460 honey cake recipes

Blueberry corn pancakes: hearty cornmeal and whole wheat flapjacks studded with fresh blueberries. Honey-sweetened buttermilk batter for tender Southern-style stacks.

Honey-almond scones with a cream-rich crumb, floral honey sweetness, and a crunchy slivered-almond topping. Lightly sweet, gently crisp, ideal for tea or brunch service.

Whole wheat and cornmeal muffins sweetened with honey and made oil-free with applesauce. These low-fat, dairy-free muffins are simple pantry-staple baking at its most wholesome.

Blue corn muffins studded with cranberries and sweetened with honey. Finely ground blue cornmeal gives these a striking purple-gray color and earthy, nutty flavor.

This paleo bread recipe is perfect for sandwiches and toast. Use in place of traditional bread to complete any meal. Baking two loaves at once is a good idea for anyone on the paleo diet. This bread will stay fresh for at least 4 days sealed in plastic wrap or an airtight container at room temperature, and for 10 days in the refrigerator.

Apple & Honey Scones with Sweet Cinnamon Topping recipe

Wheat-free Italian cream cake made with rice flour and buckwheat flour, loaded with coconut and nuts, topped with honey cream cheese frosting. A naturally sweetened, gluten-friendly Southern showstopper.

Oat bran muffins with whole wheat pastry flour, honey, and a hint of cinnamon. High-fiber breakfast muffins ready in 30 minutes, no eggs or butter required.

Melomacarona, traditional Greek honey cookies made with oil instead of butter, dipped in warm honey syrup and topped with chopped walnuts. Egg-free and butter-free.

Wholesome muffins made with cooked brown rice, whole-wheat flour, egg whites, and honey. No butter, no oil, just a touch of cinnamon and vanilla. A smart way to use leftover rice.

Buttery carob pound cake made with whole wheat flour and honey instead of refined sugar. Baked in a tube pan until dense, moist, and rich with warm, toasty carob flavor.

A delicious corn bread that tastes great served with chili or soup.

Butter-free pecan sugar cookies with brown sugar, honey, cinnamon, and allspice. Chewy with warm spice flavor and ground pecans in every bite.

Lemon yogurt muffins: tender yogurt-based muffins with fresh lemon zest, soaked in a sweet-tart lemon syrup for intense citrus flavor. Bakery-style muffins with a bright finish.

Vegan whole wheat biscuit crust made with pastry flour, soy milk, and a touch of honey or maple syrup. Use as a pot pie topper or rolled-out base for fruit cobblers.

Whole wheat blueberry muffins sweetened with applesauce and honey instead of sugar. Warm spices of cinnamon and nutmeg in a tender, lightly sweet breakfast muffin.