Did you know that September is National Honey Month? Let’s kick off this sweet month in a sweet way with our Paleo Honey Cake recipe.
Did you know that raw, unpasteurized honey is antibacterial, antiviral, and anti-fungal? If you have a bad cough, a spoonful of raw honey will quiet it. How about as a treatment for cuts and scrapes? Put a dab of honey on your ouchie, cover with a band-aid, and it will start the healing process just as if you had put some Neosporin on it.
Not all honey possesses these healing properties. Mr. Honey Bear is probably the kind that’s been heat pasteurized – put it back on the shelf. Instead, reach for the RAW honey. This kind of honey will be semi-solid at room temperature and kind of grainy in texture. If you need to soften or melt it for a recipe, you can either place some in a bowl over some warm-hot water or quickly warm the honey in the microwave (10 seconds should do the trick).
Guess what? The flavor of honey is not universal. The types of flowers from which the bees gather pollen will determine the flavor and color profile. We suggest you stop by your local farmers market and see if there is someone selling honey. That way you can sample the various flavors and get a honey education. Double win!
In the meanwhile, enjoy our easy-to-make honey cake.
- 2 1/2 cups blanched almond flour
- 1 tsp. baking soda
- 1/8 tsp. sea salt
- 1 tbs. cinnamon
- 1/2 c raw honey
- 1/4 c virgin coconut oil
- 4 eggs or 2 eggs + 1/2 cup liquid egg substitute
- 1 tsp. pure vanilla extract
- Preheat an oven to 350F. Spray an 8-inch cake pan with vegetable cooking spray.
- Combine dry ingredients in a large bowl and whisk together to combine.
- In a separate bowl, combine the honey, oil, eggs, egg substitute, and vanilla. Whisk to combine. Add wet ingredients to dry ingredients and whisk to thoroughly combine. Pour into cake pan and place in oven. Bake 30 minutes.
- Remove and let sit 10 minutes before turning out onto a rack to cool.