Classic Oat Cake with Cinnamon and Honey – Gluten-free version

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 180°C (355°F) and line Pan 22 cm with parchment paper.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Beat the eggs, sugar and honey to a smooth batter.

   Whisk
3. 3
   Add the oil, milk and vanilla extract and mix.
4. 4
   Sift the flour, baking powder and baking soda, combine with the cinnamon and salt, add to the wet mixture along with the gluten-free oats and Fold gently, just until no dry flour remains.

   ⚙ FoldingSilicone spatula

   💡Fold in the flour only until there are no pockets of dry flour: overmixing develops gluten, and the cake comes out dense.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
5. 5
   Pour into the pan.

   Baking pan
6. 6
   Bake 30–35 minutes, until a toothpick inserted in the center comes out clean.

   ⚙ BakingOvenBaking pan

   💡A cake with honey browns quickly: if the top darkens before the toothpick comes out clean, cover it with foil for the rest of the baking.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7. 7
   Cool 15 minutes in the pan and unmold.