The latter is filled with fasting and deep reflection and prayer, while the former features joyous celebrations complete with a classic: apples and honey.
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| Asher wanted to shoot some photos of the delicious honey. Great shot, kiddo! |
Luckily, I received a boatload of L.R. Rice Raw & Unfiltered Honey and Rice Family Raw & Unfiltered Honey for review, which means it's time for honey cake!
Now, one of my greatest gripes around any of the Jewish holidays (except maybe Passover, because gluten disappears from everyone's tables for the most part) is that I can't enjoy any of the awesome baked goods out there. Lucky me, I recently discovered Cup4Cup Flour, which, honestly folks, really does work like the real thing. I've made muffins, we've made beer-battered fish (which my British husband wholly approves of), and even challah. Yes, I'm trying to perfect a simpler gluten-free challah recipe using Cup4Cup, too.
In the meantime, I've made this amazingly delicious, non-dairy, gluten-free honey cake for your enjoyment! Are you ready?
Chaviva's Best-Ever Gluten-Free Honey Cake
Ingredients
3 eggs
3/4 cup sugar
1 cup strong black coffee (I used tea)
2 tsp baking powder
3 Tbls Earth Balance Vegan Buttery Sticks (or margarine), softened
1 tsp baking soda
1 tsp cinnamon
Directions
- Preheat the oven to 325 degrees F. Grease two 8x8 baking pans or one 9x13-inch cake pan.
- In your Kitchenmaid or other mixer, beat the eggs and honey together.
- Add sugar and mix again.
- Mix baking powder with the coffee and "butter," and then add it to the egg mixture.
- Add baking soda, flour, and cinnamon.
- Beat until well combined.
- Pour into the prepared pan(s) and bake for 55 minutes or until a toothpick comes out clean.
Enjoy! Let me know if you make this and what you think. It's rich, sweet, dense, and the ultimate snack. You know what, I'm going to make another cake now ...
