I’m so not someone who gives a preamble to a recipe. I was inspired last night to make a cake to take to a staff potluck… the end result was incredibly good.

This cake is Gluten Free, Dairy Free, Sugar Free. I did make it with eggs, but you could use an alternative and still have it come out okay.

Ingredients

• 4 large eggs
• 2 ¼ cups Jen’s ‘sweet’ GF Flour Blend
• 2 tsps baking powder
• 1 tsp salt
• 1 cup honey (natural, raw, unfiltered)
• Grated fresh turmeric (use the finest grater you have – I used a zester) – approximately ½ of one finger of a turmeric rootling – it was about 2 tablespoons of grated.  Remember turmeric stains very badly.
• ¼ tsp black pepper
• 1/8 tsp cloves
• 1/8 tsp nutmeg
• ¼ tsp allspice
• 1/8 tsp chili pepper
• ¾ cup good quality olive oil
• ¾ cup unsweetened milk of your choosing (almond or coconut are good choices; if you like dairy products, then you can use regular cow’s milk, or you can substitute unsweetened Greek yogurt for a slightly more dense-moist cake)

Process

• Preheat oven to 350 degrees F
• Prepare your pan – I prefer to grease and then flour my pans for ease of removal later
• Loosely mix your dry ingredients (flour, baking powder, salt)
• Whisk your eggs on medium until foamy – ¾ minutes
• Add your honey – it will NOT help with making your eggs foamy, lol.
• Add your turmeric.
• Slowly (mixer on low) add in your olive oil
• When well blended, alternate adding in your milk with your flour blend.  Do not overmix – it’s okay to switch to mixing this manually with a spatula or wooden spoon.
• Pour into your prepared pan and bake for 35-45 minutes – checking periodically.  You should see a good amount of rise after 25 minutes, but it will need another 15-20 minutes to finish setting.  Know your oven and choose wisely. 😊
• Let cool 15 minutes, and then carefully remove from pans.

I’m working on a honey-cardamom glaze, but haven’t perfected that yet without the addition of sugar.