Beehive Honey & Lemon Poppyseed Hot Pudding Cakes-Plant Based

As a descendant of Utah Pioneers, I love to make these adorable little beehive cakes to honor my heritage, especially on July 24th, Utah's state holiday. I use cast iron molds which create an awesome light outer crust (our favorite part), and depending on how long you bake them, they come our more cakelike (longer bake), or hot pudding like (shorter bake).  

Following is a plant based version of this previous recipe. 

Ingredients:

2 cups aquafaba (chick pea/garbanzo bean juice)

2.5 cups whole wheat flour

1/2 cup oat flour

2 teaspoons baking powder

1/2 teaspoon salt

2 T. poppyseeds

1/2 cup plant based milk

1.5 Tablespoons chia seeds

2 cups honey 

1 medium sized, ripe avocado

1 medium sized ripe banana

2/3 cup plain soy yogurt

1 Tablespoon vanilla

Zest of 1-2 oranges or lemons for added flavor (optional)

Syrup:

1/2 cup raw honey

1/4 cup coconut cream

1/2 teaspoon almond extract 

Preparations:

Whip aquafaba to medium soft peaks and set aside.

Mix wheat and oat flours, baking powder, salt, and poppyseeds together and set aside. 

Add chia seeds to milk, stir, and set aside

~ ~

In a mixing bowl, cream honey, avocado and banana together. 

Gently mix in aquafaba, yogurt, and vanilla. 

Add flour mixture. 

Mix in milk and chia seed mixture, along with orange/lemon zest (if desired)

Pour into prepared pans (lightly coated with coconut oil or coconut cream, then coated with whole wheat flour or lined with parchment paper or large muffin liners).

Bake at 350* for 60-70 minutes.

Allow to cool for 10 minutes, then invert and place on a baking sheet.  

Microwave raw honey and coconut cream for 3-4 minutes until combined and boiling - reaching a syrup like stage. Add almond extract. Spoon or evenly pour syrup over each individual cake, allowing excess syrup to pool around edges. Allow to cool.  

 

Cooking with wheat - Tips

                         

Tips for cooking with wheat

• Wheat flour is heavier than white flour, so try using only 7/8 cup wheat flour for every 1 cup of white flour.  Keep in mind that it will need more leavening as it is heavier. 
• In yeast breads, use more yeast and/or let it rise longer.
• In baking powder leavened products, increase baking powder by 1 t. for every 3 cups of whole wheat flour. 
• Recipes using baking soda need not be adjusted
• In baked products using eggs, separate the eggs and beat the whites until stiff.  Then fold in the whites just before baking. 
• For extra lightness, an extra egg may be added - especially for waffles and cakes
• Try substituting whole wheat flour into familiar recipes you know your family already likes.  Don't feel like you must use 100% whole wheat flour...mix half wheat and half white flour.