Gluten-Free Honey Cake

Ingredients

• 2 cups gluten-free all-purpose flour blend (e.g., rice flour, tapioca starch, potato starch) 2 cups gluten-free all-purpose flour blend (e.g., rice flour, tapioca starch, potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 0.5 cup honey 0.5 cup honey
• 0.5 cup warm water or milk 0.5 cup warm water or milk
• 2 large eggs 2 large eggs
• 3 tbsp olive oil or melted unsalted butter 3 tbsp olive oil or melted unsalted butter
• 1 tsp vanilla extract 1 tsp vanilla extract

Instructions

1. 1

   In a large mixing bowl, whisk together the gluten-free flour blend, xanthan gum (if using), certified gluten-free baking powder, and salt. Ensure these dry ingredients are thoroughly combined, creating a uniform base for your cake.

2. 2

   In a separate medium bowl, combine the honey, warm water or milk, large eggs, olive oil or melted butter, and vanilla extract. Whisk these wet ingredients together until they are well incorporated and the mixture is smooth and slightly emulsified.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Mix with a spatula or whisk until just combined, being careful not to overmix. The batter will be slightly thicker and stickier than conventional cake batter due to the absence of gluten-containing grains.

4. 4

   Lightly grease and flour an 8-inch round cake pan with gluten-free flour or line it with parchment paper. Spoon the batter into the prepared pan, spreading it evenly. Allow the batter to rest in the pan for about 10 minutes before baking to allow the gluten-free flours to hydrate.

5. 5

   Bake in a preheated oven at 375°F (190°C) for approximately 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely before slicing and serving.

Nutrition (per serving)

Tips & Notes

• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Tapioca thickens sauces and gravies at a lower temperature than cornstarch; add it near the end of cooking.
• Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.