Banana Bundt with Salted Honee Icing

There are some things I thought I would never taste again, having gone vegan, and Honey was one of them. However, a wonderful Instagram friend Carly recently sent me a box of goodies from Portland and Bee Free Honee was one of them!

Bee Free Honee is made from apples, so no bees are exploited in the process! Not only is it a delicious substitute for honey in tea but it's wonderful in baked goods like this Banana Bundt with Salted Honee Icing.

This moist, sweet Banana Cake pairs perfectly with a salty-sweet Honee Icing and is finished with a light sprinkle of Lavender Salt. The perfect accompaniment to a pot of Earl Grey.

Banana Bundt with Salted Honee Icing

Recipe adapted from here

Serves 16-18

3C plain flour

2tsp baking soda

1/2tsp salt

1tsp ground cinnamon

2 sticks (8oz) dairy free margarine

2C sugar

1Tbsp vanilla extract

1Tbsp Bee Free Honee

4 large bananas, mashed (2C mashed)

1C almond/soy milk + 1Tbsp apple cider vinegar

For the icing

1 1/2C powdered sugar

1Tbsp Bee Free Honee

1/2tsp salt

1/2tsp vanilla extract

4tsp almond/soy milk

1tsp lavender salt*

Preheat the oven to 350F/175C. In a stand mixer fitted with a paddle attachment cream together the margarine, sugar, vanilla and Honee until fluffy. Add the mashed bananas and mix well. (The mixture will curdle, don't worry!) 

Mix the dry ingredients together in a separate bowl and mix the apple cider vinegar into the almond milk and set aside to curdle. Add half of the dry into the wet and mix well, then add the milk-vinegar mixture and mix. Finally add the second half of the dry ingredients and mix until the batter is smooth.

Pour into a 9-12C bundt pan that has been generously buttered and floured. Smooth the top and bang on the work surface once to remove excess air bubbles. Place in the center of the oven and bake for 60 minutes. (You may want to put some foil over the pan after 30 minutes to prevent the top from browning too quickly.)

The cake is done when a skewer or knife inserted deep into the cake center comes out clean. Remove from the oven and leave to cool in the pan for 10 minutes before carefully turning out onto a cooling rack to cool completely while you make the icing.

Make the icing by mixing all the ingredients together in a small bowl until you have a thick but pour-able icing. Once the cake is cooled drizzle over the icing and finish with a sprinkle of lavender salt.

Store in an airtight container for a week.

*Make your own lavender salt by mixing 1Tbsp dried lavender into 1/3C salt - I like to use fleur de sel.