Indulge in the delightful fusion of flavors and a touch of sweetness with this Gluten-Free Honey Cake recipe. Crafted with care and consideration for those with dietary preferences, this almond-based confection presents a harmonious blend of natural ingredients. Combining the rich nuttiness of almond flour and the warmth of cinnamon, this cake promises a symphony of taste and texture. The careful infusion of eggs, honey, and olive oil brings together a cohesive batter that bakes into a moist and tender masterpiece. As the oven works its magic, filling your kitchen with a tantalizing aroma, anticipation builds for the moment you'll savor each forkful.
Honey Cake for Rosh Hashanah
Honey cake is the most traditional cake to enjoy during the Jewish New Year and the following high holidays. I feel like this cake really exemplifies the taste of the holiday. Like most people, I don’t usually make honey cake any other time of the year, it's saved for Rosh Hashanah, Yom Kippur, and Sukkot only.
Each family has its own version of the cake, some make it with coffee, others with tea. Some add many different spices like cardamom, ginger, clove, nutmeg, cocoa powder, or orange zest. You can add many flavors to the cake and take it in different directions and cultures.
Honey cinnamon cake
I kept the recipe simple and only added cinnamon. You can add any spice you like and are used to having in your honey cake too. The honey is the key flavor and anything that you add will upgrade the cake. I am sure that when you have the first bite of your own version, it helps you remember your grandma or your mom and the whole family celebrating together. The cake always looks homey and not very promising. It has this rustic unimpressive look but the flavor compensate for it big time!
Honey is one of the holiday symbols. We eat sweet dishes during the holiday for the New Year ahead to be sweet and good. I already shared on the blog my family honey cake recipe but this time, I am sharing a honey cake recipe that is a gluten-free one. This change makes it fit more people on different diets and fits me on my journey to healthier eating.
In addition, I shared an apple and honey cake recipe that is also gluten-free and fits the holiday. This time I omit the apples and created the recipe a bit differently. If someone in your family avoids apples or you want to have the more traditional dessert of the holiday and still keep it gluten-free, this cake is for you. The cake is also parve so it fits the holiday meal.
Freezing honey cake
I know many people like to bake in advance and freeze cakes for the holiday. This cake can be frozen easily and since it has no fruits in it, it will not get soggy and mushy when thawing. Make sure to cool the cake completely and wrap it in plastic and of course, label it.
The flavors of this cake fit the season too. Fall is about to arrive and the warm cinnamon baked with honey and almonds couldn’t be more comforting.
The ingredients for this gluten-free honey cake are ground almonds, olive oil, honey, eggs, cinnamon, baking powder, and baking soda.
almond flour or ground almonds or almond meal replaces the regular all-purpose flour. Almonds have natural oils in them that also add moister to the cake and help you not get a dry cake.
Keep in mind that the cake doesn’t contain any other sweetener in the batter, I used ½ cup of honey. In the garnish, I added more sweetness with powdered sugar. If you want the cake sweeter add a glaze to the cake with more honey or powdered sugar.
How to make honey cake
To make the cake you will need a bowl and a tablespoon. Simply mix all ingredients well and pour into a round (24cm | 8 inches) baking pan. Bake the cake for 25-30 minutes and then enjoy it with your family! If you want, you can also bake this cake as cupcakes, and the baking time will be shorter (approximately 15-20 minutes).
To garnish the cake and add a bit more festivity, I served the cake sprinkled with powdered sugar, you can add slivered almonds too or pomegranate seeds.
This honey cake is moist and has a rich homey sweet flavor. This cake has the holiday flavor that you remember from your childhood just a bit more healthy.
Recipe yields one round cake (24cm | 8 inches) or 12 small muffins.
While almond flour provides a unique texture and flavor, you can experiment with other gluten-free flours like coconut flour or a gluten-free all-purpose flour blend. Keep in mind that different flours have varying absorption rates, so adjustments may be needed.
Honey contributes to the flavor and moisture of the cake, but you can explore alternatives like maple syrup, agave nectar, or a granulated sugar substitute if you're looking for different sweetness levels or are vegan.
Greasing the baking pan is essential to prevent sticking. You can also consider lining the bottom of the pan with parchment paper to ensure easy removal.
Absolutely! Adding chopped nuts, raisins, or dried fruits can enhance the texture and flavor of the cake. Just make sure they are gluten-free and won't affect the batter's consistency.
Insert a toothpick or a cake tester into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. Avoid overbaking, as almond flour-based cakes can dry out easily.
Yes, you can freeze the cake for later enjoyment. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. Thaw it at room temperature before serving.
Absolutely, the garnish is optional. If you're watching your sugar intake, the cake is delicious on its own. You can also consider dusting with a sugar substitute if desired.
Properly stored in an airtight container at room temperature, the cake should stay fresh for 2-3 days. For longer storage, you can refrigerate it for up to a week.
Certainly! Adjust the baking time for cupcakes, typically around 15-20 minutes, and keep an eye on them to ensure they're baked through.
Rosh Hashanah recipes to try:
Check out all my other Rosh Hashanah recipes on my Rosh Hashanah recipe index. If you're seeking more Rosh Hashanah dessert options, take a look at my compilation of the 23 best Rosh Hashanah desserts.
Bake this gluten free honey cake today!
Whether you choose to dust it with a delicate sprinkle of powdered sugar or adorn it with your favorite garnishes, this Gluten-Free Honey Cake is not just a dessert—it's a celebration of flavor, togetherness, and the joy of sharing. As you take that first delectable bite, let the sweet notes of honey and almond transport you to a realm of pure delight. As the cake graces your table, I wish you a sweet and joyous 'Shana Tova'—a new year filled with happiness and memorable moments.
Gluten Free Honey Cake
- 2 cups almond flour (ground almonds)
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 4 eggs
- ½ cup honey
- ¼ cup olive oil
- Set the oven to 160°C / 325°F with the fan.
- Grease a round baking pan (24cm | 8inch).
- In a mixing bowl add the ground almonds, cinnamon, baking powder, and baking soda.
- Mix well.
- Add the honey, eggs, and olive oil.
- Mix to a unified batter.
- Transfer the cake batter to the baking pan.
- Bake for 25-30 minutes.
- Cool the cake at room temperature.
- Sprinkle the cake with powdered sugar if desired or garnish as you wish.
- Serve and Shana Tova!