Holidays

Prep
20 minutes
Cook
30 minutes
Yield
8
🍯 Sweet dreams are made of this! This simple honey cake combines creamy honey, ripe bananas, and a two-layer design that looks fancy but comes together in one bowl – the perfect special treat that'll have everyone buzzing for seconds!
Oh boy, do I have a special treat for you today. Everyone loves cake, there is no question about that, and this Honey Cake is sweet and oh so delicious. It is seriously such a tasty sweet treat with ingredients you can feel good about.
❤️ Why You’ll Love This Honey Cake
- Simple: This honey cake is made with simple ingredients you likely already have in your pantry.
- Different: This honey cake recipe is a great alternative to a traditional cake.
- Impressive: Looks and tastes like you spent hours in the kitchen.

🍲 Ingredients
Creamed Honey – About 90-95% of the time, I eat a vegan and plant-based diet. However, I do make some exceptions when I want to eat something like honey, which I love so much as a natural sweetener. Creamed Honey gives a creamy, delicious flavor to this cake and uses a special process that makes it just melt in your mouth. Despite its name, there is no cream in creamed honey!
Bananas – These provide natural sweetness and moisture to this honey cake while also serving as an egg replacement. They blend perfectly with the honey flavor and create a wonderfully tender texture that makes each bite of this cake absolutely delicious.
👩🍳 How to Make Honey Cake
- Preheat your oven and lightly grease two 9X9 baking tins (yes we’re making a layered cake baby)
- In a large bowl, mash together two bananas (you can use flax eggs if you don’t like bananas)
- To the same bowl, add your vegan yogurt, almond milk, vanilla, honey, oil, and brown sugar. Stir it all up until well combined!
- Add almond flour, all-purpose flour, baking soda, and salt, and stir it in with the other ingredients
- Transfer and divide the batter evenly between your tins and bake these up for 25-30 minutes
- Place cake onto the counter to let it cool for at least 5 minutes before you remove them from the tins.
- Assemble cake by placing the first layer of cake onto a flat surface, cake stand or plate. Layer on some coco whip or cream cheese frosting and place the other layer of cake on top. To the top cake, add more coco whip or cream cheese frosting, 1/4 cup creamed honey (warmed and drizzled) and then add fresh thyme and gorgeous berries on top.

🪄 Tips and Tricks
- Mixing: Don’t overmix the batter – stir just until the ingredients are combined for the tenderest cake.
- Temperature: Make sure ingredients are at room temperature for the best texture.
- Garnish: Add more coco whip and warm honey drizzle to the top, plus fresh thyme and seasonal berries.
🗒 Substitutions
- Bananas: If you don’t like the flavor of bananas, use flax eggs instead (1 tbsp ground flax + 3 tbsp water = 1 egg).
- Flour: Replace up to half the all-purpose flour with whole wheat for a nuttier flavor.
- Yogurt: Any plant-based yogurt works – coconut, almond, or soy will all be delicious.
- Toppings: Try different seasonal fruits or edible flowers for unique presentations.
🗒 Best served with
- Strawberry Crumble Bars
- 10-Minute Peanut Butter Almond Bars
- Vegan Cashew Chocolate Mousse Cake
- Chocolate Chunk Vegan Blondies
- Warm Apple Fritters

👝 How to Store Leftovers
Store this honey cake in an airtight container in the refrigerator for up to 5 days. The flavors actually develop more over time!
🤔 Common Questions
What makes creamed honey different from liquid honey is a different packing technique. Honey producers take a small amount of already creamed honey (called seed honey) and mix it with liquid honey from the hive. This is churned and cooled on their packing line, then stored in a cool area for a few days. The result produces a smooth, even granulation effect throughout the honey, giving it that creamy texture.
No, honey is made by bees, so it is not considered vegan. 🐝
Absolutely! You can use a single larger pan instead of two 9×9 pans. Just increase the baking time by about 10-15 minutes, and check for doneness by inserting a toothpick in the center – it should come out clean.
Yes! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. The almond flour already in the recipe helps create a tender texture that works well with gluten-free substitutions.
The cake is done when it’s golden brown on top, springs back when lightly touched in the center, and a toothpick inserted in the middle comes out clean or with just a few moist crumbs.

