Gluten Free Honey Cake Recipe

Gluten Free Honey Cake Recipe

Gluten Free Honey Cake Recipe


4 Eggs at room temperature

¾ Cup white granulated sugar

3 Tbs honey

½  Tsp baking soda

1 Tsp baking powder

¼ Tsp salt

1½ Cup gluten free flour (or for regular version use 2 cups of all purpose flour)

For butter cream frosting you will need:

200 Grams unsalted soft butter

1 Can (14 oz/396 grams) condensed milk

1 Tsp vanilla extract

3 Tbs cocoa powder, sifted

To make the ganache for decor you will need:

¼ Chocolate chips (semisweet or bittersweet)

2 Tbs milk (or cream)

10 Grams unsalted butter

You can also decorate this cake with chocolate shavings instead of ganache




Preheat oven to 350° F /180 C degree

Combine all dry ingredients :flour,salt, soda and baking powder and set aside

In a mixing bowl beat the eggs and sugar on medium to high speed until fluffy and pale color

Reduce the speed and add honey and vanilla extract

Start adding the flour mixture in 3-4 portions,do not add all at once

Divide prepared butter into 3 portions and bake on a lined baking sheet (I use 12” round pans)

Bake time approximately 12-15 minutes or until they are dark gold color


*Keep an eye since these are baking pretty quickly ,

*Do not place baked layers on top of each other ,they may stick,especially when warm

*You can cut crispy sides of the cake to make them look even and use that crushed crust to cover cake sides


Making the butter cream:

Beat the butter until fluffy and almost white color

Slowly start adding condensed milk with a spoon , not all at once

Stop and scrape a few times

Add vanilla and sifted cocoa,

Scape and mix the last time making sure everything is well combined

Make sure cake layers are completely cooled and start frosting

Frost all 3 layers, and decorate the last layer with ganache at your preference

Let it stand at least 1-2 hours before you serve



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