Gluten Free Greek Honey Cake

My gluten free Greek Honey Cake might just satisfy your craving for Baklava!  The walnut studded buttery cake will melt in your mouth all on it’s own. Then, when soaked with the spiced honey reduction, it elevates to Baklava levels of greatness.  It has all of the sweetness, gooey-ness, subtle spice and crunchy walnuts that will remind you of Baklava.  

So go ahead and give my gluten free Greek Honey Cake a try, because if you are like me, you haven’t been able to find gluten free Baklava. I swear, that’s like finding a unicorn!  And the idea of making gluten free filo pastry is just a little more than I want to tackle on any given day.  I usually save this decadent cake for Rosh Hashannah, the Jewish New Year, where honey is one of the star ingredients of the holiday.  But, it is so easy to make, it can definitely be enjoyed anytime of year!

Making the Cake Batter

This is a super simple cake batter to bring together.  Begin by combining the flour, baking powder, salt and cinnamon together in a small bowl.  

In a larger mixing bowl, beat the butter and sugar together with a hand mixer.  Then add the eggs and mix until fully combined and light in color.  Finally add the milk and fresh orange zest.  

The flour mixture can be added and combined using a hand mixer on a low speed.  Then add the walnuts stirring by hand with a large spatula.  

Baking the Gluten Free Greek Honey Cake

For easy cake removal from the baking pan, I like to grease and line my 9×9 baking pan with parchment.  Then pour the batter into the pan.  It only needs about 20-25 minutes in the oven.  When the cake is lightly browned and the center doesn’t jiggle, the cake is done.  

After the cake cools some in the pan, it can be cut into whatever shape you like.  Squares, rectangles, diamond shapes all look great.  I cut the cake to make at least 16 servings out of the 9×9 pan because, just like Baklava, you don’t need a huge piece to satisfy your sweet tooth!  

At this point, you can do one of two things with the Spiced Honey Reduction.  For one, you can pour all of it over the entire cake while it is in the baking pan and let it all soak in before serving.  Or, you can wait until you serve and drizzle each individual piece of cake with the Spiced Honey Reduction.  Garnish with chopped walnuts, more fresh orange zest, whipped cream or a little of each! 

Making the Spiced Honey Reduction

While the cake is baking, there should be plenty of time to make the Spiced Honey Reduction.  Begin by heating the honey, sugar and water in a saucepan over medium-high heat.  When the sugar dissolves, stir in lemon juice and add the orange zest and cinnamon stick. Allow the mixture to come to a boil, but watch carefully so that it doesn’t boil over. It can happen easily.  Then reduce the heat and let it simmer and reduce for 15 minutes. It will likely look a bit foamy on top, but the bubbles will dissipate once it is taken off the heat. It can remain at room temp until you are ready to top the cake.

More Gluten Free Sweet Treats

For celebration & holiday worthy desserts, check out Spiced Pumpkin Cheesecake, S’Mousse Cups, Spiced Chocolate Cheesecake, Chocolate Peanut Butter, Caramel Cake, Carrot Cake with Maple Cream Cheese, Lime in the Coconut Pie or Tangy Thyme Tart.  For a sweet treat anytime check out: Chocolate Bliss Bowl, Easy Chocolate Mousse, Not So “Vanilla” Cupcakes, Praline Cream Cupcakes, Chocolate Hazelnut Cupcakes, Chewy Chocolate Chip Cookies, Pumpkin Chocolate Chip Cookies, Unbelievable Fruit Dip.

Gluten Free Greek Honey Cake

Buttery walnut studded cake soaked in a spiced honey reduction, this Gluten Free Greek Honey Cake will remind you of Baklava.

Click Stars to Rate Recipe:

4.34 from 21 votes

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Servings 16 2-3” squares

Calories 325

Ingredients

  

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• 1 cups Gluten Free Flour Blend with xanthan gum (Pillsbury & Bob’s Red Mill 1 to 1 baking flour are my favorites)
• 1 ½ Tsp baking powder
• ½ teaspoon Salt
• 1 tsp ground cinnamon
• ¾ cups butter (or dairy free like Earth Balance Buttery Sticks)
• ½ cup white sugar
• 3 eggs
• 2 tbsp milk (or dairy free alternative)
• 1 tbsp fresh orange zest
• 1 cup chopped walnuts

For the Spiced Honey Reduction:

• 1 cup honey
• ½ cup white sugar
• ½ cup water
• 1 tsp lemon juice (fresh squeezed)
• 1 teaspoon fresh orange zest
• 1 whole cinnamon stick

Instructions

 

• Preheat oven to 350 degrees.
• Grease and line a 9 x 9 pan with parchment.
• Combine the flour, baking powder, salt and cinnamon. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs. Then add the milk and orange zest, mixing to combine.
• Add the flour mixture to the wet ingredients a little at a time, on a low speed using a hand mixer. Once it is well combined, stir in the walnuts by hand.
• Pour the batter into your prepared pan. Bake for about 25 minutes.  Watch it closely after 20 minutes to make sure it doesn't brown too much or over bake.  You want the center to just barely be set.  If the center doesn’t jiggle, it is done!  Over baking it can result in a dry and crumbly cake once it cools, so don’t let it over bake! 
• Allow to cool for 15 minutes, then cut into square, triangle or diamond shapes. Either pour the Spiced Honey Reduction over the cake, allowing it to absorb fully into the cake for a super rich and sticky sweet experience or wait until serving and drizzle how much sweetness you’d like over individual servings.
• Garnish with finely chopped toasted walnuts or pistachios, orange zest and/or whipped cream if you’d like.

For the Spiced Honey Reduction:

• In a saucepan over medium-high heat, combine honey, sugar and water.  When the sugar dissolves, stir in lemon juice and add the orange zest and cinnamon stick.
• Bring to a boil, but watch carefully so that it doesn't boil over!  It can happen easily.  Then reduce the heat and let it simmer and reduce for 15 minutes. 
• Then turn off the heat and let it sit at room temperature until the cake is ready to be topped.

Nutrition

Calories: 325kcalCarbohydrates: 38gProtein: 4gFat: 19gSaturated Fat: 7gTrans Fat: 1gCholesterol: 54mgSodium: 203mgPotassium: 95mgFiber: 2gSugar: 31gVitamin A: 319IUVitamin C: 1mgCalcium: 55mgIron: 1mg

Keyword Break Fast, brunch, cake, dairy free, gluten free, Rosh Hashanah, soy free

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