Healthy Honey Cake

INGREDIENTS

4 flax eggs=1/4 cups flax meal + ¾ cup water, mix together and let sit for 5 minutes
½ cup oil (grapeseed, coconut, or your choice-we use grape seed, it’s much lower in saturated fat than coconut)
½ cup unsweetened applesauce
1½ cups of honey (we use buckwheat-it has a far superior flavor and color)
3 cups of flour-we used 260 g of all purpose gluten free
4 tsp baking powder
1 tbsp ground psyllium husk (not totally necessary, but can help to hold cake together better)
1 heaping tsp cinnamon
1 tsp ginger
½ tsp allspice
¼ tsp nutmeg
½ tsp baking soda
½ tsp salt
1 cup decaf coffee

INSTRUCTIONS

Preheat oven to 350 degrees
Combine dry ingredients
Add flax eggs and applesauce in mixing bowl.
Combine oil, honey, and coffee in a measuring cup.
Alternate adding dry ingredients and wet to the mixing bowl. Add shot of whiskey
Wrap the bottom of a tube pan with tin foil (to prevent leaking from the pan) and place on a baking sheet.
Pour batter into un-greased tube pan. Bake for 15 minutes at 350, reduce heat to 300 and continue to cook until top cracks and knife inserted comes out clean, about 60 minutes.
Let cool for 15 minutes, and then invert, and allow to cool all the way
Enjoy and may you have a sweet and healthy year (without lots of refined sugar)

Original recipe from: http://www.gardenfreshfoodie.com/healthy-desserts/plant-based-gluten-free-honey-cake/

Recipe by Ara Wiseman