Gluten-Free 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.
Ingredients
- 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
Instructions
- Preheat the oven to 350°F. Butter a 4x8-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.
Did you make this recipe?Let me know in the comments how it went!