Honey Cake
Ingredients
- 2 large bananas – very ripe mashed
- 1 cup vegan yogurt
- 1/2 cup of almond milk
- 1 tbsp vanilla
- 1/4 cup Creamed Honey
- 3 tbsp coconut oil – melted
- 3/4 cup brown sugar
- 1 1/2 cup almond flour
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- pinch of sea salt
Toppings/for assembly:
- fresh berries of choice
- 1/4 cup Creamed Honey Lightly warmed
- Fresh thyme
- Coco whip or “Cream Cheese” Frosting
Instructions
- Start by preheating your oven to 350 degrees and lightly grease two 9 X 9 baking tins with vegan margarine or butter. Around 1 tbsp. total.
- Into a large mixing bowl, mash together the two bananas.
- To the bowl, add vegan yogurt, almond milk, vanilla, creamed honey, coconut oil and brown sugar. Stir aggressively till well combined. You can stir for up to 1 minute.
- To the bowl, add the almond flour, all-purpose flour, baking soda and salt. Stir till well combined and no clumps are in the batter.
- Transfer/divide the batter evenly between the two cake tins and bake for 25-30 minutes. The cake is ready when you poke a toothpick into the cake and it comes out clean.
- Place cake onto the counter and cool for 5 minutes before removing from tins.
- Assemble cake by placing the first layer of cake onto a flat surface, cake stand or plate. Layer on some coco whip or cream cheese frosting and place the other layer of cake on top. To the top cake, add more coco whip or cream cheese frosting, 1/4 cup creamed honey (warmed and drizzled) and then add fresh thyme and gorgeous berries on top.
THIS CAKE GETS ME EVERYTIME. I always eat most of it. delicious!
YES!! Thanks Marie 🙂 yummm is right!
Hey Maria, I want to make this for my boyfriend’s birthday this month but we don’t have creamed honey where i live ( Eastern Europe) – do you think i could sub it with regular liquid honey or would you recommend something else?
That would be perfect! Please let me know how it goes!
This is the perfect hot day dessert! Not too sweet just perfect!
YESSS thank you so much, Elisa!!!!!!
This looks great! Will be making this for our Midsummer celebrations next week!
Thank you so much for your love, Stephanie! Please let me know how it goes!
This is such a great cake! We ate it all in one day!! My daughter made it in celebration of my son’s last day of college during quarantine. She made a few changes like using a vegan dark chocolate ganache glaze for the frosting. She then sprinkled it with coconut chips – it was delicious. Paired with raspberries would also be good! This is a keeper recipe!
Oh wow, this sounds so wonderful!! Congratulations to your son!!! Thank you for your support, this makes me so happy!
I made this cake for my friend’s birthday and it was a HIT. Even for my friends who believe baking should always have butter and eggs, they still ate every last bite. I used apple sauce instead of bananas and it was so moist and a perfect density. Honestly think I’m gonna bake this again and tweak the ingredients 🙂
YAY!!!! Thanks so much, Anna-Maria!
Soooo good! Hits the spot, perfect option for an alternative birthday or celebration cake… easy one to make to impress your friends!
Thank you so much for the love, Michelle!
Loved it!
Thank you so much hun!
They say you shouldn’t judge a book by its cover but no one ever said anything about cakes! This one is truly as good as it looks 👌
An absolute banger 10/10 would eat again 💯
Thanks so much for the love, Joe!!! We’re so happy you love this cake as much as we do!
My entire family loved! Used eggs and gluten free flour. Iced it with the “cream cheese”. Thanks for a yummy dessert Maria!
thank you so much, amy!!!!