Honey Cake is a traditional baked good for Rosh Hashanah, the Jewish New Year (according to the lunar calendar), which signifies our hopes and intentions to have a sweet new year. I made this super simple honey cake for this year’s family dinner and I must say, I could legit eat this any time of year. It’s just sweet enough to be a light dessert, toasted up for breakfast and slathered with coconut butter or ghee, or a sweet snack alongside a hot beverage. It’s perfectly moist, simply spiced, and not over complicated using just 9 ingredients. Plus with only good-for-you ingredients this recipe is a great start to a happy & healthy new year. Or week. Or day.
paleo friendly (gluten/grain/dairy free), no refined sugar, sugar free option
If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.
Olive Oil Honey Cake (paleo)
This super easy, super simple Honey Cake is perfectly moist and delicious as a light dessert, sweet breakfast, or the perfect accompaniment to a hot beverage. Plus it's only 9 ingredients (including the salt!) and uses only one bowl!
- 2 cup almond flour
- 1 cup tapioca flour
- 1 tbsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 2/3 cup honey
- 1/3 cup olive oil
- 3 eggs
Preheat oven to 350 degrees and prepare loaf pan by either greasing with additional oil or lining with parchment paper.
In a medium bowl mix together all the dry ingredients.
Add in the wet ingredients and stir until just well incorporated. Scraping down bowl at least once between mixing.
Pour batter into loaf pan and bake in the center oven for 40 minutes. Cover loosely with aluminum foil to prevent the top from getting too dark. Return to oven bake for another 15-20 minutes. Checking for doneness with a toothpick.
Let cool in loaf pan slightly before removing and slicing!
Coconut oil could also work in this recipe. Just be sure to melt and cool for at least 3 minutes before mixing with the eggs.
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