Best ever paleo friendly Honey Cake Recipe + Order your Love Challah!
See below for our favorite paleo friendly Honey Cake Recipe! - From The New Yiddish Kitchen -
Love Boule Challah Style + Amazing Honey Cake Recipe!
If you haven't yet done so, please order your Love Boule by tomorrow night for pick-up this Friday. If you want it for break fast, just put it in the freezer, take it out the morning of October 5. Preheat the oven to 400F and bake for 3-5 minutes right before serving. The Honey Cake you'll have to bake yourself, but it's so worth it!
Let me tell you a bit about this cake...Yesterday I did something unusual, namely, I carved out some time to meet a dear girlfriend of mine. She had taken the day off from her hectic job and kindly offered to bring lunch. We sat outside under the trees, talked, and enjoyed a beautiful meal. In the end, she surprised me with a Honey Cake so delicious my jaw dropped. My friend immediately ordered me the cookbook "The New Yiddish Kitchen" with all gluten- and dairy-free recipes as a gift. The cookbook is beautiful and the recipes inspiring. I am grateful that I can share the Honey Cake recipe with you, and I wish all of us more quality time with our friends along with wonderful healthy baked goods!
Honey Cake
Ingredients for the Cake
Oil for greasing the pan
4 eggs
1 cup coconut sugar
1 cup honey
1 1/2 tsp vanilla
1 cup strong black tea, cooled (my friend used decaf tea)
3 tbs bourbon or whiskey (my friend replaced it with more decaf tea)
3 cups almond flour
1 1/2 cup arrowroot powder (plus more for flouring the pan)
3/4 cup coconut flour
1 1/2 tsp baking soda
2 tsp ground cinnamon
3/4 tsp allspice
3/4 tsp ground cardamom
1 1/2 tsp salt
Ingredients for the Icing
1/4 cup coconut butter
2 tbs honey
1/3 cup full-fat coconut milk
1/4 tsp cinnamon
1/4 tsp cardamom
1/2 tsp vanilla
Baking Instructions
Preheat the oven to 350F (177C).
Grease and flour a 12 cup (2.8 liter) bunt pan.
In a large bowl, beat the eggs, coconut sugar, honey, vanilla, tea (and bourbon/whiskey) until well incorporated.
Pour the batter into your prepared pan and bake for 40-50 minutes, or until the top bounces back when you gently push it and a knife inserted into the center comes out clean.
Allow to cool on a wire rack before inverting onto a plate.
To make the icing, melt the coconut butter in a small saucepan and then add the remaining ingredients. Remove from heat and whisk to combine. Transfer to a sealable plastic bag, trying to get it into one corner as much as possible. Cut just the tip of the corner and drizzle the icing over the cake.