Gluten Free Honey Cake topped with honey-glazed walnuts

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Gluten Free Honey Cake topped with honey-glazed walnuts

This Rosh Hashanah gluten free honey cake recipe is moist and bursting with honey, with a lovely glaze and a gorgeous candied walnuts topping. You can make the cake as is, top it with glaze, or go all out and crown it with candied walnuts.

This cake can be made in a large bundt pan, in 3 6-inch cake molds, or in 6 individual bundt cake molds or muffins molds.

Course baking, cake, Dessert

Cuisine Israeli, Jewish

Keyword almond flour, almonds, dairy-free, fall, gluten-free, holiday, honey, Jewish, rosh hashana, Rosh Hashanah, winter

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 286kcal

Author Ksenia Prints

Equipment

Large bowl
2 small or medium bowls
Whisk, standing mixer or hand-held mixer
Spatula
9 x 5-inch cake pan, 6 mini bundt cake pans, or 4 square 6-inch mini loaf pans
Non-stick pan
Baking sheet
Parchment paper

Ingredients

For honey cakes:

1 cup honey
1 cup coffee or tea
2 eggs
¼ cup brown sugar
½ cup butter melted, oil, or coconut oil
1 ¼ cup almond flour
1 ½ cup gluten-free oat flour or 2 cups all purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
1 tablespoon orange zest
½ teaspoon salt

For glaze and nut topping:

1 cup powdered sugar
3-4 teaspoon orange juice or milk or more, as needed

For candied walnuts topping:

1 tablespoon butter
½ cup walnuts halved
1 tablespoon honey

Instructions

Preheat oven to 350 F. Grease and prepare a 9 x 5-inch cake pan, 6 mini bundt cake pans, or 4 square 6-inch mini loaf pans. For easy removal, you can also insert parchment paper into the rectangular cake pans.
In a bowl, stir together honey and coffee (or tea). Let cool to room temperature.
In a large bowl, beat together eggs and sugar until well emulsified. Gradually add melted butter or oil. Whisk to combine (you can also do this in the bowl of a standing mixer).
Gradually whisk in cooled honey mixture.
In another bowl, combine dry ingredients: oat or all purpose flour, almond flour, baking powder, baking soda, cinnamon, orange zest and salt. Gradually and slowly whisk dry ingredients in with the wet until just combined (you can keep doing all this in a standing mixer).
Pour batter into prepared cake pans. Transfer them onto a baking sheet and bake at 350 F until a toothpick inserted in the middle comes out clean: 20-30 minutes for mini cakes, 40 minutes for a loaf pan cake, or 50-60 for a bundt cake.

Make glaze

While cakes are baking, prepare glaze: transfer powdered sugar to a bowl, and gradually add in the orange juice, whisking throughout until a thick, pourable glaze is achieved.

Make candied walnut topping

Toast honey glazed nuts: in a large non-stick skillet set to medium heat, melt butter. Add honey and nuts. Mix well with a spatula. Cook over medium heat for 5 minutes, stirring often. Pour nuts onto a parchment-paper lined baking sheet or large platter, and let cool.
When cakes have come out of the oven, let them cool in pans for 10 minutes. Then, invert onto a cookie drying rack, and let cool fully. Once cake are cool, pour frosting over cake. Top with honey-glazed walnuts.
Leftover cake will keep in the refrigerator for 4-5 days. All the components (cake, glaze and candied walnuts) can also be prepared in advance and kept separately.

Notes

You can use all purpose gluten free flour in place of the oat flour.

Nutrition