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+ servings

Spiced Honey Cake with Cream Cheese Frosting

Ingredients

  • Cake
  • 2 cups gluten-free all-purpose baking flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • tsp freshly grated nutmeg
  • cup natural sugar
  • ¼ cup brown sugar, packed
  • ½ cup olive oil
  • ½ cup honey
  • 1 egg
  • 1 egg yolk
  • ½ vanilla bean split lengthwise
  • ½ cup orange juice
  • ½ cup buttermilk

  • Frosting
  • 3 oz cream cheese, at room temp
  • 3 Tbsp unsalted butter, at room temperature
  • 1 cup powdered sugar
  • 1 tsp finely grated lemon zest
  • pinch kosher salt
  • ½ vanilla bean split lengthwise
  • 1 (13.5 oz) can unsweetened coconut milk, cream separated from milk, at room temperature
  • bee pollen, fennel fronds, edible flowers, and berries (for topping and serving; optional)

Instructions

  • Cake
  • Preheat oven to 350°
  • Coat a 9" cake pan with non-stick spray and line bottom with a parchment paper round.
  • In a large bowl, add the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg and whisk to combine
  • In another bowl, add the sugars, oil, honey, egg, and egg yolk and mix to combine.
  • Scrape in seeds from vanilla bean
  • Using an electric mixer on medium speed, beat the egg and sugar mix until it's pale and thickened (~ 4 minutes)
  • Reduce the mixer's speed to medium-low and gradually pour in orange juice and buttermilk.
  • Beat until frothy (~ 2 minutes)
  • Reduce speed to low and gradually add dry ingredients. Beat just until smooth and homogenous (it will be thin, similar to pancake batter).
  • Pour into prepared pan and bake until cake is golden brown and the center springs back when gently pressed (a cake tester will not come out clean), 45–55 minutes.
  • Transfer to a wire rack and let cool in pan (~ 20 minutes)
  • Run a knife around edges of the cake to loosen and invert onto rack
  • Let cool completely before serving

  • Frosting
  • Using an electric mixer, beat the cream cheese and butter in a medium bowl until smooth.
  • Add the powdered sugar, lemon zest, and salt and scrape in seeds from vanilla bean; saving the pod for another use
  • Beat on low speed until mixture is very light and thickened (~ 2 minutes) and then scrape down sides of the bowl.
  • With motor running, add the coconut cream by the tablespoonful and beat until very soft peaks form (saving coconut milk for another use)
  • Pile frosting on top of the cake and spread to edges (it’s okay if it cascades over the sides).
  • Decorate with bee pollen, fennel fronds, flowers, and berries, if desired.