Sugar Free , Egg free Honey Cake

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montrealmommy

Tue, Sep 02 2008, 11:44 am

This cake has no added sugar, all the sweetness comes from the apple juice and honey. It's also egg free

1.5 c. flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. instant coffee with 1/4 c. water or 1/4 c. tea well steeped
1 c. honey
1 Tbsp. vinegar
5 Tbsp. oil (or 3 Tbsp. oil and 2 Tbsp. apple sauce)
1/2 c. apple juice

mix dry ingredients together. Add all wet ingrediets and mix until batter is smooth. If it is very thick (think brownie batter) add a little more juice.

Pour into a greased pan or muffin tin

bake at 350 for 40-50 min.

Let cool before serving

**for a decadent extra - mix 3/4 c. honey with 2 Tbsp. water, orange peel and pcs. of ginger in a pot for 3-5 min. Remove the ginger and Orange peel and drizzle over the warm cake! Or over individual sliced! For a simcha'dik twiat use bourbon or rum in place of water.

wanderer

Tue, Sep 02 2008, 11:48 am

Can this be made w/ spelt flour? What size pan does it fill?

montrealmommy

Tue, Sep 02 2008, 11:57 am

yup! although I often need to add some more liquid with spelt or WW

Twizzlers

Tue, Sep 02 2008, 12:08 pm

I dont have the talent of making up recipes, so I dont know if this is completely off, but any way I can use applesauce instead of juice? maybe add some extra water?

montrealmommy

Tue, Sep 02 2008, 12:11 pm

I find applesauce is good at replacing the oil or fat in a recipe but a little too thick for replacing liquid - and since this has no eggs, you need the extra liquid - although maybe apple puree (like baby food) would work well.

wanderer

Tue, Sep 02 2008, 12:14 pm

Would this fit a 9" x 13" pan?

greeneyes

Tue, Sep 02 2008, 12:17 pm

Thanks for this recipe, it looks really good.

greenfire

Tue, Sep 02 2008, 12:18 pm

you can also add some flax seed for moistness ...

Twizzlers

Tue, Sep 02 2008, 12:36 pm

montrealmommy wrote:

never mind, I found one last apple juice mini drink box. yay!

EvenI

Sun, Sep 14 2008, 3:06 am

Is this cake moist?

montrealmommy

Sun, Sep 14 2008, 5:57 am

I find it is - the top gets a little crunchym but we like that. to keep it moist for a few days I would recommend either wrapping it in plastic wrap or placing it in a ziplock or freezing it and thawing about 1/2 hr before eating.

pinkbubbles

Sun, Sep 14 2008, 7:29 am

This looks great, thanks for posting! I was looking for something like this for my parents who are coming to me for Sukkot. I want to try making it with WW flour, or 1/2 and 1/2.

montrealmommy

Sun, Sep 14 2008, 8:53 am

I've done it with WW flour - just add a little more liquid and/or flaxseed like GF mentioned

motherof3

Wed, Sep 01 2010, 8:44 am

I'm really excited to try this cake. I'm just wondering if I will need to add more liquid if I use spelt flour. Usually spelt is a wet flour to begin with and I find that when I make a spelt cake I have to decrease the liquid.
Thanks for the recipe

abound

Sun, Sep 15 2013, 12:11 am

did anyone make this? How does it taste?

Mimisinger

Mon, Sep 15 2014, 12:02 pm

Has anyone tried this?

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