November 7, 2018

Gluten Free Honeybun Cake

Name: Gluten Free Honeybun Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 Gluten Free Yellow Cake Mix; 2/3 cup Canola or Coconut Oil; 4 Eggs; 8 oz Lactose Free Sour cCream or Non-Dairy Plain Yogurt; 1 cup Palm Sugar or Organic Brown Sugar; 2 tsp Cinnamon; 3 tbsp Melted Butter; 1 tbsp Almond Milk; 1 cup Swerve Powdered Sweetener; 1 tsp Organic Vanilla

As you all know, I have been working hard to use what is in my pantry. I have several Gluten Free Cake mixes in the pantry so I decided to try to find ways to use them up. Although I prefer to make things from scratch sometime, we all need a little bit of convenience in our lives. I adapted this recipe from the Betty Crocker Original Recipe to make it Gluten Free and Dairy Free.

If you feel like you are cheating and just cannot bring yourself to use a store bought cake mix, feel free to use any homemade yellow cake recipe in its place.

But I have to tell you that after I served my husband a piece of this cake, he asked for a second piece. I asked him if he wanted a smaller piece and he said, no. A bigger piece. He literally said that if I brought the entire pan to him, he would eat the whole thing.

I think that means it is pretty darn good.

Since I was making this for my husband, I did use brown sugar, not palm sugar because I knew he would want it to be sweeter than the palm sugar would make it. Again, feel free to substitute as you see fit. You can also make this entirely dairy free by swapping out the lactose-free sour cream with non-dairy plain yogurt.

Enjoy!

Gluten Free Honeybun Cake

You would never know this Honeybun Cake was Gluten Free or from a cake mix!

Course Dessert

Keyword cake

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 12 people

Author Amber Gaines

Ingredients

For the Cake

1 Gluten Free Yellow Cake Mix
2/3 cup Canola or Coconut Oil
4 Eggs
8 oz Lactose Free Sour cCream or Non-Dairy Plain Yogurt
1 cup Palm Sugar or Organic Brown Sugar
2 tsp Cinnamon

For the Glaze

3 tbsp Melted Butter
1 tbsp Almond Milk
1 cup Swerve Powdered Sweetener
1 tsp Organic Vanilla

Instructions

Preheat oven to 350 degree and grease a 9x13 baking dish.
Combine cake mix, oil, eggs and sour cream in a medium bowl and beat using a stand mixer or hand mixer for about 2 minutes or until well combined.
In a small bowl, combine the palm sugar and cinnamon and set aside.
Pour half of the cake batter in the grease pan and spread evenly. Spread the cinnamon and sugar mix evenly over the surface, then pour the other half of the batter over the cinnamon and sugar and smooth the surface.
Bake for 45-50 minutes or until golden on the top and a toothpick comes out clean. Let cool for 10-15 mins.
While cake is cooling, combine all of the ingredients for the glaze and beat or whisk to fully incorporate the sugar into the milk and butter. Set aside.
Using a fork, gently poke the top of the surface of the cake all over then pour the glaze over the top being sure to coat the entire surface evenly.
Allow to finish cooling before serving.