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!