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Healthier honey cake

Step aside chocolate, vanilla, or red velvet cake and make way for my new favorite flavor - honey cake!


I don't usually receive many requests of dishes/ or desserts to make but when I received this request to try and make a healthy version of honey cake, I thought it was a great idea.


It's sweet, but not too sweet, it's juicy, refreshing, and totally hits the spot. I get it, honey cake is the real deal. But when you think about the amount of calories and sugar in between its countless layers, it doesn't feel too good then does it!

This guilt-free version of honey cake is just absolutely epic! Hits the spot just as much, and has at least 5 times less calories and sugar compared to a classic, layered, full of whipped cream, butter and sugar honey cake. It is also topped with sweet, delicious and refreshing cherries and berries! Ah the goodness in every bite!


It's made out of organic spelt flour, so it is extremely light in texture, and is an olive-oil cake, so it is extremely soft & moist (please don't hate me for using this word).


Ps. this is not a vegan, or gluten-free, or dairy-free recipe. It is simply a healthier honey cake recipe!

Healthy honey cake

Here's what you need to make this cake:


Dry ingredients:


- 1 and 1/2 cup organic spelt flour (use whole-wheat if not available)

- 1 tsp baking soda

- 1 tsp baking powder

- 1/4 tsp salt

- 2 tbsp almond protein (grind about 1/4 cup of raw almonds if almond protein is not available)


Wet ingredients:


- 1/3 cup extra virgin olive oil

- 1/2 cup honey

- 2 tbsp 0% fat Greek yogurt

- 2 large eggs

- 1 tsp vanilla extract


Toppings:


- 3/4 cup 0% fat Greek yogurt

- 2 tbsp honey

- 1/2 cup of cherries, halved and seeds removed

- 3/4 cup of fresh mixed berries, including raspberries, blackberries, and blueberries


Steps:


1- Pre-heat oven to 180 degrees C, and use a non-stick cake mold (if non-stick is not available, lightly brush the cake mold with coconut oil)


2- In one medium bowl, mix the dry ingredients together.


3- In a separate bowl, mix the wet ingredients together and whisk properly until the mixture is perfectly combined.


4- Add the wet ingredients to the dry ingredients and mix until batter forms. The batter should be thick.


5- Pour the batter in the cake mold and bake at 180 degrees F for 33-35 minutes, or until toothpick is inserted in the center and comes out clean.


6- Let it cool down for 10-15 minutes in the cake mold, then remove and place in the serving plate. Let it cool down for 1 hour - I actually left mine to cool down overnight but you can top it off after an hour of cool down.


7- Topping: whip 3/4 cup of 0% fat greek yoghurt together with 2 tbsp of honey (you may want to add a little more or a little less depending on the sweetness that you desire). Top up your cake with the yogurt mixture in the centre and use a spatula to spread. Add the fresh de-seeded cherry halves on top and the berries and voila!


To store, place it in the fridge in the fresh room area (the top) for 5-7 days. Enjoy for breakfast or with some coffee or tea in the afternoon (or maybe a midnight snack? I won't tell!)


See? It's that easy to make your own honey cake and eat it too!


If you give this a shot, be sure to tag me on Instagram, I'd love to see your creation!

Healthy honey cake

Healthy honey cake

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