- Preheat the oven to 180°C.
- Coat a 9 inch cake tin with vegetable oil and line the bottom with baking paper.
- Combine the baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large mixing bowl.
- Combine granulated sugar, brown sugar, oil, honey, egg, and egg yolk in another large bowl. Scrape in seeds from vanilla bean; discarding the pod.
- Beat the wet mixture (using an electric mixer on medium if you have one) until pale and thickened, about 4 minutes. Reduce the speed to medium-low and gradually pour in the orange juice and whey.
- Continue to beat until frothy, about 2 minutes. Reduce the speed to low and gradually add the dry ingredients; beat just until smooth and homogenous (it will be thin, like pancake batter).
- Pour into your cake tin and bake until it golden brown and the centre springs back when gently pressed (a cake tester will not come out clean), 45–55 minutes.
- Transfer to a wire rack and leave to cool in the pan for 20 minutes. Run a knife around the edges of the cake to loosen and invert onto the rack. Leave to cool completely.
- Top tip — we love this cake still slightly warm from the oven, but you can make the cake 3 days ahead of eating, and store it tightly wrapped at room temperature.
- To make the icing, beat the cream cheese and butter together on a medium-high speed with your electric mixer. Add the icing sugar, lemon zest, salt and the vanilla beans. Beat on a low speed until mixture is very light and thickened.
- With the motor running, add the coconut cream by the tablespoonful and continue beating until very soft peaks form.
- To decorate, pile the frosting on top of cake and spread to edges (it’s okay if it cascades over the sides).
- Decorate with bee pollen, goji berries, edible flowers, candied nuts of your choice, we used pecans. If desired, drizzle honey over the whole cake just before serving.
Zero Waste Tips
This cake freezes well, just ensure it’s wrapped up nice and tightly. Remove from the freezer and allow to defrost before assembling with the icing and decorations.
You can freeze egg whites – then use next time you’re making meringues.