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Healthier Honey Cake

  • Author: Jewish Food Hero Kitchen

Description

 

Prep time: 10 minutes
Cook time: 1 hour
Yield: Makes 9 ½-inch 1 bundt cake

 


Scale

Ingredients

Ingredients:

  • 2 cups whole wheat flour (or 1 cup whole wheat flour + 1 cup whole wheat pastry flour)
    2 teaspoons baking powder
  • 2 teaspoons baking soda
  • ½ teaspoon sea salt  
  • 2 teaspoons pumpkin pie spice (or cinnamon)
  • 1 1/3 cup applesauce
  • 1 cup non-dairy milk
  • ½ cup honey or date syrup
  • 1 teaspoon vanilla
  • 1 cup of currants (optional)

Glaze:

  • ¼ cup honey or date syrup
  • 1 teaspoon cornstarch

 

Tools:

2 large mixing bowls

Measuring cups 

Measuring spoons

Whisk

Small bowl

9 ½-inch bundt pan

 


Instructions

  • Preheat oven to 350 F (180 C) degrees.
  • In a large bowl, combine the flour, baking powder, baking soda, sea salt, and pumpkin pie spice; whisk to blend.
  • In a separate large bowl, whisk together the applesauce, non-dairy milk, honey, and vanilla. Add the dry to the wet ingredients and stir to combine. Don’t overmix.
  • Lightly oil the Bundt pan with Earth Balance. Pour the cake batter into prepared baking pan. 
  • Bake in 350 F (180 C) oven for 15 minutes. Reduce oven temperature to 325 F (160 C) and bake for 45 more minutes. Top should spring back to the touch when finished.
  • Cool completely before inverting onto a plate.  
  • To prepare the glaze: In a small saucepan, combine the honey with the cornstarch and whisk to remove any lumps. Bring to a simmer over medium heat while stirring constantly. Cook for a few minutes until it thickens. Remove from the heat to cool.
  • To garnish the cake: Either dust the cake lightly with powdered sugar or evenly drizzle the cake with the honey glaze.


Notes

Tools:

  • 2 large mixing bowls
  • Measuring cups 
  • Measuring spoons
  • Whisk
  • Small bowl
  • 9 ½-inch bundt pan
  • Baking spray
  • Small saucepan