Get ready to impress your friends with this incredible show-stopper! My 11 Layer Vegan Honey Cake is time consuming, a little tricky and requires a lot of patience, but the result is so satisfying and worthwhile.
Each layer needs to be cooked individually, then layered between a soft, sweet, (vegan) cream cheese filling. The cake dough is lightly spiced and almost feels like cookie dough when handled, but comes together wonderfully after resting in the refrigerator.
I have an amazing vegan honey from a farmers' market in Sydney, which works just like regular honey in this recipe. If you can't find vegan honey, golden syrup would be the next best thing, or a thick syrup like rice malt syrup, maple syrup or something similar.
This cake freezes well in its entirety, or you can make the dough in advance and freeze it until you're ready to put the cake together.
*My version of this cake makes 11 layers, and I'd recommend no more than 12 or fewer than 10.