Moist Gluten-Free Honey Cake with Orange Zest
Experience the sweet, fragrant delight of this Moist Gluten-Free Honey Cake, an ideal treat for celebrating Rosh Hashanah and welcoming the New Year. This cake combines rich honey and harmonious orange zest, delivering a burst of citrus flavor in every bite. Made with Pamela's Ultimate Baking & Pancake Mix, this cake is not only gluten-free but also incredibly moist, ensuring that each slice is filled with warmth and sweetness. This recipe is perfect for family gatherings or holiday celebrations, satisfying everyone at the table, whether they follow a gluten-free diet or not.
N/A
Servings
225
Calories
13
Ingredients
Ingredients
turbinado sugar or white sugar
3/4 cup (measured)
honey
1 cup (measured)
vegetable oil
1/4 cup (measured)
applesauce
1/4 cup (measured)
eggs
4 (separated)
grated orange zest
2 teaspoons (grated)
orange juice
1 cup (measured)
Pamela's Ultimate Baking & Pancake Mix
3 cups (measured)
baking powder
1 1/2 teaspoons (measured)
baking soda
1/2 teaspoon (measured)
salt
1/2 teaspoon (measured)
ground cinnamon
1 teaspoon (measured)
ground nutmeg
1/2 teaspoon (measured)
Instructions
1
Preheat your oven to 350°F (175°C). Prepare a 9-inch round baking pan by covering the bottom with parchment paper and lightly spraying the sides with baking spray.
2
In a medium bowl, whisk together Pamela's Ultimate Baking & Pancake Mix, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set the dry mixture aside.
3
In a separate large bowl, separate the eggs, placing the whites in one bowl and the yolks in another. Beat the egg whites using an electric mixer until they form stiff peaks and set aside.
4
In the bowl with the egg yolks, mix together the turbinado or white sugar, honey, vegetable oil, applesauce, and grated orange zest until well combined.
5
Gradually blend the dry flour mixture and orange juice into the wet mixture, stirring until the ingredients are thoroughly incorporated.
6
Gently fold in the beaten egg whites into the batter, being careful not to deflate them. Stir just until fully combined.
7
Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
8
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.
Nutrition Information
7g
Fat
35g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Moist Gluten-Free Honey Cake with Orange Zest?
It is a sweet, fragrant dessert ideal for celebrating Rosh Hashanah, combining honey and orange zest for a moist, citrus-flavored treat.
Is this honey cake gluten-free?
Yes, this recipe is specifically designed to be gluten-free using Pamela's Ultimate Baking & Pancake Mix.
What are the primary flavor profiles of this cake?
The cake features rich honey, citrusy orange zest, and warm spices like cinnamon and nutmeg.
How many calories are in one serving?
Each serving contains approximately 225 calories.
What holiday is this cake traditionally served for?
This cake is an ideal treat for celebrating Rosh Hashanah and welcoming the New Year.
What type of flour mix is recommended for this recipe?
The recipe calls for 3 cups of Pamela's Ultimate Baking & Pancake Mix.
How many eggs are needed for this recipe?
The recipe requires 4 eggs, which must be separated into yolks and whites.
What size baking pan should I use?
A 9-inch round baking pan is recommended for this cake.
What is the oven temperature for baking?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How long does the cake need to bake?
The cake should bake for 45 to 50 minutes.
How do I know when the honey cake is finished baking?
It is done when a toothpick inserted in the center comes out with a few moist crumbs.
Can I use white sugar instead of turbinado sugar?
Yes, the recipe allows for either 3/4 cup of turbinado sugar or white sugar.
Why are the egg whites beaten separately?
The egg whites are beaten to stiff peaks and then folded into the batter to provide lift and a moist texture.
How much honey is used in this recipe?
The recipe uses 1 cup of honey.
What type of oil is best for this cake?
The recipe specifies using 1/4 cup of vegetable oil.
Is there applesauce in this gluten-free cake?
Yes, 1/4 cup of applesauce is used to add moisture to the cake.
What spices provide the warmth in this honey cake?
The cake is seasoned with 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg.
How much orange juice is required?
The recipe requires 1 cup of orange juice.
How should I prepare the baking pan?
Cover the bottom with parchment paper and lightly spray the sides with baking spray.
How long should the cake cool before removing it from the pan?
Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack.
What is the fat content per serving?
There are 7 grams of fat per serving.
How many carbohydrates are in a serving?
Each serving contains 35 grams of carbohydrates.
What is the protein content of this cake?
The cake provides 2.5 grams of protein per serving.
How much orange zest is used?
The recipe calls for 2 teaspoons of grated orange zest.
Does the recipe use both baking powder and baking soda?
Yes, it uses 1.5 teaspoons of baking powder and 1/2 teaspoon of baking soda.
Is this recipe considered kosher?
Yes, the recipe is tagged as kosher.
How many total ingredients are in this recipe?
There are 13 ingredients listed for this recipe.
Can I substitute the Pamela's mix with another flour?
The recipe specifically recommends Pamela's Ultimate Baking & Pancake Mix for the best moist, gluten-free results.
What should I do if the egg whites deflate?
To prevent deflation, gently fold the beaten egg whites into the batter until just combined.
Is this cake suitable for those who do not follow a gluten-free diet?
Yes, the recipe is designed to satisfy everyone at the table, whether they follow a gluten-free diet or not.