These cozy Orange Ginger Honey Cakes are a delightful fusion of bright citrus, warm ginger spice, and natural sweetness from honey. Each bite is moist and tender, offering a comforting yet refreshing flavor that’s perfect for tea time, holidays, or simply a sweet afternoon treat. With just the right balance of zing and sweetness, this recipe creates mini cakes that are as inviting as they are easy to make.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup all‑purpose flour
½ cup honey
½ cup orange juice
1 tablespoon orange zest
1 teaspoon grated fresh ginger
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup vegetable oil
2 large eggs
Directions
I preheat the oven to 350°F (175°C) and prepare a small cake pan by greasing it or lining it with parchment paper.
In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt.
In another bowl, I whisk the honey, orange juice, zest, ginger, oil, and eggs until the mixture is smooth and cohesive.
I slowly fold the dry mixture into the wet ingredients, stirring gently to avoid overmixing.
Then I pour the batter into the prepared pan and smooth the top.
I bake it for about 25 minutes, or until a toothpick comes out clean from the center.
After baking, I let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Servings and timing
This recipe yields 6 slices and takes about 40 minutes from start to finish—15 minutes to prep and 25 minutes to bake. Each slice contains approximately 180 kcal, making it a light yet satisfying treat.
Variations
I sometimes add a pinch of cinnamon or cardamom for a deeper spiced flavor. For a nutty twist, I like folding in a handful of chopped walnuts or pecans. If I want a more indulgent finish, I drizzle a simple orange glaze over the top once the cakes have cooled. I’ve also made this recipe into cupcakes for individual portions, adjusting the bake time to about 18–20 minutes.
Storage/Reheating
I store any leftover cake in an airtight container at room temperature for up to 3 days. If I need to keep it longer, I refrigerate it for up to a week. To reheat, I microwave a slice for about 10–15 seconds just to bring back the warmth and softness. These also freeze well—wrapped tightly and stored in a freezer-safe bag for up to 2 months.
FAQs
How can I make this recipe gluten-free?
I swap the all-purpose flour for a 1:1 gluten-free baking flour blend. It works well and keeps the same moist texture.
Can I use ground ginger instead of fresh?
Yes, I substitute ½ teaspoon of ground ginger for the fresh if that’s what I have on hand. The flavor is slightly different, but still delicious.
What kind of honey is best?
I prefer a mild-flavored honey like clover or wildflower so it doesn’t overpower the citrus and spice. Raw honey works great too.
Can I use bottled orange juice?
I’ve used bottled juice in a pinch, but I recommend freshly squeezed orange juice for the best flavor and natural brightness.
Can I make this in a loaf pan?
Yes, I sometimes bake this in a small loaf pan. I just adjust the bake time to about 30–35 minutes and keep an eye on the center with a toothpick test.
Conclusion
These Orange Ginger Honey Cakes are a cozy yet refreshing treat that I love baking any time of year. They’re easy to make, bursting with flavor, and versatile enough to dress up or enjoy simply with a cup of tea. Whether I’m hosting guests or just treating myself, these little cakes always bring warmth and comfort to the table.
📖 Recipe:
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Orange Ginger Honey Cakes
- Total Time: 40 minutes
- Yield: 6 slices
- Diet: Vegetarian
Description
These cozy Orange Ginger Honey Cakes are a delightful fusion of bright citrus, warm ginger spice, and natural honey sweetness. Moist, tender, and easy to make, they’re perfect for tea time, brunch, or a light dessert.
Ingredients
1 cup all-purpose flour
1/2 cup honey
1/2 cup orange juice
1 tablespoon orange zest
1 teaspoon grated fresh ginger
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup vegetable oil
2 large eggs
Instructions
- Preheat the oven to 350°F (175°C) and prepare a small cake pan by greasing it or lining it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, whisk the honey, orange juice, orange zest, grated ginger, oil, and eggs until smooth.
- Slowly fold the dry mixture into the wet ingredients, stirring gently to avoid overmixing.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Add a pinch of cinnamon or cardamom for extra spice.
Fold in chopped walnuts or pecans for a nutty variation.
Drizzle with an orange glaze for an indulgent finish.
Recipe can be made into cupcakes (bake for 18–20 minutes).
Store at room temperature for up to 3 days, refrigerated for 1 week, or frozen for 2 months.
Microwave slices for 10–15 seconds to reheat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
