cake - honey cake gf/df

By tinathorn

Ingredients

• 3-1/2 cups gluten free flour Note: I used the Bob's Red Mill brand which is a favorite of mine.
• 1 teaspoon xanthan gum
• 1 tablespoon baking powder
• 3/4 teaspoon baking soda
• 4 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1-1/2 cups palm sugar
• 1/3 cup molasses
• 3 eggs
• 1/4 cup applesauce
• 1/3 cup coconut oil
• 1 cup honey
• 1 teaspoon grated orange zest
• 1 teaspoon vanilla extract

Details

Servings 1
Adapted from simply123allergyfree.com

Preparation

Step 1

Preheat oven to 350 degrees. Use three 8 by 4 1/2 inch loaf pans or 1 bundt cake pan. Grease pan(s) well and coat with flour.
In a large bowl, whisk together the flour, xanthan gum, baking powder, baking soda, cinnamon and salt. Mix in the palm sugar and set aside.
In a mixer, beat the eggs. On low speed, beat in molasses, applesauce, coconut oil, honey, orange zest and vanilla extract. Slowly mix in the dry ingredients until incorporated. The batter will be thin.
Pour the batter into the prepared pan(s). Bake until cake tester inserted into the middle of the cake comes out clean and the cake springs back when you touch it. For the bundt pan, bake for 50 to 60 minutes; and 45 minutes for the loaf cakes.
When ready, remove the cake pan from the oven. Let the cool for at least 10 minutes prior to inverting onto a serving plate. Honey cake is best made at least one day in advance, to give the flavors time to develop.