When the Jewish new year comes around one of the most popular things to make is honey cake. The only recipe I’ve ever used and loved is my mother’s recipe. It is just perfect. But of course, like many other cake recipes, it has a nice amount of oil and sugar. I’ve even seen recipes with over 1.5 cups of sugar in it. Isn’t this a honey cake? So I figured why not make a cake without all that sugar and use honey as the only thing to sweeten it. The results were too good not to share.
Real Honey Cake
Yields 2 small loaf pans
1/2 cup honey
1/2 Tb instant coffee mixed with 1/4 cup hot water to dissolve
1/2 tsp unsweetened cocoa powder
1/8 cup coconut oil, in liquid form/melted
1/2 cup rice milk
1 3/4 cup whole wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
Preheat oven to 350ºF.
Spray 2 small loaf pans with oil.
Mix together the first 6 ingredients in order. Then add the rest of the ingredients and mix. I used a large whisk. The batter won’t be very thick, more liquidy. Pour half batter in each pan. Bake for 18-20 minutes.
Once the cakes have cooled slightly poke holes in the top with a skewer and brush the tops with extra honey. This cake tastes best as it sits and the flavors come together.
I have not tried this with any other oil, but you can definitely try.
I used rice milk since that is what I had on hand and it is also naturally sweet. I’m sure you can try another milk, juice or even water.
The whole wheat flour I used was 80% whole wheat, which means it is less grainy than regular 100% flour, but it does not have any added white flour to it. I think it may be similar to white whole wheat flour. Again, try 100% whole wheat if you’d like, but the results may vary.
Feel free to double this recipe to yield more servings or bake in a different size pan.
That’s all folks!
I hope you give this recipe a try and come back to tell me how you liked it!
Do you have any classic recipes you wish were healthy? Let me know below and I will work on it.
Have a SWEET New Year!