I try to ward off my sweets cravings by distracting my brain with a piece of fruit or drinking a glass of water whenever possible. But some days, there is simply nothing to be done except to give in to my desire for sweet treats! On days like those, I often turn to a piece of this Gluten-Free Honey Cake. It is sweetened with monkfruit and calls for gluten-free flour, so I don’t feel sluggish or foggy after indulging. And remember, allowing yourself the occasional dessert will prevent a restriction mentality that is guaranteed to lead to more cravings. So if you choose to make this cake, enjoy it fully and without guilt!
1 ¼ cups Cup4Cup Gluten-Free Flour
½ cup Lakanto Monkfruit
½ cup coconut oil
½ cup honey
½ cup hot black tea
1 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
¼ tsp kosher salt
1 tsp cinnamon
Start by preheating your oven to 350 degrees F and grease an 8-inch round cake pan with coconut oil. In a large mixing bowl, mix the eggs, oil, vanilla extract and honey then add in the hot tea into the wet mixture. Mix until combined.
Add in the flour, monkfruit, baking powder, baking soda, salt and cinnamon and mix until well combined. Slowly pour the batter into cake dish and bake in oven for 40 minutes or until ready.
Drizzle honey on top of the cake right when it comes out of the oven and smooth it out with a spoon
Let the cake cool for at least 30 minutes and sprinkle with Lakanto Monkfruit Powdered Sugar.