Why You’ll Love This Gluten Free Honey Cake Recipe
Whether you’re gluten-sensitive or just looking for a delicious dessert, you’ll absolutely love this gluten-free honey cake recipe. I can’t get enough of its moist texture and rich flavor.
The blend of spices gives it a warm, inviting aroma that fills my kitchen as it bakes. Plus, using almond flour provides a unique nuttiness that sets it apart from traditional cakes.
This cake isn’t just gluten-free; it’s a delightful treat that everyone can enjoy, regardless of dietary restrictions. Trust me, once you try it, you’ll find yourself making it again and again for friends and family!
Ingredients of Gluten Free Honey Cake
When it comes to making a delicious gluten-free honey cake, the ingredients play a starring role. Let’s take a look at what you’ll need to gather for this scrumptious treat. Each ingredient contributes to the cake’s delightful flavor and texture, and I promise, you won’t be disappointed.
So, without further ado, here’s your shopping list!
Ingredients:
- 1/2 cup boiling water
- 2 tablespoons organic ground decaffeinated coffee
- 2 1/2 cups blanched almond flour
- 1/2 teaspoon Celtic sea salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 cup agave nectar
- 1/4 cup grapeseed oil
- 2 eggs
- 1/2 cup raisins
Now, as you prepare to whip up this delightful cake, there are a few things to contemplate about the ingredients.
First off, if you’re not a fan of coffee—or if you’re serving someone who isn’t—you can totally skip the decaf coffee. It adds a nice depth of flavor, but the cake will still be fabulous without it.
Also, if you can’t find grapeseed oil, feel free to use another neutral oil, like canola or vegetable oil. Just make sure it’s something that won’t overpower the other flavors.
And let’s not forget about the raisins. They’re not just for decoration; they add a sweet chewiness that you won’t want to miss.
How to Make Gluten Free Honey Cake
Alright, let’s plunge into the delightful process of making your Gluten Free Honey Cake. First things first, you’ll want to start by brewing up some coffee—yes, I said coffee. Grab your 2 tablespoons of organic ground decaffeinated coffee and pour 1/2 cup of boiling water over it.
Let it sit and cool down a bit while you gather your other ingredients. It’s a simple step, but trust me, it adds a rich flavor that makes the cake sing. Just don’t let it get too cold; we’re not trying to serve iced coffee here.
Now, in a large mixing bowl, let’s combine our dry ingredients. You’ll need 2 1/2 cups of blanched almond flour, 1/2 teaspoon of Celtic sea salt, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of ground cloves.
Give those a good whisk to blend them together. Smelling that cinnamon already? It’s like a warm hug for your kitchen. Next, in another bowl, whisk together your wet ingredients: the cooled coffee (don’t forget about it), 1/2 cup of agave nectar, 1/4 cup of grapeseed oil, and 2 eggs.
Make sure to beat those eggs well; it’s like giving them a little pep talk before they join the party.
Once your wet and dry ingredients are ready, it’s time for them to meet. Pour the wet mixture into the dry mixture and stir gently until everything is nicely combined.
And let’s not skip over the raisins—about 1/2 cup of them—because they bring that chewy, sweet goodness that really elevates the cake. Grease and flour a 9-inch cake pan (don’t skip this unless you want a cake that doubles as a stubborn puzzle), and pour your batter in.
Pop it into a preheated oven at 350°F and let it bake for 30 to 35 minutes. Just a heads up: your house is about to smell amazing, and you might find yourself pacing like a contestant on a baking show, waiting for the timer to go off.
When it’s done, let it cool a bit before you slice into it, and enjoy the fruits of your labor—because you totally deserve it.
Gluten Free Honey Cake Substitutions & Variations
If you’re looking to customize your Gluten Free Honey Cake, there are plenty of substitutions and variations to contemplate that can enhance the flavor and texture.
For a nut-free option, try using oat flour or gluten-free all-purpose flour instead of almond flour. You can also swap agave nectar with maple syrup or honey for a different sweetness.
Adding chopped nuts or seeds can provide a delightful crunch, while using mashed bananas or applesauce can add moisture.
Don’t hesitate to experiment with spices; nutmeg or ginger can offer a unique twist.
Enjoy the process of making it your own!
Additional Tips & Notes
While baking your Gluten Free Honey Cake, remember that precision is key for the best results.
Make sure to measure your almond flour accurately; too much can make the cake dense. I recommend using fresh spices for the best flavor.
If you want a richer taste, try adding a splash of vanilla extract to the wet ingredients.
Keep an eye on the baking time; every oven varies, so check for doneness with a toothpick.
Once cooled, this cake pairs beautifully with a dollop of whipped cream or a drizzle of honey.
Enjoy your delicious creation!