This gluten free honey cake is fluffy like a cloud and so delicious. It has a moist and tender honey vanilla base, a honey butter glaze and topped with an extra fluffy whipped mascarpone frosting. An unsuspecting but totally crowd pleasing recipe!

gluten free honey cloud cake on a plate with a fork taking a bite

We already know I am cake obsessed, but oh my gosh this gluten free honey cake might just be one of my favorite recipes to date. It has a fluffy and tender honey vanilla cake with a touch of almond extract, then gets soaked in a honey butter glaze and finally finished with a whipped mascarpone frosting that I could eat straight with a spoon.

This recipe is perfect for an at home birthday or smaller celebration since it makes just one 8 inch cake. I love it with a drizzle of honey on top but you can also top it with fresh berries in the summer for a different twist! If you love this recipe, try my gluten free vanilla cake next.

Tips before we bake!

The almond extract is totally optional but adds a very delicious flavor. As written, the 1/2 teaspoon will create a strongish flavor, but if you prefer it more mild so the honey and vanilla shines through more, you can decrease to 1/4 teaspoon or leave it out entirely.
Be sure to both grease and line your cake pan to really ensure no sticking. The honey butter glaze gets sticky as it soaks into the cake, so a well greased pan will ensure it slides out easily.

How to make gluten free honey cake

Grease and line an 8 inch cake pan and set aside. In a mixing bowl or bowl of a stand mixer, add the melted and cooled butter with the white sugar. Beat with the electric mixer until combined, about 30 seconds.

Add in the remaining wet ingredients and beat to combine. Measure the flour by spooning and leveling, then add to the bowl with the baking powder, baking soda and salt. Beat just to combine.

Transfer to the prepared baking pan and bake for 28-32 minutes or until a toothpick comes out mostly clean with a few moist crumbs, the top looks set and lightly golden brown. Meanwhile, whisk together all ingredients for the honey butter glaze.

When the cake comes out of the oven, use a toothpick to poke a few holes in the top, then add the glaze on top and spread evenly. Let the cake cool in the pan for about 20 minutes, then use a knife to scrape along the sides (the honey glaze can make things a bit sticky) and flip to remove from the pan, but flip back over so the top is still up.

Let cool completely. Meanwhile, add the mascarpone and powdered sugar to a bowl and beat to combine, about 1 full minute. Add in the heavy cream and beat until nice and fluffy, about 2-3 minutes on high speed. Finally, beat in the vanilla and salt until combined.

Top the cake with the frosting, then a drizzle of honey and enjoy! It is also delicious with some strawberry jam swirled on top or a pinch of cinnamon dusted on top but this is totally optional. Enjoy and try my gluten free chantilly cake next!

Key Ingredients & swaps

BUTTER. I love using butter here to create a rich flavor and texture, but you can definitely swap for oil if you prefer a lighter texture. I suggest any plain oil like vegetable or refined avocado!

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FLOUR. I used the Gluten Free Bob’s Red Mill 1:1 Baking Flour, which I recommend here. If you use a different blend, make sure it has xanthan gum.

SUGAR. I use white granulated sugar, which I recommend plus the honey! I don’t recommend any swaps here.

EGGS. You need one egg plus one egg white. The egg will help bind everything together but the extra egg white will create a fluffier texture thanks to the protein content. I don’t recommend any swaps here- a vegan alternative will create a really dense texture.

GREEK YOGURT. I love using greek yogurt in baking because it makes things so moist. I suggest a plain unsweetened yogurt. You can swap for sour cream if that’s what you have on hand.

gluten free honey cake with whipped frosting on top

How to store and freeze

Once prepared, this gluten free honey cake will keep for about 3-5 days at room temperature. You can store it in the fridge, but the texture will firm up a bit as it sits.

You can definitely prep this cake ahead of time and freeze it before slicing and serving. To do so, allow it to cool completely, then wrap tightly in plastic wrap (several layers) and place in the freezer until you’re ready to frost and serve.

Let it thaw at room temperature, then frost and serve as usual. The texture and flavor should hold up very nicely.

slice of the gluten free honey cloud cake on a plate

More cake recipes you’ll love!

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