Print

Whole Wheat Honey Cake

Print Recipe

makes one 9×4 loaf cake

Ingredients

Scale
  • 1/2 cup canned coconut milk
  • 2 orange flavored tea bags
  • 1 3/4 cup whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup coconut sugar
  • 1/2 cup coconut oil
  • 2 eggs
  • 3/4 cup honey

Instructions

  1. Preheat the oven to 350 degrees F. and line a 9×4 inch loaf pan with parchment paper and grease with cooking spray.
  2. Warm the coconut milk over low heat on the stove (or in the microwave for 30 seconds) until warm to the touch. Add the tea bag to the coconut milk and set aside to steep. When ready to use, squeeze the tea bags right into the coconut milk to make sure all of the tea flavor infuses the milk.
  3. In a small mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon and salt.
  4. In a separate large bowl, whisk together the coconut sugar and coconut oil until smooth. Whisk in the eggs, one at a time, then whisk in the honey until the mixture is smooth and thick.
  5. Alternately add the flour mixture and tea-infused coconut milk to the wet ingredients, starting and ending with the flour mixture. Note: After each addition of the dry ingredients, mix only until most of it is incorporated. Some streaks of dry are fine. If you try to get every round of dry ingredients totally incorporated, you’ll begin activation of the gluten in the flour. Your cake will be tough, not light.
  6. Pour the batter into the loaf pan and bake for 45 minutes, until a toothpick comes clean out of the center of the cake. Try not to open the oven while you’re baking the cake because honey cakes can sometimes fall in the center and the sudden change in temperature can affect that.

Find it online: https://melindastrauss.com/2017/09/11/whole-wheat-honey-cake/