Honey and Spice Cake

This is the best Honey Cake I know of, and it happens to be gluten free and dairy free- perfect for celebrating the Jewish New Year. Also fabulous for breakfast or with afternoon tea. Delicious on its own, or topped with sliced apples and honey.

Serves 6 to 8

4 organic eggs
2/3 cup honey
1 cup water
1/4 cup melted organic extra virgin coconut oil +1 tablespoon for greasing the cake pan
1 tablespoon organic vanilla extract
2 cups Maskal Teff® brown or ivory flour
2½ teaspoons organic cinnamon
1 teaspoon organic ground ginger
¼ teaspoon organic ground allspice
¼ teaspoon organic ground cardamom
¼ teaspoon organic ground cloves
¼ teaspoon organic ground nutmeg
1 teaspoon baking powder
½ teaspoon sea salt

Preheat the oven to 350ºF. Lightly oil a 9-inch round cake pan or a standard loaf pan.

Whisk the eggs in a large bowl. Whisk in the honey.

Add water, ¼ cup melted coconut oil and vanilla. Stir until thoroughly combined.

Stir in the teff flour, spices, baking powder, and sea salt until thoroughly combined.

Pour the batter into the prepared pan.

Bake for about 45 minutes, until a toothpick inserted in the center comes out clean. Cool for at least 30 minutes before slicing and eating – if you can wait that long!

Honey and Spice Cake Recipe Copyright © 2019 Leslie Cerier. All Rights Reserved to Leslie Cerier.
Leslie Cerier developed this recipe for the Teff Company

Photos by Tracey Eller

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