↑
  • Home
  • About
    • CONTACT US
  • Recipe Index
  • DIY
    • Oils
    • YLEO

VeggieConverter

Helping moms introduce meatless meals with ease.

  • Home
  • About
    • CONTACT US
  • Recipe Index
  • DIY
    • Oils
    • YLEO

meatless meals in your inbox

SUBSCRIBE FOR ALL THE LATEST VEGGIECONVERTER RECIPES!
Sign up!

Honey Loaf Cake

April 29, 2020 By Kristi

  • Share
  • Tweet
As an Amazon Associate, I earn from qualifying purchases.
Honey Loaf Cake

Honey loaf cake, wow, you are the answer to my quarantine woes. When we were in Dublin, we visited a cool little cafe that served a delicious honey cake with our coffees and we absolutely loved it. So, I was thumbing through our British Bake Off cookbooks looking for a recipe and found this super simple version for honey loaf cake.

I tinkered with it just a bit since I’m using sourdough starter to all of my homemade baked goods and I bought a giant bucket wheat berries, so everything is wheat flour at the moment. So, I swapped out the self-rising flour for wheat flour and added my sourdough flare. But, boy howdy, it is delicious.

I also added more lemon juice to the icing than the original since it was way too thick as it was in the book. I’m guessing there’s some variation in the UK vs U.S. ingredients.

But, the result is super tasty and I absolutely love the nuttiness that the wheat flour gives the cake. I’m definitely getting used to the wheat sourdough flavor, it’s really unique.

I think, if you’re short on ingredients, any citrus or any liquid would work in the cream cheese icing. Flax eggs could certainly hold up this cake, too. Loaf cakes are super forgiving that way. And coconut oil could be subbed in for the butter.

If you don’t have the cream cheese, just try a simple drizzle icing with only powdered sugar and liquid. It’ll be great!

Try the glaze as icing from this awesome Meyer Lemon Pound Cake, it’s perfect.

Not only is this a great dessert, it makes a fantastic breakfast treat. We absolutely loved having it around (for the few days it lasted). What treats are you enjoying during your lockdown?

Honey Loaf Cake Halves

Honey Loaf Cake

Ingredients

275 grams honey

225 grams butter

125 grams light brown sugar

240 grams whole wheat flour (or gluten-free flour)

100 grams sourdough starter discard

1 tablespoon baking powder

1 teaspoon salt

2 teaspoons ground ginger

3 medium eggs, room temperature, beaten to mix

GLAZE:

3 tablespoons honey

1 tablespoon water

ICING:

50 grams cream cheese

1 tablespoon honey

125 grams powdered sugar

1 tablespoon lemon juice

Honey Loaf Cake Batter

Method

Heat oven to 350 degrees Fahrenheit.

Weigh the honey, butter, and sugar. Heat in a pan over medium heat until melted and smooth, stirring occasionally.

Remove pan from heat.

Sift flour, salt and ground ginger in a mixing bowl and make a well in the center.

Pour the melted honey mixture and beaten eggs into the well. Mix everything together until combined into thick batter.

Use a rubber spatula to scrape the mixture into a 9×5 greased and lined (with parchment paper) loaf pan.

Honey Loaf Cake Batter in Pan

Bake at 350 degrees Fahrenheit for 50-55 minutes, checking at 45 minutes and covering with foil if necessary to prevent over-browning of the top. Check for a skewer or toothpick to come out clean in the center of the loaf when done.

Meanwhile, gently beat the honey and water together for the glaze and bring to a boil. Remove from heat and keep hot.

Honey Loaf Cake Poke

When the cake is done, remove from the oven and set the tin on an oven rack and use a skewer or toothpick to poke holes all over the top of the cake.

Spoon or brush the hot glaze over the top of the cake and allow it to seep into the sponge.

Leave the cake to cool for about 20 minutes and carefully remove it from the loaf pan.

Allow cake to cool completely.

Meanwhile, beat together ingredients for the icing.

Honey Loaf Cake Iced

Once cake is completely cooled, spread icing over the top of the honey loaf cake.

Serve. Store in an airtight container for up to 4 days.

Honey Loaf Cake
Yield: 12

Honey Loaf Cake

Honey Loaf Cake

While in Dublin, we visited a cool cafe that served a delicious honey cake with our coffees and loved it. I found this super simple version for honey loaf cake.

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • 275 grams honey
  • 225 grams butter
  • 125 grams light brown sugar
  • 240 grams whole wheat flour (or gluten-free flour)
  • 100 grams sourdough starter discard
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground ginger
  • 3 medium eggs, room temperature, beaten to mix
  • GLAZE:
  • 3 tablespoons honey
  • 1 tablespoon water
  • ICING:
  • 50 grams cream cheese
  • 1 tablespoon honey
  • 125 grams powdered sugar
  • 1 tablespoon lemon juice

Instructions

  1. Heat oven to 350 degrees Fahrenheit.
  2. Weigh the honey, butter, and sugar. Heat in a pan over medium heat until melted and smooth, stirring occasionally.
  3. Remove pan from heat.
  4. Sift flour, salt and ground ginger in a mixing bowl and make a well in the center.
  5. Pour the melted honey mixture and beaten eggs into the well. Mix everything together until combined into thick batter.
  6. Use a rubber spatula to scrape the mixture into a 9×5 greased and lined (with parchment paper) loaf pan.
  7. Bake at 350 degrees Fahrenheit for 50-55 minutes, checking at 45 minutes and covering with foil if necessary to prevent over-browning of the top. Check for a skewer or toothpick to come out clean in the center of the loaf when done.
  8. Meanwhile, gently beat the honey and water together for the glaze and bring to a boil. Remove from heat and keep hot.
  9. When the cake is done, remove from the oven and set the tin on an oven rack and use a skewer or toothpick to poke holes all over the top of the cake.
  10. Spoon or brush the hot glaze over the top of the cake and allow it to seep into the sponge.
  11. Leave the cake to cool for about 20 minutes and carefully remove it from the loaf pan.
  12. Allow cake to cool completely.
  13. Meanwhile, beat together ingredients for the icing.
  14. Once cake is completely cooled, spread icing over the top of the honey loaf cake.
  15. Serve. Store in an airtight container for up to 4 days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • The Great British Bake Off Perfect Cakes & Bakes To Make At Home
© Kristi
Cuisine: British / Category: desserts

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

Related Posts:

  • Sourdough Whole Wheat Carrot Cake
    Sourdough Whole Wheat Carrot Cake
  • Sourdough Bagel Bread
    Sourdough Bagel Bread
  • Yummy Sourdough Drop Biscuits
    Yummy Sourdough Drop Biscuits
  • 30 Meatless Instant Pot Freezer Meals
    30 Meatless Instant Pot Freezer Meals
  • 15+ Meatless Instant Pot Recipes Using Pantry Staples
    15+ Meatless Instant Pot Recipes Using Pantry Staples
  • Food, self-sufficiency and financial independence
    Food, self-sufficiency and financial independence

Filed Under: bread, desserts, frugal, nightshade-free, sourdough, soy-free, vegetarian, whole food Tagged With: cream cheese, honey

WHAT KRISTI’S WRITTEN

The Super Easy Vegetarian Slow Cooker Cookbook: Easy, Healthy Recipes That Are Ready When You Are

Baby Steps for the Entrepreneur An Introvert’s Roadmap to Freedom in Young Living

Privacy Policy

Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

meatless meals in your inbox

SUBSCRIBE FOR ALL THE LATEST VEGGIECONVERTER RECIPES!
Copyright ©2021, VeggieConverter. All Rights Reserved.
Design by Pixel Me Designs