I’ve said it before and I’ll say it again, I love the type of cake where you throw all the ingredients into one large bowl, doesn’t matter what order you add them, just add-mix-pour. It’s even better when the little beauty turns out to look like this!

Today was a little bit of an experiment because I’m getting ideas ready for a Cake Stall I’m running at Lewis’ school Christmas Fair (my first ever stall, excited and nervous!). The experiment was to see if I could make two loaf cakes out of the mixture and what timings I need to bake for. Usually I pour this mixture into a small roasting tin and simply line the bottom with greaseproof. As I’m holding the stall I wanted to make individually wrapped loaves – it worked a treat.

So here it is, a Gluten Free, Dairy Free, moist, one-bowl cake…

Ingredients

2 large eggs
125g caster sugar
250ml oil (I used sunflower)
250ml honey (or golden syrup)
250ml water
400g self raising flour
½tsp bicarbonate of soda
2tsp cinnamon
2 tsp ginger

Method

  1. Grease/line two 2lb loaf tins (or halve mixture and use one!)
  2. Preheat oven to 150C/300F/Gas 2
  3. Add all ingredients to a large bowl, combine with a whisk
    Honey Cake Batter

    The mixture will be very wet and sloppy, a bit like a thin custard, don’t worry, have faith and continue!

  4. Pour the mixture into the tins and pop in the oven for 45-55 mins (60-75 mins if baking as one large bake)
  5. Once cooled this cake is super moist and spongy, but, as with all ginger cakes, the taste will deepen and improve with age so this can also be a keeper!