Gluten-Free Honey Cake

We all love a good slice of honey cake, but not everyone gets to share in the enjoyment of this delicious holiday staple. Which is why this gluten-free version of a time old classic is the perfect addition to this year's celebrations. Because cake should be for everyone.

Yield 8-12 Servings
Prep Time 20 Minutes
Total Time 1 Hour & 35 Minutes

  • 3 cups gluten-free flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1 Tablespoon instant coffee
  • ½ cup of boiling water
  • 1/3 cup of oil
  • 1 ½ cups of honey
  • Zest (peel) of 1 orange
  • 2 Tablespoons any whiskey
  • 3 eggs
  • 1 cup chopped walnuts

  1. Preheat oven to 325°F.
  2. In a bowl combine the flour, baking powder, cinnamon, and baking soda and set it aside.
  3. Mix the instant coffee with the water; blend in the oil, honey, orange zest, and whiskey.
  4. In a large bowl, beat the eggs until frothy. Add to the honey mixture. Combine the flour mixture alternately with the honey mixture, starting with the flour and ending with flour. Stir in the walnuts.
  5. Pour the batter into an oiled and waxed paper lined loaf pan. Bake for about 1 hour and 15 minutes. Cover with tin foil for the first 30 minutes to prevent over browning. Test for doneness with a toothpick. If the toothpick comes out clean and dry the cake is done. If moist, keep baking until the toothpick comes out clean.
  6. Turn the cake upside down onto a wire rack. Cool. Peel off the waxed paper and wrap in aluminum foil to keep fresh.