Gluten free and sugar free honey cake
The fastest and healthiest, with no sugar - an absolute miracle! This gluten free and sugar free honey cake is baked with corn flour and no added sugar. Instead of classic cream, the layers are filled with soft curd. It bakes very quickly as one sheet, which is then cut into parts.
Updated : 22 January, 2026
Easy
About 1 hour.
Ingredients
Dough
3
Eggs
150 grams
Honey
150 grams
Yogurt
150 grams
Cornmeal
7 grams
Baking soda
Cream
500 grams
Curd
70 grams
Honey
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make a gluten free and sugar free honey cake? Prepare the ingredients. Start with the cake layer. Choose runny honey; if yours is thick, melt it in a double boiler or in the microwave. Use plain natural yogurt with no additives - spoonable yogurt from cups, not drinkable. Instead of corn flour, you can use whole wheat flour. Preheat the oven to 180°C (356°F).
Step 2
Crack the eggs into a bowl. Add the yogurt and honey. Sift in the flour - don’t skip this step. Sifting aerates the flour and removes lumps, which improves the bake. Add the baking soda on top of the flour. No need to neutralize it - honey contains acid and will react with the soda.
Step 3
Mix the batter with a hand whisk; that’s enough. It should become smooth, with a consistency like runny sour cream.
Step 4
Line a baking sheet or pan with parchment paper. The best size for baking the sheet is 30×35 cm (about 12×14 in). My tray was larger, so I made a paper “edge” to reduce the size. Pour the batter onto the parchment and smooth it with a spatula.
Step 5
Bake at 180°C (356°F) for about 20 minutes. The sheet should turn caramel-colored. Exact time depends on your oven and the sheet size. Remove the baked layer from the oven and let it cool completely.
Step 6
Cut the sheet into 4 parts and trim the edges. Crumble the trimmings and dry them in a skillet or in the oven until crisp. Then grind into crumbs.
Step 7
Make the cream. Use soft curd (the kind sold in small cups). You can also use regular curd: mix it with yogurt and blend until smooth. Instead of honey, you can use different syrups - date syrup or Jerusalem artichoke syrup.
Step 8
The cream is very simple: mix the soft curd and honey (or syrup) in a bowl until smooth.
Step 9
Assemble the cake. Spread a generous portion of cream on each layer.
Step 10
Also coat the top and sides of the cake with cream.
Step 11
Sprinkle the crumb mixture over the top and sides. Refrigerate the cake to soak - ideally for 8 hours.
Step 12
Serve the cake. Enjoy!
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