Gluten Free Honey Cake Recipes

GLUTEN-FREE HONEY CAKE (TRADITIONAL FOR ROSH HASHANAH)

Gluten-Free Honey Cake (Traditional for Rosh Hashanah) image

A rich, moist gluten-free honey cake infused with the essence of orange. This recipe uses Pamela's Ultimate Baking & Pancake Mix, a widely available kosher gluten-free mix that contains no added sugar. If you use a different GF flour mix, you will need to add additional baking powder and xanthan gum. For this recipe, a 9" round cake pan is ideal but a 9x13" square pan can be used if necessary. Kosher: Dairy.

Provided by Whats Cooking

Categories Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup turbinado sugar or 3/4 cup white sugar
1 cup honey
1/4 cup vegetable oil
1/4 cup applesauce
4 eggs
2 teaspoons grated orange zest
1 cup orange juice
3 cups Pamelas ultimate baking and pancake mix (Gluten-Free)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Cover the bottom of a 9" circular baking pan with parchment paper, then spray the inside of the pan lightly with baking spray.
Stir together the flour mix, baking powder, baking soda, nutmeg, cinnamon and salt. Set aside.
Separate the eggs. In one bowl, beat the egg whites until they form stiff peaks. In another bowl, combine egg yolks, sugar, honey, oil, applesauce and orange zest.
Using a whisk or hand beater, add the flour mixture and orange juice to the wet mixture slowly. When mixed thoroughly, fold the egg whites carefully into the batter, stirring just until ingredients are fully combined.
Pour batter into pan, and bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the cake's center comes out with just a few crumbs on it. Remove from oven and allow to cool before carefully removing from pan and placing onto a cooling rack.

Nutrition Facts : Calories 165.5, Fat 6.3, SaturatedFat 1.1, Cholesterol 70.5, Sodium 220.9, Carbohydrate 27, Fiber 0.3, Sugar 25.1, Protein 2.4

GLUTEN FREE HONEY CAKE

Gluten Free Honey Cake image

You may notice that my "honey cake" actually has no honey in it. Feel free to experiment and amend the recipe if you miss the honey. Personally, I think this tastes just like the lekach my Bubby made for us back in the day, when I used to visit her on Long Island.

Provided by Elanas Pantry

Categories Dessert

Time 40m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup boiling water
2 tablespoons organic ground decaffeinated coffee
2 1/2 cups blanched almond flour
1/2 teaspoon celtic sea salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup agave nectar
1/4 cup grapeseed oil
2 eggs
1/2 cup raisins

Steps:

Pour 1/2 cup boiling water over 2 tablespoons organic decaf coffee, cool.
In a large bowl combine almond flour, salt, baking soda, cinnamon and cloves.
In a separate bowl, combine agave, oil, eggs and coffee.
Mix wet ingredients into dry, then stir in raisins.
Grease and flour a 9-inch cake pan.
Bake at 350° for 30-35 minutes.
Serve.

Nutrition Facts : Calories 85.3, Fat 6.5, SaturatedFat 0.8, Cholesterol 42.3, Sodium 257.4, Carbohydrate 6, Fiber 0.4, Sugar 4.4, Protein 1.5

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Preheat the oven to 350º F. If you want your cake to have a dome top, preheat the oven to 400º F.
In a separate bowl, add the wet ingredients and mix. Because the honey can be difficult to blend, I recommend melting the butter and honey in a dish. Mix the honey and melted butter, then add it to the rest of the wet ingredients.
Pour the wet ingredients into the dry ingredients and mix until it is just barely mixed. Over mixing the cake batter will make the cake turn out denser.

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