In 2022, when my daughter was diagnosed with celiac disease, I had to completely uproot my shopping and cooking routines. Lekach is a seasonal holiday food, so it took me a little longer to figure out the recipe I really loved.
I like my lekach moist and fragrant, but not too sweet. I also have a pretty old oven in my apartment, so these are the settings that work for my oven — yours might work slightly differently.
A Tip for Gluten-Free Baking with Celiac Disease
If you also have celiac disease in your home and need to worry about cross-contamination, kosher for Passover spices is usually a safe option when looking for gluten-free spices. As always, check the packaging just in case.
And if you’re baking for someone with celiac disease, remember that the ingredients themselves aren’t the only consideration. Cross-contamination can happen through baking pans, utensils, countertops, flour residue, and shared ingredients, so use whatever precautions are appropriate for your situation.
Ingredients
- 1 ½ cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour (with xanthan gum)
- ½ tsp kosher salt
- 1 ½ tsp ground cinnamon
- 1 tbsp vanilla sugar
- ½ tsp ground ginger
- ¼ tsp ground nutmeg or allspice (or a combination of both)
- 1/3 cup date or brown sugar
- 1 ¼ tsp baking soda
- ½ cup orange juice
- 3 large eggs (at room temperature)
- ¾ cup honey
- ½ cup vegetable oil
- ½ cup warm brewed coffee
How to Make Gluten-Free Lekach
1. Preheat the Oven and Prepare the Pans
Preheat your oven to 300°F. Prepare three 7 × 5-inch baking pans.
2. Mix the Dry Ingredients
In a medium bowl, thoroughly whisk together the gluten-free flour, salt, cinnamon, ginger, nutmeg and/or allspice.
3. Mix the Baking Soda with Orange Juice
Mix the baking soda with the orange juice before adding it to the mixture.
4. Add the Wet Ingredients
In a large bowl, vigorously whisk the eggs and sugar together until well combined. Whisk in the oil, honey, and warm coffee.
5. Combine the Batter
Pour the dry ingredients into the wet ingredients. Whisk gently just until smooth and no flour pockets remain.
6. Fill the Pans and Bake
Divide the batter evenly between the three prepared 7 × 5-inch pans. They should be filled about ½ to ⅔ full.
Bake immediately for 40–45 minutes.
7. Check for Doneness
At the 40-minute mark, insert a wooden toothpick into the center of the cakes. If it comes out clean or with a few dry crumbs, they are done.
My Notes on This Lekach Recipe
This is the version that finally became my gluten-free lekach — moist, fragrant, honey-sweet, and not overly sweet.
Since I have an older oven, the temperature and baking time above are what work for me. Ovens can vary quite a bit, so I recommend checking the cake with a wooden toothpick rather than relying only on the baking time.
Shana Tova!
