A light and fluffy spiced honey coffee cake finsihed with a drizzle of coffee syrup. A dairy free wonder for the lactose intolerant. Bonus it is an easy honey cake recipe too!
Honey Coffee Cake, a Josh recipe. Yes, I realise that this is not my original intention for game and pop culture themed food, but Sara is having the day off (on the count of 3 we throw our heads back and laugh. 1..2…3 XD)
Forewarning this is a dairy free cake too. I swear I will go mad as a March hare if anyone makes a comment of “oh you could make this vegan by using chia eggs”, whatever the heck that is.
This is a recipe for my lactose intolerant friends. Vegans need not apply.
That being said if you want to tweak the recipe to suit your taste, beliefs or lifestyle go for it, never stop experimenting.
Now I have my anti veganism out of my system, let’s go on! From the above ramble, you may have guessed that one of my mates is lactose intolerant. As such he no longer enjoys the full spectrum of flavours from the majority of chocolates or baked goods from the local bakery.
Therefore I’m now diving into the dairy free world of baking and cooking for him. Hence this dairy free, easy honey cake recipe with coffee drizzle.
I mean how hard can baking a cake be? (Please note the writer currently has next to no cooking ability). Well ok, I’m not that bad actually.
The syrup will soak into the cake adding a honey coffee punch, and it really does makes the Honey Coffee Cake.
Hazzar! A dairy free cake that I like and can enjoy with my friends.
Josh ^_^
Other Delicious Cake Recipes
Basque Burnt Cheesecake – the cheesecake that broke the internet
Melt and Mix Vanilla Cakes – another simple cake recipe
Apple Almond Cake – it’s gluten free
Fig Upside Down Cake – another gluten free tasty treat
Become a subscriber and don’t miss a single delicious recipe, restaurant review or travel adventure.
Pin me to save the recipe!
Honey Coffee Cake
Ingredients
- 3 teaspoons instant coffee granules
- 250 ml (1 cup) hot water
- 4 eggs separated
- 155 grams (? cup) caster sugar
- 100 ml 5 tablespoons vegetable oil
- 225 grams (? cup) honey
- 375 grams (2 ½ cups) plain flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon bicarb soda
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
Honey Coffee Syrup
- 3 tablespoons honey
- 1 tablespoon instant coffee granules
- 1 tablespoon water
- 100 grams caster sugar
Instructions
- Preheat oven 160°C (320°F)
- Prepare honeycomb pan by spraying with cooking oil or brushing well with melted butter. With some extra plain flour sprinkle over the inside surface of the tin, bop the side of the tin a few times with your hand to cover completely with the flour. Tip the pan upside down and shake out any excess. The tin should have a thorough but fine coating of flour. This will prevent your cooked cake sticking to the tin.If using a square tin, grease and line with baking paper.
- Mix coffee in hot water, and leave to cool.
- In a large bowl beat egg yolks and sugar until completely combined. Add oil and then the honey, beating after each addition. Beat until the mixture is smooth.
- Sift the flour into a clean bowl. Combine with salt, baking powder, bicarb soda and spices. Add dry ingredients alternately with the coffee to the honey mixture, stirring only until blended. Do not over mix.
- Whip egg whites until stiff. Fold gently into the batter.
- Pour the completed batter into bee and honeycomb pan. Alternatively use a 20cm square pans.
- Bake at 160°C (320°F) for 35 – 40 minutes, or until a skewer inserted into the centre of cake comes out clean.
- Brush with coffee syrup.
Honey Coffee Syrup
- Combine ingredients over a low heat until a syrup has formed.
- Brush the cake with syrup.
Susan
Could it also be gluten free?
Sara McCleary
Hi Susan
I’m not an expert on gluten free flour alternatives. The recipe uses 2 1/2 cups of plain flour. From what I do know about gluten free flour replacements they don’t work on a one to one basis. As this recipe uses quite a bit of flour, I woiuld be hesitant in a simple swap for a gluten free flour.
Cheers, Sara
Cynthia
A bit late to the party, I know. Does this freeze well?
Sara
Hi Cynthia, I’ve never tried freezing this cake and unfortunately I can’t pass on my personal experience with how it would go.
The cake is quite light, and I would imagine it would freeze well. I would pour the honey coffee syrup on after you had defrosted the cake, not before freezing.
Laura Due
Would decorating this with buttercream as a naked cake work? Or would the syrup interfere with the icing?
Sara
Hi Laura, I would either make the cake with butter cream or with the syrup, one or the other. The main reason is that it would be a very sweet cake.
Saying that…….. you could very very lightly brush the top of the sponge to give it that little extra flavour kick and then frost with the butter cream. I would be very light handed with the syrup.
Cheers
Sara
Vanessa
I’d like to use a shot of strong espresso (I love anything coffee flavoured). How much would you suggest I use to be the equivalent to the instant/hot water.
Sara
Hi Vanessa, I would just make it the same liquid amount if you want it to be a stronger flavour. Therefore 1 tablespoon of espresso and drink the rest! 😉
Amanda | Chew Town
I totally thought I had commented on this!! Tell John it looks AMAZING and I think he did an incredible job. Next thing… where can I get that incredible cake tin that made such beautiful cakes!?!?
Helen | Grab Your Fork
omg I totally want this honey and bee cake pan!
Christine @ Adventure, Baby!
Looks incredible! The cutest cake I may have ever seen.
Laura | Wandercooks
Wow this would have to be the cutest coffee cake I’ve ever seen! What a great idea to make a vegetarian friendly cake for your friends, I’m sure they love you for that, especially when it looks as yummy as this one!
Cristie | Little Big H
OMG – I love this… The cake looks delicious and that cake pan is so cool – where did you get it???
Igor @ Cooking The Globe
What a fantastic cake. I need that cake tin asap!
khadija
I love coffee flavored anything! more coffee for me!
Dannii @ Hungry Healthy Happy
That is such a beautiful cake. It would be so nice to serve this up at an afternoon tea.
Kaitlin
where did you get that cake mold!?
Sara
Hi Kaitlin, The cake tin is made by an American company called Nordic Ware. If you have a search for them online you will be able to find them. You can buy from them directly or alternatively buy from stores that stock them. I picked this one up in Chicago at Crate and Barrel.
John | heneedsfood
Oooh, yeah. Mighty fine looking cake you’ve got there. Chia eggs? Um, don’t want to know.
Joshua McCleary
Thanks John, It tasted as good as it looked (maybe even better). Oh and don’t worry Chia/flax eggs are not as bad as they sound.
Sara
Yup I have no idea what a Chia/flax egg either, also too scared to ask. As editor I probably should have :p
Rosemarie
Looks great and honey and coffee sounds like a great combination
Joshua McCleary
Thanks Rosemarie and yes, honey and coffee are one of my favorite flavor combinations.
Ramen Raff
Oh dude, this cake is hella cute! hahaha I gotta make this since it has freakin’ coffee!
Joshua McCleary
Thanks Raff, the tin did all the work and as a coffee enthusiasts (addict) it is one of my go to recipes now.
Mel
This cake tin is amazing! I mean the cake looks pretty good too! ahahah
Joshua McCleary
Thanks Mel. Yep the tin is awesome isn’t it, I had to do it justice.