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.
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.
- Honey: For flavor and a touch of natural sweetness.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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.
Gluten-Free Vanilla Honey Tea Cake
- ½ cup unsalted butter
- ¾ cup sugar
- 1 tablespoon honey
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ½ cup whole milk
- 1 cup/120 grams gluten-free oat flour
- ¾ cup/80 grams almond flour
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- Preheat the oven to 350°F. Butter a 4×8-inch loaf pan and line with a parchment paper slng.
- 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.
- Whisk together the oat and almond flours, salt, and baking powder in a medium bowl. Add to the wet ingredients, beating until smooth.
- Pour the batter into the prepared pan, smooth the top, then place in the oven and bake for 1-1 ½ hours, until a tester inserted in the middle comes out clean.
- Remove the cake from the oven and let cool 15 minutes in the pan, then turn out onto a wire rack to cool to room temperature.