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Gluten Free Honey Cloud Cake
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Gluten Free Honey Cloud Cake

Gluten Free Honey Cloud Cake is a light and fluffy dessert with a delicate crumb and rich honey flavor in every bite. Made with simple gluten-free pantry staples and whipped egg whites for an airy texture, this elegant golden cake is perfect for brunch, birthdays, tea parties, or weekend baking.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups gluten-free all-purpose flour blend
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 large eggs, separated
  • 1/2 cup honey
  • 1/4 cup granulated sugar
  • 1/3 cup milk
  • 1/4 cup neutral oil
  • 1 tsp vanilla extract
  • powdered sugar (optional topping)
  • whipped cream (optional topping)
  • fresh berries (optional topping)
  • extra honey drizzle (optional topping)

Equipment

  • 8-inch round cake pan
  • mixing bowls
  • whisk
  • electric mixer
  • rubber spatula
  • parchment paper

Method
 

  1. Preheat your oven to 325°F. Grease and line an 8-inch round cake pan with parchment paper.
  2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
  3. In another bowl, whisk the egg yolks, honey, milk, oil, and vanilla until smooth. Stir the dry ingredients into the wet mixture just until combined.
  4. In a clean mixing bowl, beat the egg whites with the granulated sugar until stiff peaks form.
  5. Gently fold the whipped egg whites into the batter in three additions. Mix carefully to keep the batter light and airy.
  6. Pour the batter into the prepared pan and smooth the top lightly.
  7. Bake for 32–38 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
  8. Let the cake cool completely before dusting with powdered sugar or adding toppings.

Notes

Use room-temperature eggs for maximum volume when whipping the egg whites. Fold gently to maintain the cake’s airy texture. Add lemon zest for brightness or swap vanilla for almond extract for a nutty twist. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze individual slices for up to 2 months.