We love this paleo friendly Honey Cake Recipe! + Order your Raisin Love Boule!
Grateful to bake this delicious and easy paleo-friendly Honey Cake with my daughter. Scroll down for recipe.
Raisin Love Boule Challah Style + Amazing Honey Cake Recipe!
If you haven't yet done so, please order your Raisin Love Boule for pick-up this week. If you want it to break the fast, just put it in the freezer, and take it out the morning of September 25. Preheat the oven to 400F and bake for 3-5 minutes right before serving.
Some of you might remember the below Honey Cake recipe that I posted last year after my dear friend shared it with me right before Yom Kippur. This year I was first going to try a new apple cake recipe, but it got late at the bakery and I had to take care of groceries and kids. As you can imagine, when time was short, I fell back on this favorite recipe of mine. It's easy to bake and delicious. As I'm writing this, the cake is cooling and I will have to complete the yummy icing tomorrow!
This past week, I was reminded to look at the small things in life and be grateful for them. This will make it easier to navigate a troubled world and will lift our spirits in order to tackle small and large obstacles. Baking this delicious and healthy cake with my daughter - and knowing I will get to share it with friends this weekend - made me feel very fortunate. I wish you many small and big moments of appreciation in your daily life, and am grateful to share wonderful healthy baked goods with you!
Honey Cake Recipe
- Originally from the The New Yiddish Kitchen -
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 (I used coconut oil and arrowroot powder).
In a large bowl, beat the eggs, coconut sugar, honey, vanilla, tea (and bourbon/whiskey) until well incorporated.
In a medium bowl, whisk together the almond flour, arrowroot, coconut flour, baking soda, cinnamon, allspice. cardamom and salt. Add to the liquid mixture and beat for another minute.
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.
