Celebrate a sweet Jewish New Year with this moist and sweet and totally gluten-free honey cake recipe perfect for Rosh Hashanah and year round. L'Shana tova to all my Jewish friends who celebrate the holiday.
2 1/2cupsBob's Red Mill 1-to-1 Gluten-Free Baking Flour (or other 1-to-1 GF substitute)
powdered sugar, optional
Preheat oven to 325º F. Spray bundt pan generously with cooking spray. Set aside.
If you need to make coffee, combine 1 cup of hot water + 1 Tbsp instant coffee and allow mixture to cool for several minutes. You can use 1 cup of pre-brewed coffee as well. Add baking soda to coffee and mix. Mixture will bubble. Set aside.
In a large mixing bowl (using your standing mixer), add eggs, sugar, brown sugar, oil, honey and lemon juice. Mix on medium to high for 2 minutes or until mixture is creamy.
In a medium bowl, combine flour, baking powder, cinnamon, ginger and nutmeg.
Set your mixer to low speed and slowly add 1/2 cup of the flour mixture, then pour some of the coffee into the mixer. Continue rotating additions of flour then coffee until all ingredients are well combined. Batter will be wet and liquidy. Do not overbeat.
Pour batter into well-greased bundt pan and place in oven. 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 (this is okay). The edges may brown and crisp (this is also okay).
Remove cake from oven and allow it to cool for 30 minutes before removing it from bundt pan. This is a sticky cake, so consider using a butter knife to shimmy around all the edges of the cake before flipping it onto a cooling rack. If you used a well greased bundt pan, you should have no issues getting the cake out. It may take some work to get it out, however. Allow it to cool on the wire rack for another 30 minutes (or longer) before serving.
Once the honey cake is cool and right before serving, sprinkle some powdered sugar over the top for a festive look (optional).
It is extremely important that you grease your bundt pan. I cannot emphasize this fact enough. My honey cake often comes out in pieces. It tastes great, but it doesn't always look at good. I use Pam cooking spray and it offers the best results. This cake is parve if you use a parve gluten-free flour blend. Bob's Red Mill 1-to-1 gluten-free flour blend contains no dairy.Shhh! No one has to know it's gluten-free. Just serve it. I promise you, no will notice. They will, however, notice the strong honey and coffee flavors, which are amazing!This cake tastes great the next day - so feel free to make it ahead of the holiday.If you struggle to get the cake out of the bundt, shimmy the edges with a butter knife to loosen the cake. If it comes out in clumps, you may be able to push it all back together (it's a sticky cake). I sometimes put the cake back into my bundt pan to reshape it when mishaps happen. Regardless, the cake tastes great so instead of serving it as a bundt, cut it up and serve it in slices!If you want to make this recipe into honey cake loaves (instead of a bundt) use two well greased loaf pans and divide the batter.