Moist, soft and fluffy...
Hello my beautiful friends, and a happy Saturday to you all.
A big welcome to all the new members.
I am so excited to say that I have made an AWESOME vegan honey cake.
It will give any non-vegan honey cake a run for its money. Soft, moist and fluffy, with a flavour that is supremely delicious. This is the queen of all honey cakes (and the queen reigns supreme, let’s get that straight, there is no king honey cake). I have made it several times now, just to be on the safe side and my loose jeans are beginning to feel snug. The sacrifices I make for you people! I hope you appreciate it.
Seriously this is a seriously delicious cake and all you need is a bowl, an egg beater and off you go. No need for any electric gadgets or fancy kitchen aids, just measure, pour and mix. It’s that simple.
½ cup pure maple syrup
½ cup golden syrup
1 cup of hot tea
1 cup of oil
2 cups plain flour
3 teaspoons baking powder
¼ teaspoon bicarbonate soda
½-1 teaspoon cinnamon
½ cup brown sugar
Preheat oven to 170C
Line a loaf tin with baking paper, I used a 30cm lx 11cm tin which is 7cm deep
In a bowl, mix dry ingredients and set aside.
In a separate bowl, mix wet ingredients.
Pour the wet ingredients into the dry ingredients and whisk to combine and until batter is smooth.
Pour batter into the prepared tin. Bake for 35-45 minutes or until golden and a skewer inserted in the centre of the cake comes out clean.
I used two tea bags. One is a regular tea bag and the other is an organic ‘cinnamon’ tea bag which actually has a lot of other yummy ingredients: orange peel, lemon peel, ginger, fennel and licorice root (the brand is called ‘Higher Living’ would you believe ).
This cake can be made a couple of days ahead and will easily last up to a week in an airtight container.
If you do make this cake, I would Love to hear from you.