Gluten Free Honey Cake topped with honey-glazed walnuts

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5 from 109 votes

This Gluten Free Honey Cake blends almond flour and oat flour (or a gluten-free all-purpose flour) with honey, coffee or tea, eggs, and warm spices to create moist individual cakes or loaves with a fragrant orange zest aroma. The topping of honey-glazed walnuts adds a sweet, crunchy layer that complements the tender crumb and honey-sweetened base. The addition of cinnamon and orange juice in the glaze round out the flavors with a subtle citrus warmth.

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

Servings: 12 servings

Calories: 286 kcal

Course: Dessert, Cake, Baked Goods

Cuisine: Israeli

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 286

% 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.