Wednesday, October 1, 2014

Egg-free Honey Cake for a Crowd!

I decided to try out baking a large batch of honey cake, as I was taking one to an event and then another to another event the next day.

It worked out really well, even though some people say making large batches of cake isn't the best idea.

WARNING: this cake is not exactly healthy, and not exactly frugal either. But it certainly is festive and appropriate for the season, so I figured I'd share!


Honey Cake for a Crowd, Egg-free
makes 2 9"X12" pans

4 tablespoons ground flaxseed
1.5 cups hot water
1/2 cup oil (I used this palm oil, but you can use any oil you like - neutral flavors work best)
2 cups honey
2 cups demerara sugar, or other dark sugar
1.5 cups warm (not hot) coffee (can be decaf!)
2 tablespoons orange juice
4 cups whole wheat flour (this recipe works fine with white flour, I just don't keep any in the house and I like to pretend my cakes are healthy)
3 teaspoons baking powder
1 teaspoon baking soda
1/4 tsp salt
dash of ground nutmeg
dash of ground cloves
1 teaspoon ground cinnamon

Note: if you are mixing this by hand, you'll need two bowls. If you are using a mixer, one bowl is fine!

Mix together flaxseed and hot water and oil, and let sit for 10 minutes
Add the other liquid ingredients to the flaxseed mixture.
If using two bowls, combine all the dry ingredients in the second bowl, and make a well in the center.
Slowly add liquids to the dry ingredients, and mix very well to combine.
Pour into two 9"X12" baking pans
Bake at 180C for 1 hr, 15 min.
Allow to cool completely before covering tightly, it is best served the next day. 

Wishing you all a Gmar Chatimah Tovah!

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