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. Hi Elana,
    Thank you for all the wonderful recipes!
    May this New Year be sweet, healthy and happy. L’shanah Tovah! Happy Rosh Hashanah!

  2. Hi! If I was going to make this in a large loaf pan, would I just cut the recipe in half? or 2/3?

    Thanks!

    • Maybe use two loaf pans——-maybe you might want to freeze one of the loafs—-I haven’t made this recipe yet, but it looks from the picture it would freeze well.

  3. Oh, this really looks good. How long does it keep? I’d love to make it 2 to 3 days ahead. Should it be kept refrigerated or at room temp? Thanks!

  4. Have made this recipe now three times and every time EVERYONE has loved it. My friends was licking up the remnants from the dish! Absolute win!

  5. I just made this cake using coconut oil as a substitute and took it out the oven. A knife comes out clean but the middle is sunken. Can anyone advise what I may have done wrong? Considered putting it back in the oven but didn’t want it to dry out or burn.

    • Sammy, thanks for your comment! If you make this cake with the ingredients called for in the recipe it will turn out perfectly :-)

  6. Hi,
    Would love to make this for my gluten intolerant husband for Rosh Hashanah. Just one question: When do you remove it from the pan after it’s out of the oven. Thanks Joyce

    • Hi Joyce, thanks for your comment! I’ve updated the recipe to include a cooling time of 1 hour. Happy new year!

  7. Oh my, I just made this and it is so delicious!!! Literally smelled so good that I had to risk burning my tongue and try it right out of the over. Yummy! Can wait to make it more often now.

  8. I made this today, substituted shortening with coconut oil and it came out absolutely delicious, SO good my whole family loved it, thank you so much for sharing your awesomeness ;D

    • Thank for your comment- great to hear that it came out perfect with coconut oil. I live in Peru, and we have plenty of good, organic coconut oil, but no palm shortening :) I will try baking it this weekend. Can´t wait :)

  9. I made this for Rosh Hashanah and it was a huge hit! It tasted delicious and moist. My family kept going back to it over the traditional one sitting next to it! Thank you for your recipes!!

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