Vanilla Honey Tea Cake

This gluten-free Vanilla Honey Tea Cake is buttery and sweet, a natural companion to my gorgeous strawberry rhubarb jam. Vanilla-scented and lush, this is a simple, beautiful cake.

Gluten-Free Vanilla Honey Tea Cake Recipe

I love tea cake. It’s simple, sweet, and just right for a little nibble now and then although it can also be dressed up with jam (see above) or whipped cream. It makes for a lovely gift and freezes well. You can’t go wrong with a tea cake!

This recipe hits all the notes you want in a simple cake. It’s easy to make and is not at all fussy. The main ingredients you’ll need are butter, sugar, and vanilla plus two naturally gluten-free flours (oat flour and almond flour). I added a bit of honey to the batter for a little extra flavor and natural sweetness, though you can leave it out if you wish. The cake bakes up very light with a delicate honeyed undertone. It’s perfect with an afternoon cup of tea.

Why You’ll Love This Tea Cake

There’s lots to love about this cake. Here’s why you should make it:

• Gluten-free. Another cake to add to my gluten-free cake recipe list, this cake needs just two gluten-free flours to create a melting, delicate crumb (see substitution suggestions below).
• Light yet flavorful. Vanilla is a star in this cake, saving it from being just a bland, sweet cake. If you truly love vanilla, you can add more than two teaspoons.
• Easily adaptable. You could throw in some mini chocolate chips, blueberries, or raspberries to take this cake from simple to stunning. Or top it with a chocolate glaze or a lemon drizzle.

Ingredients Needed

Here’s a quick overview of what you’ll need to make this vanilla tea cake. See the recipe card at the end of this post for the full ingredient amounts.

• Butter: Unsalted butter is perfect in this recipe.
• Sugar
• Honey: For flavor and a touch of natural sweetness.
• Eggs
• Pure Vanilla Extract: I use two teaspoons of vanilla but you can up the vanilla to 1 tablespoon if you wish.
• Milk: Whole milk gives this cake richness.
• Oat Flour: Use certified gluten-free oat flour if sensitive.
• Almond Flour: Finely ground almond flour rather than almond meal.
• Baking Powder
• Salt: I like to use fine sea salt.

How to Make Gluten-Free Vanilla Honey Tea Cake

1. Heat the oven and prepare the pan. Preheat the oven to 350°F. Butter a 4×8-inch loaf pan and line it with a parchment paper sling.
2. Cream the butter and sugar and add the eggs. In a large bowl and using an electric mixer, beat the butter until fluffy, about 2 minutes. Add the sugar and honey and continue to beat until creamy, a few minutes more. Add the eggs, one at a time, beating after each to incorporate. On low speed, slowly beat in the vanilla and milk.
3. Whisk together the dry ingredients. Whisk together the oat and almond flours, salt, and baking powder in a medium bowl. Add to the wet ingredients, beating until smooth.
4. Bake the cake. Pour the batter into the prepared pan, smooth the top, then place it in the oven and bake for 1-1 ½ hours, until a tester inserted in the middle comes out clean.
5. Cool the cake. Remove the cake from the oven and let it cool for 15 minutes in the pan, then turn it out onto a wire rack to cool to room temperature.

Storage Options

You can store leftover cake, tightly wrapped, on the counter for 2 days. Or store the cake in the fridge, well wrapped, for up to 4 days. Serve warm or at room temperature.

Substitution Suggestions

Here are a few easy substitutions for this cake:

• For the oat flour – Swap sorghum or millet flour.
• For the almond flour – Try another nut flour of choice, or use tapioca flour.
• Make it dairy-free – Use your favorite non-dairy butter or coconut oil for the butter and your favorite non-dairy milk for the milk.
• Make it refined sugar-free – Swap maple sugar for the granulated sugar. Or use 1/2 cup honey in place of the sugar.