Delicious Gluten-Free Orange Cardamom Honey Cake Recipe You’ll Love

Everyone has their favorite holiday recipes. Honey cakes and focaccia have become two recipes that I’ve started associating with each seasonal holiday. I love switching up the ingredients and flavors to match the vibe of the season. For Yule, I like to make these gluten-free orange cardamom honey cakes. They’re sweet, warmly spiced, and perfect with a cup of coffee. 

Why You’ll Love This Recipe

• The combination of sweet orange and warming cardamom creates a perfect cozy flavor that captures the feeling of Yule and the winter season. 
• They’re gluten-free and dairy-free but still oh-so moist and decadent.  
• They’re equally at home at a fancy holiday party paired with sparkling wine or a quiet holiday get-together with a cup of coffee. 
• They can be made into individual cakes (like I did in the recipe below) or you can make them using a regular muffin tin, mini bundt pan, or a standard 8-9” cake pan.
• Honey cakes have long been used as a traditional offering to deities and land spirits, so these are a great option if you’re looking for something to make an offering as part of your seasonal celebrations. 

Orange Cardamom Honey Cakes Recipe

The Ingredients

Ground cardamom: I love cardamom, especially when combined with oranges. If you don’t have cardamom, you could sub in additional cinnamon or even use a pumpkin spice blend. 

Gluten-free 1:1 flour blend: I’ve made this recipe with Bob’s Red Mill Gluten-Free 1:1 Baking Flour (the blue bag) and Good & Gather Gluten Free Flour Blend (also a blue bag) with good results. I haven’t tested with any other gluten-free flour blends, so if you want to use a different blend, I can’t make any guarantees. (Gluten-free flour blends are SO finicky.)

Oat flour: Oat flour adds a depth of flavor and helps create a moist texture. However, if you want to skip it, just replace it with the same amount of flour. 

Honey: This is the star of the show and, as such, can’t really be replaced. It’s the key to both the flavor and the moist texture of these honey cakes. 

Avocado oil: Feel free to use any neutral oil you like. I haven’t tested this recipe with applesauce in place of the oil but I have a feeling it would work, as well. 

Brown sugar: I love the rich flavor and added moisture that brown sugar brings to these cakes but you could just as easily swap in regular cane sugar. Coconut sugar should also work fine, though I haven’t tested it. 

Eggs: Eggs provide structure, stability, and leavening. I haven’t had a chance to test this recipe with a vegan egg replacement yet but if I come up with a good alternative, I’ll be sure to update the post., 

Orange zest: Add a delicious bright, citrusy fragrance to this cake. While this is optional, I highly recommend keeping it as it really makes the cake special. 

Cinnamon: Complements and rounds out the cardamom. 

Baking soda, salt, and vanilla: The usual suspects in practically every baked good. 

Powdered sugar and orange juice: A simple way to make the optional glaze. Honestly, the cakes are absolutely delicious without it. So while it’s a nice addition, it is optional. 

The Method

Preheat the oven to 350° Fahrenheit. Grease a jumbo muffin pan, adding parchment paper to the bottom if you want to be extra safe, and set aside. 

Heat the water to a boil. Add the cardamom to a heatproof glass measuring cup and pour in ½ cup of freshly boiled water. Set aside to steep. 

In a small bowl, measure out the gluten-free flour, oat flour, baking powder, baking soda, cinnamon, and salt. Set aside. 

In a medium bowl, add the honey, oil, sugar, eggs, and vanilla. Whisk until well combined and smooth. 

Give the cardamom infusion a mix to redistribute the spice. Then, while whisking the wet mixture, slowly drizzle in the hot infusion. You want to make sure to do this slowly so that you temper the eggs. Otherwise, you could end up with chunks of scrambled eggs in your batter.

Sift the flour mixture into the wet mixture using a fine mesh sieve. Gently whisk the mixture until combined and no dry spots remain. 

Evenly divide the mixture between the muffin cups, filling each one only about ⅓ – ½ full. Don’t overfill or the batter will just overflow and make a mess. 

Bake in the preheated oven for 25 minutes. Don’t open the oven door while baking or they’re likely to sink in the middle. 

If you use a silicone baking pan, allow the cakes to cool completely before placing them in the freezer overnight. Once frozen, they’ll come out of their molds cleanly and easily. If you use a regular baking pan, allow the cakes to cool 15-30 minutes in the pan. Then gently run a knife around the edge of the cakes before carefully inverting the pan onto a cooling rack. The cakes should release onto the cooling rack. Allow to cool completely before adding the glaze.

