DELICIOUS Gluten Free Honey Cake!

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I couldn’t believe how well this cake came out!

My daughter is gluten free and said it was moist, delicious and definitely a keeper!

Here’s the recipe from Bon Appetite.





  • Nonstick vegetable oil spray (I used parchment paper to line pan)
  • 2 cups gluten-free all-purpose baking flour (Bob’s Red Mill)
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ⅛ teaspoon freshly grated nutmeg
  • ⅔ cup granulated sugar
  • ¼ cup (packed) light brown sugar
  • ½ cup vegetable oil
  • ½ cup honey
  • 1 large egg
  • 1 large egg yolk
  • ½ vanilla bean, split lengthwise
  • ½ cup fresh orange juice
  • ½ cup whey or buttermilk (I used almond milk)



  • Preheat oven to 350°. Coat a 9″ cake pan with nonstick spray and line bottom with a parchment paper round. Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl to combine.
  • Combine granulated sugar, brown sugar, oil, honey, egg, and egg yolk in another large bowl. Scrape in seeds from vanilla bean; discard pod. Using an electric mixer on medium speed, beat mixture until pale and thickened, about 4 minutes. Reduce speed to medium-low and gradually pour in orange juice and whey. Beat until frothy, about 2 minutes. Reduce speed to low and gradually add dry ingredients; beat just until smooth and homogenous (it will be thin, like pancake batter).
  • Pour into prepared pan and bake until cake is golden brown and center springs back when gently pressed (a cake tester will not come out clean), 45–55 minutes. Transfer to a wire rack and let cool in pan, 20 minutes. Run a knife around edges of cake to loosen and invert onto rack; let cool completely.
  • Do Ahead: Cake can be baked 3 days ahead. Store tightly wrapped at room temperature.

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