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 treat. Which is why this recipe with gluten-free flour is the perfect addition to your household favorites. 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 tsp baking powder
  • ¼ tsp ground cinnamon
  • ¾ tsp baking soda
  • 1 Tbsp instant coffee
  • ½ cup boiling water
  • ⅓ cup oil
  • 1½ cups Nate’s 100% Pure Honey
  • Zest of 1 orange
  • 2 Tbsp any whiskey
  • 3 eggs
  • 1 cup chopped walnuts
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Preheat oven to 325°F. In a bowl combine the gluten-free flour, baking powder, cinnamon and baking soda, and set aside.

Mix the instant coffee with the water. Then blend in the oil, honey, orange zest and whiskey.

In a large bowl, beat the eggs until frothy. Add the flour mixture alternately with the honey mixture, starting with the flour and ending with the flour. Stir in the walnuts.

Pour the batter into an oiled and parchment 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.

Turn the cake upside down onto a wire rack. Cool. Peel off the parchment paper and wrap in aluminum foil to keep fresh.

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