#honeycake

This Honey Chocolate Cake combines the rich flavors of cocoa with the natural sweetness of honey, resulting in a moist and decadent dessert. It's a perfect treat for chocolate lovers with a touch of natural sweetness.

Ingredients: 2 cups all-purpose flour. 1 cup unsweetened cocoa powder. 1 1/2 tsp baking powder. 1 tsp baking soda. 1/2 tsp salt. 1 cup unsalted butter, softened. 1 1/2 cups granulated sugar. 3 large eggs. 1 cup honey. 1 1/2 cups buttermilk. 1 tsp vanilla extract. 1 cup semisweet chocolate chips.

Instructions: Preheat your oven to 350F 175C. Grease and flour a 9x13-inch baking pan. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the honey and vanilla extract. Add the dry ingredients mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Fold in the semisweet chocolate chips. Pour the batter into the prepared baking pan and spread it evenly. Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack. Once cooled, you can optionally drizzle some honey over the top of the cake for added sweetness. Slice, serve, and enjoy your delicious Honey Chocolate Cake!

Prep Time: 20 minutes

Cook Time: 30 minutes

Beltane Recipes

Honey Almond Cake

Ingredients:

1 c sliced almonds

1 1/4 c wheat flour

3/4 c all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

3/4 c butter, softened

1 c honey

4 eggs

1/4 c sour cream or yogurt

Preparation:

Preheat oven to 325 degrees. Lightly grease a 9" round cake pan lined with parchment paper. Sprinkle 3/4 cup of the sliced almonds in the bottom of the pan, reserving 1/4 cup for the batter.

In a medium bowl, whisk together the flours, baking soda and salt; set aside. In a large mixing bowl, beat the butter to a smooth consistency, then mix in honey and eggs. Stir in the reserved flour mixture, then the sour cream or yogurt and reserved almonds. Scrape the sides and bottom of the bowl to be sure everything is evenly moistened, then mix for one minute more.

Gently spoon the batter over the almonds in the prepared pan.

Bake for 50-55 minutes, until the edge of the cake pulls back from the edge of the pan. Remove from the oven and place on a rack to cool for 15 min. After 15 min, invert cake onto a serving plate and allow to cool before serving.

Decorate the top with powdered sugar, if desired. Can also be served with a drizzle of honey or the blueberry compote (recipe follows).

Original Recipe Credit:

Blueberry Compote

Ingredients:

1 c blueberries (fresh or frozen)

1 Tbsp honey

1 tsp vanilla

1/2 sprig rosemary

a squeeze of lemon juice

Preparation:

Place ingredients in small saucepan and mix gently. Heat over medium low heat. Cook about 15 min, stirring occasionally with a wooden spoon, until blueberries are very soft and starting to burst. Take the compote off the heat. Allow to slightly cool and thicken, about 5 min. Serve over cake.

Indulge in these Paleo-friendly doughnuts with a vanilla-infused honey cake base, topped with a luscious vanilla bean glaze. A guilt-free treat that's perfect for breakfast or dessert!

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 3 large eggs. 1/2 cup honey. 1/4 cup coconut oil, melted. 2 teaspoons vanilla extract. Seeds from 1 vanilla bean. 1/4 cup almond milk. For the Glaze:. 1/4 cup coconut butter, melted. 2 tablespoons honey. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: Set the oven to 350 degrees Fahrenheit 175 degrees Celsius and coat a doughnut pan with coconut oil. Mix together almond flour, coconut flour, baking soda, and salt in a large mixing bowl. Whisk together eggs, honey, melted coconut oil, vanilla bean seeds, and vanilla extract in a different bowl. Mix thoroughly after adding the wet ingredients to the dry ones. When the batter is smooth, add the almond milk and stir. Pour the batter into the doughnut pan, about two thirds of the way up each cavity. A toothpick inserted into the doughnuts should come out clean after 18 to 20 minutes of baking in a preheated oven, or until they are golden brown. After taking them out of the oven, let the doughnuts cool in the pan for five minutes before moving them to a wire rack to finish cooling. In order to make the glaze, microwave-safe bowl of coconut butter for 30 seconds or so, or until smooth. Add vanilla extract, honey, and a small pinch of salt, and stir until thoroughly mixed. Re-position the cooled doughnuts on the wire rack to set after dipping them in the glaze and letting any excess drip off. Your Paleo Vanilla Bean Glazed Honey Cake Doughnuts are ready to be served and enjoyed!

Prep Time: 15 minutes

Cook Time: 20 minutes