Jewish holidays can be tough when you are gluten free. Like most cultures, we’re heavy on the carbs when it comes to comfort foods. Think about it – bagels, matzoh balls, kugels, challah and in my family, honey cake.
Every year my family celebrates the Jewish new year, or “Rosh Ha shana” which translates to “head of the year.”
I like that the new year is named this way. Rosh Hashana is a reflective time where we think about who we are, who we’d like to be, and our lives in general. We really get in our own heads! And we make resolutions, but with a twist.
The resolutions we make for Rosh Hashana tend to be more altruistic and community/family oriented than the ones that we make at the secular New Year. This is probably a good thing because another tradition is eating sweet foods, for a sweet New Year. Save the dieting for January, people!
Traditional Jewish New Year foods include round challah bread (roundness is symbolic for the whole, the closing of a circle) and apples dipped in honey. Sweet and carb-y, that’s the vibe!
Honey Cake is also a popular treat, and our version has roots in Hungary, where my mother’s family hails from. It adds in a little spice and a kick of coffee, which is always a good idea in my opinion.
My mother has always made our family recipe for Honey Cake for this holiday. For years I piously, and sadly abstained from eating it because I eat gluten free.
But just a few years ago my mom adapted the recipe and made a delicious gluten free honey cake. Miraculous! No more suffering!
It was so good that I made her write it down so I could share her recipe with you. It came out absolutely delicious and possibly even tastier than the traditional gluten filled version.
I’d also like to wish you a sweet New Year, no matter what your beliefs!
Gluten Free Honey Cake Ingredients:
- 4 eggs
- 1 cup honey
- 1 cup strong coffee
- 2/3 cup brown sugar
- 1/3 cup sugar
- 1/2 cup oil
- 2 1/2 cups sweet rice flour
- 1 cup oat flour
- 3 tsp xanthan gum
- 3 tsp gluten free baking powder
- 1 tsp baking soda
- 1/2 tsp nutmeg
- 1 tsp cinnamon
Gluten Free Honey Cake Optional add ins:
- 1/3 cup diced candied ginger
- 1/2 cup dried cranberries or cherries
- 1/3 cup diced orange peel
- 1/2 cup chopped pecans or almonds
Gluten Free Honey Cake Directions:
Preheat oven to 300 degrees.
Add honey to hot coffee and leave to cool somewhat. Mix dry ingredients together (flours, spices, baking powder, xanthan gum, and brown sugar only). Combine eggs and oil with regular sugar. Mix all ingredients together alternating wet ingredients and dry flour mixture, ending with the liquid coffee/honey blend.
Stir in the optional add ins, if any.
Line a 9×13 baking dish with wax paper. Pour batter into pan. Top with sliced almonds. Bake for 60-70 minutes. Test with a clean knife to see if it is done.
Enjoy!
Shana Tovah! I love honey cake and this one sounds delish! And even better that it’s gluten free. We all eat too much wheat flour anyway. And… I love that colorful little jar the honey is in… did your kids make it? So pretty.
Hi Miri – yes! My daughter made the honey jar at camp. She was really excited to use it last night and I had to include it in the photo with the cake 🙂
This sounds good. I may have to try baking one of these cakes.