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You are here: Home / Blog / Plant-Based Gluten Free Honey Cake

Plant-Based Gluten Free Honey Cake

September 16, 2015 By Garden Fresh Foodie

Plant-Based Gluten Free Honey Cake and ApplesHoney cake is a traditional Jewish food eaten during the High Holidays, which is the Jewish New Year. The idea is by eating sweet things you will have a sweet year. Honey and apples are traditional as well. But-there is nothing sweeter than a honey cake! The smells fill your house as it bakes, and reminds me of my grandma. My Grandma Terry and I, always talked the day I made this cake. I miss her a lot. A shot of brandy is in this recipe in her memory (it was the secret ingredient we always laughed about). For my vegan friends who don’t eat honey, you can make this using maple syrup and make a maple cake. Please let me know how it tastes!Slice of Plant-Based Honey Cake and Apples

The typical honey cake has a pound of honey plus a cup of sugar! I cut out all of the refined sugar this year, as well as reducing the fat in half, and made this gluten free and plant-based (no eggs/dairy). You’re thinking…it can’t be good then. Wrong! In fact, this honey cake came out AWESOME! I think my grandma was watching from above 🙂 One caveat-you MUST get yourself some buckwheat honey. It makes a FAR superior cake and is what gave this cake its dark brown color and rich flavor.  It is my go-to honey. If you don’t have any, regular clover will do, it just won’t be as good as mine 🙂

**If you’d like to make this totally oil free, try swapping out the oil for a nut butter, like almond butter. I needed to make this nut free, so I used grapeseed oil. Grape Seed Oil is much lower in saturated fat that coconut oil, and can tolerate a higher heat. The typical cake has about 1 cup of oil. I reduced it in half by replacing it with applesauce. You can do this in all baking recipes.

PS-nothing is better than left over honey cake for a morning treat with some coffee!!! L’shana tova (Happy New Year)!

Serves 15 (or more)

Ingredients:

  • 4 flax eggs=1/4 cups flax meal + 3/4 cup water, mix together and let sit for 5 minutes
  • 1/2 cup oil (grapeseed, coconut, or your choice-we use grape seed, it’s much lower in saturated fat than coconut)
  • 1/2 cup unsweetened applesauce
  • 1 1/2 cups of honey (we use buckwheat-it has a far superior flavor and color)
  • 3 cups of flour-we used 260 g of all purpose gluten free (we used King Arthur) and 130 g of sorghum flour for added protein
  • 4 tsp baking powder
  • 1 tbsp ground psyllium husk (not totally necessary, but can help to hold cake together better)
  • 1 heaping tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp allspice
  • 1/4 tsp nutmeg
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup coffee
  • 1 shot of brandyPlant-Based Gluten Free Honey Cake Mise En Place

Instructions:

  1. Preheat oven to 350 degrees
  2. Combine dry ingredients
  3. Add flax eggs and applesauce in mixing bowl.
  4. Combine oil, honey, and coffee in a measuring cup.
  5. Alternate adding dry ingredients and wet to the mixing bowl. Add shot of whiskey
  6. Wrap the bottom of a tube pan with tin foil (to prevent leaking from the pan) and place on a baking sheet.Pre-Baked Plant-Based Gluten Free Honey Cake
  7. Pour batter into un-greased tube pan. Bake for 15 minutes at 350, reduce heat to 300 and continue to cook until top cracks and knife inserted comes out clean, about 60 minutes.Freshly Baked Plant-Based Gluten Free Honey Cake
  8. Let cool for 15 minutes, and then invert, and allow to cool all the wayOverhead View of Plant-Based Gluten Free Honey Cake
  9. Enjoy and may you have a sweet  and healthy year (without lots of refined sugar 🙂Plant-Based Gluten Free Honey CakeSlice of Plant-Based Honey Cake
5.0 from 1 reviews
Plant-Based Gluten Free Honey Cake
 
