Agave Nectar Cake (instead of Honey Cake)

A soft, fragrant honey cake that’s gently spiced and incredibly moist. Naturally sweetened with agave or honey, it’s perfect for teatime, celebrations, or cosy holidays.

Ingredients
3 large eggs
240ml agave nectar (or natural honey)
200ml oil (like sunflower or light olive oil)
200g coconut sweetener
1 tsp vanilla extract
1 tsp cinnamon
¼ tsp ground cloves
¼ tsp ground allspice
½ tsp salt
360g plain flour
1½ tsp baking powder
½ tsp bicarbonate of soda
240ml strong brewed tea (cooled)

Method

Preheat your oven to 175ºC (160ºC fan) and grease a bundt or loaf tin.

In a large mixing bowl, whisk the eggs with the agave nectar (or honey), oil, coconut sweetener, and vanilla until smooth. Add the cinnamon, cloves, allspice, and salt. Stir in the flour, baking powder, and bicarbonate of soda until just combined, then gently fold in the brewed tea.

Pour the batter into the prepared tin and bake for 50 to 60 minutes, or until a skewer inserted into the centre comes out clean. Let the cake cool in the tin for 10 minutes before transferring to a wire rack.

Serve plain or dusted with a little icing sugar. This cake keeps wonderfully moist for several days and tastes even better the next day.