Whisk the eggs in a bowl and blend well. Add melted butter and honey to the egg mixture. Mix in baking soda. Then, gradually add flour and continue stirring until dough forms. Lightly sprinkle the floor on the surface and knead the dough on it. Then divide the dough into equal portions. Shape each portion into a ball.
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Roll the balls into thin layers, similar to tortillas. Trim each layer using a cake ring cutter or a similar tool. Pierce each layer with a fork, then bake for 6-7 minutes or until It’s golden. Continue this process with all the layers.
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Now, don’t forget those leftover trimmed dough pieces; bake them as well. After baking, when they’re completely cool and firm, grind them to make fine crumbs. (We are gonna use these cake crumbs when assembling)
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Now, let’s make the cream Grab a bowl and mix dairy-free sour cream and coconut cream. Add maple syrup and vanilla extract to the cream mixture. Give it a good whisk until it reaches that rich, smooth consistency you’re looking for!
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Spread a teaspoon of cream on a plate or cake stand. Place the first layer on it to help it stick. Continue layering the cake, spreading about 3 tablespoons of cream on each layer. Use the remaining cream to coat the sides of the cake.
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Now sprinkle the ground crumbs all over the cake. Refrigerate the cake overnight or for at least 5 hours to set. Once chilled, slice and serve. Enjoy your gluten-free Honey Cake!
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