Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/3 cup honey
- 1/2 cup brown sugar
- 1 large egg
- 1/2 cup milk (or almond milk)
- 1/4 cup unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 1/4 cup finely chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In another bowl, beat honey and brown sugar until smooth. Add egg, then milk, melted butter, and vanilla; mix until combined.
- Fold dry ingredients into wet ingredients until just mixed. Stir in walnuts if using.
- Pour batter into prepared pan and bake 20–25 minutes, or until a toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.
Notes
- For a gluten-free version, substitute GF flour blend 1:1.
- These cakes reheat well and taste even better the next day — great for picnics!
- Top with Greek yogurt or whipped cream for extra richness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: Fantasy-inspired (British rural)
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake
- Calories: 142 Kcal
- Sugar: 12g
- Sodium: 108mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 19mg
