I have a bit of a cookbook obsession, and Jon brought home a Cooking Science cookbook from the bargain bin at the grocery store. The only problem with my love of cookbooks, is that I can very rarely follow a recipe as-is because of all of our dietary restrictions. So the joy of it is in the ideas, and then I modify to make the recipe vegan, gluten-free, and most importantly, as clean as possible. Enter, the honey cake.

Have you ever had a slice of honey cake before? I hadn’t either. But let me tell you, while this may be our first, it won’t be our last. It is decadent, but not too rich, light, fluffy, and melt-in-your-mouth good. Here’s a list of what you need, aside from the obvious 🍯:

• 3/4 cups olive oil. I have made this with prickly pear olive oil, and average EVOO, it doesn’t change anything so use whatever you have on hand.
• 1 cup of your favorite vegan milk (I used Malk)
• 1/4 cup lemon juice
• 3/4 cup applesauce
• 1 cup coconut sugar
• 2/3 cup honey
• 1/4 cup vegan yogurt

• 2 cups gf baking flour (I used einkorn)
• 1 1/2 t. baking powder
• 1/2 t. baking soda
• 2 t. salt

I love a one bowl wonder, but this really thrives if we use two bowls to start and whisk together all the wet ingredients in one, then the dry ingredients in the other. Once you are completely whisked, you can do what Grey does every time and make a volcano shape with the dry, and slowly pour in the wet lava to gently mix.

Bake in a 350 degree oven for around 30 minutes, or until the top is golden and your fork comes out clean.

I iced the top (it is so hard to wait for it to cool!) with a beautifully blended 1/4 cup monk fruit powder mixed with 1/4 cup vegan cream cheese, 1 t. vanilla, a squeeze of lemon and a dash of salt. I hope you enjoy it as much as our family did!