About the Recipe
I modified this recipe from Cooking Classy by Jaclyn. You can find her original recipe here: https://www.cookingclassy.com/honey-cake/#jump-to-recipe
Ingredients
For the Cake:
3/4 c chopped pistachios (or slivered almonds)
1 1/4 c all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
3/4 c honey
1/2 c + 2 Tbsp coconut oil
3 portions egg replacer
3 Tbsp coconut milk (full fat if you have it)
For the Toppings:
1 lb strawberries, washed and sliced
1 can full fat coconut milk, refrigerated overnight
2 - 3 Tbsp maple syrup
Preparation
Step 1
Preheat oven to 325 degrees Fahrenheit. Spray a 9-inch round cake pan with non-stick cooking spray, line bottom with a round of parchment paper. Spray parchment paper then dust entire pan lightly with flour and shake out excess.
Step 2
Sprinkle pistachios or almonds evenly into bottom of pan. Set pan aside.
Step 3
In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Step 4
In a separate large mixing bowl using an electric hand mixer mix together honey and coconut oil on high speed until fluffy.
Step 5
Mix in egg replacement mixure, 1/3 of it at a time, blending until combined after each addition.
Step 6
Add half the flour mixture and mix on low speed until combined. Blend in coconut milk then mix in remaining half of the flour mixture just until combined. Scrape down bowl and fold batter to ensure ingredients are evenly incorporated.
Step 7
Dollop large spoonfuls of batter over pistachios in pan and spread into an even layer. Bake in preheated oven until a toothpick inserted into center of the cake comes out clean, about 40 to 45 minutes.
Step 8
Let cool in pan 10 minutes. Run a thin knife around edges then invert onto a wire rack to cool. Cool at least 30 minutes before slicing and serving.
To Make the Coconut Whipped Topping:
Open can of chilled coconut milk carefully. Scoop out the hardened white coconut cream. Put in medium size mixing bowl. Use hand mixer to whip the coconut cream. Add 2 - 3 Tbsp maple syrup to taste.
Serve with any combination of coconut topping, strawberries, and honey!
P. S. Jaclyn adds, "For another layer of flavor in the cake you can add 1/2 tsp orange or lemon zest or a few pinches of dried lavender." I haven't tried it yet but plan to!