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4.5 from 2 votes

Goat's Butter Honey cake with goat's yoghurt and granola

Sticky, delicious honey and almond cake made with goat's butter and topped with homemade granola and goat's yoghurt.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: cakes and bakes, Cookies
Keyword: cows milk free, goat's butter, goat's yogurt, honey cake
Servings: 6
Author: Emily Leary


For the sponge:

  • 280 g Icing Sugar
  • 100 g Ground Almonds
  • 100 g Plain Flour
  • 8 Egg Whites
  • 140 g Browned Goats’ Butter
  • 25 g Honey
  • 15 g Baking Powder
  • 150 g Honey For Drizzle

For the granola:

  • 10 g Vegetable Oil
  • 50 g Maple Syrup
  • 15 g Honey
  • 120 g Rolled Oats
  • 20 g Sunflower Seeds
  • 10 g Sesame Seeds
  • 20 g Pumpkin Seeds
  • 40 g Flaked Almonds
  • 80 g Pecans Crushed


To make the sponge:

  • Mix all ingredients together using a whisk
  • Transfer to a 38cm (15inch) cake tin
  • Bake at 170c (150C fan, 325F) for 30-40 minutes
  • Turn out on to a wire cooling rack
  • Spike all over with a small paring knife
  • Drizzle with lashings of honey and leave to soak in for 5 minutes

To make the granola:

  • In a bowl, mix all ingredients thoroughly with hands
  • Lay a thin layer of the mix out on a baking tray
  • Cook at 150c (130C fan, 300F) for 20-30 minutes
  • Stir and check every 10 minutes

To serve:

  • Slice a good portion of cake
  • Place some granola over the top
  • Serve with fresh thick natural’ goats yoghurt and honey