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!
The story behind my Honey Cake
I first made this gluten free Honey Cake back in 2014. It was for a friends daughter so that she could come over and have a cake t eat along with the other children. Freya is diagnosed with FPIES and could not eat wheat or dairy at the time (among many other foods), so I needed to find a cake recipe that was dairy free. My daughter Bethany had already been diagnosed with Coeliac Disease at the time so baking gluten free was no biggie. I remembered a recipe a friend had scribbled down for me at an NCT jumble sale a year or so before and with a few tweaks my honey cake was born.
Can you make this Honey Cake egg free?
Since 2015 my recipe has been tweaked again so that can eat it too. After finding out that I am unable to tolerate dairy or eggs I’ve had to change up a few of my recipes so that I can still eat them but also, importantly that the family don’t notice the fact that my baking has become eggless too. I’m pleased to report that this Eggless Honey Cake is not compromised in flavour or texture if you make it egg free – in fact, just to prove a point the cake in the images is my latest bake that’s gluten free, dairy free and egg free too.
To make the Gluten Free Honey Cake egg free too, simply use 100ml sunflower oil instead of the 250ml in the recipe below and exchange the 2 eggs for 2 ‘flax eggs’
How to make a flax egg
to make 1 flax egg you need the following ingredients:
– 1tbsp ground flax seed
– 3tbsp water
– 1tsp psyllium husk (optional but does add elasticity to baking)
simply add all ingredients to a glass and stir before measuring out the other recipe ingredients, by the time you come to use your ‘egg’ mixture it will have thickened to a frog-spawn consistency (thicker if you added psyllium husk)
Then just add to your baking as you would an egg. For 2 eggs double the ingredients but note that recipes that require more than two eggs may fail due to lack of support in the structure.
Can you make a Vegan version of Honey Cake?
In a word; Yes! I’ve already pointed out you can make the cake eggless but last year I came across this brand of vegan honey in a local Budgen’s store. I have since found that the Plant Based Artisan make several types of vegan honey which are perfect for use everyday as a sweetener or to use in baking. Click on the image or below to follow links to Amazon where you can see the whole range and if you make a purchase I get a couple of pennies at no expense to you.
A simple one bowl recipe for this beautifully moist Honey Cake. Take note: it is a very sloppy mixture…trust me, it'll be fine. This recipe makes two 2lb gluten free Honey Cakes or use a roasting tin and cut into squares
- 2 large eggs or flax eggs
- 125 g caster sugar
- 250 ml oil I used sunflower (if making eggless version reduce to 100ml)
- 250 ml honey or a vegan alternative
- 250 ml water
- 400 g gluten free self raising flour
- ½ tsp bicarbonate of soda
- 2 tsp cinnamon
- 2 tsp ginger
If making a flax egg mix make this now and set aside until ready to add with other ingredients.
Grease and line two 2lb loaf tins/large roasting tin, or halve mixture and use one 2lb tin.
Preheat oven to 150°C/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!
If making two honey cakes using two 2b loaf tins you can either gift the second or freeze it and defrost for 24hrs before cutting. I recommend freezing in a tupperware container, if you wrap the cake remember to unwrap before defrosting otherwise you’ll damage the appearance of the cake ‘crust’.
Other one bowl cake recipes
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disclaimer: I’ve started using affiliate codes on my website again (needs must). If you click on any of the links or images in the post and make a purchase my family will benefit from a small % of that purchase at no extra cost to you.
If you’ve only just happened across my blog Glutarama, then you may also be interested to know this is not the main topic I write about, the majority of my posts relate to free from recipes and food reviews, as our family are affected by Coeliac Disease, egg, dairy other intolerances it keeps me busy in the kitchen, but boy do I have fun experimenting for my family and followers.
How is this “gluten free”.
Good evening Ida…it’s made with gluten free self raising flour and all the other ingredients are naturally gluten free.
Feeling quite inspired to make this tomorrow but egg free too, won’t be vegan though I’m afraid due to the necessary honey!
Really interested in knowing what is vegan honey
That cake looks so soft and moist, absolutely delectable! So simple to make, too, which in itself is brilliant. Great job, Rebecca!
Have you ever tried making this with Golden Syrup instead of honey?
Yes I have actually when I’d started making it but realised I’d run out of honey, same results just a slightly different flavour – more toffee-like
it would be very helpful if you included American measurements/ equivalents to ml and grams. American recipes use cups for liquid ingredients and also cups for ingredients like flour and sugar. Thank you!
Your right to point this out Lori, for some reason this recipe didn’t have the conversion function set. Sadly none of my UK recipes convert nicely into rounded cup sizes but you get the idea from the settings added!