About the Recipe
I’m so excited to share a gluten-free version of my honey cake. Honestly, I can’t even decide which one I love more — it’s that good! You can use any dark tea you like (Earl Grey, English Breakfast, Lipton, etc.), and yes — decaf works perfectly too.
Ingredients
Ingredients: (For one 8–9 inch round cake pan.)
4 large eggs
½ cup (120 ml) oil
½ cup (120 ml) honey
½ cup (120 ml) brewed dark tea (from 2 tea bags)
3 cups (315 g) almond flour
1 packet (10 g) baking powder
¼ cup (44 g) cornstarch or potato starch
2 tsp (6 g) cinnamon
Preparation
Directions:
Brew the tea
Steep 2 tea bags in ½ cup hot water for a few minutes.
Remove the tea bags and let the tea cool in a large mixing bowl.
Prepare the wet ingredients
Whisk the eggs into the cooled tea.
Add the oil and honey, whisking until smooth.
Tip: Measure the oil first so the honey slides easily out of the measuring cup.
Add the dry ingredients
Stir in the almond flour, cornstarch (or potato starch), cinnamon, and baking powder.
Mix until the batter is smooth and evenly combined.
Prepare the cake pan
Spray an 8–9 inch round cake pan with non-stick spray.
Pour the batter into the pan and smooth the top.
Add the topping
Sprinkle sliced almonds evenly over the batter.
Bake
Preheat the oven to 350°F (175°C).
Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
Cool and serve
Let the cake cool in the pan.
Once cooled, remove from the pan, slice, and enjoy.