Honey Berries Eton Mess Cake

Nothing goes better with a birthday celebration like a big Honey Berries Eton Mess Cake! Back in the day, around the 18th century, the English would serve Eton Mess—a dessert made of layered fruit and cream, sometimes with the addition of cake or meringue {maybe both}. Over time, people have gotten quite creative when curating a recipe for an Eton Mess Cake, as did I.

I had an incredible vision in my mind when I noticed I had some leftover flowers from the Spring Floral Arrangement I made for my brother and sister-in-law’s birthday party. These remaining flowers were bright and colorful and would be a perfect addition to a Honey Berries Eton Mess Cake.

I started off using the recipe for our homemade zucchini bread as a base for the two layers. I added a few things to the traditional recipe to tweak it, making it just right. My favorite part about the whole cake are the honey berries. Mmm… They taste better than the syrup soaked strawberries or blueberries you would typically find on a cheesecake or other fruity dessert. And I mean 10 times better! It gets even better when the honey berries get sandwiched between two thick layers of my Vegan Salted Caramel Frosting.

Are you drooling yet? I was… Up until I got up halfway through typing this blog post to snag the last piece of Honey Berries Eton Mess Cake left from the party. Plus, I drizzled it in some raw local honey we picked up last week or the one before last at a honey farm, Biggers Apiaries.

Since I know that you cannot even begin to imagine the flavor notes that your taste buds will experience, it is highly recommended that you go on ahead and make your own Honey Berries Eton Mess Cake. Like now. Kthxbye.

And don’t forget to share!

XO

Honey Berries Eton Mess Cake

2016-05-19 17:40:48

Serves 10

A birthday party wouldn't be a party without a slice of Honey Berries Eton Mess Cake, made of layered cake, fruit and cream—better known as vegan frosting.

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Prep Time

30 min

Cook Time

1 hr

Total Time

1 hr 30 min

Prep Time

30 min

Cook Time

1 hr

Total Time

1 hr 30 min

Ingredients

1. 1 pint strawberries, halved
2. 1 pint blackberries
3. 3 tbsp raw honey
4. 2 cups GF flour
5. ½ cup stevia
6. ½ tsp baking soda
7. 1 tbsp poppy seeds
8. 6 eggs
9. ¼ cup coconut oil
10. ¼ cup raw honey
11. 1 tsp pure vanilla extract
12. Spray coconut oil
13. 1 batch Vegan Salted Caramel Frosting*
14. Edible flowers

Instructions

1. Preheat oven to 350° F.
2. Wash and chop fruit. Toss in a medium bowl. Add honey. Mix until evenly coated. Cover with a lid. Refrigerate.
3. Mix dry ingredients in a bowl. Set aside.
4. Whisk wet ingredients in a bowl. Using a mixer, beat the batter as you slowly add the dry ingredients. Once combined, set aside.
5. Spray two cake pans with coconut oil. Evenly fill each cake pan with batter.
6. Bake for 45 minutes.
7. Remove from oven. Allow to cool for 15 minutes.
8. Make frosting.
9. Place your first cake layer top up on a cake platter or board. Spread ½ of the frosting on top. Add 1 ½ cup of honey berries. Top with second cake layer. Spread the remaining frosting on top. Add the rest of the honey berries.
10. Garnish with fresh edible flowers.
11. Serve.

Notes

1. * Search for recipe on the blog.

By chefNia*

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