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.
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.
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.
- 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
- Beat honey and vanilla until white and frothy.
- Add egg, coconut oil and almond milk.
- Combine dry ingredients in a separate bowl and stir into honey mixture.
- Pour into a well-greased loaf pan.
- Bake at 325 degrees for 50-60 minutes or until it tests done.