Vegan Honey Cake (Gluten-Free)

A slice of Vegan Honey Cake on a plate with a scoop of vanilla ice cream and honey syrup

Vegan Honey Cake (Gluten-Free)

This Vegan Honey Cake is moist, sticky and perfectly dense. It comes together in one bowl and is gluten-free and refined sugar free too.

Course Breakfast, Dessert

Cuisine British

Keyword gluten-free honey cake, vegan honey cake, vegan honey pudding

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 327kcal

Author Rhian Williams

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 (2 tablespoons) lemon juice *
8 tablespoons (8 tablespoons) agave syrup (or sub brown rice syrup) **
1 teaspoon (1 teaspoon) vanilla extract
Pinch (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 (2 heaped teaspoons) baking powder (ensure gluten-free if necessary)
¼ teaspoon (¼ teaspoon) bicarbonate of soda (baking soda)

For the syrup:

4 tablespoons (4 tablespoons) agave syrup (or sub brown rice syrup)
2 tablespoons (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

*The lemon juice is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the sponge fluffy. If you don't want to use lemon juice, replace with 1 tablespoon apple cider vinegar instead.

**You can also use golden syrup if you don't need the cake to be refined sugar free.

***You can alternatively use almond flour.

Nutrition