Sunday, March 22, 2015

Passover Holiday GF/DF Honey Cake

The Passover Holiday is a time for gluten free gluttony! A goldmine of gluten free products are available. Even non observant consumers have caught on to the benefits of Passover as a time for people who are gluten intolerant. While Passover is an important Jewish holiday for the observant, it has also become a great time for anyone to find gluten free products in special Passover aisles. Like others, I look forward to and stock up on so many of the Passover products offered in my local market, however there is still one dessert that I like to make every year from scratch. That is my special Holiday Honey Cake which has now become a family favorite.



GF/DF Passover Holiday Honey Cake



Recipe: Yields 3 standard loaves or 1 large bundt cake
Ingredients:



  • 3-1/2 cups gluten free flour  Note: I used the Bob's Red Mill brand which is a favorite of mine.
  • 1 teaspoon xanthan gum
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 4 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1-1/2 cups palm sugar
  • 1/3 cup molasses
  • 3 eggs
  • 1/4 cup applesauce
  • 1/3 cup coconut oil
  • 1 cup honey
  • 1 teaspoon grated orange zest
  • 1 teaspoon vanilla extract
Preparation:
  1. Preheat oven to 350 degrees. Use three 8 by 4 1/2 inch loaf pans or 1 bundt cake pan. Grease pan(s) well and coat with flour. 
  2. In a large bowl, whisk together the flour, xanthan gum, baking powder, baking soda, cinnamon and salt. Mix in the palm sugar and set aside.
  3. In a mixer, beat the eggs. On low speed, beat in molasses, applesauce, coconut oil, honey, orange zest and vanilla extract. Slowly mix in the dry ingredients until incorporated. The batter will be thin.
  4. Pour the batter into the prepared pan(s). Bake until cake tester inserted into the middle of the cake comes out clean and the cake springs back when you touch it. For the bundt pan, bake for 50 to 60 minutes; and 45 minutes for the loaf cakes.
  5. When ready, remove the cake pan from the oven. Let the cool for  at least 10 minutes prior to inverting onto a serving plate. Honey cake is best made at least one day in advance, to give the flavors time to develop.
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This recipe was shared at: Allergy-Free WednesdaysFull Plate Thursday, 
Gluten Free Wednesdays, Fat Tuesdays, Real Food Friday, Gluten Free Fridays, Melt In Your Mouth Monday, Motivation MondayHearth and Soul, Weekend Retreat, Inspirational Monday

5 comments:

  1. Great recipe! I'll be trying it out! ;)

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  2. Thank you for contributing to Motivation Monday!

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  3. Thank you Barb! Look forward weekly to Motivation Monday. Thanks for hosting!

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  4. Your Honey Cake looks lovely - I really enjoy rich, spiced cakes like this. I hadn't thought about Passover products being gluten free but of course they are! I often buy ground walnuts this time of year - they are much more easily available during Passover. Thank you for sharing this delicious recipe with us at the Hearth and Soul Hop link party. Pinned :-)

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