Preheat your oven to 350°F (175°C) and line your baking pans with parchment paper.

In a medium mixing bowl, whisk together gluten-free flour and baking soda.

In a large mixing bowl, cream together softened butter and honey until light and fluffy. Add eggs one at a time.

Gradually mix in freshly squeezed orange juice and grated ginger until well incorporated.

Fold in the dry ingredients until just combined.

Spoon the batter into prepared pans, filling each about two-thirds full and bake for 20-25 minutes or until a toothpick comes out clean.

Allow cakes to cool in the pans for 5-10 minutes before transferring to a wire rack.