Serves 10 -12
Gluten-free too! Thank you bonappetit magazine that I adapted. The extra spices give average honey cake a great lift.
Nonstick vegetable oil spray
2 cups gluten-free all-purpose baking flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon freshly grated nutmeg
⅔ cup granulated sugar
¼ cup (packed) light brown sugar
½ cup vegetable oil
½ cup honey
1 large egg
1 large egg yolk
½ vanilla bean, split lengthwise or 1 teaspoon vanilla extract
½ cup fresh orange juice
½ cup soymilk or non-dairy creamer
1 tablespoons white vinegar
Frosting And Assembly
3 ounces Tofutti cream cheese, room temperature
3 tablespoons unsalted margarine, room temperature
1 cup powdered sugar
1 teaspoon finely grated lemon zest
Pinch of kosher salt
½ vanilla bean, split lengthwise or ½ teaspoon vanilla extract
1 13.5-ounce can unsweetened coconut milk, cream separated from milk, room temperature or 1 cup non-dairy whipping cream
Preheat oven to 350°. Coat a 9″ cake pan with nonstick spray and line bottom with a parchment paper round. Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl to combine.
Combine granulated sugar, brown sugar, oil, honey, egg, and egg yolk in another large bowl. Scrape in seeds from vanilla bean; discard pod (or use vanilla extract). Using an electric mixer on medium speed, beat mixture until pale and thickened, about 4 minutes. Reduce speed to medium-low and gradually pour in orange juice, soymilk and vinegar. Beat until frothy, about 2 minutes. Reduce speed to low and gradually add dry ingredients; beat just until smooth and combined (it will be thin, like pancake batter).
Pour into prepared pan and bake until cake is golden brown and 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 cake to loosen and invert onto rack; let cool completely.
Do Ahead: Cake can be baked 3 days ahead. Store tightly wrapped at room temperature.
Frosting And Assembly
Using an electric mixer on medium-high speed, beat Tofutti cream cheese and margarine in a medium bowl until smooth. Add powdered sugar, lemon zest, and salt and scrape in seeds from vanilla bean (or vanilla extract); discard pod. Beat on low speed until mixture is very light and thickened, about 2 minutes; scrape down sides of bowl. With motor running, add coconut cream by the tablespoonful and beat until very soft peaks form (save coconut milk for another use).
Pile frosting on top of cake and spread to edges (it’s okay if it cascades over the sides). Decorate with fresh flowers, and berry pods.