Gluten Free Honey Cake Traditional for Rosh Hashanah
Celebrate the sweetness of the New Year with this Gluten-Free Honey Cake, a perfect addition to your Rosh Hashanah table. This moist and aromatic cake is made with a unique blend of gluten-free all-purpose flour and almond flour, creating a tender crumb while keeping it entirely gluten-free. Infused with warm spices like cinnamon, ginger, and nutmeg, and naturally sweetened with honey and unsweetened applesauce, this cake offers layers of rich, indulgent flavor. A touch of brewed coffee enhances the depth of sweetness, while a sprinkle of sliced almonds provides an optional nutty garnish. With just 15 minutes of prep time and simple instructions, this recipe is ideal for both seasoned bakers and beginners. Whether served alongside a hot cup of tea or as a centerpiece dessert, this gluten-free honey cake is a delightful and symbolic treat to start the New Year with sweetness and joy. Perfect for Rosh Hashanah and beyond!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour (with xanthan gum)
- 1 cup Almond flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 3 large Eggs
- 1 cup Honey
- 0.5 cup Brown sugar
- 0.5 cup Unsweetened applesauce
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1 cup Strong brewed coffee (cooled)
- 0.25 cup Sliced almonds (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round or square cake pan (or a loaf pan) and line the bottom with parchment paper to prevent sticking.
In a large mixing bowl, combine the gluten-free all-purpose flour, almond flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt. Whisk together to ensure all dry ingredients are evenly distributed.
In a separate large bowl, beat the eggs using a whisk or electric mixer. Add the honey, brown sugar, unsweetened applesauce, vegetable oil, and vanilla extract. Mix until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, mixing in batches to avoid lumps. Stir in the cooled brewed coffee until the batter is smooth. It will have a loose, pourable consistency.
Pour the batter into the prepared cake pan. If desired, sprinkle sliced almonds evenly over the top of the batter for garnish.
Bake the cake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Afterward, transfer it to a wire rack to cool completely before slicing.
Serve the cake at room temperature and enjoy a slice with a cup of tea or coffee. Perfect for Rosh Hashanah celebrations or any occasion requiring a sweet and flavorful treat!
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 25% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 295 mg | 13% | |
| Total Carbohydrate | 59.7 g | 22% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 38.1 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 204 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
