Rosh Hashanah Honey Cake

In honour of the Jewish New Year, I decided to recreate my grandmother’s classic honey cake.

Strangely, it was a cake she served as an appetizer, along with orange slices, after everyone returned home after a day of fasting on Yom Kippur.

We didn’t bake together very often, but one year I happened to be visiting when my grandmother was doing her pre-holiday cooking and I helped her whip up her famous recipe.

The problem? The recipe has white flour, white sugar, eggs, coffee and vegetable oil.

So I created this beauty instead. The only difference I could discern was it didn’t rise as much as my grandmother’s did; otherwise, it’s a tantalizing recreation. Tender and light, without falling apart, and laden with honey flavour.

Happy New Year!

(Love desserts? Me too! That’s why I wrote an e-book about how to make them healthy. Take a peek here.)

Rosh Hashanah Honey Cake
 
Prep time
Cook time
Total time
 
gluten-free, dairy-free, egg-free, soy-free, nut-free, vegetarian
Author:
Recipe type: Dessert
Serves: 10 to 12
Ingredients
  • 1¾ cups gluten-free flour (I used 1 cup brown rice, ¾ cup sorghum)
  • ⅓ cup coconut sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ⅛ tsp cloves
  • ¼ tsp salt
  • ½ cup unsweetened applesauce
  • ½ cup plus 1 tbsp raw honey
  • ¼ cup coconut oil
  • ½ tsp Dandy Blend mixed with ½ cup hot water
Instructions
  1. Preheat the oven to 325 degrees F.
  2. In a large bowl, mix the flour, coconut sugar, baking powder, baking soda, cinnamon, cloves and salt.
  3. In a small pot, gently melt the applesauce, honey and coconut oil. Mix in the Dandy Blend liquid.
  4. Add the wet ingredients to the dry and mix well.
  5. Pour the batter into a greased bundt pan, or a 9-inch cake pan. Bake for 45 minutes, or until the top of the cake is firm, but springy, and a toothpick inserted comes out clean.

 

, , , , , , , , , ,

One Response to Rosh Hashanah Honey Cake

  1. frugalfeeding September 20, 2012 at 7:27 am #

    Wonderful! Grandmother’s recipes are always the best – especially when it comes to cake :D

Leave a Reply

Rate this recipe: