Honey No-Bake Cake
Prep
30 mins
Cook
20 mins
Servings
6
Difficulty
Easy
Let me share one of my favorite quick treats that always impresses guests. This honey no bake cake comes together in just 30 minutes with zero oven time, making it perfect for busy weeknights or when you don't want to heat up the kitchen. The rolled oats give you wonderful fiber and sustained energy, while the honey brings natural sweetness and a beautiful golden flavor. What I love most is how simple it is to make with ingredients you probably already have at home. No fancy techniques required, just mix, press, and chill. Your family will think you spent hours in the kitchen when really you'll have more time to spend with them.
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.
Recipe Variations
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