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Home » Dairy Free Recipes » Gluten Free Honey Cake

Gluten Free Honey Cake

Cakes, Bakes and Biscuits, Recipes

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I’ve said it before and I’ll say it again, I love the type of cake, like this deliciously moist Gluten Free Honey Cake Recipe, where you throw all the ingredients into one large bowl, doesn’t matter what order you add them, just add-mix-pour. It’s even better when the little beauty turns out to look like this!

Gluten Free Honey Cake on a wooden board waiting to be sliced

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  • The story behind my Honey Cake
  • Can you make this Honey Cake egg free?
  • Can you make a Vegan version of Honey Cake?
  • Other one bowl cake recipes
  • Gluten Free Honey Cake Recipe

The story behind my Honey Cake

I first made this gluten free Honey Cake back in 2014. It was for a friends daughter so that she could come over and have a cake t eat along with the other children. Freya is diagnosed with FPIES and could not eat wheat or dairy at the time (among many other foods), so I needed to find a cake recipe that was dairy free. My daughter Bethany had already been diagnosed with Coeliac Disease at the time so baking gluten free was no biggie. I remembered a recipe a friend had scribbled down for me at an NCT jumble sale a year or so before and with a few tweaks my honey cake was born.

Can you make this Honey Cake egg free?

Since 2015 my recipe has been tweaked again so that can eat it too. After finding out that I am unable to tolerate dairy or eggs I’ve had to change up a few of my recipes so that I can still eat them but also, importantly that the family don’t notice the fact that my baking has become eggless too. I’m pleased to report that this Eggless Honey Cake is not compromised in flavour or texture if you make it egg free – in fact, just to prove a point the cake in the images is my latest bake that’s gluten free, dairy free and egg free too.

To make the Gluten Free Honey Cake egg free too, simply use 100ml sunflower oil instead of the 250ml in the recipe below and exchange the 2 eggs for 2 ‘flax eggs’

How to make a flax egg

to make 1 flax egg you need the following ingredients:
– 1tbsp ground flax seed
– 3tbsp water
– 1tsp psyllium husk (optional but does add elasticity to baking)

Simply add all ingredients to a glass and stir before measuring out the other recipe ingredients, by the time you come to use your ‘egg’ mixture it will have thickened to a frog-spawn consistency (thicker if you added psyllium husk)

Then just add to your baking as you would an egg. For 2 eggs double the ingredients but note that recipes that require more than two eggs may fail due to lack of support in the structure.

Eggless Honey Cake

Can you make a Vegan version of Honey Cake?

In a word; Yes! I’ve already pointed out you can make the cake eggless but last year I came across this brand of vegan honey in a local Budgen’s store. I have since found that the Plant Based Artisan make several types of vegan honey which are perfect for use everyday as a sweetener or to use in baking. Click on the image or below to follow links to Amazon where you can see the whole range and if you make a purchase I get a couple of pennies at no expense to you.

A jar of Vegan Honey by Vegan Honea

Other one bowl cake recipes

Chocolate Beetroot Brownie Cake
Beetroot Brownie Cake; gluten free, dairy free, egg free
Chocolate Orange Cake; moist, delicious, gluten free and vegan
French Apple Cake vegan and gluten free
One Bowl Apple Cake | Gluten Free and Vegan

Gluten Free Honey Cake Recipe

If you make it and like the recipe I would be eternally grateful if you popped back and commented leaving a star rating as this will tell search engines that this recipe is worth checking out and others will get to find it in searches.

Gluten Free Honey Cake on a wooden board waiting to be sliced

Gluten Free Honey Cake Recipe

Glutarama
A simple one bowl recipe for this beautifully moist Honey Cake. Take note: it is a very sloppy mixture…trust me, it'll be fine. This recipe makes two 2lb gluten free Honey Cakes or use a roasting tin and cut into squares
4.45 from 18 votes
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Prep Time 10 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Tea Time, Treat
Cuisine Dairy Free
Servings 16 slices (8 per cake)
Calories 298 kcal

Ingredients
 
 

  • 2 large egg(s) or flax eggs
  • 125 g caster sugar
  • 250 ml oil I used sunflower (if making eggless version reduce to 100ml or 50ml for 1 loaf)
  • 250 ml honey or a vegan alternative
  • 250 ml water
  • 400 g gluten free self raising flour
  • ½ tsp bicarbonate of soda
  • 2 tsp cinnamon
  • 2 tsp ginger

Instructions
 

  • If making a flax egg mix make this now and set aside until ready to add with other ingredients.
  • Grease and line two 2lb loaf tins/large roasting tin, or halve mixture and use one 2lb tin.
  • Preheat oven to 150°C | 130°C fan | 300F | Gas 2
  • Add all ingredients to a large bowl, combine with a whisk
  • The mixture will be very wet and sloppy, a bit like a thin custard, don’t worry, have faith and continue!
  • Pour the mixture into the tins and pop in the oven for 45-55 mins (60-75 mins if baking as one large bake)
  • Once cooled this cake is super moist and spongy, but, as with all ginger cakes, the taste will deepen and improve with age so this can also be a keeper!

