This Vegan Honey Cake is moist, sticky and perfectly dense. Honey isn't vegan, but thankfully there are lots of alternatives you can use! The recipe comes together in one bowl and is gluten-free and refined sugar free too. It's great for dessert, afternoon tea, or even breakfast or brunch!
Honey isn't vegan, but you can replace honey with agave syrup or brown rice syrup for a vegan version.
You can also use golden syrup if you don't need the cake to be refined sugar free.
How to make the cake
- Mix together all the ingredients in a mixing bowl.
Tip: Make sure to use a measuring jug to measure out the exact amount of plant-based milk!
- Transfer the batter into a 18cm / 7 inch springform baking tin lined with greased baking paper.
Tip: To prevent the sides of the cake from getting burnt, make sure that the baking paper is covering the bottom and the sides of the tin.
- Bake in the oven for 30 minutes, until an inserted skewer comes out clean.
How to make the syrup
- Whilst the cake is baking, mix together the agave syrup and boiling hot water.
- Drizzle the syrup over the cake as soon as you've taken it out of the oven - it will soak into the cake better when it's hot.
- Leave to cool and wait for the syrup to soak in completely before slicing.
Substitutions you can make to this recipe
- You can use any type of oil: coconut oil, olive oil or vegetable oil.
- You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
- You can replace the agave syrup with brown rice syrup (or golden syrup if you don't need it to be refined sugar free).
- You can replace the ground almonds (almond meal/almond flour) with ground walnuts.
- For a nut-free version: replace the ground almonds (almond meal/almond flour) with ground sunflower seeds or use 30g (¼ cup) coconut flour instead of 150g (1 ¼ cup) ground almonds.
- You can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you're not gluten-free.
Serving suggestions
- Coconut whipped cream.
- Vegan vanilla (or chocolate) ice cream.
- Custard - this custard powder is my favourite as it's made with just few simple ingredients and it's vegan, gluten-free and completely free from sugar.
How long does this Vegan Honey Cake keep for?
It tastes best eaten on the day it's made, but keeps covered in the fridge for up to a few days.
More gluten-free vegan cake recipes
- Red Velvet Cake
- Lemon Yogurt Cake
- Ginger Cake
- Blood Orange Cake
- Almond Loaf Cake
- Matcha Cake
- Jam Marble Cake
If you try out this recipe or anything else from my blog, I'd really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Vegan Honey Cake (Gluten-Free)
Ingredients
- 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
- 200 ml (⅘ cup) unsweetened almond milk (or any other plant-based milk)
- 2 tablespoons lemon juice *
- 8 tablespoons agave syrup (or sub brown rice syrup) **
- 1 teaspoon vanilla extract
- Pinch salt
- 150 g (1 ¼ cup) ground almonds (almond meal) ***
- 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
- ¼ teaspoon bicarbonate of soda (baking soda)
For the syrup:
- 4 tablespoons agave syrup (or sub brown rice syrup)
- 2 tablespoons boiling hot water
Instructions
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
- Once melted, add the milk to the same bowl with the lemon juice, agave syrup, vanilla, salt and ground almonds.
- Sift in the flour, baking powder and bicarbonate of soda.
- Mix well, adding a tiny splash more milk if it's looking too dry.
- Transfer mixture into a greased baking tin lined with baking paper (I used a 7inch/18cm springform baking tin) - make sure that the baking paper is covering the bottom and the sides of the tin, to prevent the sides of the cake from getting burnt.
- Bake in the oven for around 30 minutes until risen and golden brown and an inserted skewer comes out clean.
- Whilst the cake it baking, mix together the agave syrup and boiling hot water.
- Drizzle it over the cake as soon as it's out of the oven - it will soak into the cake better when it's hot.
- Leave to cool and wait for the syrup to soak in completely before slicing.
- Best eaten on the day it's made, but keeps covered in the fridge for up to a few days.
Notes
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog - thank you.
Anonymous
I'll make this at the weekend!
Rhian Williams
Thank you so much, hope you'll love it!