This moist decadent gluten free honey cake recipe is going to become your new favorite. I am so excited to share this recipe with you. This cake is perfect for Rosh Hashanah, Tu B’Shevat, or ANYTIME! If you want an incredible cake that doesn’t taste gluten free, this is a must-make cake recipe!

A sliced honey cake loaf on a cutting board.

Get ready for Rosh Hashanah with this delicious moist gluten free honey cake recipe. Honey is a large part of the Rosh Hashanah celebration. If you don’t celebrate this holiday, don’t let that stop you from trying this sweet new cake recipe!

For this recipe inspiration, I wanted to adapt a recipe from one of the masters of Jewish baking, Smitten Kitchen. (She adapted this recipe from another baker, but I like how she changed it up.) I used her majestic honey cake recipe and, tweaked some quantities, and changed a couple of ingredients to make it the best gluten free honey cake ever!

If you love cake as much as we do, this delicious gluten free peach cake is another delicious cake recipe to try!

Why this is absolutely the best gluten free honey cake recipe:

  1. This simple cake is infused with sweet honey flavors. It is one of the best cakes I have made in a long time. Seeing how it all comes together can be hard when you look at the ingredients. Somehow, the flavors blend nicely, and it will only take one bite for you to be hooked.
  2. This homemade honey cake recipe mixes together quickly and makes two loaves, one bundt cake, or one loaf and several mini bundt cakes.
  3. Serve this cake plain or as a sheet or bundt cake with frosting.

I made this as a bundt cake and it was soooooo good!! So moist!!! I love having people try my baked goodies and be shocked they are gluten free!! Thank you for another great recipe!”

chris s., facebook comment

If you love cake as much as we do, you will want to check out all of my yummy Gluten Free Cake Recipes!

A row of small honey cakes dusted with powdered sugar.

This gluten-free honey cake recipe for Rosh Hashanah can make one loaf and four mini cakes or two loaves. These little mini bundt cake pans make these little honey cakes so cute!

Allergen Information:

This homemade honey cake is gluten-free, nut-free, soy-free, and oat-free. Make it dairy-free using dairy-free butter.

Photos of the honey cake ingredients.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • Gluten-free flour blend: I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work; I just have not tested other flours.
  • Baking Powder – Use aluminum-free.
  • Xanthan gum – If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  • Coffee – Use regular or decaf.
  • Butter – Use unsalted butter.
  • Eggs – Size large eggs.
  • Oil – Any unflavored light oil will work.
  • Pure Vanilla Extract – I do not recommend imitation vanilla.
  • Honey – You do not have to use expensive local honey to make this recipe. Any pure, inexpensive honey is fine.

Note the original recipe called for whiskey, which I decided to omit since there is controversy about how much the alcohol burns off during baking.

Recipe Step-By-Step Directions:

Honey cake photos of steps 1 and 2.

Step 1: Add the dry ingredients to a large mixing bowl and whisk to blend.

Step 2: In a separate bowl, add the wet ingredients and whisk. Honey can be thick and difficult to mix in, so I recommend melting the butter and then, pouring the honey into that bowl. Whisk them together and pour them into the larger bowl.

Honey cake steps 3 and 4 photos.

Step 3: Pour the wet ingredients into the dry ingredients and mix. Try not to overmix your batter so your cake is lighter and fluffier.

Step 4: I want to talk about the batter because this batter is going to be a lot runnier than my usual gluten free cake batter. The runny consistency is very similar to my gluten free Japanese banana bread recipe.

📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is extremely runny compared to my photo above, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.

Honey cakes steps 5 and 6 photos.

Step 5: Pour the batter into a mini bundt cake pan sprayed with non-stick gluten-free baking spray. Fill it a little over halfway full.

Step 6: Bake at 350º F for 25 minutes until done.

Honey cake photos of steps 7 and 8.

Step 7: If you are baking in loaf pans, pour the batter into greased bread loaf pans. Fill 3/4 full.

Step 8: To get the top of the cake to be tall and domed, bake at 400º F for 8 minutes, then turn the heat down to 350º F for 40 minutes. The actual bake time will vary depending on the size and depth of your loaf pans.

The best way to test for doneness is to insert a toothpick into the middle of the cake. If the toothpick comes out clean, your cake is finished baking. If you see crumbs or batter, you will want to bake the cake longer.

A slice of gluten free honey cake on a plate.

Top this honey cake with:

You can enjoy these honey cakes as is or with a topping. I recommend either dusting with powdered sugar or drizzling icing over the top.

You may also love this New York deli-style Gluten Free Crumb Cake recipe.

Frequently Asked Questions:

Is there gluten in honey?

If you use pure 100% honey, your honey is gluten free. Always read the ingredients to make sure you buy pure honey without additives.

What makes this honey cake moist and fluffy?

If you want your cake to be moist and fluffy, I recommend carefully mixing the batter. Overmixing can make the cake turn out denser.

How long will this cake keep fresh?

This cake will keep fresh for up to 4 days in an airtight container or up to 4 months in the freezer.

Can you freeze these honey cakes?

You can easily freeze this honey cake. Wrap the cooled cake in plastic wrap. Place it into a large freezer bag and seal the bag.

If you are an avid cake baker, check out this Gluten Free Cake Troubleshooting Guide. If you are new to cake baking, here is a good write-up of my favorite Kitchen Tools For Baking Cakes.

More Gluten Free Cake Recipes:

A stack of four slices of honey cake.

