Gluten Free Honey Cake
Adapted from Levana Cooks by My Little Blue Heron
Levana’s recipe offered a “gluten free option” using a simple cup substitution. I opted for a comparable flour weight substitution because GF flour (unless you’re using cup for cup) baking can be very heavy. So, if you don’t have one (sigh), please get a kitchen scale. They’re so inexpensive. Here’s one. (If you use cup for cup, omit the xanthan gum and measure 3 cups. But I can’t vouch for the outcome.) I used a GF flour blend from a boutique mill called Anson Mills. I adore and regularly use King Arthur GF Flour. You should use the blend you like the most.
I tweaked the spice profile with one closer to my old recipe, and changed the procedure to one that for me, works more efficiently. My food processor is accumulating dust, and her recipe uses one. I prefer using my Vitamix and a manual whisk.
Please make sure you prepare pans with enough release/oil. I did some battle releasing my mini bundts, Loaves release with ease. They are beautiful, fill the apartment with gorgeous spice aroma, and this recipe will feed at least 12-16 people. Or, freeze and take some out when you want a slice with your tea or coffee or glass of oat milk.
Here’s to a lovely change of season, a snap in the air, and to cool justice.
Peace and Love,
Jane
Gluten Free Honey Cake
Ingredients:
- 360 g. GF flour blend of choice (see above for some recommendations)
- 1 tsp. (3 g.) xanthan gum
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. each cinnamon
- 3/4 tsp. ground cloves
- 1/2 tsp. ground ginger
- 3/4 tsp. freshly grated nutmeg
- 1 c. flavorless oil
- 2/3 c. brown sugar 1 cup honey
- 1 cup orange marmalade (Bon Maman at room temp. is perfect)
- 4 eggs, size large, room temp.
- 3/4 cup strong coffee, room temp.
- 3 tablespoons rum or brandy
Equipment:
Original recipe calls for 11x14 pan (!), loaf pans (2 large or various small), mini bundt, muffin pans (lined and release sprayed)
Procedure:
- Preheat oven to 350˚ F and prepare pans with release spray (even if they’re non-stick).
- Weighing your flour and xanthan gum, in a large mixing bowl, add the remaining dry ingredients to the bowl. Whisk together and set aside.
- Place the next six ingredients (the oil through brandy) in the container of a power blender (a Vitamix is what I use.) If you don’t have one, you can use a food processor. Process, pulsing, until well combined.
- Making a small well, pour the wet ingredients into the center of the dry ingredients, and whisk the dry mixture into the wet as you turn the bowl slowly, fully incorporated the wet and dry to achieve a smooth batter.
- Pour the batter into prepared pans. Smaller loaves and muffins will bake faster - within 30-40 minutes. Larger loaves, longer. When the product has a beautiful and darkened color and a toothpick inserted into the center of the cake comes out clean, your honey cake is ready to be removed from the oven. Let sit for about 5 minutes and then release carefully. The warm crumb is tender. Cool on rack.
- Serve warm, room temperature, or wrap well and keep in fridge.
