The combination of honey and cinnamon in this cake fools a lot of people. Is there ginger in that?, they ask. The answer is no, but they still all love it anyway. The egg-free version opens it up to a wider audience, especially in settings where you might have children with egg allergies.
The other good thing about this cake is that it takes about 10 minutes to mix and half an hour to bake, making it useful for those Oh no, I need a cake for today! moments.
Cinnamon honey cake (egg-free)
- ¼ cup of brown sugar
- 1 cup of self-raising flour
- a pinch of salt
- 1 teaspoon of cinnamon
- ⅓ cup of milk (dairy, oat milk or soy milk)
- ¼ cup of oil (= 2 oz of melted butter)
- 3 tablespoons of honey
- 1 tablespoon of white vinegar + 1 teaspoon of bicarbonate of soda (= 1 egg)
- extra cinnamon and icing sugar
- Mix everything together. If you are using vinegar and bicarb instead of egg, mix those two together separately and fold them into the rest of the cake at the last minute.
- Pour the mix into a greased 20-centimetre cake tin and dust with extra cinnamon.
- Bake for about half an hour in a 180 degrees C (350F) oven.
- Cool, then dust with icing sugar.
Source: Adapted from Australian Family Circle’s Favourite Cake Recipes, Murdoch Books: Sydney, 1991.