You can also check out all of my homemade gluten free cake recipes because I have so many delicious recipes for you!

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

A sliced gluten free honey cake loaf on a cutting board.

The Fluffiest Gluten Free Honey Cake

Sandi Gaertner
A moist and delicious gluten free honey cake recipe that is perfect every time!
5 from 40 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
vegetarian icon
Prep Time 10 minutes
Cook Time 45 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine Jewish
Servings 16 slices
Calories 341 kcal


  • Bread loaf pan


  • 3 cups gluten free flour blend * see note
  • 1 ½ teaspoons baking powder aluminum-free
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 cup cane sugar
  • ½ cup brown sugar
  • 1 cup honey * see note
  • ½ cup light oil * see note
  • ½ cup unsalted butter, melted * see note
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup coffee * see note
  • cup orange juice


  • Preheat the oven to 350º F. If you want your cake to have a dome top, preheat the oven to 400º F.
  • In a large bowl, add the dry ingredients and whisk to blend.
  • In a separate bowl, add the wet ingredients and mix. Because the honey can be difficult to blend, I recommend melting the butter and honey in a dish. Mix the honey and melted butter, then add it to the rest of the wet ingredients.
  • Pour the wet ingredients into the dry ingredients and mix until it is just barely mixed. Over mixing the cake batter will make the cake turn out denser.
  • Grease two loaf pans, a large bundt pan, or mini bundt cake pans. I use spray coconut oil.
  • Fill the loaf pans about 3/4 full. Mini bundt bake pans should be filled half full.
  • If you are making a dome top, cook the loaves for 8 minutes at 400º F then turn the heat down to 350º F. If making a bundt cake, bake at 350º F only.
  • Bake for 40-45 minutes. Bake time is going to vary widely depending on what you bake your cake in.
  • To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.


  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for light oil.
  4. I used regular coffee; you can also use decaf. Another good option is black tea. Smitten Kitchen also said you can use water if you prefer.
  5. Use this cake recipe to make a loaf cake, sheet cake, or bundt cake.
  6. These cakes will keep up to 4 days in an airtight container or up to 4 months in the freezer.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1gCalories: 341kcalCarbohydrates: 54gProtein: 4gFat: 14gSaturated Fat: 5gCholesterol: 46mgSodium: 171mgPotassium: 87mgFiber: 2gSugar: 38gVitamin A: 232IUVitamin C: 3mgCalcium: 47mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

5 from 40 votes (26 ratings without comment)

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Recipe Rating


  1. 5 stars
    I am confused by the use of butter for a gf honey cake you label kosher, how is that possible and what sub may I use since you already use oil in addition to the butter.

    1. Hi Maxine, I did a search to verify. I haven’t stated this recipe as kosher. If you do want to make it kosher, then you would want to use a plant-based butter. I hope this helps.

    2. Thank you for your prompt reply and yes,you didn’t label it as kosher. Will use margarine, is that ok?

  2. 5 stars
    The cake was delicious. I didn’t have coffee. So I substituted with plain water.
    The flavor combination was just great.
    My non gluten free friends couldn’t tell the difference. A job well done with this cake.
    This is my go to for Thanksgiving brunch and Christmas dinner.

  3. 5 stars
    The most unique flavor cake we’ve had in a very long time!! I used Better Batter Original Blend gf flour and used your recipe exactly as written!! It couldn’t have been easier!! We had guests and they had no idea it was gluten free!!! They loved the outer layer of the cake and how it caramelized in the heavy Bundt pan! We do too!!! Thanks again for another terrific recipe!!!

  4. 5 stars
    I made this with leftover pineapple juice from my canned pineapple instead of orange juice because I didn’t have any and it turned out delicious.

  5. 5 stars
    Awesome recipe that all my family members love! Those who are following gluten free diet, and those who don’t really care. Made this cake more than once, and will definitely bake it again, so thanks for sharing!!! I am wondering if anyone tried to add a different sweetener. I would love the same texture and taste, but with no added white sugar. Thanks for any ideas and insights 🙂

  6. 5 stars
    I made this with flax instead of eggs and golden syrup instead of honey for a vegan version (I also used gluten-free flour) and it turned out to be one of the most delicious, moist, beautiful cakes I’ve ever had. It’ll become a staple in our house for sure. Thanks for sharing this recipe!

  7. I’m confused on the light oil vs butter. The recipe reads that you should add both (1/2 cup oil + 1/2 butter = 1 cup total), but the notes indicate you could use 1/2 of oil OR 1/2 cup butter. Which one is it — do we need a 1/2 cup or 1 cup total? Thanks!

  8. 5 stars
    I made this as a two layer cake, baked at 350 for about 35 mins. I used black tea and Krusteaz gluten free flour blend. It turned out great! Moist and not flour-tasting, which is difficult when baking gluten free. I would make this recipe again!

      1. Thank you. We absolutely loved the cake by the way, and it freezes really well.

      2. 5 stars
        It’s definitely a five star recipe. Love it, and have made it twice already. It’s lovely at breakfast with yoghurt too

  9. 5 stars
    I am in love with this cake! I can hardly believe it’s dairy free, the texture and flavor is perfection. I also love the subtle flavor the honey adds!

  10. What do you think I could replace the honey with. Not a fan of cooking with honey after Whig I’ve read , maybe maple syrup or treacle ?

    1. Hi Kay, the honey is really the flavor so changing it would change a lot. Maple would taste good I suspect. I also have an incredible gluten free lemon pound cake recipe on the blog that has no honey if that is better for you.