To make the glaze, whisk together the powdered sugar with 2 tablespoons of orange juice. Add more orange juice 1 teaspoon at a time until you get the consistency you like. Drizzle onto the cakes and enjoy!

Store extra cakes, unglazed, in an airtight container in the fridge for 3-4 days. These cakes also freeze beautifully. Wrap them individually in plastic wrap and place them in a freezer-safe container or bag and enjoy within 3 months. 

Honey Cakes: A Brief History

Honey cakes are one of the oldest desserts in the world, with a history that spans millennia and crosses civilizations. It’s believed they originated in the ancient area of West Asia (often referred to as the “Near East”) and made their way into medieval Europe along with the spice trade. From their humble beginnings in the ancient Near East to their evolution into medieval Europe’s spiced delicacies, honey cakes have remained a timeless treat. Here’s a look at their fascinating journey through history:

• The original honey cakes were likely made of mashed legumes and honey. 
• Ancient Egyptians baked light honey-sweetened yeast cakes, while Romans crafted barley loaves with honey, raisins, pine nuts, and pomegranate seeds.
• A depiction in the tomb of Ramesses II suggests that honey cakes were revered as symbols of immortality and carried into battle and the afterlife.
• Around 200 CE, Greek scholar Athenaeus recorded a recipe for honeyed cheesecakes that dated back to 500 BCE.
• The Roman cookbook Apicius (3rd–4th century CE) included a recipe for honey cakes with ingredients like pepper, pine nuts, wine, and rue made for feasts and as offerings to the gods. 
• Honey cakes continued up through the Italian peninsula, where they took the form of dense cakes made from breadcrumbs by the start of the 11th century. From there, it was the Italian Jews who brought these honey cakes to central and western Europe.
• The first non-Jewish European reference to honey cakes appeared around 1320 in a monastery’s records. Spiced versions, known as lebkuchen or gingerbread, became widely popular.
• Before cane sugar’s widespread use in the 17th century, honey was the default sweetener, giving rise to “spice cakes” that highlighted honey and aromatic spices.
• As sugar became more accessible and spices less prestigious, honey cake lost its prominence but never vanished.

What’s so cool about honey cakes is that they have adapted to the flavors and traditions of each culture they’ve touched throughout history. Whether infused with spices, shaped into dense loaves, or baked for special occasions, honey cakes remain a delicious reminder of our shared culinary past. This is why I think they fit so perfectly into my seasonal holiday food traditions.

Health Benefits of Honey

Honey has long been revered as a sacred food across time and cultures, and for very good reason. And while I’m not saying that these honey cakes will provide these health benefits specifically, I love to be reminded of the health benefits of honey. It helps to heighten the level of respect I have for this amazing food every time I use it.

Antioxidant & Anti-inflammatory

Honey has both flavonoids and polyphenols, compounds that are known to act as antioxidants in the body to help keep free radicals (a natural byproduct that can cause cell damage and oxidative stress) in check. 

Honey contains both flavonoids and polyphenols, compounds that are found in natural, plant-based foods. These compounds have anti-inflammatory properties (which we’ll get to in a moment), and they act as powerful antioxidants in the body.

Those same compounds are known to be anti-inflammatory, helping to support a healthy inflammation response in the body. 

Soothe Coughs & Sore Throats

In addition to being delicious, sipping on warm water or tea sweetened with honey can help soothe irritation and reduce inflammation from a sore throat. In fact, it’s so good at soothing inflamed tissues that both the World Health Organization and the American Academy of Pediatrics endorse the use of honey as a natural cough remedy. (Of course, remember babies under 1 year old shouldn’t have honey.) 

Topical Uses

Honey has long been used topically to help treat minor wounds and burns. Studies have shown honey helps support wound healing thanks to its antibacterial and anti-inflammatory properties. It also helps induce tissue repair and activates the immune response to infection. 

Because of these same effects, honey can also be used in your skincare routine, particularly if you’re struggling with breakouts. Honey is incredibly hydrating and its anti-inflammatory and antibacterial properties can help fight pimples. 

Difference Between Raw and Processed Honey

Not all honey you find in the store is the same. The honey found in those cute plastic teddy bears, while still delicious, has been processed to the point of removing most of its beneficial properties. 

