Honey Cake - Better Batter Gluten Free Flour

Honey Cake

This is a family favorite – traditionally served for Jewish New Year.I’ve created this recipe specifically to be acceptable for a wide range of diets (including multiple food allergies and vegans), but it is […]

honey cake 2-1
8 Servings
10 Minutes Prep
60 Minutes Cook

This is a family favorite – traditionally served for Jewish New Year.I’ve created this recipe specifically to be acceptable for a wide range of diets (including multiple food allergies and vegans), but it is good no matter which listed substitutes you choose. Slightly spicy, comforting, and very very moist, this is a fantastic cake to have with a cup of coffee.

Ingredients

2 eggs OR 1/2 c (118mL) aquafaba
3/4 c. (150 mL) honey OR maple syrup OR golden syrup
1 c. (236 mL) cold, strong black coffee
1 c. (215g) granulated sugar
1 c. (236mL) neutral vegetable oil
1 tsp. (6g) baking soda
1 tsp.(4g)  baking powder
1 tsp. (6g) ground cinnamon
1 tsp. (4g) ground ginger
2 1/2 c. (325g) Better Batter gluten free flour

Instructions

Preheat oven to 350F and grease a 9×13 pan or 2 large loaf pans.

In a mixing bowl, combine eggs or aquafaba, honey or syrup, coffee, sugar, and oil and blend until well combined.

In another bowl, whisk together baking soda, baking powder, cinnamon, ginger, and Better Batter flour.

Add the dry ingredients to the wet ingredients and mix until just blended.

Pour into prepared pan(s) and bake about 45min to an hour, or until toothpick comes out clean when inserted from the center, and the top springs back lightly when touched.
Allow to cool completely before slicing. This cake is best the day after it is made.

 

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