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Melt the butter either in the microwave or in a bowl over a pan of water, once all melted beat in the honey and sugar.
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Leave the honey mix to cool for about half an hour until cool but not cold to prevent the eggs from cooking in the next step. Weigh out the flour into a separate bowl.
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Beat in one egg then sift in some of the flour, repeat twice more with remaining eggs and flour.
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Beat the mix together until fairly smooth.
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Line a square cake pan with baking parchment and preheat oven to gas mark 4/180c. Place the mix in the pan and bake in the oven for around 45-50 mins, a skewer should come out clean when poked into the centre of the cake once done.
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Once the cake has gone cold, in a small bowl mix together the tablespoon of honey, icing sugar and water until you get a smooth thin paste and drizzle over the top of the cake.
Gluten Free Honey Cake
Back to all recipes.I love honey. I could eat it all day if you let me, with it's rich flavour and stickiness. If you can get local honey, even better, you will find the taste is much better than the ones commercially available. In this gluten free cake, honey gives it a rich, sweet flavour and makes the cake lovely and moist. If you wish you could flavour the icing different so it isn't completely honey, for example flavour with rose or lavender to give a floral icing.
This recipe is...
- Preparation Time: 20 Mins
- Cooking Time: 45 Mins
- This recipe makes 9 pieces
This recipe contains:
- Egg
Ingredients
Cake
225g sunflower spread
250g runny honey
50g caster sugar
3 large eggs
300g gluten free self raising flour
Icing
2tsp runny honey
40g icing sugar
1tsp water
Method
Nutritional Information (Per slice)
Cals
Calories
448
Carbs
61g
Fibre
0g
Fat
22g
Sugar
34g
Protein
4g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
Your Comments
Hi wondering what size square tin you used? Thanks
Pauline22nd January 2024
Alison @ Coeliac Sanctuary22nd January 2024
8x8 in but should be fine in one slightly bigger too, just be a little thinner.
Made this recipe this afternoon. I divided the mixture into muffin cases for colleagues. Absolutely delicious. Will definitely make again
Mandy Sholicar12th September 2023
Made this cake this afternoon, one of the 1st things I've made with gluten free flour. It was delicious and it's all gone! Thank you for the recipe
Linda Okolotowicz24th May 2023
Have you tried this with coconut oil or sunflower oil? Just wondering if it will work??
Bronwyn Bradshaw23rd November 2016
Alison @ Coeliac Sanctuary23rd November 2016
I haven't tried it but no reason it shouldn't work with either, just replace the sunflower spread, should work out fine.
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