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+ servings
a sliced honey cake loaf on a cutting board

Gluten Free Honey Cake

Sandi Gaertner
A moist and delicious gluten free honey cake recipe that is perfect every time!
5 from 12 votes
Prep Time 10 mins
Cook Time 45 mins
Course Dessert
Cuisine Jewish
Servings 16 slices
Calories 341 kcal


  • 3 cups gluten free flour blend * see note
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 cup sugar
  • ½ cup brown sugar
  • 1 cup honey * see note
  • ½ cup light oil * see note
  • ½ cup butter, melted * see note
  • 3 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 ¾ 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. These cakes will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.


Serving: 1gCalories: 341kcalCarbohydrates: 54gProtein: 4gFat: 14gSaturated Fat: 5gCholesterol: 46mgSodium: 171mgPotassium: 87mgFiber: 2gSugar: 38gVitamin A: 232IUVitamin C: 3mgCalcium: 47mgIron: 1mg
Keyword gluten free honey cake, gluten free honey cake recipe, gluten freehoney cakes, moist honey cake
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