Description
This Gluten Free Honey Cake is a moist and flavorful dessert made with almond and oat flours, naturally sweetened with honey and topped with a luscious honey-glazed walnut topping. The cake pairs warm spices like cinnamon and bright orange zest with a smooth honey glaze that’s both simple and elegant. Perfect for breakfast, dessert, or any time you crave a wholesome treat, this cake caters to gluten-free diets without compromising on taste or texture.
Ingredients
Cake
- 1 cup honey
- 1 cup coffee or tea
- 2 eggs
- ¼ cup brown sugar
- ½ cup butter (melted, or substitute with oil or coconut oil)
- 1 ¼ cup almond flour
- 1 ½ cup gluten-free oat flour (or 2 cups all-purpose flour)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- 1 tbsp orange zest
- ½ tsp salt
Glaze
- 1 cup powdered sugar
- 3-4 tsp orange juice or milk (adjust as needed for consistency)
Honey-Glazed Walnuts
- 1 tablespoon butter
- ½ cup walnuts (halved)
- 1 tablespoon honey
Instructions
- Prepare pans and preheat oven: Preheat your oven to 350°F (175°C). Grease a 9 x 5-inch cake pan, or alternatively use 6 mini bundt pans or 4 square 6-inch mini loaf pans. For easier cake removal, line rectangular pans with parchment paper.
- Mix honey and coffee: In a bowl, stir together the honey and coffee or tea, then set aside to cool to room temperature.
- Beat eggs and sugar: In a large bowl, beat eggs together with brown sugar until well emulsified. Gradually whisk in the melted butter or chosen oil until fully combined.
- Add cooled honey mixture: Slowly pour in the cooled honey and coffee mixture, whisking thoroughly to combine with the wet ingredients.
- Combine dry ingredients: In a separate bowl, whisk together almond flour, gluten-free oat flour, baking powder, baking soda, cinnamon, orange zest, and salt.
- Incorporate dry into wet: Gradually add the dry mixture into the wet ingredients, whisking gently until just combined. Avoid overmixing to keep the cake tender.
- Bake the cakes: Pour the batter evenly into your prepared pans. Place the pans on a baking sheet and bake at 350°F. Bake times vary: 20-30 minutes for mini cakes, around 40 minutes for mini loaf pans, or 50-60 minutes for bundt cakes. Check doneness with a toothpick; it should come out clean.
- Prepare glaze: While the cakes bake, sift powdered sugar into a bowl and gradually whisk in orange juice or milk until you achieve a thick, pourable glaze.
- Make honey-glazed walnuts: In a large non-stick skillet over medium heat, melt butter. Add honey and walnuts, stirring constantly. Cook for about 5 minutes until walnuts are glossy and toasted. Transfer to parchment paper to cool.
- Cool the cakes: Once baked, allow the cakes to cool in their pans for 10 minutes. Then invert onto a cooling rack and let them cool completely.
- Assemble and serve: Drizzle the cooled cakes with the orange glaze, then generously top with the honey-glazed walnuts.
- Storage tips: Store any leftovers tightly wrapped in the refrigerator for 4-5 days. The cake, glaze, and candied walnuts can also be prepared separately ahead of time.
Notes
- You can substitute oil or coconut oil for butter to make this recipe dairy-free.
- If you prefer a stronger coffee flavor, use cold brewed coffee for the honey mixture.
- Using parchment paper helps with easier cake removal and cleaner edges.
- For a thinner glaze, add more orange juice or milk one teaspoon at a time.
- Ensure to stir the honey-glazed walnuts constantly to prevent burning and achieve an even glaze.
- This cake is best enjoyed within a few days but freezes well when wrapped tightly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
