Gluten Free Honey Cake with Honey and Maple Sugar: Nut Free, Gluten Free, Dairy Free

I do most of my baking with almond flour, but we don’t eat nuts on Rosh Hashannah in our family.  This is an amazing recipe for delicious, moist, nut free, gluten free, dairy free honey cake. I make it for our family and friends and for many years I have been asked to bring it to the synagogue for kiddush.  It really doesn’t taste gluten free! The original version of this recipe came from Gluten Free Bay. I removed the processed sugar and nuts and added a honey glaze! This is a slightly more complex recipe than I usually make or post, but the extra steps make such a beautiful honey cake, that it's worth it for me for Rosh Hashannah.  I think you'll find it is for you too!

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Cake Ingredients:
3 cups Carol's Flour Blend or Bob's Red Mill 1:1 Flour Blend
3/4 cup maple sugar (you can substitute turbinado sugar if necessary)
2 tsp gluten-free baking powder
1 tsp baking soda
1 1/2 tsp xanthan or guar gum
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
4 eggs (ideally pasture raised)
1 /4 cup avocado 
1/4 cup applesauce
2 tsp finely grated orange zest
1 cup honey
1 cup orange juice

Honey Glaze Ingredients:
¼ c soy free earth balance or coconut oil
½ c honey
¼ tsp salt if using coconut oil

Instructions:
Preheat oven to 350 F. Cover the bottom of two 9" circular baking pans with parchment paper, then spray the inside of the pan lightly with non-stick baking spray. If making miniature cakes, place pans on a baking sheet and spray lightly with baking spray. Well-greased loaf pans may also be used. I prefer this honey cake baked in mini loaf pans.

Stir together flour mix, baking powder, baking soda, nutmeg, cinnamon, salt and sugar in a medium bowl.

Separate the eggs. In one large mixing bowl, combine egg yolks, honey, oil, applesauce, orange juice and orange zest. In a separate medium bowl, beat egg whites with an electric beater until they form stiff peaks.

Using a whisk or hand beater, slowly add the flour mixture to the wet mixture. When thoroughly combined, fold the egg whites carefully into the batter, stirring very gently just until the ingredients are fully combined.

Immediately pour batter into pan/s and bake for approximately 20 minutes (for miniature cakes), 40 minutes (for round cakes) or until a toothpick inserted into the cake's center comes out with just a few crumbs on it. Watch cakes carefully to make sure that the edges do not burn. Remove cakes from oven and allow to cool before carefully removing from pan/s and placing onto a cooling rack.

In a small saucepan combine all glaze ingredients and combine on low heat.  I usually don't reduce this, but it can be reduced for a few minutes to thicken if the glaze seems thin.

After cooling soak the cake on all sides in the honey glaze!  I prefer a lot of glaze, so don't hesitate to make an extra batch of glaze.

Serve to family and friends!
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L'Shanah Tova U'Metukah