GF Honey Cake That’s Shockingly Moist (Almond-Tea)

🍯 Gluten-Free Honey Cake That’s Shockingly Moist (Almond & Tea)

This moist gluten-free honey cake brings together the warmth of cinnamon, the richness of almond flour, and the subtle aroma of brewed dark tea 🍵.
It’s tender, fragrant, and naturally dairy-free—a perfect make-ahead dessert for Rosh Hashanah or any cozy afternoon tea.

The combination of honey and strong black tea creates a deep, almost caramel-like sweetness that keeps the cake incredibly moist for days. Even better—it’s all made in one bowl with no mixer required! 🙌

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🌿 Why You’ll Love This Cake

• ✨ Naturally gluten-free – made with almond flour for a soft, delicate crumb.
• ☕ Tea-infused flavor – subtle Earl Grey or English Breakfast notes for depth.
• 🍯 Simple & wholesome – no dairy, no fuss, just pantry ingredients.
• 🔥 Golden almond topping – optional, but adds beautiful crunch and aroma.
• 🧡 Perfect for Jewish holidays – Rosh Hashanah, Yom Kippur break fast, or Shabbat.

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🥣 Step-by-Step Overview

1️⃣ Brew & Prep

Start by brewing your favorite dark tea—English Breakfast or Earl Grey work beautifully. Let it cool fully before using.
Preheat the oven to 175°C / 350°F and line your 8–9 inch (20–23 cm) round cake tin with parchment.

2️⃣ Mix the Batter

Whisk the eggs 🥚 until smooth, then add oil and honey.
Stir in the cooled tea, followed by the almond flour, baking powder, starch, and cinnamon.
The batter should be smooth and slightly thick—don’t overmix!

3️⃣ Bake

Pour the batter into your prepared tin and sprinkle sliced almonds on top for that signature crunch.
Bake for 38–45 minutes, until golden and set.
Your kitchen will smell heavenly! 😍

4️⃣ Cool & Serve

Let it rest for 15 minutes before unmoulding. Cool completely on a wire rack.
Slice into 12 portions and enjoy plain, with Greek yogurt, or drizzle extra honey on top for a glossy finish 🍯.

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🧑‍🍳 Pro Tips

• 🫖 Always cool your tea before adding—it prevents the eggs from curdling.
• 🧴 Oil your measuring cup before pouring honey—it slides out cleanly.
• 🍎 For a kid-friendly twist, replace tea with apple juice or decaf tea.
• 🥄 Tent with foil during baking if almonds brown too quickly.
• 📜 Line the base with parchment for easy release and perfect edges.

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🕒 Storage & Make-Ahead

This cake actually gets better after a day or two—the flavors deepen and the texture stays moist.
Store at room temperature for up to 3 days or refrigerate up to a week.
It also freezes beautifully—wrap slices individually and thaw when needed.

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💬 Reader Raves

⭐️⭐️⭐️⭐️⭐️ “Huge hit with my gluten-free daughter—thank you!” — DK—GF Mum
⭐️⭐️⭐️⭐️⭐️ “Perfect Rosh Hashanah dessert—one bowl and easy cleanup.” — Monique
⭐️⭐️⭐️⭐️ “Texture is spot on; the toasted almonds make it.” — Stirling

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❓FAQ

What tea works best—and can I use decaf?
Robust black teas like English Breakfast or Earl Grey shine here. You can absolutely use decaf for a caffeine-free option—just make sure it’s cooled completely.

Can I replace the tea?
Yes! Try apple juice or mild cider for a fruitier, kid-friendly cake. Reduce the honey slightly if you prefer less sweetness.

Does it freeze well?
Totally. Wrap tightly and freeze for up to 2 months. Thaw at room temp and warm slightly before serving.

8-inch vs 9-inch baking times?
8-inch cakes bake thicker (42–48 min), while 9-inch versions cook faster (38–44 min). Always test doneness with a skewer.

Can I add apples or raisins?
Fold in 1 small diced apple and/or a handful of raisins for a rustic touch. If batter thickens, add 1–2 tbsp extra tea to loosen.

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🫶 Serving Ideas

• Pair with a cup of spiced chai or mint tea.
• Add a dollop of whipped coconut cream or Greek yogurt.
• Drizzle with extra warm honey or serve with tea-soaked dates for an elegant dessert platter.

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🕯️ Whether you’re celebrating Rosh Hashanah or just love comforting, naturally sweet cakes, this Gluten-Free Honey Cake will win you over from the first bite—moist, fragrant, and delightfully simple.