Oral Allergy Syndrome Friendly Honey Vanilla Cake
Total time2 hr
Prep time25 min
Cook time35 min
4.5(20)
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Learn more →Ingredients
12 servings
For the cake
- 2 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup honey
- ¼ cup granulated sugar
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup low-fat buttermilk, room temperature
For the frosting
- 8 oz cream cheese, softened
- ¼ cup (½ stick) unsalted butter, softened
- ⅓ cup honey
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
- 2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. Set aside.
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