I’ve said it before and I’ll say it again, I love the type of cake, like this deliciously moist Honey 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 Honey Cake…
Only one bowl needed for this beautifully moist Honey Cake, it is a very sloppy mixture...trust me, it'll be fine. This recipe makes two cakes or use a roasting tin and cut into squares
- 2 large eggs
- 125 g caster sugar
- 250 ml oil (I used sunflower)
- 250 ml honey (or golden syrup)
- 250 ml water
- 400 g self raising flour
- ½ tsp bicarbonate of soda
- 2 tsp cinnamon
- 2 tsp ginger
Grease/line two 2lb loaf tins (or halve mixture and use one!)
Preheat oven to 150C/300F/Gas 2
Add all ingredients to a large bowl, combine with a whisk
The mixture will be very wet and sloppy, a bit like a thin custard, don't worry, have faith and continue!
Pour the mixture into the tins and pop in the oven for 45-55 mins (60-75 mins if baking as one large bake)
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!