Making a gluten free honey cake recipe for rosh hashanah is easier than you may think. I hear so many complaints, even from my gluten-baking friends that honey cake is difficult to make, at least a moist one. However, this recipe is far from dry. It really turned out perfectly. I hope you enjoy it as much as my husband and I did. It’s definitely a keeper for years to come.
Gluten Free Rosh Hashanah Honey Cake
During Rosh Hashanah (Jewish New Year), honey cake is extremely popular. Adding a bit of apple sauce, or whichever fruit puree that is in now in season, brings the tradition to life even more. This is the perfect gluten free honey cake, as it is light, yet very moist.
- 2 1/2 cups Carla's Gluten Free All-Purpose Flour Blend Recipe
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ground clove
- 1/8 teaspoon ground ginger
- 3 large eggs
- 1 cup sugar
- 1 cup pure honey
- 3/4 cups vegetable oil
- 1/2 cup pureed pineapple chunks in 100% juice (or unsweetened applesauce)
- 6 Tablespoons water
- Confectioners' sugar, for garnish (optional)
- 1/2 recipe Gluten Free Chocolate Ganache (Use coconut milk instead of cream and Enjoy Life mini chocolate chips for dairy-free.), for garnish (optional)
To Make the Cake:
- Preheat oven to 350°F. Generously oil a a 10-inch bundt or tube pan (if using spray oil, be sure it is gluten free.)
- In a medium-size bowl, whisk flour blend, baking powder, baking soda, salt, cinnamon, cloves, and ginger and set aside.
- In the bowl of your mixer fitted with the whisk attachment, beat eggs and sugar on medium speed until fluffy, only about 2 - 3 minutes. (Lighter cakes require 5 - 6 minutes.)
- Slowly pour in honey while beating on high speed.
- Stop mixer and add oil, pineapple or apple puree, and about half of the water; and mix until smooth.
- Add all of the flour mixture at once and beat on medium speed until blended.
- Add the remaining water and mix until combined.
- Pour the batter into the prepared pan and tap on counter top or cutting board until the larger bubbles come to the surface and pop.
- Bake on the center rack of the preheated oven for 50 to 55 minutes; or until a wooden skewer inserted comes out clean when removed.
- Leave the cake in the pan and allow it to cool on a wire rack for 10 minutes.
- Oil the wire rack and invert the cake onto it. Allow the cake to completely cool before garnishing.
- Transfer to a platter and garnish with confectioners' sugar and/or chocolate ganache.
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