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We were invited to a Rosh Hashana celebration for dinner tonight, and I asked if I could bring a dessert. This will be our family's first Rosh Hashana dinner so I did a little research about traditional desserts and quickly found that Honey Cake is the most obvious choice. After looking over so many recipes this morning I finally found one that I liked and had most of the ingredients for. I made my exchanges for gluten free flours, and adjusted for the one or two items I didn't have in the house and away we went. It was really easy to make, and baked up nicely too. I did sneak a crumb off the bottom of the cake before I turned it out on to the drying rack, and it tasted pretty delicious, hopefully our hosts will think so tonight. Below you will find the recipe I adapted from the original
Chocolate Velvet Honey Cake by Marcy Goldman
After dinner we cut into the cake, and it was amazing! Ceci had been waiting ALL day to have a few bites of that delicious, moist, chocolate, sweet, treat. Everyone enjoyed it and was raving about it, in fact I was told that this could be my new passover assignment next year. I was so pleased that it came out so sweet and moist, and everyone truly liked it. Hope your family and friends enjoy it too!
1/4 cup Soy flour
1/2 cup Brown Rice flour
1 cup Tapioca Starch
1 cup Sweet Rice flour
1 1/2 teaspoons Xanthan Gum
1/2 cup cocoa
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1-2 teaspoons cinnamon
1/2 teaspoon cloves
1 cup vegetable oil
1 cup honey
1 cup white sugar
1/2 cup brown sugar
3 eggs
2 teaspoons pure vanilla
1 cup Strong Coffee
1/2 cup coarsely chopped semi-sweet chocolate
Garnish: confectioner's sugar, cocoa, drizzled melted semi-sweet chocolate,
Preheat oven to 350 degrees Fahrenheit. Generously spray a nine- or 10-inch tube pan or angel food cake pan with cooking spray. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together flours, cocoa, baking powder, baking soda, salt, cinnamon, and cloves.
In a stand mixer, add in the oil, honey, white sugar, brown sugar. Blend well about 1 minute. Add in the eggs, vanilla, and Coffee. Blend well for another minute.
Fold in the dry ingredients and blend for about two minutes, until smooth, stopping the machine once or twice to ensure that ingredients are all blended and not stuck at the bottom.
Fold in chocolate chips. Spoon or pour batter into prepared pan. Place cake on baking sheet and bake until done, about 60-75 minutes, until cake springs back when gently pressed with fingertips. Cool 10 minutes before unmolding from pan.
Dust cake with confectioner's sugar, or cocoa. Or, drizzle on melted, semi-sweet chocolate.
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