Gluten Free Honey Cake topped with honey-glazed walnuts
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
12 servings
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Calories
286 kcal
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Course
Dessert, Cake, Baked Goods
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Cuisine
Israeli
Gluten Free Honey Cake topped with honey-glazed walnuts
Description
The Gluten Free Honey Cake recipe combines nutty almond flour and oat (or gluten-free all-purpose) flour with honey and coffee or tea for depth. Eggs, butter or oil, brown sugar, and warm spices like cinnamon and orange zest contribute moisture and fragrance. After combining wet and dry ingredients carefully, the batter is baked in various pan shapes until a clean toothpick comes out, with mini cakes taking less time than a full loaf.
The honey glaze and candied walnut topping is made by melting butter and honey with halved walnuts, building a sweet and crunchy accent that balances the soft cake. Powdered sugar mixed with orange juice forms a drizzle that brightens the final presentation.
These cakes serve well as individual portions or as a loaf sliced for tea or dessert. The recipe supports using oat flour or gluten-free all purpose flour as suitable substitutes according to preference or ingredient availability.
You can also substitute all-purpose gluten-free flour in place of oat flour for convenience without a significant texture change.
Ingredients
For honey cakes:
- 1 cup honey
- 1 cup coffee or tea
- 2 egg
- ¼ cup brown sugar
- ½ cup butter melted, oil, or coconut oil
- 1 ¼ cup almond flour
- 1 ½ cup oat flour or 2 cups all purpose flour, gluten-free
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 tablespoon orange zest
- ½ teaspoon salt
For glaze and nut topping:
- 1 cup powdered sugar
- 3-4 teaspoon orange juice or more, as needed, or milk
For candied walnuts topping:
- 1 tablespoon butter
- ½ cup walnuts halved
- 1 tablespoon honey
Instructions
- Preheat oven to 350 F. Grease and prepare a 9 x 5-inch cake pan, 6 mini bundt cake pans, or 4 square 6-inch mini loaf pans. For easy removal, you can also insert parchment paper into the rectangular cake pans.
- In a bowl, stir together honey and coffee (or tea). Let cool to room temperature.
- In a large bowl, beat together eggs and sugar until well emulsified. Gradually add melted butter or oil. Whisk to combine (you can also do this in the bowl of a standing mixer).
- Gradually whisk in cooled honey mixture.
- In another bowl, combine dry ingredients: oat or all purpose flour, almond flour, baking powder, baking soda, cinnamon, orange zest and salt. Gradually and slowly whisk dry ingredients in with the wet until just combined (you can keep doing all this in a standing mixer).
- Pour batter into prepared cake pans. Transfer them onto a baking sheet and bake at 350 F until a toothpick inserted in the middle comes out clean: 20-30 minutes for mini cakes, 40 minutes for a loaf pan cake, or 50-60 for a bundt cake.
Make glaze
- While cakes are baking, prepare glaze: transfer powdered sugar to a bowl, and gradually add in the orange juice, whisking throughout until a thick, pourable glaze is achieved.
Make candied walnut topping
- Toast honey glazed nuts: in a large non-stick skillet set to medium heat, melt butter. Add honey and nuts. Mix well with a spatula. Cook over medium heat for 5 minutes, stirring often. Pour nuts onto a parchment-paper lined baking sheet or large platter, and let cool.
- When cakes have come out of the oven, let them cool in pans for 10 minutes. Then, invert onto a cookie drying rack, and let cool fully. Once cake are cool, pour frosting over cake. Top with honey-glazed walnuts.
- Leftover cake will keep in the refrigerator for 4-5 days. All the components (cake, glaze and candied walnuts) can also be prepared in advance and kept separately.
Notes
- All-purpose gluten-free flour can replace the oat flour if desired for this cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 54g | 18% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 224mg | 9% |
| Potassium | 136mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 30g | 60% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 91mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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