Gluten-Free Honey Cake

 I enjoy playing with alternative sweeteners. My favorite is brown rice syrup, with honey a close second.  Honey is sweeter than brown rice syrup, so you can use less of it in recipes, making it easier to create a balance between your wet and dry ingredients. The other advantage honey has is that I actually know the family that owns our local apiary. There is just something so satisfying about knowing exactly where your food is coming from.

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You can find the Gluten-Free Honey Cake Recipe at Gluten Free Flavor Full.

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I made whipped cream with honey and used it to frost the cake.
For more gluten-free recipes visit, Gluten Free Wednesdays.

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About Alea Milham

Alea Milham is the owner and editor of Premeditated Leftovers. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.


  1. That looks good. I think I would enjoy the honey flavor!

  2. Michele Chastain says:

    Looks delicious! Thanks for sharing the recipe! Do you eat oats? I know some people are sensitive to them and some are not. I make my own granola and if you want the recipe, let me know. :)

  3. I am fortunate and can eat oats, as can my daughter. I would love your granola recipe. Do you have a link to it?

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