Gluten-Free Honey Cake

This is a reworked recipe from the days when I baked for a Jewish temple women’s group in the early 1990s.  Not being Jewish, I had never had honey cake until I was asked to bake 40 loaves.  I had a hankering for some this year, so I made this Gluten-Free Honey Cake.

Gluten-Free Honey Cake, perfect for Rosh Hashanah

Now that we are in the Northwest again, we get together with family every Sunday afternoon for a big dinner.  Two of my husband’s sisters live here, as does a nephew and his family.  The nephew’s wife is a graduate of culinary school and is a pastry chef.  It’s fun to see what she brings to the potluck dinners.  My being “gluten free” however, has thrown a wrench into some of the dinners.  It’s not that I complain, but everyone feels bad when I cannot eat something.  For me, dessert is a “once in a while, if I feel like making something gluten-free, maybe I’ll have some” type of thing.  For the rest of the gang, it’s an “every dinner, mandatory” thing.  I could care less if I get a sweet at the end of a meal.  Not everyone gets that.Gluten-Free Honey Cake, perfect for Rosh Hashanah

However, when I do get a hankering for dessert, don’t get in my way!  In fact, I have some Marion berries in my fridge that are calling out to become a pie; a gluten-free pie.  I fully expect to eat more than my fair share of it.

Gluten-Free Honey Cake
  • 1 cup honey
  • 1 tsp vanilla
  • 1 egg
  • 3 Tbsp melted coconut oil
  • ½ cup almond milk
  • 1½ tsp xanthan gum
  • ½ tsp salt
  • 295 g gluten free flour mix
  • 2½ tsp gluten-free baking powder
  • 1 tsp cinnamon
  • ¼ cup almond meal
  1. Beat honey and vanilla until white and frothy.
  2. Add egg, coconut oil and almond milk.
  3. Combine dry ingredients in a separate bowl and stir into honey mixture.
  4. Pour into a well-greased loaf pan.
  5. Bake at 325 degrees for 50-60 minutes or until it tests done.


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