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Easy dairy-free honey cake recipe

Easy dairy-free honey cake recipe


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Simple sponge cake with a lovely honey flavour, no milk or butter, and virtually fat free (if you omit the optional oil). A mixture of honey, icing sugar and a touch of soya milk would do the trick!


Cambridgeshire, England, UK

37 people made this

IngredientsMakes: 10 small slices

  • 3 eggs
  • 75g sugar
  • 3 tablespoons honey
  • 90g self raising flour
  • 1 pinch salt
  • 1 teaspoon oil

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Preheat oven to 180 C / Gas 4.
  2. Separate egg yolks and whites.
  3. Add sugar and honey to yolks and beat well.
  4. Gradually mix in flour to honey mixture, by the spoonful.
  5. Add a pinch of salt to egg whites and whisk until stiff.
  6. Gently mix egg whites into the yolk-flour mixture. This is quite stiff to start with, so add it bit by bit, you can then start mixing more lightly when the first few spoonfuls of egg have been incorporated.
  7. Turn into greased loaf tin, or even better into a silicone tin.
  8. Bake for 30 minutes in the preheated oven (not fan assisted if possible).

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Reviews & ratingsAverage global rating:(4)

Reviews in English (4)

Love this cake very yummy and very very light. Will defiantly make again-26 Sep 2012

fantastic recipe. Only one change - I bake for 22 mins instead of 30, otherwise it burns and is a bit dry! Great for avoiding butter calories...-27 Jul 2012

I have actually made this cake it's lovely and light very easy to make and great for those have intolerance to dairy, also thyroid problems.-27 May 2015

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Gluten Free Honey Cake This moist decadent gluten free honey cake recipe is going to become your new favorite. I am so excited to share this recipe with you. This cake is perfect for Rosh Hashanah, Tu B'Shevat, or ANYTIME! This homemade honey cake recipe mixes together quickly and makes two loaves, one bundt cake, or one loaf and several mini bundt cakes. Get ready for Rosh Hashanah with this delicious moist gluten free honey cake recipe. Honey is a large part of the Rosh Hashanah celebration. If you don't celebrate this holiday, don't let that stop you from trying this sweet new cake recipe! For this recipe inspiration, I wanted to adapt a recipe from one of the masters of Jewish baking, Smitten Kitchen. (She adapted this recipe from another baker, but I like how she changed it up.) I used her majestic honey cake recipe and tweaked some quantities, and changed a couple of ingredients to make it the best gluten free honey cake ever! If you love cake as much as we do, this delicious gluten free peach cake is another delicious cake recipe to try! These vegan AND gluten-free vanilla cupcakes require a bit of shopping (for ingredients like potato starch and arrowroot powder), but once you take a bite, it'll all be worth it. This rich, chocolate-loaded cake is flour-free by extension, it’s gluten-free. Eggs give the cake a lighter-than-air texture that adds to its decadence. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. © 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices Honey Almond Cake with Raspberries, Orange and Pistachios

My friends and I are going glamping this weekend. That is to say, glam camping. The guys initially wanted to rough it in the woods, but us ladies slowly turned it into a comfortable cabin-at-the-lake-with-a-full-kitchen-and-a-clean-toilet situation.

We almost cancelled yesterday due to a rainy weather forecast, but concluded a silly seven-person conference call (iPhones can do that?!) by deciding to go for it. I could care less if we sit inside while it rains tomorrow. I’m giddy at the prospect of leaving all work-related materials behind and goofing around with friends all weekend long.

On my list to pack: sunscreen, swimsuit, Scrabble, magazines, at least three bottles of Champagne (bubbly is the new beer, you heard it here first) and this glorious, gluten-free almond meal and honey cake. The cake is made with almond meal, a few eggs and olive oil. It’s sweetened with honey and topped with an optional, light sprinkle of powdered sugar. Add to that a few additional layers of fragrant flavors: heavenly orange zest, a hint of floral cardamom, ripe raspberries and raw pistachios. Three of my friends are gluten-free eaters and this is a cake that we can all share.

The cake comes from my friend Kimberley’s gorgeous new cookbook, Vibrant Food. If you’ve visited Kimberley’s blog, The Year in Food, you may already be familiar with her produce-focused recipes. Kimberley treated me to a review copy, which sent me into an inspired tizzy when I flipped through the first few pages. The seasonal organization is brilliant and the vibrant photos capture the essence of each dish. I’m not gushing about this book because Kimberley is a blogger pal—this book is truly stunning.

