09/08/2026
One-Bowl Honey Cake
submitted by: Ilta Levitan
INGREDIENTS
3½ Cups All-Purpose Flour
1 Tbsp Baking Powder
1 Tsp Baking Soda
½ Tsp Salt
4 Tsp Ground Cinnamon
½ Tsp Ground Allspice
1 Cup Avocado Oil
1 Cup Honey
1¼ Cups Granulated Sugar
½ Cup Brown Sugar
3 Eggs
1 Tsp Vanilla Extract
1 Cup Warm Coffee Or Espresso
½ Cup Orange Juice
¼ Cup Whisky
1 Cup Lotus Butter
2 Tbsp Crushed Freeze-Dried Raspberries
INSTRUCTIONS
1 Preheat oven to 350°F. Grease a 9x13-inch pan or three loaf pans.
2 In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and allspice.
3 Make a well in the center and add the avocado oil, honey, sugars, eggs, vanilla, coffee, orange juice, and whisky. Whisk until smooth. The batter will be thin. Pour batter into prepared pan(s).
4 Bake for 50–60 minutes for a 9x13 pan, or 30–40 minutes for loaf pans, until the center springs back lightly when touched. Allow cake to cool completely.
5 Melt the lotus butter in the microwave for about 30 seconds and spread over the cooled cake.
6 Sprinkle with crushed freeze-dried raspberries while the lotus butter is still warm.
evergreen tips
Don’t overbake this cake. Pull it out as soon as the center springs back lightly. Honey cake keeps baking as it cools, and that’s what keeps it extra moist.
