Easy Whole Wheat Honey Cake with Raspberries

Name: One Bowl Whole Wheat Honey Cake with Raspberries
Prep time: 10 min
Cook time: 40 min
Total time: 40 min
Cuisine: European
Ingredients: 1 cup white whole wheat flour; 2 eggs, room temperature; 1/2 cup pure clover honey; 1/3 cup coconut oil, melted; 1/4 cup almond milk; 1 tsp cinnamon; 1/2 tsp pure vanilla extract; 1/8 tsp pink salt; pinch of nutmeg and ginger; 1/2 tsp baking soda; 1/2 tsp vinegar; Toppings:; 2 tbsp sticky buns cinnamon honey cream (optional); 1 cup raspberries

by Natalia January 30, 2019

January 30, 2019

whole wheat honey cake with raspberries photography

Whole Wheat Honey Cake made with white whole wheat flour, coconut oil and pure clover honey. Perfectly moist, soft and delicious! It can be served for brunch or with your favorite cup of tea or coffee!

piece of whole wheat honey cake with strawberries

First thing that needs to be said is that this cake can’t get easier to make than this. You simple need to mix all the ingredients in one bowl! Start by whisking the eggs, almond milk and honey. That will help to make the cake a little bit lighter in texture.

INGREDIENTS

white whole wheat flour

eggs

pure clover honey

coconut oil

almond milk

cinnamon

pure vanilla extract

pink salt

1/2 tsp baking soda + vinegar

The cake is sweetened 100% with Bumbleberry Farm’s pure honey which adds an amazing taste to it as well makes the whole thing healthier! You can adjust the sweetness level to your liking simply by adding more or less honey.

Top it off with one of the honey creams and fresh raspberries. They are the perfect addition to this cake, as they add freshness and even more sweetness!

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One Bowl Whole Wheat Honey Cake with Raspberries

Prep Time: 10 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

1 cup white whole wheat flour

2 eggs, room temperature

1/2 cup pure clover honey

1/3 cup coconut oil, melted

1/4 cup almond milk

1 tsp cinnamon

1/2 tsp pure vanilla extract

1/8 tsp pink salt

pinch of nutmeg and ginger

1/2 tsp baking soda

1/2 tsp vinegar

Toppings:

2 tbsp sticky buns cinnamon honey cream (optional)

1 cup raspberries

Instructions

Preheat oven to 350F. Lined up the bottom of 6’’ pan with parchment paper and lightly oil sides.
In a mixing bowl, whisk together eggs and honey. Then slowly add coconut oil, almond milk, vanilla extract and vinegar. Then add in flour, cinnamon, pink salt, pinch of nutmeg, ginger and baking soda. Mix just to combine.
Pour into prepared pan and bake for 40-45 minutes until toothpick inserted in the middle comes out clean.
Let it cool. Topped with sticky buns cinnamon honey cream (optional) and fresh raspberries.

This blog post is sponsored by BumbleBerry Farms and contains affiliate links. However, all opinions are based on my personal experience. I only recommend products that I truly love and use myself!