Print
Prep time
10 mins
Cook time
75 mins
Total time
1 hour 25 mins
 
Plant-Based Gluten Free Honey Cake
Author: www.gardenfreshfoodie.com
Recipe type: Dessert
Cuisine: Jewish
Serves: 15
Ingredients
  • 4 flax eggs=1/4 cups flax meal + ¾ cup water, mix together and let sit for 5 minutes
  • ½ cup oil (grapeseed, coconut, or your choice-we use grape seed, it's much lower in saturated fat than coconut)
  • ½ cup unsweetened applesauce
  • 1½ cups of honey (we use buckwheat-it has a far superior flavor and color)
  • 3 cups of flour-we used 260 g of all purpose gluten free (we used King Arthur) and 130 g of sorghum flour for added protein
  • 4 tsp baking powder
  • 1 tbsp ground psyllium husk (not totally necessary, but can help to hold cake together better)
  • 1 heaping tsp cinnamon
  • 1 tsp ginger
  • ½ tsp allspice
  • ¼ tsp nutmeg
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup coffee
  • 1 shot of brandy
Instructions
  1. Preheat oven to 350 degrees
  2. Combine dry ingredients
  3. Add flax eggs and applesauce in mixing bowl.
  4. Combine oil, honey, and coffee in a measuring cup.
  5. Alternate adding dry ingredients and wet to the mixing bowl. Add shot of whiskey
  6. Wrap the bottom of a tube pan with tin foil (to prevent leaking from the pan) and place on a baking sheet.
  7. Pour batter into un-greased tube pan. Bake for 15 minutes at 350, reduce heat to 300 and continue to cook until top cracks and knife inserted comes out clean, about 60 minutes.
  8. Let cool for 15 minutes, and then invert, and allow to cool all the way
  9. Enjoy and may you have a sweet and healthy year (without lots of refined sugar 🙂
3.5.3226

Filed Under: Blog, Fall Foods, Gluten Free Desserts, Healthy Desserts, Winter Foods Tagged With: fall recipes, gluten free cake, gluten free desserts, gluten free honey cake, honey cake, Jewish holidays, jewish recipes, kosher recipes, plant-based desserts, plant-based honey cake, Rosh Hashanah

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Comments

  1. Opal says

    October 30, 2019 at 6:32 pm

    I’ve been making this recipe non-stop since the High Holidays began this year. As someone with multiple allergies including gluten, cane sugar, and eggs, I had given up on making delicious baked goods. This recipe is astonishingly good! I cut down on the honey some and replaced the coffee + brandy with strong dandelion tea + vanilla. I’ve been experimenting with it for other recipes, too, and everything I make with the core ingredients is just incredible.

    Thanks for returning baked goods to my life!

    • Garden Fresh Foodie says

      October 30, 2019 at 6:42 pm

      So beyond glad this brings you joy Opal! In good health. My family loves it too!

      • Britt says

        September 5, 2020 at 2:44 pm

        Do you have suggestions as to what else I can replace the Brandy with?

        • Garden Fresh Foodie says

          September 7, 2020 at 6:39 pm

          Just omit it ?

  2. Janice says

    September 26, 2020 at 12:33 am

    Looks yummy! What can you use instead of coffee?

    • Garden Fresh Foodie says

      November 17, 2020 at 7:49 pm

      So sorry for the late reply!! You can use tea or add in extra water

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Hi! I'm Jessica, the author, creator, and photographer of Garden Fresh Foodie! I'm a certified plant-based chef, hold a MEd and MPH, and have a certification in plant-based nutrition. I am a passionate educator, and have taught wellness, science, community gardening, and food education for the last 20 years. I now combine my passion for health and cooking, with my passion for teaching through employee wellness and healthy cooking classes in Buffalo, NY. Read More…

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Hi! I'm Jessica, the author, creator, and photographer of Garden Fresh Foodie! I'm a certified plant-based chef, and have a certification in plant-based nutrition. I am a passionate educator, and have taught science, community gardening, and food education for the last 17 years. I now combine my passion for cooking & gardening with my passion for teaching healthy cooking classes in Buffalo, NY. Read More…

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