Honey Cake for the New Year


Special Diet Notes: Honey Cake

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.

Honey Cake for the New Year
Prep time
Cook time
Total time
This is a favorite recipe from the Levana Cooks newsletter, created for the Jewish New Year. Levana Kirschenbaum is the author of the cookbooks, Levana Cooks Dairy-Free! and Levana’s Table: Kosher Cooking for Everyone.
Serves: 1 cake
  • 3 cups unbleached flour (whole wheat pastry or spelt just as good)
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 tablespoon ground cardamom
  • 1 tablespoon ground ginger
  • ¼ teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 4 eggs
  • 1 cup brown sugar, packed
  • 1 cup honey
  • 1 cup oil
  • 1 cup very strong warm tea (2 tea bags steeped in 1 cup hot water)
  1. Preheat oven to 325 degrees.
  2. Mix the first set of ingredients in a bowl and set aside.
  3. In a food processor beat the eggs with the sugar, the honey and the oil.
  4. Add the flour mixture alternately with the tea, pulsing each time 2-3 times, only until combined, beginning and ending with the flour mixture.
  5. Pour into a greased tube pan.
  6. Bake 1 hour, or until a knife inserted in the center of the cake comes out clean.
  7. Invert the cake onto a rack and let cool.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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