Allow cake to cool on rack. Once cool, use a flexible spatula to go around the edge of the cake loosening it from all edges of cake pan. Place serving plate on top of Bundt pan, then flip up-side-down so the serving plate is on the bottom and cake pan is on top. Allow gravity to release the cake from pan and it should fall nicely on to serving dish. Serve with-in 48 hours and enjoy.
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