Everyone loves honey cake, and for good reason. Because this heavenly dessert melts in your mouth and is impossible not to adore.
I celebrated my 57th birthday this year and asked myself: “Where did this number come from?” So, when my dad called to say happy birthday, I asked him if there could be a mistake in my birth certificate. He laughed and said that, unfortunately, there is not.
My close friends always say I never act my age, and they are probably right. But please don’t take me wrong, I don’t mean that I behave childishly or silly (hmm, maybe just sometimes). I always had and still have the energy to do many things, and I like to try new things. Alongside working part-time, I sew historical clothes, teach Pilates, look after my grandchildren, cook, bake, grow vegetables and flowers, walk my super energetic cocker-spaniel daily, and I can go on and on… And now I started a blog!
OK, but back to the birthday!
My daughter-in-law usually bakes cakes for family and friends. Her cakes are always delicious, and the marzipan decoration is exquisite. But since I don’t eat regular cakes (usually because they are just too sweet for me), I wanted to make one for my birthday myself. I fancied something simple and quick but delicious and light. I had a recipe for the regular honey cake and decided to make a low-carb, sugar-free, and much easier version.
What do you need for this easy variation of honey cake
There are ingredients that people who cook low-carb and sugar-free meals have in their cupboards:
- Eggs
- Erythritol – or another sweetener
- Sukrin Gold syrup or honey, if you like
- Almond flour
- Baking powder
- Baking soda
- Xanthan gum – (optional for more structure)
TIP: Instead of 1/4 tsp Xanthan gum, use 1/2 tsp coconut four.
I made this delicious, easy honey cake without adding honey, but if you decide to use natural honey, it is only 1 tbsp and adds only four calories and 1g of carbohydrates to a serving.
Step by step to make the easy variation of honey cake
I said this honey cake is easy and foolproof. And I meant it!
1/ Preheat the oven to 150 degrees Celsius fan setting.
2/ Mix all ingredients in one bowl, starting with the eggs and Erythritol, whisking until fluffy.
3/ Gently fold in the rest of the ingredients.
4/ Spread the mixture on the parchment paper.
5/ Bake for 10-15 minutes (20 minutes in the cake tin if you double the ingredients) or until the top is lightly golden and the toothpick inserted into the centre comes clean. The baking time depends on your oven.
6/ Let the cake cool down before peeling off the parchment paper.
REMEMBER! Never grease parchment paper for this honey cake, as it will add weight. Pour the batter over the parchment paper-covered baking tray or cake pan and bake for approximately 20 minutes. This time, I made it rectangular, which is easier and quicker.
Frosting
For the frosting, you need the following:
- double cream
- mascarpone
- cream cheese
- sour cream
- vanilla extract (or could use caramel extract)
- Powdered Erythritol
Pour all ingredients into a bowl and whisk until smooth and firm. The ratio of ingredients doesn’t matter as much. You can add more or less of any of them, and the frosting will still be delicious.
If you have any frosting left after assembling your honey cake, you can eat it with pancakes, granola or fruit.
Assembling the cake
- Turn the cake upside down on the chopping board or tray, and gently peel the parchment paper. This is the best way to remove the parchment paper without breaking the cake.
2. Use a tape measure or ruler to cut the cake into three pieces of the same size.
NOTE:
Glaze the cake with rum to enhance the taste. This step is optional but well worth it, as rum gives the cake extra moisture and a distinctive taste.
To make the honey cake even more outstanding, spread a thin layer of keto (or low-sugar) raspberry, strawberry or any strong-taste/spicy jam on the middle layer.
3. Spread the frosting evenly on each layer. Let it cool in the refrigerator for at least 2 hours, better overnight! The tender, fluffy, and easy keto honey layer cake is ready!
It was so delicious that nothing was left at the end of the day. If you don’t care about the extra carbs, you can decorate the cake with almond flakes, chocolate vermicelli, grated chocolate, or some fruit.
My husband prefers the easy variation of honey cake to any ordinary cake for its light texture; he always asks for seconds. The day I make the cake, he drinks a few coffees to have an excuse for another piece.
Last year, I made a Christmas honey cake for a friend, and she loved it, even though she does not follow a low-carb diet.
Cake variations
When I made this honey cake for a big birthday (not for myself, though), I got many compliments, and a couple of friends wanted me to make one for them. I decorated the cake with fruit, and nobody complained about the extra carbs.
For this big-sized birthday cake, I tripled the ingredients.
If you like the Greatest and easiest honey cake, try The World’s best coffee-walnut cake or Cake With Vanilla Frosting.
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EASY VARIATION OF HONEY CAKE
Cooking Tools
- Hand blender
- Oven tray
- Icing Spatula
Ingredients
CAKE
- 3 large Eggs
- 1/4 cup Erythritol - or other sweetener (add more if you like it really sweet)
- 1 tbsp Sukrin Gold syrup - or honey
- 1 cup Almond flour
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Xanthan gum - (optional for more structure)
FROSTING
- 3/4 cup Cream cheese
- 3/4 cup Mascarpone
- 3/4 cup Sour cream
- 1 cup Double cream
- 1 ½ tsp Vanilla extract - (best quality)
- ¼ cup Powdered erythritol - or sweetener of your choice (more for a sweeter taste)
- 1 tbsp Rum - (optional for adding extra flavor)
Instructions
CAKE
- Preheat the oven to 150 degrees C, fan setting. Line a baking tray with parchment paper so it overlaps the sides.
- Optionally, use an 8inch round pan. The recipe is enough for two layers in a cake tin. Bake each layer separately or use toothpicks as a guide for cutting.
- Beat the eggs with a hand mixer or a standing mixer with the whisk attachment, gradually adding the erythritol (or sweetener of your choice) until fluffy.3 large Eggs, 1/4 cup Erythritol
- Fold in the almond flour, baking powder, baking soda, sukring gold syrup and xanthan gum with a rubber spatula until all the flour is incorporated.1 tbsp Sukrin Gold syrup, 1 cup Almond flour, 1/2 tsp Baking powder, 1/2 tsp Baking soda, 1/4 tsp Xanthan gum
- Transfer the batter to the lined pan and smooth the top with a spatula.
- Bake for 10-15min (20min in the cake tin) or until the top is lightly golden and the toothpick inserted into the centre comes out clean. The baking time depends on your oven.
- Let cool down completely.
FROSTING
- In a large bowl, whisk double cream, sour cream, cream cheese and mascarpone together with the powdered erythritol and vanilla extract until smooth and firm.3/4 cup Cream cheese, 3/4 cup Mascarpone, 3/4 cup Sour cream, 1 ½ tsp Vanilla extract, 1 cup Double cream
ASSEMBLY
- Take the cake out of the tray using the overhanging parchment paper and put it on a wooden board or the silicone mat upside down.
- Gently remove the parchment paper. (see the picture in the article above)
- Slice the cake into three same-sized rectangles. That will be your three layers.
- Glaze each layer with the rum if using.1 tbsp Rum
- Spread frosting on each layer, then all over the top and sides.
- Optionally decorate it with almond flakes or anything you desire.
- Leave in the fridge for an hour at least.