Gluten Free Honey Cake Recipe
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
Servings: 16 slices (8 per cake)
Calories: 298kcal
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
Calories: 298kcal | Carbohydrates: 37g | Protein: 3g | Fat: 17g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 44mg | Potassium: 16mg | Fiber: 2g | Sugar: 21g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg