| Gluten-Free Honey Spice Cake |
Author: Nicole
Ingredients
Cake:
- Nonstick vegetable oil spray
- 2 cups gluten-free all-purpose baking flour
- 1-1/2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon freshly grated nutmeg
- ⅔ cup white sugar
- ¼ cup (packed) light brown sugar
- ½ cup canola oil
- ½ cup honey
- 1 large egg
- 1 large egg yolk
- ½ vanilla bean, split lengthwise
- ½ cup fresh orange juice
- ½ cup buttermilk
Frosting and Assembly:
- 3 ounces cream cheese, room temperature
- 3 tablespoons unsalted butter, room temperature
- 1 cup powdered sugar
- 1 teaspoon finely grated lemon zest
- Pinch of kosher salt
- ½ vanilla bean, split lengthwise
- 1 (13.5-ounce) can unsweetened coconut milk, cream separated from milk, room temperature
- Bee pollen, fennel fronds, edible flowers, and berries (for serving; optional)
Instructions
- For Cake:
- Preheat oven to 350°F.
- Coat a 9-inch cake pan with nonstick spray and line bottom with a parchment paper round.
- Whisk flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a large bowl to combine.
- In a stand mixer bowl (or bowl with hand mixer) combine white sugar, brown sugar, oil, honey, egg and egg yolk. Scrape in seeds from vanilla bean; discard pod. On medium speed, beat mixture until pale and thickened, about 4 minutes. Reduce speed to medium-low and gradually pour in orange juice and buttermilk. Beat until frothy, about 2 minutes. Reduce speed to low and gradually add dry ingredients; beat just until smooth and mixed (it will be thin, like pancake batter).
- Pour into prepared pan and bake until cake is golden brown and center springs back when gently pressed (a cake tester will not come out clean), about 45 to 55 minutes.
- Transfer to a wire rack and let cool in pan, 20 minutes. Run a knife around edges of cake to loosen and invert onto rack; let cool completely.
- For Frosting and Assembly:
- Using a stand mixer (or bowl with hand mixer) on medium-high speed, beat cream cheese and butter until smooth. Add powdered sugar, lemon zest, and salt and scrape in seeds from vanilla bean; discard pod. Beat on low speed until mixture is very light and thickened, about 2 minutes; scrape down sides of bowl. With motor running, add coconut cream by the tablespoonful and beat until very soft peaks form (save coconut milk for another use).
- Pile frosting on top of cake and spread to edges (it's okay if it cascades over the sides).
- Decorate with bee pollen, fresh flowers and/or fresh berries.
Notes
* I highly recommend Cup4Cup multipurpose gluten-free flour.
* Measure the canola in a liquid measuring cup and use the same cup to measure the honey – the honey will slide out easier.
* I recommend using SACO Cultured Buttermilk Blend in place of fresh buttermilk. You’ll find it in the baking section of your grocery store. Follow directions on the container for use. It keeps for a few years refrigerated so you always have buttermilk on hand.
* I used about ¾ of a cup (12 tablespoons) of coconut milk.
* Cake can be baked 3 days ahead. Store tightly wrapped at room temperature.
* Measure the canola in a liquid measuring cup and use the same cup to measure the honey – the honey will slide out easier.
* I recommend using SACO Cultured Buttermilk Blend in place of fresh buttermilk. You’ll find it in the baking section of your grocery store. Follow directions on the container for use. It keeps for a few years refrigerated so you always have buttermilk on hand.
* I used about ¾ of a cup (12 tablespoons) of coconut milk.
* Cake can be baked 3 days ahead. Store tightly wrapped at room temperature.
Recipe by Riegl Palate at https://www.rieglpalate.com/gluten-free-honey-spice-cake/