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Apple Honey Cake
It’s exceptionally moist, warmly spiced, and deeply flavorful—combining sweet honey, rich coffee undertones, and smooth applesauce for a lightened-up classic dessert.
2 cups boiling water
2 tsp instant coffee granules
1 tsp cocoa powder
1 cup honey
½ cup neutral oil
5 large eggs
⅔ cup granulated sugar
3 cups Fiber Gourmet Flour Blend (or all-purpose flour blend)
½ cup unsweetened applesauce
1½ tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg or allspice
¼ tsp salt
Roast the seeds: Don't throw away the seeds! You can roast them alongside the squash (just place them on a separate corner of the baking sheet with a little olive oil and salt) for an extra snack or use them as an additional garnish.
Prevent rolling: If the squash half wobbles on the plate, slice a tiny piece off the bottom of the skin to create a flat base. This will keep the squash steady when you are filling and serving it.
Even roasting: Ensure the squash rests evenly on the baking sheet (cut-side down first) so it roasts and browns evenly. A little olive oil on the flesh before roasting will help achieve that deep golden color seen in the picture.
Add protein: This dish is great as a side, but can become a hearty main meal with the addition of a protein. Sliced chicken, chickpeas, or shrimp would all pair nicely with these flavors.
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan (or two loaf pans). In a heatproof measuring cup, dissolve the coffee granules and cocoa powder in the 2 cups of boiling water; set aside to cool slightly.
In a large mixing bowl, whisk together the honey, oil, eggs, granulated sugar, and unsweetened applesauce until smooth and well incorporated.
In a separate bowl, whisk together the flour blend, baking powder, baking soda, cinnamon, nutmeg (or allspice), and salt.
Alternating in batches, stir the dry ingredients and the liquid coffee mixture into the wet ingredients until a smooth batter forms. Pour into the prepared baking pan and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Fiber Gourmet Flour Blend is designed to help you enjoy your favorite baked goods while increasing fiber intake. It performs similarly to traditional all-purpose flour while providing more fiber, making it an easy swap for creating lighter desserts without sacrificing texture.
Yes! Honey cake is famous for keeping well. You can make it 1 to 2 days before serving; store it wrapped tightly at room temperature to keep it extra moist.
Absolutely! Wrap individual slices or the whole cooled cake in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight at room temperature.
Don't worry—the cake won't taste like coffee or chocolate! The coffee and cocoa simply enhance the rich, dark golden color and deepen the spice profile of the honey.
Our versatile Flour Blend delivers the exact same weight, volume, and texture as traditional all-purpose flour, but packs a massive fiber boost with fewer calories. It's the easiest upgrade for your baking routine!
Turn your favorite baked goods into lighter, high-fiber treats. Sweet, savory, and satisfying recipes made with Fiber Gourmet Flour Blend.
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