This honey cake gluten free recipe may be favourite cake recipe! I've adapted and changed this recipe several times to achieve the right texture, consistency and taste. And today I also have 2 other flavour variations that you can choose from!
You would not believe this healthy honey cake is completely sugar free and gluten free, because of how moist and fluffy this cake is! You can also make this cake dairy free, check out my substitutes list below to make this cake suitable for your dietary needs.
Sugar plays a crucial role in enhancing the taste and texture of cakes, making it a vital ingredient in most recipes. However, excessive consumption of sugar can have negative impacts on health. That's why I'm excited to share a delightful cake recipe with you today that is completely sugar-free and naturally sweetened. With this recipe, you can indulge in a delicious treat without worrying about consuming excessive sugar.
Contrary to expectations, this sugar-free cake is moist, decadent, and sweet. I've incorporated prunes into the sponge to add both moisture and natural sweetness to the cake. The inclusion of yogurt helps create a light and moist texture, while the honey is drizzled onto the cake after baking, allowing it to melt into the warm sponge.
This no sugar honey cake is like a warm hug, thats comforting and light. It won't leave you with that unpleasant feeling you might experience after consuming too much dessert. Instead, you'll feel satisfied with just a slice.
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Ingredients
- Prunes - For sweetness
- Banana - For sweetness and helps make the cake moist
- Yogurt - Helps create a light fluffy texture
- Butter - Adds richness to the cake
- Gluten Free Flour - I used self raising gluten free flour, if you don't have the self raising kind, you can use plain gluten free flour and baking powder.
- Eggs - Helps bind the batter together and create a light airy texture.
- Honey - If you don't have honey you can use maple syrup instead.
See recipe card for quantities.
Instructions
- Begin by placing your prunes into a small bowl, and then pour the boiling water onto, making sure all the prunes are covered. Set aside for at least 10 minutes while you make the rest of the batter.
2. To a large clean bowl add your ripe banana and mash into a puree with the back of a folk
3. Melt the butter in the microwave for 30 sec intervals until melted, and pour into the banana bowl. Whisk until smooth.
4. Place the prunes and water into a food processor/blender and blend until smooth.
5. Add the pureed prunes into the banana mixture and whisk until smooth.
6. Next mix in the yogurt, then mix in the flour until smooth. Transfer the batter into your prepared cake tin and bake for 25-35 minutes or until the cake is golden a skewer comes out clean with a few wet cake crumbs.
7. Add in the flour.
8. And mix until smooth.
9. Grease and flour your cake tin following this guide - How To Prepare Any Cake Pan
10. Pour the cake batter into your tin and bake for 25-35 minutes, or until the cake is golden a skewer comes out clean with a few wet cake crumbs.
11. Once baked allow the cake to cool for at least 20 minutes before slicing and serving with, the glaze for honey cake, honey. Best served warm.
Substitutions
Gluten free - if you'd prefer not to make this cake gluten free simply substitute the gluten free flour for ordinary self raising flour.
Dairy free - Although this cake isn't dairy free you can simply substitute the yogurt for plant based yogurt and the butter for a plant based butter of your choice to make it dairy free.
Variations For This Honey Cake Gluten Free
Using this same recipe you can simply add a few additions to change the flavour profile of this cake to your liking.
For example, you can add 1 ½ cups chopped strawberries to the mixture to further sweeten the cake with fresh berries, again feel free to substitute the type of fruit you'd like to incorporate into you cake. From fruit like blueberries, raspberries, blackberries, I think would work really well in this cake.
Continued steps from the original recipe^
9. Add 1 ½ cups of chopped strawberries and fold into the batter.
10. Optional - decorate the bottom of your bundt tin with slice strawberries to create a design to the top of the cake.
11. Pour the cake batter into your tin and bake for 25-35 minutes, or until the cake is golden a skewer comes out clean with a few wet cake crumbs.
12. Once baked allow the cake to cool for at least 20 minutes before slicing and serving with honey. Best served warm.
Another variation
Another variation I've really enjoyed is a strawberry and 'cream' honey cake. I say 'cream' as were not really adding cream, instead were adding 2tbsp of yogurt to the centre of the batter. The strawberries in the cake sponge and the yogurt in the centre, create a sweet moist strawberry and cream flavour, thats perfect for summer.
Continued steps from the original recipe^
9. Pour the cake batter into ½ the pot
10. Dollop 2 spoonfuls of yogurt to the centre of the pot.
11. Fill the pot with the remaining batter until reaches near the top of the pot.
12. Bake for 25-35 minutes, or until the cake is golden a skewer comes out clean with a few wet cake crumbs.
13. Decorate with royal icing/honey and fresh berries.
Equipment
I really like presenting simple cakes like this one in Bundt tins, to make them extra special, but you can really use any tin you want. If you're away from home or don't have any baking tins a glass oven proof, or metal oven proof tray would also do the job.
Storage
This cake can last up to a week, but from my experience it will be gone in less than 24 hrs, so there shouldn't be a problem 🤣
If however, you'd prefer to freeze the cake to enjoy another time, freeze it tightly in clingfilm/plastic wrap prior to adding any honey. You can store it in the freezer for up to 6 months.
Top tip - Healthy Sugar Free Cake Recipes
Use a ripe banana like the ones you use for banana bread to add more natural sweetness to the cake.
If you're not a fan of honey or are allergic, simply substitute the honey for maple syrup.
Master the art of baking GF, DF & Vegan
Baking Free From 101
Make sure to tag me @whiskmefree on Instagram and leave a review below if you followed this recipe for how make strawberry cake. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!
The Honey Cake Gluten Free Recipe
Honey Cake
- 110 g Prunes
- 180 ml Boiling Water
- 120 g Butter
- 1 Medium Banana
- 2 L Eggs
- 50 g Greek Yogurt
- 200 g Gluten Free Self Raising Flour
- Honey (To Serve)
Preheat oven to 180°/ 350°F Gas mark 4. Grease and flour your cake tin following this guide - How To Prepare Any Cake Pan
Begin by placing your prunes into a small bowl, and then pour the boiling water onto, making sure all the prunes are covered. Set aside for at least 10 minutes while you make the rest of the batter.
To a large clean bowl add your ripe banana and mash into a puree with the back of a folk
Melt the butter in the microwave for 30 sec intervals until melted, and pour into the banana bowl. Whisk until smooth.
Add the eggs to the bowl, whisking in one egg at a time.
Place the prunes and water into a food processor/blender and blend until smooth. Add the pureed prunes into the banana mixture and whisk until smooth.
Next mix in the yogurt, then mix in the flour until smooth. Transfer the batter into your prepared cake tin and bake for 25-35 minutes or until the cake is golden a skewer comes out clean with a few wet cake crumbs.
Once baked allow the cake to cool for at least 20 minutes before slicing and serving with honey. Best served warm.
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