A beautifully golden brown gluten free honey cake loaf, perfectly sliced and arranged on a minimalist white plate, resting on the wooden cutting board. The scene is bathed in natural morning light from an east window, highlighting its moist, tender crumb. Fresh herbs, like a sprig of rosemary, are artfully blurred in the background, adding warmth and a touch of green. Soft shadows and warm tones create a cozy, inviting atmosphere on the marble countertop.

Gluten Free Honey Cake: Soft & Moist Loaf Recipe

ByMaya
Jump to Recipe
A close-up, slightly elevated shot of the full, golden-brown gluten free honey cake loaf cooling on a wire rack, which is placed on the wooden cutting board on the marble countertop. Natural morning light casts soft shadows, emphasizing the rustic texture of the loaf's crust. Fresh herbs are visible in the background, maintaining the clean, tidy, warm-toned kitchen aesthetic.

Gluten Free Honey Cake

There’s something uniquely comforting about a classic Gluten Free Honey Cake – just the words themselves instantly conjure images of cozy autumn afternoons and the sweet, nurturing flavors of home. For years, I yearned for that rich, impossibly moist texture I remembered from my grandmother’s kitchen, but every gluten-free honey cake I tried seemed to fall short, often ending up dense, dry, or just plain sad. After countless experiments and a few comical kitchen mishaps (don’t even ask about the time I used too much almond flour!), I finally cracked the code to this incredibly soft and utterly moist gluten-free honey cake loaf.

Thank you for reading this post, don't forget to subscribe!

My passion for baking wouldn’t let me give up, leading me down many rabbit holes of research and drawing inspiration from countless sources, including helpful recipes like this gluten-free honey cake loaf recipe which offered interesting insights into flour blends.

This Gluten Free Honey Cake isn’t just a recipe; it’s a labor of love that promises to bring that familiar comfort back to your table, whether for a special holiday or a quiet afternoon tea. Each slice is a true celebration, reminding me of warmth, family, and the pure joy of a perfect bake – and if you’re seeking more delightful gluten-free options, you might also love my pistachio honey cake with orange blossom frosting.

Gluten Free Honey Cake: Soft & Moist Loaf Recipe
Pin
Print

Gluten Free Honey Cake: Soft & Moist Loaf Recipe

Recipe by MayaCourse: DessertsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

This incredibly soft and moist gluten free honey cake loaf is a game-changer! Packed with warm spices and golden honey, it’s easy to make and perfect for any occasion, proving that gluten-free baking can be utterly delicious.

Ingredients

  • 1 cup gluten-free all-purpose flour blend (with xanthan gum)

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground ginger

  • 1/8 teaspoon ground cloves

  • 1/4 teaspoon salt

  • 1/2 cup granulated sugar

  • 1/4 cup packed light brown sugar

  • 1/2 cup honey

  • 1/4 cup strong brewed coffee, cooled

  • 1/4 cup vegetable oil

  • 2 large eggs

  • 1 teaspoon vanilla extract

Directions

  • Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan with gluten-free flour.
  • In a medium bowl, whisk together the gluten-free flour blend, baking soda, baking powder, cinnamon, ginger, cloves, and salt. Set aside.
  • In a large bowl, whisk together the granulated sugar, brown sugar, honey, cooled coffee, and vegetable oil until well combined.
  • Beat in the eggs one at a time, then stir in the vanilla extract until fully incorporated.
  • Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix; a few small lumps are fine.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown.
  • Let the cake cool in the pan on a wire rack for 10-15 minutes before inverting it onto the rack to cool completely.
  • Once completely cooled, slice and serve. Store leftovers in an airtight container at room temperature.

Notes

    • The Flour Blend is Key: Not all gluten-free flour blends are created equal! For the best, most consistent results with this gluten free honey cake, use a blend that already contains xanthan gum. If yours doesn’t, add 1/2 teaspoon of xanthan gum to your dry ingredients.
    • Don’t Overmix: This is a golden rule in baking, especially with gluten-free flours. Overmixing can lead to a tough, dense cake. Mix until just combined – a few small lumps are perfectly fine and will disappear during baking.
    • Coffee’s Secret: Don’t skip the coffee, even if you’re not a coffee lover! It doesn’t make the cake taste like coffee, but it significantly deepens the flavor of the honey and spices, while also contributing to that desirable moist texture. Make sure it’s cooled before adding.

Similar Posts