Honey No-Bake Cake
Prep
30 mins
Cook
20 mins
Servings
6
Difficulty
Easy
A simple and delicious no-bake cake recipe with a hint of honey and a crunchy nut topping.
Ella x
Ingredients
- 400honey
- 200 gplain flour
- 150 grolled oats
- 100 gunsalted butter
- 400 gchocolate chips
- 2 mLvanilla extract
- 4 eggeggs
- 1 gsalt
- 100 gchopped nuts
Detail level
Instructions
- 1
In a large mixing bowl, combine the honey, butter, and vanilla extract. Mix until smooth and creamy.
Tip: Use a hand mixer or whisk to ensure a smooth consistency.
- 2
Gradually add the plain flour and mix until just combined. Be careful not to overmix.
Tip: Make sure to scrape down the sides of the bowl to ensure all ingredients are well incorporated.
- 3
Stir in the chocolate chips and chopped nuts until well combined.
Tip: You can also use chocolate shavings or chocolate chunks for a different look.
- 4
In a separate bowl, beat the eggs until light and fluffy. Add the salt and mix until combined.
Tip: Make sure to add the salt last to avoid affecting the egg's texture.
- 5
Pour the egg mixture into the main bowl and mix until well combined.
Tip: Use a spatula to scrape the sides of the bowl and ensure all ingredients are well incorporated.
- 6
Fold in the rolled oats until they are evenly distributed throughout the mixture.
Tip: Be gentle to avoid crushing the oats.
- 7
Spoon the mixture into a lined or greased 20cm round cake pan.
Tip: Use a spatula to smooth out the top of the cake.
- 8
Refrigerate the cake for at least 4 hours or overnight until firm.
Tip: You can also freeze the cake for up to 2 months and thaw it when needed.
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