Unless the label specifically says the honey is “raw”, then it’s been through a pasteurization process that’s meant to remove imperfections and improve shelf life. 

Raw honey, on the other hand, is simply gathered, strained, and portioned into containers. This means it may not look as clear as pasteurized honey as it can have bit of pollen and comb in it. But by skipping the heating and processing, raw honey also retains its antioxidants and enzymes. 

Recommended Products

While you certainly don’t need any special products to make this recipe cake, here are a few of the items I use and like. 

• Digital Kitchen Scale – This is probably the number one kitchen tool I recommend if you’re doing any gluten-free baking. It’s the key to getting consistent results when using gluten-free flours.  
• Silicone Jumbo Muffin Pan
• Kirkland Raw Honey – The raw honey sold in my local Costco is sourced from hives local to Utah.  
• 12×16-inch Non-Stick Precut Baking Parchment 

Other Posts You May Like

A Cozy Midwinter Simmer Pot Recipe – This winter simmer pot is a fun way to celebrate Yule and the return of the sun. It also clears stagnant energy and creates a cozy vibe.

Gluten-free Winter Focaccia With Pear, Pistachio, & Rosemary – This easy gluten-free winter focaccia recipe is the perfect low-key way to celebrate Yule. Topped with pear, pistachios, and rosemary, it’s a fun seasonal recipe.4 Easy Winter Herbal Remedies To Have On Hand – ​​Prevention is best but preparedness is a close second. That’s why I like to keep my little home apothecary stocked with these easy winter herbal remedies.

Gluten-Free Orange Cardamom Honey Cakes

This gluten-free orange cardamom honey cake recipe is my go-to for celebrating Yule. It’s perfectly sweet, beautifully fragrant, and delicious with a warm cup of coffee or tea.

Print Recipe Pin Recipe

Course Dessert

Servings 6

Ingredients

  

Honey Cakes

• ½ cup water
• 2 teaspoons cardamom
• 105 grams gluten-free 1:1 flour blend ¾ cup, scooped and leveled
• 50 grams oat flour* ½ cup, scooped and leveled
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon kosher salt
• 150 grams honey ½ cup
• 60 grams avocado oil ⅓ cup
• 50 grams brown sugar ¼ cup
• 2 eggs
• Zest from 1 orange
• 1 teaspoon vanilla extract

Orange Glaze

• 1 cup powdered sugar
• 2-3 tablespoons orange juice
• Orange slices, for garnish optional

Instructions

 

• Preheat the oven to 350° Fahrenheit. Grease a jumbo muffin pan, adding parchment paper to the bottom if you want to be extra safe, and set aside.
• Heat the water to a boil. Add the cardamom to a heatproof glass measuring cup and pour in ½ cup freshly boiled water. Set aside to steep.
• In a small bowl, measure out the gluten-free flour, oat flour, baking powder, baking soda, cinnamon, and salt. Set aside.
• In a medium bowl, add the honey, oil, sugar, eggs, and vanilla. Whisk until well combined and smooth.
• Give the cardamom infusion a mix to redistribute the spice. Then, while whisking the wet mixture, slowly drizzle in the hot infusion. You want to make sure to do this slowly so that you temper the eggs. Otherwise, you could end up with chunks of scrambled eggs in your batter.
• Sift the flour mixture into the wet mixture using a fine mesh sieve. Gently whisk the mixture until combined and no dry spots remain.
• Evenly divide the mixture between the muffin cups, filling each one only about ⅓ – ½ full. Don’t overfill or the batter will just overflow and make a mess.
• Bake in the preheated oven for 25 minutes. Don’t open the oven door while baking or they’re likely to sink in the middle.
• If you use a silicone baking pan, allow the cakes to cool completely before placing them in the freezer overnight. Once frozen, they’ll come out of their molds cleanly and easily. If you used a regular baking pan, allow the cakes to cool 15-30 minutes in the pan. Then gently run a knife around the edge of the cakes before carefully inverting the pan on to a cooling rack. The cakes should release onto the cooling rack. Allow to cool completely before adding the glaze.
• To make the glaze, whisk together the powdered sugar with 2 tablespoons of orange juice. Add more orange juice 1 teaspoon at a time until you get the consistency you like. Drizzle onto the cakes and enjoy!
• Store extra cakes, unglazed, in an airtight container in the fridge for 3-4 days. These cakes also freeze beautifully. Wrap them individually in plastic wrap and place them in a freezer-safe container or bag and enjoy within 3 months.