Chocolate Cake with Cacao Honey (No Refined Sugar)

Looking for a chocolate cake that feels indulgent yet made with better ingredients? This rich and moist cake is naturally sweetened with cacao honey and wildflower honey, giving it a deeper flavour and a softer texture than traditional recipes.

Perfect for Easter baking, special occasions, or simply when you want a more wholesome treat, this recipe brings together the richness of cocoa with the natural complexity of honey. The result is a beautifully balanced cake that feels both comforting and elevated.

Ingredients:

• 200g plain flour
• 50g cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• 2 eggs
• 120g butter (softened)
• 120g cacao honey
• 100g wildflower honey
• 150ml milk
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 180°C (350°F) and grease a cake tin.
2. Cream butter with cacao honey and wildflower honey until smooth.
3. Add eggs one at a time, then vanilla.
4. Sift in flour, cocoa, baking powder, and baking soda.
5. Gradually mix in milk until smooth.
6. Pour into tin and bake for 30–35 minutes.
7. Cool and finish with a chocolate glaze and mini eggs for an Easter touch.