Are you a cake lover? More specifically, are you a moist cake lover? Do you love chunky bits or crunchy or chewy ingredients homogeneously incorporated throughout your cake (think chocolate bits, nuts and dried fruit? Do you sigh in sorrow every time you see a cake recipe that you cannot consume, due to food allergies or health reasons?
Look no further, people. This cake is an egg-free and refined sugar-free cake made with wholemeal flour.
I am often skeptical when many substitutions are made in baking, as often the desired result is not reached. However this recipe was a big success and was eagerly gobbled down by my health-conscious and not-so health-conscious family members.
It’s incredibly moist and thanks to the honey glaze, remains moist for 2-3 days. Although the cake is best eaten on day one, it keeps well for a couple of days when stored in an airtight container at room temperature.
As usual, be sure not to over-incorporate or mix the ingredients as you will activate the gluten, resulting in a tough and dry cake.
Adapted from Women’s Weekly.