We’ve adapted a traditional Rosh Hashanah Honey Cake to be deliciously Gluten Free! The deep honey flavor balances perfectly with the citrus notes of Earl Grey tea in this cake, while the almond flour and applesauce help make a moist, tender crumb.
The optional Earl Grey glaze makes this cake a pretty addition to a holiday table, and we promise your guests won’t skip it this year!
While traditionally served to usher in the New Year and bring hope for sweet things to come, the complex flavors and amazing taste of this cake will make it a favorite year-round.
As with most honey cakes, this one tastes even better the next day after the honey and spice flavors intensify.
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Gluten Free Honey Cake (with Earl Grey and Apples)
Description
This golden, tender Gluten Free Honey Cake recipe uses almond flour, applesauce, and Earl Grey tea to make the most delicious and moist addition to your holiday table. Easy to mix by hand and never dry!
Ingredients
For Tea:
3 Earl Grey tea bags
3/4 cup boiling water
Dry Ingredients
1 3/4 cup gluten free flour (must contain Xanthan Gum)
3/4 cup finely ground almond flour
1 1/2 teaspoon bakeing powder
1 teaspoon baking soda
1 teaspoon sea salt
1 1/2 teaspoon ground cinnamon
1/2 teaspon ground ginger
1/4 teaspoon allspice
1 pinch ground cloves
Wet Ingredients
3/4 cup honey
1/3 cup brown sugar
1/2 cup unsweetened applesauce
1/3 cup canola or grapeseed oil
2 large eggs
1 teaspoon vanilla extract
1 medium orange, zested
Optional Earl Grey Glaze
3/4 cup confectioners sugar
pinch of orange zest
2 Tablespoons of Earl Grey tea(or more to desired thickness
Instructions
Steep the Earl Grey tea bags in 3/4 cup boiling water for 5 minutes. Cool completely. Measure out 1/2 cup. Set the remainder aside to use in the glaze, if desired.
For the Batter
1. Whisk flour blend, almond flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, and cloves in a medium bowl for 30 seconds. It should look uniform in color and texture. 
2. In a large bowl, whisk honey and brown sugar until smooth. 
3. Add oil, eggs, applesauce, vanilla, and all but a pinch of the orange zest. Whisk until glossy and then whisk in the cooled tea. The batter will be thin. 
4. Add half of the dry ingredients and gently stir before incorporating the other half. Do not over mix.
5. Allow the batter to rest uncovered for 20-25 minutes. It will thicken as it rests. 
6. Preheat oven to 325 degrees F and line a 9×5 inch loaf pan with parchment. If using a bundt pan, grease all sides of the bundt pan and dust with cinnamon instead of white flour.
7. Pour the batter into the pan and bake for 35-45 minutes. Tent the pan with foil after 35 minutes (or after it is deeply golden) to prevent it from getting to browned.
8. Remove from oven when toothpick or knife inserted in center comes out clean (a few crumbs are ok).
9. Allow to cool in pan for 20 minutes before removing to rack to cool completely before slicing.
10. Wrap tightly in foil, waxed paper, or plastic wrap and rest overnight at room temperature.
For Earl Grey Glaze
Mix the confectioners sugar, remaining orange zest, and Earl Grey tea in a small bowl. Stir to dissolve. Add more tea to thin to desired consistency. Spoon or pour over cake after cooling.
Tips and Tricks
The most common complaint about Honey Cake is that it is dry and crumbly. Not this recipe! But there are a few keys to its success:
- Don’t over mix the batter. Stir the dry into the wet ingredients until mixed, but do not beat it.
- Let the batter rest before baking to give the gluten free flours time to hydrate. This is an important step in the process. Skip it and your cake will be dry
3. Don’t over bake the cake. Gluten free baked goods do not usually cook as long as traditional wheat based foods. Trust the recipe and mind your timer.
4. Let the Honey Cake rest and cool before slicing. Slicing the next day is even better!
