Whether you celebrate Rosh Hashanah or not, this honey cake will become a Fall favorite.
For the cake:
- oil or shortening for greasing the pan
- 4 eggs
- 1 cup coconut sugar
- 1 cup honey
- 1 1/2 teaspoons vanilla extract
- 1 cup strong black tea, cooled
- 3 tablespoons bourbon or whiskey (optional, add additional tea if omitting)
- 3 cups almond flour
- 1 1/2 cups arrowroot powder (plus more for flouring pan)
- 3/4 cup coconut flour
- 1 1/2 teaspoons baking soda
- 2 teaspoons cinnamon
- 3/4 teaspoon allspice
- 3/4 teaspoon cardamom
- 1 1/2 teaspoons salt
For the icing:
- 1/4 cup coconut butter
- 2 tablespoons honey
- 1/3 cup full-fat coconut milk
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/4 teaspoon vanilla extract
- Preheat the oven to 350ºF. Grease and flour a 12-cup bundt pan.
- In a large bowl, beat the eggs, coconut sugar, honey, vanilla, tea, and bourbon until well incorporated.
- In a medium bowl, whisk together the almond flour, arrowroot, coconut flour, baking soda, allspice, cardamom, and salt. Add to the liquid mixture and beat for another minute, or until combined.
- Pour the batter into your prepared pan and bake for 40-50 minutes, or until the top bounces back when you gently push it, and a knife inserted into the center comes out clean.
- Allow the cake to cool on a wire rack before inverting onto a plate.
- To make the icing, melt the coconut butter in a small saucepan and then add in the honey, coconut milk, cinnamon, cardamom, and vanilla. Remove from the heat and whisk to combine.
- Transfer to a sealable bag, trying to get as much into a corner as possible. Cut off the tip and drizzle the icing over the cake.
Bubbe’s tip: Don’t make a mess! Slide some parchment paper or wax paper under the outside of the cake before you ice it. Once the icing starts to harden, you can pull out the paper, and will be left with a clean serving platter. Otherwise, the yentas will never let you hear the end of it!
Keywords: honey cake, rosh hashanah