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Spiced Honey Cake Recipe
2 hours

This spiced honey cake recipe from Social Pantry is set to be your next go-to bake. Ideal for any celebration, you can get experimental with the flavour by using different varieties of honey when baking. This recipe makes a single-layer cake, but feel free to double up to make a spectacular multi-tiered creation.

Recipe courtesy of

Spiced Honey Cake

  • 260g all-purpose baking flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ⅛ tsp freshly grated nutmeg
  • 85g granulated sugar
  • 55g light brown sugar
  • 115ml vegetable oil, plus a little extra for lining your cake tin
  • 115g honey
  • 1 large egg plus an extra large egg yolk (zero waste tip – save the extra white and use to make meringues, or simply add to scrambled eggs or an omelette)
  • ½ vanilla bean, split lengthwise
  • 120ml fresh orange juice
  • ½ cup whey or buttermilk

For the Icing and Decoration

  • 85g cream cheese, room temperature
  • 3 tbsp unsalted butter, room temperature
  • 125g icing sugar
  • 1 tsp finely grated lemon zest
  • Pinch of salt
  • ½ vanilla bean, split lengthwise
  • 125ml unsweetened coconut cream, room temperature
  • Bee pollen, goji berries, edible flowers, candied nuts of your choice, we used pecans (for serving; optional)
  • Extra honey for drizzling
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  1. Preheat the oven to 180°C.
  2. Coat a 9 inch cake tin with vegetable oil and line the bottom with baking paper.
  3. Combine the baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large mixing bowl.
  4. Combine granulated sugar, brown sugar, oil, honey, egg, and egg yolk in another large bowl. Scrape in seeds from vanilla bean; discarding the pod.
  5. 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.
  6. 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).
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. With the motor running, add the coconut cream by the tablespoonful and continue beating until very soft peaks form.
  12. To decorate, pile the frosting on top of cake and spread to edges (it’s okay if it cascades over the sides).
  13. 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.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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