Gluten-Free Honey Cake

This Gluten-Free Honey Cake recipe is easy to throw together. Made with a base of almond flour, eggs, and honey, your guests that follow a gluten-free diet can eat it, and others at your table will be so busy enjoying this rich, moist cake that they won’t care what’s in it!

Honey cake is a Jewish holiday dessert recipe, traditionally served at Rosh Hashanah, or Jewish New Year. This cake, also referred to as lekach, is a symbol of the sweetness we hope for in the year to come. Coffee is traditionally used to flavor honey cake, and I use it in my recipe. I also use cinnamon, and a hint of cloves to spice up this Jewish holiday dessert.

My Gluten-Free Honey Cake tastes just like the lekach my Bubby made, when I used to visit her on Long Island. She was an amazing cook and an incredible business woman and is my favorite family role model. My Bubby’s lekach had chopped nuts in it. You may want to add half a cup of walnuts or pecans to this recipe if you like nuts. I left the nuts out as my boys prefer their desserts without chopped nuts.

Gluten-Free Honey Cake

Ingredients
Serves:
6-8
Print Recipe
Instructions
  1. Pour ½ cup boiling water through a filter containing 2 tablespoons organic decaf coffee; discard grounds and cool liquid
  2. In a large bowl combine almond flour, salt, baking soda, cinnamon, and cloves
  3. In a separate bowl, combine agave, oil, eggs, and coffee
  4. Mix wet ingredients into dry, then stir in raisins
  5. Transfer batter to a greased and floured 9 inch cake pan
  6. Bake at 350° for 30-35 minutes
  7. Remove from oven and cool for 1 hour
  8. Serve

This gluten-free, pareve lekach is a fantastic dessert all year round. We don’t limit it to the Jewish holidays. My younger son likes Gluten-Free Honey Cake so much that I’ve been packing it for dessert in his school lunch.

Here are some of my paleo Jewish holiday recipes:

Comments

93 responses to “Gluten-Free Honey Cake”

  1. I made the gluten free honey cake and we love it. We ate most of it the first night right out of the oven. Will definitely make it again. Do you have a way to print recipes?

    • Nancy, thanks for letting me know you love this cake! You can print the recipe if you click the little printer icon just below the title of the recipe. LMK if that makes sense :-)

  2. I was just wondering what the difference is between almond meal and almond flour? P.S. This sounds really yummy!

  3. Dear Elana,
    The GF honey cake is wonderful, as are 99% (some we just don’t go for) of your delicious, carefully thought out recipes. I wish you a sweet new year of GOOD health, happiness, safety, success, creativity, strength, contentment and peace. A refuah shleima to you and have much naches from your kids.
    Blessings from Eretz Yisrael,
    Chaya W.

  4. Hi Elana,
    This and many of your other traditional recipes look so amazing. I’ll have to leave out the lovely raisins and reduce the honey, plus add a bit of sugar free sweetener like Sukrin syrup because I’m Diabetic, but at least I can have a nice alternate of the traditional. I’m not Jewish, but I love reading the recipes of these celebratory dishes and what they’re meant to reflect and how families come together to enjoy & share them. Thank you

    • Lisa, thanks for being on this healing journey with me and for sharing the Jewish holidays through food. Here’s a recipe for you that will not require any adaptations, it’s specifically for my very low-carb readers such as yourself:

      https://elanaspantry.com/keto-brownies/

      I hope you’ll stay in touch!
      Elana

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Recipes » Desserts » Cakes and Cupcakes » Gluten-Free Honey Cake