Honey orange cake (gf + dairy free)

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Honey cake is a traditional dessert served on Rosh Hashanah (the Jewish New Year), along with other sweet foods, served to symbolize our hopes and wishes for a sweet new year. My version is loosely adapted from the Joy of Cooking’s wonderful vegan ultra-orange cake recipe. The cake batter rises due to the chemical reaction between baking soda and vinegar, just like that science fair volcano experiment you did ages ago in elementary school! And, here’s the best part: because there are no eggs in this recipe, you can taste the delicious batter to your heart’s content without worrying about salmonella! This recipe will give you get a nice moist cake with a rich and complex honey-orange-vanilla flavor, not too sweet but very satisfying. Using fresh oranges for their zest and juice is an absolute must for this recipe. I like topping these cakes with sliced almonds but feel free to get creative 🙂 Makes two 8-inch round cakes (or one thicker cake in a 9 x 13″ pan). Best served still warm from the oven.

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Ingredients:

  • 1.5 cups almond flour
  • 1.5 cups all-purpose gluten free flour
  • 1 tsp sea salt
  • 2 tsp baking soda
  • 1-2 Tbsp grated fresh orange zest (I used 2 which gives it a very strong orange flavor)
  • 1 cup fresh squeezed orange juice
  • 1 cup honey
  • 2 tsp vanilla
  • 1/3 cup coconut oil
  • 1/3 cup Earth Balance or other vegan butter substitute (or olive oil if you prefer)
  • 2 tsp white or apple cider vinegar
  • optional topping: 1/3 cup sliced almonds

Preheat your oven to 350F. Zest and juice your oranges. Combine all dry ingredients in a large mixing bowl.

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Add in the wet ingredients, and give it all a good mix until you have a nice uniform liquidy batter (taste the batter, it’s seriously delicious!)

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Grease your cake pans (I used TJ’s coconut oil cooking spray). Pour half the batter into each pan. Sprinkle on the sliced almonds or topping of your choice.

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Bake for 25-30 minutes, until the tops are golden-brown but not burnt, and a toothpick inserted comes out clean.

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Cool for at least 20 min, but serve while still at least a little warm from the oven. Enjoy, and have a sweet new year!

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3 thoughts on “Honey orange cake (gf + dairy free)

  1. This looks fantastic and I can almost sense the aroma from here. I’ve been using almond flour in some of my recipes and it will take a while for me to get the hang of it but I’ll work on it. The cultural lesson was much appreciated. x

    • Thanks so much for your comment! Yes I agree almond flour is tricky – for now I’ve just been mixing it with all purpose though I have actually found it works really well in fruit crisp recipes as a true substitute for the flour. Will try to post one of those recipes soon! 🙂

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