Gluten Free Honey Cake
This delightful Gluten Free Honey Cake combines the natural sweetness of honey with a tender crumb, making it a perfect treat for autumn gatherings.
Ingredients
Wet Ingredients
- 1 cup honey
- 1/2 cup sugar (or coconut sugar for a healthier alternative)
- 1/2 cup vegetable oil
- 3 large eggs Use room temperature for fluffier cake.
- 1 cup buttermilk (can use dairy-free alternatives) Use room temperature for better emulsification.
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon (optional)
Dry Ingredients
- 2 cups gluten-free flour blend Ensure flour is specifically gluten-free.
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together the honey, sugar, and oil until well combined. Add the eggs one at a time, mixing thoroughly after each addition.
- In a separate bowl, mix the gluten-free flour blend, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Stir in the vanilla extract and cinnamon if using.
Baking
- Pour the batter into your prepared cake pan and smooth the top.
- Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
Measure ingredients carefully, use room temperature ingredients, and keep an eye on the baking time as it may vary based on your oven. Consider variations such as adding a streusel topping or fruits.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 1gSodium: 150mgFiber: 2gSugar: 22g
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