The Best Paleo Honey Cake (GAPS, SCD, Grain free)
If you are looking for the best paleo honey cake, look no further! This cake is it.
Before my health transformation I was an avid home baker. Cakes with flour, sugar and butter were a mainstay in our home and I would make one most weeks.
I never considered not having home made dessert, and so as soon as my kids were confronted with food allergies I dove into the world of alternative baking.
First it was egg-free, then it was dairy free, and finally when we went on GAPS I began the long road of experiementing with gluten free baking.
Each birthday, each holiday confronted me with a new challenge. How could I recreate the tastes that we grew up with but present them within the guidelines of our grain-free, gluten free, paleo diet?
The Best Paleo Honey Cake for Rosh Hashanah
Thankfully, we started the GAPS diet right around Passover, and so that holiday was actually a breeze. By the time it came to Rosh Hashana I had several months of baking experimentation (read: dry, crumbly failures) behind me.
The thing is, my grandmother’s honey cake was undoubtedly the best honey cake ever, and so with her recipe in hand, I set about to create this GAPS honey cake that we could all enjoy.
Despite being made with almond flour, this gluten free honey cake is not crumbly and rises beautifully. The rich flavor of coffee and tea brings out the honey flavor without any additional sugar, nasty “neutral oil” or random additions (cinnamon… apples… blasphmy! Lol).
Paleo Honey Cake Recipe
Ingredients
- 5 eggs, separated
- 3/4 cup honey
- 1/3 cup oil (I prefer coconut oil)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 1/2 cups almond flour
- 1/2 tsp Turkish coffee
- 1/2 cup black tea (brewed from a bag or tea leaves)
Instructions
- Prepare your tea/coffee mixture by combining 1/2 cup boiling water with an organic black tea bag or 1 tsp of tea leaves, and 1/2 tsp Turkish coffee*.
- Let brew for several minutes and then remove tea bag and coffee grounds, letting the mixture slightly cool.
- Use a fine mesh strainer to strain the coffee mixture. You can also use an unbleached paper filter, such as one used for pour-over coffee.
- Mix your egg yolks, honey, oil, baking soda, salt and almond flour in one bowl.
- Slowly stir in coffee/tea mixture, being careful to temper the mixture so that your yolks don't cook.
- Whip your egg whites until firm.
- Combine your egg white with everything else, slowly folding them in.
- Bake at 350 F for approximately 45 minutes, until a toothpick comes out clean.
Notes
If you do not have Turkish coffee, you can replace it with any other very finely ground coffee of your choice.
Grain Free Honey Cake for Rosh Hashanah
If this is your first year attempting a grain free honey cake, there are a few things you should know. This cake is filling because it is full of nutrients. We love having it for breakfast on Rosh Hashanah morning with a generous amount of butter.
On the other hand, it is not overly sweet nor bloating because it does not have wheat flour, sugar or any inflammatory oils.
The longer you are on a paleo diet (or other refined sugar free diet), the more your palate will be sensitive to sweetness. In many recipes I will adjust down the amount of honey, but don’t do that here. We are looking for a sweet dessert for a sweet new year!
For more Paleo and GAPS cooking, here are all the GAPS Rosh Hashana Recipes!
For those celebrating Rosh Hashanah, let me wish you a Shana Tova U’Metukah!
Let me know in the comments if you make this cake!
