Gluten Free Honey Cloud Cake
by: claire cary
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!
Equipment
Ingredients
Cake
- ½ cup unsalted butter melted then cooled slightly
- ½ cup white sugar
- 3 tablespoons honey
- 1 egg
- 1 egg white
- ¼ cup milk
- ⅓ cup greek yogurt
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 ½ cups gluten free all purpose baking flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Honey Butter Glaze
- 2 tablespoons butter melted
- 2 tablespoons honey
- 1 tablespoon orange juice
Whipped Mascarpone Frosting
- 4 ounces mascarpone
- 1 cup powdered sugar
- ⅔ cup heavy whipping cream
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 tablespoon honey for drizzling on top
Instructions
- 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!
Serving: 1slice, with frosting / Calories: 493kcal / Carbohydrates: 59g / Protein: 6g / Fat: 29g / Saturated Fat: 17g / Polyunsaturated Fat: 2g / Monounsaturated Fat: 7g / Trans Fat: 0.5g / Cholesterol: 89mg / Sodium: 351mg / Potassium: 76mg / Fiber: 2g / Sugar: 43g / Vitamin A: 1016IU / Vitamin C: 1mg / Calcium: 113mg / Iron: 1mg