Notes

If making two honey cakes using two 2b loaf tins you can either gift the second or freeze it and defrost for 24hrs before cutting. I recommend freezing in a Tupperware container, if you wrap the cake remember to unwrap before defrosting otherwise you’ll damage the appearance of the cake ‘crust’.

Nutrition

Nutrition Facts
Gluten Free Honey Cake Recipe
Amount per Serving
Calories
298
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
1
g
5
%
Cholesterol
 
20
mg
7
%
Sodium
 
44
mg
2
%
Potassium
 
16
mg
0
%
Carbohydrates
 
37
g
12
%
Fiber
 
2
g
8
%
Sugar
 
21
g
23
%
Protein
 
3
g
6
%
Vitamin A
 
30
IU
1
%
Vitamin C
 
1
mg
1
%
Calcium
 
21
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Dairy Free, Easy, Egg Free, Gluten Free, Honey, Simple, Vegan
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If you’ve only just happened across my blog Glutarama, then you may also be interested to know this is not the main topic I write about, the majority of my posts relate to free from recipes and food reviews, as our family are affected by Coeliac Disease, egg, dairy other intolerances it keeps me busy in the kitchen, but boy do I have fun experimenting for my family and followers.

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30/07/2020 · 23 Comments

Previous Post: « Gluten Free Cream Horns – a real teatime treat
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4.45 from 18 votes (15 ratings without comment)

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Comments

  1. Riley says

    19/06/2024 at 10:56 pm

    Hi! Could this be made with almond flour or coconut flour? And do you think it needs to be baked in a loaf tin? I’ve got a large honeycomb shaped tin I’d love to bake it in, not sure if it changes the outcome!
    Thanks!

    Reply
    • Glutarama says

      20/06/2024 at 2:44 pm

      Both almond and coconut flours are quite thirsty. I would use the same quantities but decide if you need to add more water once combined. You are looking for quite a watery cake batter. I think it would be amazing if you used the honeycomb cake tin. Assuming it holds the same/similar quantities of batter it should be fine. I’d love to see how you get on 🥰

      Reply
  2. Michelle says

    13/08/2022 at 6:53 am

    I’m a bee keeper who’s honey 🍯 flows just started I harvested a bunch yesterday. This is definitely a must try now that I have fresh honey straight from the hives. I can’t wait.🐝❤️❤️Thank you so much!!

    Reply
    • Glutarama says

      13/08/2022 at 9:17 am

      I think you win a Goldstar for all the comments you’ve left today Michelle I appreciate it more than you can know. The fact that you are a beekeeper makes me love you all the more. We need more keepers like you to ensure the would keeps growing. Rebecca x

      Reply
  3. Michelle says

    14/08/2021 at 5:21 pm

    Hi, I have had a disaster with the honey cake recipe, it is just gloppy on the inside but looked good on the outside, it was in the oven for 60mins. I wondered if you had any advice. I used the flax egg option. I would like to send you a picture. Also I have done your apple & cinnamon cake but that came out ok but had a rubbery texture which I wasn’t keen on. Your beetroot brownie cake however is brilliant and I bake almost every week. I am new to gluten, egg and dairy free baking and am finding it very difficult to have success with cakes. :(

    Reply
    • Glutarama says

      16/08/2021 at 4:39 pm

      Oh Michelle, I’m so sorry you’ve had trouble with two of my recipes. For the apple and cinnamon one I wonder what flour you used? I can’t think why it would have a gritty texture. I use Doves Freee or Sainsbury’s own brand gluten free flours.

      Regarding the honey cake. I just worked out that if you halve the servings from 16 slices (2 loaves) to 8 slices (one loaf) the Eggleston method doesn’t automatically change too….

      In the brackets it says use 100ml oil if making eggless version but the method text doesn’t change automatically so if only making one loaf then you need to use 50ml oil.

      I wonder if you used 125ml which would account for the texture you ended up with. It certainly seems to be the oil that’s the issue in the photo’s you sent.

      I’m so sorry about this. Please let me know if I’ve got this right and I will highlight this better in the recipe….going to make it myself again today just to satisfy myself that this is the issue…would hate to think that this recipe is letting people down.

