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Chocolate Honey Loaf Cake

Light and fluffy, subtly sweet, this Chocolate Honey Loaf Cake has a light chocolate glaze on top of a honey cake. Enjoy this simple cake with a cup of tea for tea time at its best!

If you love loaf cakes as much as I do, be sure to check out some of my other favorite recipes like my Chocolate Pound Cake, Earl Grey Green Tea Pound Cake, or my Chocolate Coconut Loaf Cake.

chocolate honey loaf cake

Why You'll Love This Recipe

This is a simple milk and honey cake, topped with a chocolate glaze. If you use local honey for this cake, you'll get a subtle different taste each time as each small batch honey can have a little different flavor profile. That is one of the things I love about honey, different varieties can taste so different and good!

This Chocolate Honey Loaf Cake makes an amazing mid morning snack or dessert. Serve it up with a glass of milk or a cozy cup of tea!

chocolate honey loaf cake

Ingredients for Chocolate Honey Loaf Cake

Organic Valley Grassmilk

Organic Raw Honey

Organic Valley Salted Butter

Costco Kirkland Organic Cane Sugar

Simply Organic Vanilla Extract

Organic Valley Large Eggs

Homemade Organic Cake Flour

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Florida Crystals Organic Powdered Sugar

NuNaturals Organic Dutch Cocoa Powder

Why Organic

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

Gluten Free – Replace the flour with 226 grams (scant 1 1/2 cups) organic gluten free flour blend and 57 grams (1/2 cup plus 1 tablespoons) organic coconut flour.  High Altitude – Bake at 350°F for 12 minutes or until golden brown.

Chocolate Honey Loaf Cake

Recipe by MimiDifficulty: Easy
Makes

8

servings

This Chocolate Honey Loaf Cake is a milk and honey cake with a simple chocolate glaze on top.

Ingredients

  • Batter
  • 3/4 cup organic milk

  • 127 grams (1/4 cup plus 2 tablespoons) organic raw honey

  • 3/4 cup (170 grams) organic salted butter, softened

  • 170 grams (3/4 cup) organic cane sugar

  • 1 teaspoon organic vanilla extract

  • 3 large organic eggs, room temperature

  • 283 grams (2 cups) organic cake flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon fine sea salt

  • Glaze
  • 142 grams (1 cup) organic powdered sugar, sifted

  • 14 grams (3 tablespoons) organic Dutch cocoa, sifted

  • 2 1/2 tablespoons organic milk

Directions

  • Preheat the oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper, letting it fold over the sides for easier removal.
  • To make the batter: In a small saucepan, add the milk and honey and heat over medium heat until the honey has dissolved. Remove from heat, set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the eggs and honey milk and mix on low until combined, scraping down the sides of the bowl as needed.
  • In a separate bowl, add the cake flour, baking powder, and sea salt and whisk together. With the mixer on low, slowly add in the flour mixture and mix on low until a smooth batter forms, scraping down the sides of the bowl as needed. Pour batter into prepared pan.
  • Bake for 1 hour 30 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the pan.
  • To make the glaze: In a medium bowl, whisk together the powdered sugar, cocoa, and milk until a smooth glaze forms.
  • Pour the glaze over the top of the loaf and spread evenly. I left the loaf in the pan, that way the glaze can set overnight and you don't have to cover the loaf (so it doesn't dry out). If it's in inside the pan and the glaze is covering the top, it seals it right in. Otherwise, store in a cake dome.
  • Once cut, store in an airtight container for up to 3 days.

Notes

  • Gluten Free – Replace the cake flour with 283 grams (1 3/4 cups plus 1 1/2 tablespoons) organic gluten free flour blend.
  • High Altitude – Bake at 350°F for 1 hour 15 minutes or until a wooden pick inserted in center comes out clean.

Did you make this recipe? 
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