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
Ingredients
- 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
Instructions
- 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
- 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?
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This recipe is an oldie but goodie from the archives. I first published it in 2012.
christian says
oh great, i am hungry now.. :D
i need to eat something.. it looks so delicious..
Elana says
Thanks Christian!
Maxine says
Would it be ok to use the butter flavored shortening? I already have that in the house.
Elana says
Maxine, I haven’t tried that so not sure :-)
Shannon says
Recipe sounds awesome. I’d love to know if anyone has had success using an egg substitute like flax or chia?
Elana says
Shannon, I haven’t tried that so not sure :-)
alexandra says
thank you! this was fabulous! and so glad to have a paleo honey cake
Elana says
Alexandra, you’re welcome!
Noeline says
I have just baked the Paleo Honey Cake but with the following changes, as almond flour is quite hard to obtain in Australia I used 2 cups of fine almond meal with 1/2 cup of gluten free SR Flour, 1/4 cup 100% Grapeseed oil in place of the palm oil shortening and egg replacer in place of eggs.
The cake turned out really, really nice and quite moist. Thank you for your recipes I enjoy each posting.
Elana says
Thanks Noeline!
Athena says
Delicious hot out of the oven! Not too sweet. I used the vegan shortening recommended and didn’t melt it because the recipe did not say to. I had a hard time getting the shortening to blend in smoothly – I used a handheld electric mixer and still was left with little bits of white shortening…. they blended a little better when I mixed (by hand) the wet to the dry ingredients. At 35 minutes at 350 the center was not at all set. I wrapped foil around the pan to keep the edges from burning and baked for probably another 30 minutes. The center was set but the edges a little dry. Still very good. A keeper recipe for sure. Thanks Elena.
Megan says
I had the same problem. The cake sank in the middle and did not set. Otherwise, it tastes delicious, and I subbed in mini enjoy life chocolate chips in place of the raisins.
Elana says
Athena, thanks for your comment! For best results use the recommended brands of almond flour when making this recipe and it will turn out perfectly!
https://elanaspantry.com/ingredients/almond-flour/
Enjoy!
Elana
valentinamama says
We served your delish paleo honey cakes at our oneg. The raisins were soaked in pomeg/blueberry juice. The leftovers went into the kiddos lunchboxes. Beyond moist and so yummy. Thanks for sharing such sweetness xxx
Elana says
Valentinamama, I’m so happy to hear this was beyond yummy!
Myrite says
Shana tova! Thanks for the wonderful healthy honey cake recipe, can’t wait to try it out!
Elana says
Shana Tova Myrite!
T.Avraham says
I made your older recipe that includes coffee for Rosh Hashanah this year, and it was amazing. I gave some to my mother in law as a gift, baked in a heart shape paper case, along with some sun dried tomato crackers – inspired from your fig crackers. Thanks so much for the wonderful recipes. Shana Tova from Jerusalem x
Susan says
Where do I fine the older recipe with coffee?
Thank you
L’Shana Tova
Elana says
Susan, here you go:
https://elanaspantry.com/honey-cake/
Shana Tova!
Elana
Brooke says
Over-the-top good! I think this may be my favorite treat yet. No one else in the family is aware that I made it- I don’t want to share. :)
Elana says
Brooke, thanks for letting me know this Honey Cake is over-the-top good!