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Gluten Free Honey Cake


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Gluten Free Honey Cake


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Gluten Free Honey Cake

This gluten-free, dairy-free recipe for honey cake is adapted from Joan Nathan's The Jewish Holiday Cookbook. Honey cake is only as good as the honey you use. For this occasion, buy the best you can afford. Plan to bake this ahead and let it age slightly - about 24 hours for best flavor. (Makes two small cakes or one large bundt or one loaf) (prep time about 20 minutes plus baking)


  • Ready Time : 0 min


Makes two small cakes or one large bundt or one loaf


  • 55 grams Spectrum solid vegetable shortening (scant 1/3 cup)
  • 100 grams granulated sugar (1/2 cup)
  • 180 grams egg (3 extra-large whole eggs)
  • 325 grams good quality honey (about 1 cup)
  • Zest from 1 Lemon
  • Zest from 1 Orange
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon dark Rum
  • 300 grams GF AP Flour (150 superfine brown rice flour, 75 grams each superfine white rice flour and tapioca starch/flour) (2 1/3 cups)
  • 1 tablespoon instant espresso powder
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cloves


1. Preheat oven to 350. Spray a 9.5×5 inch loaf pan or two small Bundt pans (3 cup) or one regular 10 inch sized Bundt pan with high heat baking spray. Set aside.

2. Weigh shortening and sugar in a stand mixer bowl. Bend together until light and fluffy.  Scrape down sides as needed. Add the eggs and mix on medium high until well blended. In a small bowl weigh honey and mix in zests, vanilla and Rum. Add to the stand mixer and blend thoroughly.

3. In a small bowl, whisk to combine flour with espresso powder, cocoa, salt, baking soda, cinnamon and cloves. With the mixer on low, add the flour mixture to the wet ingredients and blend thoroughly. Turn mixer on medium high and let it mix for two minutes.

4. Scrape down sides with a spatula and fold until all the dry matter is incorporated. Pour batter (or scrape batter is more like it) into the prepared pan(s).

5. Bake about 20 minutes and rotate. Bake about 18-24 minutes more and keep an eye on the cake. Remove as soon as a toothpick comes out with a few clingy crumbs. Don’t over-bake the cake because it will dry out. Cool for a minute or two and then invert on a rack and cool completely. Wrap cooled cake and let the flavors fuse at least 24 hours before serving for best results.

About Lisa Horel


I’ve been baking gluten-free for over ten years. I’ve converted lots of recipes to gluten-free and I am not above creating a new recipe when it suits. I blog at GlutenFreeCanten and I recently published my first book, The Gluten Free Canteen Book of Nosh.

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