Let’s see, what should you know about this cookbook? The recipes are simple, elegant and clean. Every recipe has a photo. Kimberley doesn’t mention it much, but she avoids gluten herself. As a result, there isn’t much flour in the recipes and when there is, she provides a gluten-free alternative. Several recipes contain meat and fish, but produce is always the focus.

A few of the recipes call for more unusual types of produce—like this cake is topped with quince, which I’ve never seen around here but never looked for, either—but those recipes feature an adaptable base. It’s my new favorite cookbook. If you’d like a copy, you can get it on Amazon here. Signing off to glamp!


Gingerbread not your thing? It really should be. I mean, to each his/her own. If you’re not a honey gingerbread cake fan, here are some other cakes you might enjoy…

But seriously…. gingerbread… it’s delicious.

  • 3-Ingredient GAPS Angel Food Cake
  • Grain-Free New York Style Cheesecake
  • Summer Squash Chocolate Sheet Cake
  • Giant Chocolate Chip Cookie Cake with Whipped Cream Frosting
  • Dairy-Free Hummingbird Cake
  • Chocolate Cream Angel Food Cake
  • Spiced Applesauce Cake
  • Peppermint & Buttermilk Dark Chocolate Cake
  • Vegan Chocolate Applesauce Cake
  • Personal Pan Carrot Cake
  • Buttermilk Carob Zucchini Cake

In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!


This is the perfect honey cake, in my opinion. I’ve been serving it at our Rosh Hashana feast for years.
The cake is super moist and tasty, and I guarantee that guests will shower you with compliments.
By the way, I love gifting this cake on Rosh Hashana and I never get tired of making it.

Ingredients:

4 eggs, separated
150 grams sugar (3/4 cup)
1/3 cup honey
1/3 cup maple syrup
250 ml whipping cream / orange juice (1 cup)
180 ml oil (3/4 cup)
320 grams self-raising flour (2 cups + 4 Tbsp)
1/2 tsp baking soda
1 tsp cinnamon

Syrup (not mandatory):
1/2 cup water
1/2 cup sugar
3 Tbsp maple syrup

Preparation:

1. Whip egg whites and sugar into stiff peaks and fold in the egg yolks.

2. Mix the wet ingredients together in a separate bowl, and the dry ingredients in a separate bowl. Gently add the wet ingredients to the whipped eggs and then the dry ingredients.

3. Bake at 180°C for around 45 minutes, then cool. Cook the syrup ingredients together while stirring for a few minutes, and spoon the syrup over the entire cake.


Easy recipes for dairy-free baking

The ingredients we reach for in the kitchen are changing. Plant-based eating is on the rise, with an ever-increasing emphasis on making thoughtful choices around the consumption of dairy and meat in particular. Perhaps you're considering your own impact on the environment, or thinking about how these ingredients affect your own health and well-being. Or maybe you're just an adventurous baker looking to tackle new challenges! Whatever the reason, dairy-free baking is a topic on which we're happy to inspire and advise.

Baking is one of the trickier areas to experiment with swapping out ingredients, as items like milk and butter play important roles in the structure, texture, and flavor of the final result.

But thanks to the rise of high-quality, excellent-tasting nut and grain-based milks, cheeses, and yogurts, there are more options than ever before — including readily available plant fats like coconut oil.

As a result, baking is a place where dietary preferences and creativity can dovetail. No longer is baking without dairy a compromise!

We’ve been busy testing these ingredients to find recipes where they really shine. Whether from dietary concerns or simply as a matter of convenience, having a roster of wonderful, delicious dairy-free recipes is a boon for modern bakers. Let's say you run out of butter, or forgot to buy milk. You can still whip up a fantastic lemon chiffon cake or tender banana bread.

And if you're looking to bake without eggs as well, you can find a wonderful collection of vegan recipes here.

There are two approaches to dairy-free baking. First, find recipes that are naturally dairy-free. Second, make the right swaps to existing favorite recipes. We'll talk about lots of recipes that showcase those swaps today, but you can also brush up on five more tips here, or learn the intricacies of dairy-free pie crust with Kye's sage advice here.

When we began investigating the world of dairy-free baking, we tapped into our history. Over the decades, we’ve helped bakers through times of both scarcity and abundance. So we combed through our recipe archives to find some of the cleverest ideas bakers have come up with to get through times when traditional dairy ingredients weren’t as easily available.

