Oh boy, do I have a special treat for you today. Everyone loves cake. There is no question about that, and this Honey Cake is sweet, and oh so delicious. It seriously is such a tasty sweet treat with ingredients you can feel good about.
Why you’ll love this Honey Cake recipe:
- Simple: This honey cake is made with simple ingredients you have in your pantry
- Different: This honey cake recipe is a great alternative to a traditional cake
- Easy: Can be made in just one bowl
Creamed Honey: For this honey cake recipe, I used BeeMaid Honey’s Creamed Honey. I eat about 90-95% of the time a vegan and plant-based diet, however, I do make some exceptions when I want to eat something like honey which I love so much as a natural sweetener. I always trust BeeMaid Honey as my go-to because it’s a Canadian brand, and I love to support food producers in my own country. BeeMaid operates a bit differently than a normal business as it’s a cooperative owned by 300 beekeepers across Canada.
BeeMaid’s Creamed Honey gives a creamy, delicious flavor to this Honey Cake and BeeMaid uses a special process for producing their creamed honey that makes it just melt in your mouth. It’s easy to spread on toast or throw into any recipe or as a natural sweetener in your morning coffee.
Fun fact! Despite it’s name, there is no cream in creamed honey.
How to make this honey cake recipe:
Okay, now the question you’ve all been asking (or thinking): HOW DO YOU MAKE THIS HONEY CAKE?! Well, it’s worth the wait because it’s going to be so delicious. Here are the easy steps to get the perfect Honey Cake to enjoy:
- Preheat your oven and lightly grease two 9X9 baking tins (yes we’re making a layered cake baby)
- In a large bowl, mash together two bananas (you can use flax eggs if you don’t like bananas)
- To the same bowl, add your vegan yogurt, almond milk, vanilla, honey, oil, and brown sugar. Stir it all up until well combined!
- Add almond flour, all-purpose flour, baking soda, and salt, and stir it in with the other ingredients
- Transfer and divide the batter evenly between your tins and bake these up for 25-30 minutes
- Place cake onto the counter to let it cool for at least 5 minutes before you remove them from the tins
Expert Tips & FAQ:
How do they make creamed honey? What makes creamed honey versus liquid honey that you may be more familiar with is that creamed honey has a different packing technique that BeeMaid uses. To pack this type of honey, they take a small amount of already creamed honey (called seed honey) and mix it with liquid honey which is essentially what comes straight from the hive. This is then churned and cooled on their packing line, then packed in containers and stored in a cool area for a few days. The result produces a smooth, even granulation effect throughout the honey, giving it a more creamed texture.
For more on the process of making creamed honey, check out this blog post on BeeMaid’s website.
How do you layer this lovely Honey Cake? Now for the fun part, time to assemble your Vanilla Honey Cake. You’re going to want to place the first cake on a flat surface or cake stand, layer on some of your coco whip, and place the other layer on top. To the top of the cake, add more of that delicious, creamy (and vegan) coco whip, PLUS 1/4 cup more of your honey warmed up so you can easily drizzle it across. For garnish, add fresh thyme and gorgeous seasonal berries on top.
This cake will look impressive AND taste impressive. Voila!
Looking for other recipes? Try this vegan chocolate cake recipe.
Other sweet recipes you’ll love:
- Strawberry Crumble Bars
- 10-Minute Peanut Butter Almond Bars
- Vegan Cashew Chocolate Mousse Cake
- Chocolate Chunk Vegan Blondies
- Warm Apple Fritters
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One-Bowl Honey Cake
- Start by preheating your oven to 350 degrees and lightly grease two 9 X 9 baking tins with vegan margarine or butter. Around 1 tbsp. total.
- Into a large mixing bowl, mash together the two bananas.
- To the bowl, add vegan yogurt, almond milk, vanilla, creamed honey, coconut oil and brown sugar. Stir aggressively till well combined. You can stir for up to 1 minute.
- To the bowl, add the almond flour, all-purpose flour, baking soda and salt. Stir till well combined and no clumps are in the batter.
- Transfer/divide the batter evenly between the two cake tins and bake for 25-30 minutes. The cake is ready when you poke a toothpick into the cake and it comes out clean.
- Place cake onto the counter and cool for 5 minutes before removing from tins.
- Assemble cake by placing the first layer of cake onto a flat surface, cake stand or plate. Layer on some coco whip or cream cheese frosting and place the other layer of cake on top. To the top cake, add more coco whip or cream cheese frosting, 1/4 cup creamed honey (warmed and drizzled) and then add fresh thyme and gorgeous berries on top.