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L’shana Tova or Happy New Year! On Sunday night, Jews around the world will celebrate the Jewish New Year. Traditionally, in order to wish someone a “sweet” New Year, you make a lot of sweet dishes to celebrate.
This year I decided to make a gluten-free honey cake. Honey is a very symbolic food for Rosh Hashanah, as Jews dip apples in honey to ring in a sweet New Year. Both honey cakes and apples cakes are found at most Rosh Hashanah celebrations. (I also made a Gluten-Free Apple Cake – get the recipe here.)
This year I took an old recipe that someone gave me long ago (shoot- it has no source). I never had to make honey cake before so I had tucked the recipe in the back of the recipe book in case I needed to make a honey cake some day.
Inspired to make a traditional sweet dessert for Rosh Hashanah this year, I dusted off the old recipe and decided to convert the original recipe into a gluten-free recipe. As I’ve talked about in the past, converting a recipe to be GF is super easy with Bob’s Red Mill 1-to-1 gluten-free baking flour. The flour works so well and is dairy free too (which important for making my celebratory meal Kosher-style). Cup4Cup – another gluten-free flour blend I use a lot – contains milk, but you could use that too if you like.
The original recipe calls for making loaves of honey cake, but I thought a bundt would be more festive. Bundt cakes look so pretty and I love using my bundt pan whenever possible. If you don’t have a bundt pan, I highly recommend you purchase one for this cake and for future cakes. You can purchase a bundt pan for $10-$20 on Amazon – such a good price!
Oh my gosh… this cake is bursting with so many flavors. You taste the sweet honey, you taste the coffee, and you taste the cinnamon and nutmeg. So yum!
The cake also has an amazing texture – something you don’t often say about gluten-free cakes. It’s spongy and moist, yet it holds together nicely.
My son absolutely loved the cake. I made it this weekend but planned to freeze it to serve on Rosh Hashanah next week. He ate a small slice (the one you see in the photograph). He loved it so much and begged for more. I gave him another slice. I still plan to serve the now partially eaten cake on Rosh Hashanah. My family won’t mind!
Now we all have something sweet – and completely gluten-free – to look forward to in the New Year. Can’t wait!
L’shana Tova. May you and your families have a sweet and gluten-free New Year!
Also make this delicious Gluten-Free Apple Cake – perfect for Rosh Hashanah and year round!
Gluten-Free Honey Cake
- 1 cup boiling water
- 1 Tbsp. instant coffee (I used decaf)
- 1 tsp. baking soda
- 2 large eggs
- 1 cup sugar
- 1/2 cup light brown sugar
- 3/4 cup oil (I used avocado oil)
- 1 cup raw honey
- 1 Tbsp. lemon juice
- 2 1/2 cups Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (or other 1-to-1 GF substitute)
- 2 tsp. baking powder
- 1 tsp. cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- Powdered sugar or frosting, optional
Preheat oven to 325 degrees F.
Spray bundt pan with cooking spray. Set aside.
Microwave 1 cup of water in a glass 2-cup measuring cup. Bring to a boil, then add 1 Tbsp coffee and allow mixture to cool for 2-3 minutes. Add baking soda to mixture and mix. Mixture will bubble up.
In a large mixing bowl, add eggs, sugar, brown sugar, oil, honey and lemon juice. Beat for 3 minutes or until mixture is creamy.
In a medium bowl, combine flour, baking powder, cinnamon, ginger and nutmeg.
Put your mixer on low speed and slowly add some of the flour mixture, then add some of the coffee mixture. Keep rotating additions until all ingredients are well combined. Batter will be wet and liquid-like. Don't overbeat.
Pour batter into greased bundt pan.
Place pan in oven and bake for 1 hour and 15 minutes or until toothpick inserted in the center comes out clean. The batter will bubble up and may even sink. That is okay.
Remove from oven and allow it to cool for 15-30 minutes.
Place a large round plate over bundt pan, then flip the entire bundt pan onto the plate. Allow it to cool completely before topping with a sprinkle of powdered sugar or frosting.