No, you are not dreaming!
This is THE healthiest, Rosh-Hashanna, eggless, whole-spelt honey cake ever! Allergy-friendly.
Last night I showed you how easy is that to make this yummy cake on my Instagram story, and you guys absolutely loved it!
This honey cake is wholesome, rich, soft, moist, sticky, and infused with warmth from the tea and cinnamon. CRAZY!
Ok, so what do we need?
Let’s get started
Preheat oven to 350 F.
1). Prepare the tea, mix, and let sit for 5 minutes. Discard the teabags. Pour the tea into a bowl and add the oil, honey, sugar, and mix. (keep the vinegar for later)
2). Into another bowl SIFT the dry ingredients and mix.
3). Now transfer half of the amount of the dry, into the wet, and whisk well. Once incorporated, add the rest of the dry ingredients to the wet bowl and fold, Do not over mix. Add the apple cider vinegar, mix once more and transfer to a parchment-lined baking loaf or round pan.
4). Bake for about 50 minutes until baked through, and a clean dry toothpick comes out.
5). Remove from the oven, and let sit for 10 minutes. Pour 1-2 Tbsp of honey and brush the cake until honey is soaked in.
6). I like to keep the cake in the fridge at least 1 night to allow all the flavors to marry even better.
Serve room temperature.