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Thursday, April 14, 2011

Honey Cake

My husband and boys simply LOVE the Honey Muffin recipe from Cooking with Coconut ( Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat ) and I love how simple it is to make. When Gryffin offered to eat his leftover food (a small container of smoked Kippers that he chose, opened, and ate half of earlier, but then decided he didn't want anymore) AND take out the garbage if I made him some cake, I thought of this recipe, and decided to give in to his bribe, lol!

There are actual cake recipes in the book, but I happen to have the Muffin Recipe on hand, and it's basically the same thing, so I just used it. The Honey Muffin is a base recipe, and can be added to in any way you can imagine.

Honey Muffins/Cake 

3 eggs
2 TBSP Butter, melted (I usually double this for taste and nutrition reasons, and never noticed a problem)
2 TBSP Milk (I use farm fresh, but coconut or any other milk would work here)
3 TBSP Honey (I normally only use 2, and I am very sensitive to sugar, but tonight I used all 3 because cake is supposed to be a bit on the sweet side.)
1/4 Tsp Salt
1/4 Tsp Vanilla (I doubled this too, because normally I don't even notice the vanilla flavor in this recipe)
1/4 Tsp Baking Powder
1/4 CUP Coconut Flour (One bag may be relatively expensive, but it goes a LONG way!)


Blend eggs, butter, milk, honey, salt, vanilla, and baking powder well, then mix in the coconut flour, and mix until smooth. This makes a decent sized bread loaf, but if you want a regular sized cake BE AWARE that this will be pretty thin, and DOUBLING the recipe will make a normal sized cake. Bake at 400 degrees for 15 minutes, or if you use a toaster oven like I do, you may need to try 425 degrees for 20 minutes.


I was planning on adding raisins to the mix, and forgot, and I was going to make a cream cheese frosting for it, but I know this cake will not last long enough to cool down enough to frost. Therefore, I am going to spread a little jam on top, and call it good, lol!

A note on the taste. For those that do NOT like the taste of coconut - like my Hubby - but are not actually allergic to it, consider trying this anyway. This flour - much like wheat flour - has no taste of its own, and aside from a slightly denser texture, almost no one can tell that they are made with coconut flour rather than wheat. This is important for any one who is gluten intolerant, or otherwise needs to avoid grain. Oh, and adding blueberries to this recipe is absolute heaven!!!

Enjoy!

2 comments:

  1. If you're adding the blueberries, put in 1/4 cup lemon juice. You won't be sorry :)

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