Orange Ginger Honey Cakes

Delightful treats bursting with citrus and warm spice, perfect for any occasion.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 12 servings

Course: Brunch, Dessert

Cuisine: American, Baked Goods

Calories: 150

Ingredients Method Notes

Ingredients

Dry Ingredients

1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground ginger or freshly grated ginger
1/4 teaspoon ground cinnamon optional
1/4 teaspoon salt

Wet Ingredients

1/4 cup honey preferably raw or natural
1/4 cup orange juice freshly squeezed
1 tablespoon orange zest
2 large eggs
1/4 cup vegetable oil or melted butter
1 teaspoon vanilla extract
1 tablespoon fresh grated ginger optional for extra spice

Method

Prepare the Dry Ingredients

In a mixing bowl, whisk together the flour, baking powder, baking soda, ground ginger, ground cinnamon, and salt until well combined.

Prepare the Wet Ingredients

In a separate bowl, mix the honey, orange juice, orange zest, eggs, vegetable oil, vanilla extract, and fresh grated ginger (if using). Beat the mixture until it’s smooth and well combined.

Bake the Cakes

Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool for a few minutes in the pan before transferring them to a wire rack to cool completely.

Notes

Serve warm or at room temperature. Drizzle with honey or dust with powdered sugar for added flavor. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.