Description

This golden, tender Gluten Free Honey Cake recipe uses almond flour, applesauce, and Earl Grey tea to make the most delicious and moist addition to your holiday table. Easy to mix by hand and never dry!

Ingredients

Scale

For Tea:

3 Earl Grey tea bags

3/4 cup boiling water

Dry Ingredients

1 3/4 cup gluten free flour (must contain Xanthan Gum)

3/4 cup finely ground almond flour

1 1/2 teaspoon bakeing powder

1 teaspoon baking soda

1 teaspoon sea salt

1 1/2 teaspoon ground cinnamon

1/2 teaspon ground ginger

1/4 teaspoon allspice

1 pinch ground cloves

Wet Ingredients

3/4 cup honey

1/3 cup brown sugar

1/2 cup unsweetened applesauce

1/3 cup canola or grapeseed oil

2 large eggs

1 teaspoon vanilla extract

1 medium orange, zested

Optional Earl Grey Glaze

3/4 cup confectioners sugar

pinch of orange zest

2 Tablespoons of Earl Grey tea(or more to desired thickness

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Instructions

Make the Tea

Steep the Earl Grey tea bags in 3/4 cup boiling water for 5 minutes. Cool completely. Measure out 1/2 cup. Set the remainder aside to use in the glaze, if desired.

For the Batter

1. Whisk flour blend, almond flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, and cloves in a medium bowl for 30 seconds. It should look uniform in color and texture. dry ingredients thoroughly mixed are uniform in color and texture

2. In a large bowl, whisk honey and brown sugar until smooth. pouring honey into bowl of brown sugar

3. Add oil, eggs, applesauce, vanilla, and all but a pinch of the orange zest. Whisk until glossy and then whisk in the cooled tea. The batter will be thin. Earl Grey tea poured into batter for gluten free honey cake

4. Add half of the dry ingredients and gently stir before incorporating the other half. Do not over mix.

5. Allow the batter to rest uncovered for 20-25 minutes. It will thicken as it rests. bowl of honey cake batter and plate of orange zest

6. Preheat oven to 325 degrees F and line a 9×5 inch loaf pan with parchment. If using a bundt pan, grease all sides of the bundt pan and dust with cinnamon instead of white flour.

7. Pour the batter into the pan and bake for 35-45 minutes. Tent the pan with foil after 35 minutes (or after it is deeply golden) to prevent it from getting to browned.

8. Remove from oven when toothpick or knife inserted in center comes out clean (a few crumbs are ok).

9. Allow to cool in pan for 20 minutes before removing to rack to cool completely before slicing.

10. Wrap tightly in foil, waxed paper, or plastic wrap and rest overnight at room temperature.

For Earl Grey Glaze

Mix the confectioners sugar, remaining orange zest, and Earl Grey tea in a small bowl. Stir to dissolve. Add more tea to thin to desired consistency. Spoon or pour over cake after cooling.