Paleo Honey Cake

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Ingredients
Instructions
Nutrition

This easy Paleo Honey Cake recipe is fan-favorite made with healthy low-carb almond flour. I love turning classic desserts into wholesome gluten-free versions that everyone can eat.

What is Honey Cake?

Honey Cake, a traditional Jewish dessert eaten during Rosh Hashanah, is referred to as Lebkuchen in Yiddish. I love serving it at our High Holiday table whether for Rosh Hashanah or Yom Kippur break fast. We’ve been breaking our fast with warming, comforting foods since my Ayurvedic training in the early 1990’s. This lightly sweetened apple dessert, spiced with cinnamon fits that bill perfectly.

What is Rosh Hashanah?

Rosh Hashanah is the Jewish New Year and the start of the High Holidays for Jews. Traditionally, we eat honey during this time as the ritual sets the tone for a sweet year to come. The custom of dipping apples in honey at the Rosh Hashanah meal has been one of the boys’ favorite since they were very little!

SCD Paleo Honey Cake

Most honey cake recipes include coffee. I left it out of this one to simplify the recipe and make it even easier. My husband, who has no dietary restrictions, loves this cake! As you can see from the photo above, a large piece has been devoured. One of our friends said this was the best honey cake she had ever eaten, gluten-free or not!

Ingredients
Serves:
12
Print Recipe
Instructions
  1. In a large bowl, combine almond flour, salt, baking soda, cinnamon, and cloves
  2. In a separate bowl, combine honey, shortening, and eggs
  3. Mix wet ingredients into dry, then stir in raisins
  4. Grease and flour an 8 inch springform pan
  5. Bake at 350°F for 30-35 minutes
  6. Remove from oven and cool for 1 hour
  7. Serve

Gluten-Free Rosh Hashanah Dessert Recipes

Here are some additional paleo dessert recipes for you!

Your Favorite Rosh Hashanah Recipes?

What are your favorite recipes for Rosh Hashanah? Are they family traditions that have been passed down from your Bubby? Or are they new dishes that you’ve adopted to create your own tradition?

This recipe is an oldie but goodie from the archives. I first published it in 2012.

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

132 responses to “Paleo Honey Cake”

  1. My subs:
    coconut oil and ghee for palm oil
    chopped dates for raisins
    baked in 8×8″ square glass pan 31 minutes my oven
    This is incredible! The texture is fabulous and it is very delicious.
    Thank you for this Elana.

    • Hi GallieSallie,

      Did you use the same amounts of oil as in the original recipe? I’d like to switch the flour as well to coconut and/or almond flour and add more eggs.

  2. Hi Elana, I was going to try making your honey cake recipe when I noticed that you use almond flour. Almonds are high in inflammatory lectins so doesn’t that make the flour high in lectins as well!

    Chuck

    • Chuck, thanks for your comment! There are a bunch of paleo foods that are high in lectins, that’s why I don’t eat them every day and rotate foods to keep my diet full of healthy variety :-)

  3. Do I have to use a spring form pan? Can I use mini loaf pan if grease and flour? Want to make smaller servings for Christmas eve tea. Thank you.

    • Cris, I haven’t tried that so not sure. If you do experiment I hope you’ll stop back by and let us know how it turned out :-)

    • This honey cake is delicious. I was looking for a cake to serve for brunch and so glad this one turned out so well. Thanks Elana.

  4. This looks delicious. I have used my mother’s recipe in the past by just substituting gluten free flour. But I like the idea of this paleo version. I may need to add the coffee tho!

  5. I love this…I have made it every year for the last 4 years, but now my daughter can’t have honey! :(
    Any thoughts on what to sub? No agave either.

  6. We love this recipe – my 2 daughters and I are each making it at our respective homes and sharing with our communities. Was wondering what you thought about adding chocolate chips…..

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