Description
This Gluten Free Greek Honey Cake features a moist and tender crumb made with a gluten free flour blend, warm spices, and chopped walnuts. It is finished with a luscious spiced honey reduction that seeps into the cake for a rich and sticky sweetness inspired by traditional Greek flavors. Perfect as a dessert or special occasion treat.
Ingredients
Scale
Cake
- 1 cup Gluten Free Flour Blend with xanthan gum (such as Pillsbury or Bob’s Red Mill 1 to 1 baking flour)
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup butter or dairy free alternative like Earth Balance Buttery Sticks
- ½ cup white sugar
- 3 eggs
- 2 tablespoon milk or dairy free alternative
- 1 tablespoon fresh orange zest
- 1 cup chopped walnuts
Spiced Honey Reduction
- 1 cup honey
- ½ cup white sugar
- ½ cup water
- 1 teaspoon fresh lemon juice
- 1 teaspoon fresh orange zest
- 1 whole cinnamon stick
Instructions
- Preheat the oven. Set your oven to 350 degrees Fahrenheit and grease and line a 9×9 inch pan with parchment paper to prevent sticking.
- Mix dry ingredients. In a bowl, combine the gluten free flour blend, baking powder, salt, and ground cinnamon. Set aside.
- Cream butter and sugar. Using a large bowl, beat together the butter and white sugar until the mixture becomes light and fluffy. Then beat in the eggs one at a time.
- Add milk and orange zest. Stir in the milk and fresh orange zest until well combined.
- Incorporate dry ingredients. Gradually add the flour mixture to the wet ingredients in low speed using a hand mixer. Once fully combined, fold in the chopped walnuts by hand.
- Bake the cake. Pour the batter into the prepared pan and bake for about 25 minutes. Check after 20 minutes to avoid overbaking; the center should be just set with no jiggle.
- Cool and cut. Allow the cake to cool for 15 minutes, then cut into 16 pieces (2-3 inch squares or desired shapes).
- Prepare spiced honey reduction. In a saucepan over medium-high heat, combine honey, sugar, and water. Stir until sugar dissolves, then add lemon juice, orange zest, and cinnamon stick. Bring to a boil carefully to prevent boiling over, then reduce heat and simmer for 15 minutes until slightly thickened. Remove from heat and let cool.
- Serve with honey glaze. Either pour the spiced honey reduction over the entire cake allowing it to absorb or drizzle over individual servings.
- Garnish and enjoy. Optionally garnish with finely chopped toasted walnuts or pistachios, additional orange zest, or whipped cream before serving.
Notes
- Use a gluten free flour blend with xanthan gum for best texture.
- Dairy free butter and milk alternatives work well to make the cake vegan.
- Do not overbake the cake to avoid dryness; the center should be just set without jiggle.
- The spiced honey reduction adds moisture and flavor; you can adjust sweetness by controlling the amount you drizzle.
- Garnish with nuts or whipped cream for extra texture and indulgence.
- The cake is best enjoyed within a day or two; store in an airtight container at room temperature.
Nutrition
- Serving Size: 1 piece (2-3 inch square)
- Calories: 280 kcal
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
