No Stress Vegan Honey Cake.
A Great Dutch Breakfast Cake. We Have Added our Own Holiday Spices to this Recipe. Get Creative and Improvise if You Feel the Need to Make it Your Own Too.
2 Cups (250g) Whole Wheat Flour.
1 Cup (200g) Coconut Crystals (or Sweetener of Choice.)
1 Tsp Baking Soda.
1/2 Tsp Salt.
6 Tablespoons Gingerbread Wellness Latte.
1 Cup (250ml) Favourite Milk Substitute.
1/4 Cup (60ml) Molasses.
1 Tsp Vanilla Extract.
1/3 Cup (80ml) Coconut Oil, Melted (or Other Vegetable Oil).
1 Tablespoon (15ml) Apple Cider Vinegar.
2 Tablespoons (20g) Chai Magic Protein Powder.
1. Preheat Oven to 180ºC. Line a Cake Pan of Your Choice with Parchment Paper or Some Coconut Oil.
2. In a Mixing Bowl, Combine all Ingredients except the Flour with a Hand Mixer. Then add the Flour and Keep Mixing until well Combined. Pour the Dough into the Prepared Cake Pan.
3. Bake for 30 Minutes or until Done. Check with a Toothpick or Small Knife, It Should Come Out Clean. Let the Cake Cool for About 10 Minutes Before You Take it Out of the Pan.
Storage – Keep the Honey Cake Wrapped in Paper and Cling Wrap to Keep its Moisture.