2 3/4cupsBob's Red Mill 1-to-1 Gluten-Free Baking Flour 400 grams
1 - 2tbspwater
Preheat your oven to 350º F. Spray your bundt pan generously with cooking spray. Set aside.
If you need to make coffee, combine 1 cup of hot water + 1 Tbsp instant coffee and allow mixture to cool before using it. Add a few ice cubes if needed. I usually brew extra coffee in the morning and set it aside for use in my honey cake. Plan ahead! Once the mixture is cool, add baking soda to coffee and mix together. Mixture may bubble. Set aside.
In a large mixing bowl (preferably using your standing mixer), add the eggs, white sugar, brown sugar, oil, honey and lemon juice. Mix on medium speed for 1 minute or until mixture is creamy.
In a separate medium-sized bowl, combine your flour, baking powder, cinnamon, ginger and nutmeg. Whisk together and set aside.
Set your mixer to low speed and slowly add 1 cup of the flour mixture, then pour some of the coffee into the mixer. Continue rotating additions of flour then coffee until all the ingredients are well combined. Batter will be liquidy. Do not overbeat.
Pour the batter into a well-greased bundt pan and place it on a baking sheet and then into your oven. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. The cake will rise and sometimes it may sink a bit too. This is okay. When you flip the cake over, no one will see a difference.
Remove the cake from your oven and allow it to cool for 30 minutes before transferring it on to a wire rack. If the cake is stuck to the bundt pan, use a thin spatula to loosen the cake around the edges before transferring it to the cooling rack. Allow it to cool on the cooling rack for another 30 minutes (or longer) before frosting.
Once the honey cake is cool, transfer it to a round plate and then sprinkle it with powdered sugar or frosting (optional). See below.
To make the frosting, combine powdered sugar, vanilla extra, and water (as needed) in order to get a thick but pourable consistency. You may need to add more sugar or water to get that consistency just right. Add the frosting to a piping bag and then drizzle over the cake in back and forth motions or in any design you desire.
It is extremely important that you grease your bundt pan. I cannot emphasize this fact enough. My honey cake often comes out in pieces. It tastes great, but it doesn't always look at good. I use Pam cooking spray and it offers the best results. This cake is pareve (can be served with dairy or meat meals when following the laws of kosher) if you use a pareve gluten-free flour blend. Bob's Red Mill 1-to-1 gluten-free flour blend contains no dairy. Other flour blends contain dairy - beware.If you don't like coffee, use a strong brewed tea instead.You can make this cake ahead of time as it is super moist and holds its taste and texture well. Wrap the cooled cake in plastic wrap and serve the next day. It also freezes well. Do not frost the cake until the day you serve it.Store leftover cake wrapped in plastic wrap. It stays moist and delicious for at least five days.If you struggle to get the cake out of the bundt, shimmy the edges with a spatula to loosen the cake. If it a clump of the cake is stuck to the bundt, just remove the clump and put it on top of the cake. The cake will mold back together and when you cover it with frosting, no one will know anything went awry.If you want to make this recipe into honey cake loaves (instead of a bundt) use two well-greased loaf pans and divide the batter.TIP! Bake the cakes on top of a baking sheet, just in case it bubbles over. It's rare that it does it, but it can happen.