A prime example is the Tomato Soup Spice Cake: first popularized in the 1940s, when dairy was scarce, it uses canned soup to create a cake with moist, tender crumb. Studded with raisins and nuts and perfumed with cinnamon and cloves, it’s an all-around winner: flavorful, comforting, snack-worthy, and reliant simply on common pantry staples. For a dairy-free version of the classic cream cheese frosting, make a quick 1:1 substitution of vegan cream cheese for a luscious finishing touch.

We also looked to culinary traditions in cultures where dairy isn't often used as a matter of course. Some of the best dairy-free baking comes from places where oil is the go-to ingredient instead of butter. Ekmek, a traditional Turkish flatbread, is a perfect example. Olive oil and a touch of honey make these tender, sesame-topped breads fragrant and just slightly sweet. (We like to pair them with poached eggs or hummus for a satisfying lunch.)

So let's talk about a few of our favorite go-to recipes to keep up your sleeve! Some of these are naturally dairy-free with others, we made some simple tweaks (coconut oil instead of butter, for example) to create new, dairy-free versions.

Dairy-free cookies

Almond Cloud Cookies are moist and chewy inside with a thin, crackly exterior. One of our most popular cookie recipes, these nutty sweets also happen to be gluten-free. And there's no need for any substitutions or swaps! Almond paste and egg whites give the cookies fat and structure, so no butter or milk is needed.

Our Crisp Molasses Cookies combine the old-fashioned flavors of molasses, ginger, and cinnamon with a chewy texture —thanks to coconut oil — to make an updated version of the traditional gingersnap.

Dairy-free breads

Many bread recipes are naturally dairy-free, as the simplest loaves require nothing more than water, flour, yeast, and salt. But if you want to get more creative while still avoiding dairy, try these jumbo seedy rolls: ideal for sandwiches but also a good vehicle for a veggie burger or to serve alongside a steaming bowl of tomato soup. The sprinkling of caraway, poppy, flax, and sesame seeds gives them crunch and flavor (not to mention striking good looks)!

Of course, you could stick with any manner of basic baguette or artisan bread, most of which don't call for dairy to begin with. Look to No-Knead Crusty White Bread, Extra-Tangy Sourdough, Classic Baguettes, French-Style Country Bread, or Simple Tortillas (using the vegetable oil option) as inspiration for naturally dairy-free ways to get your bread-baking on.

Dairy-free cakes

Cake might pose the greatest initial challenge for dairy-free baking. Many cake recipes rely on the fat from butter, or the protein and sugar in milk, to create the right crumb with a nice rise and delicate structure. But we've got plenty of options for cake recipes that don't require you to do your own calculus about swapping in nut milks or vegan butters.

Angel Food Cake is naturally dairy-free, relying on whipped egg whites to do the bulk of the work in structure and texture.

This gorgeous Pumpkin Espresso Bundt Cake gets its moist crumb from vegetable oil and real pumpkin rather than butter and milk.

And yes, you can have chocolate cake if you're dairy-free! Our Simple and Rich Chocolate Cake calls for cocoa powder and vegetable oil, rather than chopped chocolate and butter.

Craving spice? Try our Whole Grain Gingerbread or the fantastic Zingerman's Honey Spice Cake (above), which features a uniquely flavorful blend of rye flour, buckwheat honey, black tea, and citrus.

Dairy-free muffins and quick breads

Many muffin and quick bread recipes already use vegetable oil instead of butter for the fat, as oil yields a pleasingly moist texture and crumb. Happily, this is a win for dairy-free bakers!

Vegetables get their chance to shine in this modern version of carrot muffins , where a healthy pile of grated fresh carrots provides color, flavor, and a pleasingly moist texture, yielding one of our very favorite breakfast recipes.

Want more vegetables? The Shipyard Galley's Zucchini Muffins are the paragon of a zucchini muffin, and entirely dairy-free.

Or go the quick bread route: if you use dairy-free chocolate chips, this Easy Pumpkin Bread and this Double Chocolate Zucchini Bread are both perfect choices.

Comforting, moist, and flavorful, our dairy-free Applesauce Oatmeal Bread is just as nice for breakfast as it is for dessert (toasted with a little whipped coconut cream!). Dense, fruity Irish Tea Brack uses no dairy in its traditional form, nor does this pretty Rhubarb-Walnut Quick Bread.

Instead of seeing dairy-free baking as a challenge, think of it as an opportunity to branch out and take a new look at the ingredients in your recipes. Without whey, there’s still a way!