      Have a lovely remainder to the weekend and please don’t let this put you off baking gluten free…we all have disaster days…I still do when recipe developing.

      Rebecca x

      Reply
  4. Maarya says

    04/07/2021 at 11:44 pm

    Not tried the recipe yet but my diet is also sugar free. Is there anyway I can make this without the caster sugar?

    Reply
    • Glutarama says

      05/07/2021 at 9:48 am

      Absolutely Maarya. You can simply omit the sugar (it will make very little difference to the structure of the cake) the cake mixture may be a little thicker but that’s all. Of course if you still wish for the bake to be sweet in taste I would increase the honey or whatever unrefined sugar you like by another 50g. Adding a pinch of salt will also make the bake rounder and sweeter in taste. Let me know how you get on. Rebecca x

      Reply
  5. Jessica says

    09/06/2021 at 1:31 am

    Hello, looking forward to making this for my gluten sensitive daughter’s “bee” birthday. But I’m not familiar with gluten free self raising flour in the US. How do I adapt that with regular gluten free flour?

    Reply
    • Glutarama says

      09/06/2021 at 8:14 am

      Hi there Jessica, thank you for commenting and I’m thrilled you’ve chose this delicious recipe for your daughters “bee” birthday. When using a US all purpose flour I would recommend adding 2 level teaspoons of baking powder and 1 teaspoon of bicarbonate of soda. Enjoy! Rebecca xx

      Reply
  6. Sarah says

    26/01/2021 at 1:10 pm

    Delicious cake, just gone GF and had some old honey that needed using up so this was perfect and will definitely so it again! Useful that it’s dairy free too as this is becoming increasingly common among my family and friends.

    Reply
    • Glutarama says

      28/01/2021 at 1:39 pm

      This makes me feel warm and fuzzy inside….not that you’ve gone GF (thought I’d just clarify that!) It gets better with age, have any leftovers with custard (DF Birds make-your-own) and that’s TOTAL comfort food xx

      Reply
  7. Saira Patel says

    07/12/2020 at 9:42 pm

    Is this wheat free?
    If yes where can I get hold of some?
    Thankyou

    Reply
    • Glutarama says

      09/12/2020 at 11:54 am

      Yes all my recipes are wheat free, gluten free and many are now egg and dairy free as I cannot tolerate these (my daughter is the Coeliac) if you are new to baking wheat free this is a great recipe to start with as it’s super moist and gets better with age so don;t feel you have to eat it all within a day of baking.

      Reply
  8. Lori Stratton says

    20/09/2020 at 5:20 am

    it would be very helpful if you included American measurements/ equivalents to ml and grams. American recipes use cups for liquid ingredients and also cups for ingredients like flour and sugar. Thank you!

    Reply
    • Glutarama says

      23/09/2020 at 10:58 am

      Your right to point this out Lori, for some reason this recipe didn’t have the conversion function set. Sadly none of my UK recipes convert nicely into rounded cup sizes but you get the idea from the settings added!

      Reply
  9. Sara says

    06/09/2020 at 3:31 am

    Have you ever tried making this with Golden Syrup instead of honey?

    Reply
    • Glutarama says

      08/09/2020 at 9:28 am

      Yes I have actually when I’d started making it but realised I’d run out of honey, same results just a slightly different flavour – more toffee-like

      Reply
  10. Angie | Fiesta Friday says

    04/08/2020 at 2:40 pm

    That cake looks so soft and moist, absolutely delectable! So simple to make, too, which in itself is brilliant. Great job, Rebecca!

    Reply
  11. Kunstkitchen says

    01/08/2020 at 4:48 am

    Really interested in knowing what is vegan honey

    Reply
  12. Glutarama says

    05/03/2018 at 9:45 pm

    Feeling quite inspired to make this tomorrow but egg free too, won’t be vegan though I’m afraid due to the necessary honey!

    Reply
  13. Ida says

    05/03/2018 at 7:37 pm

    How is this “gluten free”.

    Reply
    • Glutarama says

      05/03/2018 at 9:44 pm

      Good evening Ida…it’s made with gluten free self raising flour and all the other ingredients are naturally gluten free.

      Reply

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Hi I'm Rebecca, slightly bonkers but can you blame me! Mum to two teens with additional needs and a great combination of dietary requirements. With over 15 years experience of cooking gluten free from scratch. Please note: whilst we are not a vegan family, many of my bakes are vegan or have a vegan alternative as I cannot tolerate dairy or eggs. Welcome to my site you lovely person, now learn how to make anything gluten free with me!

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