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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
Serves: 6-8
Ingredients
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: