This morning I woke up and wanted to make a cake. With fresh strawberries and blueberries. A buttermilk berry cake but with honey and without gluten. Something that Eden could eat. In my adventures and attempts at healthier baking I have found that baking without gluten is not a really daunting challenge - once you figure out the way to exchange flours and what the different flours taste like. But baking a cake or cookies without sugar can be a bit dicey. Success is not guaranteed. At least not for me. Not yet. I am having fun with the challenge though.
I traded around a few bits and pieces from last year's recipe, crossed my fingers and held my breath, and.... it was pretty good. Moist and full of berry goodness with a sweet crunchy crust. The name doesn't have quite the ring that buttermilk berry cake does but nobody eats the name.
gluten-free berry honey cake
1 cup + 2 Tbsp whole grain gluten-free flour mix*
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp grey sea salt
1/4 cup unsalted butter
1/3 cup honey
1 tsp vanilla
1/2 cup Greek yogurt
1 cup fresh strawberries
1 cup fresh blueberries
Butter a 9" cake pan and line the bottom with a circle of parchment paper. Preheat the oven to 400 degrees F.
Whisk together the flour, baking powder, baking soda, and sea salt.
Beat honey and butter until fluffy. Beat in vanilla. Add the egg and yogurt and beat well. Fold in the dry ingredients. Scrape the batter into the prepared pan and smooth the top. Scatter the berries evenly over the top. Bake for 30 minutes. Cool in pan for 10 minutes then turn out onto a rack. Cool for 10 minutes and invert onto serving plate.
*I make my own mix of whole grain gluten-free flours. You can find the recipe for the mix at the bottom of this recipe. Or you can use any commercial gluten-free flour mix you prefer.