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.



  1. 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. :)

  2. Alea says

    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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