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 Jewish 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!
Paleo Honey Cake
- 2½ cups blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ cup honey
- ¼ cup palm shortening
- 4 large eggs
- ½ cup raisins
- In a large bowl, combine almond flour, salt, baking soda, cinnamon, and cloves
- In a separate bowl, combine honey, shortening, and eggs
- Mix wet ingredients into dry, then stir in raisins
- Grease and flour an 8 inch springform pan
- Bake at 350°F for 30-35 minutes
- Remove from oven and cool for 1 hour
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?
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This recipe is an oldie but goodie from the archives. I first published it in 2012.
I made the cake for Rosh Hashanah and it was delicious….Didn’t have raisins so I used currants…I had soaked them in hot water for 5 minutes, allowing them to plump up, then drained out the water. I cut down the honey to about 1/3 cup plus another T…which was perfect for the sweetness I wanted…The cake baked faster than I had anticipated because my springform pan was black. Next time I make it, I’ll cut the oven back to 325.
I lined the springform pan with parchment paper and sprayed the pan with a non stick spray even though it was a non stick pan…I didn’t have cloves in my pantry so I went ahead and used the 1 T of cinnamon and instead of cloves used a pumpkin pie spice which contains cloves…also had allspice and I think that
enhanced the flavor. I noticed the recipe did not call for vanilla. I didn’t add any and realized it didn’t need it.
Maddy, happy new year! Thanks for letting me know this cake was delicious!
Might it be possible to make honey cake cookies from this recipe? I love your recipes!
Helene, I haven’t tried that :-)
Dori Stern says
Could you use butter instead of the palm shortening? And if the answer is yes, how much would you use?
Dori, I haven’t tried that so not sure :-)