My favorite dessert that is served throughout the former Soviet countries! Enjoy my gluten & processed sugar free version!

This layered gluten-free honey cake is a delicate and flavorful dessert that balances natural sweetness with rich, creamy frosting. Light, tender cake layers are subtly spiced with cinnamon and baked to perfection, while a luscious frosting made from sour cream or Greek yogurt, cream cheese, and a touch of honey adds creaminess without overpowering the cake. Finished with cake crumbs for texture and fresh berries for brightness, this dessert is both visually stunning and indulgently satisfying—a perfect centerpiece for celebrations or a refined treat for any occasion.

Ingredients

Cake

• 3/4 cup honey
• 2 tbsp butter
• 3 eggs
• 3 cups gluten free all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt

Frosting

• 2 pounds sour cream or Greek yogurt
• 3/4 cup heavy cream
• 1/2 cup cream cheese
• 1 1/2 cups powdered Swerve or powdered sugar
• 1/2 cup honey

Topping

• Leftover crumbs from baked cakes
• Strawberries & blueberries

Instructions

1. Melt the honey and butter over low-medium heat, and stir for 5 minutes.
2. Turn off the heat and whisk in the eggs quickly.
3. Add in the salt, baking soda, cinnamon and flour.
4. Divide the dough into 8 equal pieces, and roll into thin circles about 1/4″ thick.
5. Using a 9″ springform pan or a plate, place it over the dough and cut into circles.
6. Place the scrap pieces to the side, and bake the 9″ circles for 5 minutes each at 350.
7. Bake all the scraps at the end until golden brown. Once cool, run them through the food processor to use as crumbs for the topping.
8. Mix all of the frosting ingredients together, and refrigerate until all of the cake layers are room temperature.
9. Add 3 heaping tablespoons of the frosting to each cake layer, and begin to stack them.
10. Frost the top and sides of your cake, then pat crumbs onto the surface of the cake. Top with berries.
11. Refrigerate for several hours before serving.