• Preheat your oven to 350°F (175°C).
• Whisk the eggs in a bowl and blend well.
• Melt the butter in a microwave. 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, cover it with a muslin cloth, and roll them 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.
• 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)

Now, let's make the cream

• Grab a bowl and mix dairy-free sour cream and coconut cream. (Only use the cream from the coconut-can; save the coconut water for another use)
• 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!

Assembly time

• 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.
• 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!