Ingredients for Gluten Free Honey Cake Traditional For Rosh Hashanah
- Turbinado Sugar
- 1 cup honey
- Vegetable Oil
- Applesauce
- 2 large eggs
- Zest of 1 large orange
- 1/4 cup fresh orange juice
- Pamelas Ultimate Baking And Pancake Mix
- 1 teaspoon baking powder (omit if using Pamela's mix and adding baking powder substitute)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Ground Cinnamon
- Ground Nutmeg
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How to Make Gluten Free Honey Cake Traditional For Rosh Hashanah
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or 9x13 inch pan).
- In a large bowl, whisk together Pamela's Ultimate Baking Mix, baking powder, xanthan gum (if using a different blend), baking soda, salt, and cinnamon.
- In a separate bowl, whisk together honey, oil, eggs, orange zest, and orange juice until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once completely cooled, dust with powdered sugar or drizzle with a honey glaze (optional).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
100g
Fat
5g
Carbs
9g
