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5.0 from 192 votes

Gluten Free Honey Cake topped with honey-glazed walnuts

This Rosh Hashanah gluten free honey cake recipe is moist and bursting with honey, with a lovely glaze and a gorgeous candied walnuts topping. You can make the cake as is, top it with glaze, or go all out and crown it with candied walnuts.This cake can be made in a large bundt pan, in 3 6-inch cake molds, or in 6 individual bundt cake molds or muffins molds.

Prep Time
10 mins
Cook Time
10 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 eggs
  • ¼ cup brown sugar
  • ½ cup butter melted, oil, or coconut oil
  • 1 ¼ cup almond flour
  • 1 ½ cup gluten-free oat flour or 2 cups all purpose flour
  • 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 milk or more, as needed
For candied walnuts topping:
  • 1 tablespoon butter
  • ½ cup walnuts halved
  • 1 tablespoon honey

Instructions

    Cup of Yum
  1. 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.
  2. In a bowl, stir together honey and coffee (or tea). Let cool to room temperature.
  3. 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).
  4. Gradually whisk in cooled honey mixture.
  5. 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).
  6. 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
  1. 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
  1. 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.
  2. 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.
  3. 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

  • You can use all purpose gluten free flour in place of the oat flour.

Nutrition Information

Calories 286kcal (14%) Carbohydrates 54g (18%) Protein 7g (14%) Fat 11g (17%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Monounsaturated Fat 1g Trans Fat 1g Cholesterol 29mg (10%) Sodium 224mg (9%) Potassium 136mg (4%) Fiber 3g (12%) Sugar 30g (60%) Vitamin A 65IU (1%) Vitamin C 2mg (2%) Calcium 91mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 12servings

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.