  • 1 1/2 cups whole almonds, toasted (see Tip)
  • 4 large eggs, at room temperature (see Tip), separated
  • ½ cup honey
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons honey
  • 1/4 cup sliced almonds, toasted (see Tip)

Preheat oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.

Process whole almonds in a food processor or blender until finely ground (you will have about 1 3/4 cups ground). Beat 4 egg yolks, 1/2 cup honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined. Add the ground almonds and beat on low until combined.

Beat 4 egg whites in another large bowl with the electric mixer (use clean beaters on a hand-held mixer or the whisk attachment on a stand mixer) on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer). Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.

Bake the cake until golden brown and a skewer inserted into the center comes out clean, 25 to 28 minutes. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.

If desired, remove the cake from the pan bottom by gently sliding a large, wide spatula between the cake and the parchment paper. Carefully transfer the cake to a serving platter. To serve, drizzle the top of the cake with honey and sprinkle with sliced almonds.

Make Ahead Tip: Store the cooled cake airtight at room temperature for up to 1 day. Drizzle with honey and sprinkle with almonds just before serving.

Equipment: 9-inch springform pan, parchment paper

Tip: To toast whole almonds, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Note: Eggs must be at room temperature for the proteins to unwind enough to support the cake's crumb. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes before using.


Recipe: Dairy Free Honey & Orange Madeleines

Ingredients

  • 75 g Pure Dairy Free Sunflower Spread – melted and cooled
  • 2 Large Eggs
  • 90 g Granulated Sugar
  • 2 tsp honey
  • 100 g Plain Flour
  • ½ Tsp Baking Powder
  • Zest of one orange - finely grated
  • Pinch of salt

Instructions

Notes

  • The batter will keep for up to two days in the fridge.
  • This recipe is 3 Weight Watchers Smart Points per portion

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Pure would like people to get involved in #bakedairyfree by baking their favourite recipes and uploading an image to Twitter or Instagram using the hashtag. Extra kudos to those baking completely free-from!

Each week Pure’s Queen Baker will pick a spot prize winner, and at the end of the competition the grand prize winner will take home a baking kit worth £1000, including items from Le Creuset, Kitchen Aid and more. The competition ends with the final episode of GBBO on the 22nd of October. Full details here.


Apple Cake - gluten free, dairy free, refined sugar free

For the last few days I've been recipe testing a healthy cookie--no butter, no added sugars, lots of fiber, healthy fats, and nutrients. Oh, and grain free and vegan. It hasn't been going well. It later dawned on me that what makes a cookie a cookie is the starch, fat, and sugar. Taking them out simply produced something more cake/biscuit like which is not what I was going for (although still rather tasty given its components). Though I haven't given up just yet, it made me wonder why I was trying to make something with so many restrictions. I'm not vegan, I don't have a gluten intolerance, and I don't follow a "paleo" diet. Part of it is because I enjoy a good challenge, but mostly it's because I believe the best diet is a varied diet. It's easy to get stuck eating the same vegetables or even the same meals day after day. Varying the types of foods you eat offers you a wide range of nutrients you might otherwise not be getting, and sometimes restrictions encourage you to seek out new ingredients rather than relying on old favorites.

Since the cookie recipe has yet to be perfected, I thought I'd share something more up my alley: a cake, of course! Last night I came across a dessert called an apple sharlotka, a Russian/Polish cake that has a large proportion of sliced apples to actual cake batter. The structure is mostly from eggs so I thought it would be a good candidate for gluten free flours. Along the way I came across something similar from Leite's Culinaria, the drunken apple cake. Still a large proportion of apples but this time with butter creating a richer cake. I made a combination of the two and ended up with a gluten free, dairy free, refined sugar free apple cake. No, not as indulgent as the others but delicious nonetheless!

A combination of almond flour and oat flour was used for this recipe, mostly because it's what I had on hand. For sweetness I used a combination of brown rice syrup and maple syrup, but I am sure honey would be fine as well. I should really call this an almond maple apple cake instead. The maple really shines so make sure you use a good quality syrup. As soon as the cake came out of the oven I brushed it with a tablespoon of maple syrup then garnished with chopped almonds. The almonds aren't necessary but it dresses up an otherwise plain cake and adds some nice texture.

I'm pretty happy with how it came out. The fat from the almonds, fiber from the apples, plus a hit of sweetness from the maple syrup keep my sweet tooth in check with the tiniest of slices. An unfussy cake fit for a weeknight dessert, I'd say.