The Best Rosh Hashanah Spelt Flour Honey Cake Ever!

I’ve been making this cake for years and years. The flavor is so rich and the cake is so moist. I just can’t get enough of it. You may use a regular white flour, but I love how it comes out with whole spelt. I enjoy using whole grain product in my baking this way I know my kids are eating what I want! Try this recipe and enjoy a delicious cake that will make your Rosh Hashanah so sweet.



Preheat your oven to 350.

Start by making the tea so you have it ready.

1).  In a food processor or mixer place the sugar, oil, honey, eggs and cinnamon. Mix for 1-2 minutes.

2). Add the flour and baking powder, mix only for few seconds until flour is combined. Add the hot tea (without the tea bags), mix until smooth.

3). Prepare a cake pan lined with parchment paper. Spray little oil, transfer the batter and bake for 35-45 minutes until ready. Check with a knife or toothpick.

4). Once you take out the cake out of the oven drizzle some honey and spread it with a spatula or with a back of a spoon. Let the cake cool for at least an hour before serving.





  1. Lynn says:

    Do I need to put the parchment paper inside the bundt? It will ruin the look.

  2. Henny says:

    What oil can I substitute for grape seed? Coconut or olive oil?
    What flavor tea would you recommend?
    Thank you. I’d love to try it.

  3. Ilana says:

    Can I make this cake ahead of time and freeze?

  4. wendy andreesen says:

    I used spelt flour today and couldn’t get cake out of pan? I buttered pan this time, didn’t work. I should just invest in nonstick bundt pan.

    • User Avatar Bat-El says:

      yes. Absolutly. Or, use a long pan, and put parchment paper to hold the cake. I’m sorry it didn’t work out for you this time.

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