Honey Ginger Bundt Cake

This weekend saw a celebration. A rather big one in fact. My big brother married the girl of his dreams in a wonderful ceremony in Surrey. I feel like we had been waiting an age for their special day to finally roll in, and all of a sudden it was over too soon. We cried, we laughed, we danced, we possibly had one too many glasses (or pints in my case) of Prosecco, and our hearts were full with happiness for this amazing couple. I had the honour of being a bridesmaid, and getting to walk down the aisle watching my brother’s face light up as he saw his bride-to-be walk in was a moment I will be sure to treasure forever.

I always feel that bundt cakes are cakes for a celebration. Something about their shape and curves is a thing of beauty. I finally got myself a bundt tin last week and knew I needed to bake something special. This honey ginger bundt cake is sweetened with natural ingredients, costcutter.co.uk‘s Independent Honey. The soft flavours of the spelt match the honey and ginger so beautifully, I knew I was onto a winner. I was all out of any sort of natural icing ingredients, so dusted it with some coconut flour, but I bet a cashew icing would set a slice of this cake of beautifully. Happy celebrating friends.


Honey Ginger Bundt Cake
Prep time
Cook time
Total time
A honey ginger bundt cake for everyday baking or to celebrate. Pair with a honey cashew cream, plant based yoghurt or simply dust with coconut flour. Dairy free.
Rough Measures:
Recipe type: Baked goods
  • 250g / 1½ cup wholemeal spelt flour (If you don't have spelt flour, Costcutter's Independent Plain flour would work just as well)
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate soda
  • 2 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 3 free range Independent eggs
  • 1 teaspoon vanilla extract
  • 125ml / ½ cup extra virgin olive oil
  • 125ml / ½ cup Costcutter Independent honey
  • 2 tablespoons grated ginger
  • Zest from 1 large orange
  • 130g plain dairy free yoghurt
  1. Preheat your oven to 180 C / Gas 4 / 350 F
  2. Grease a bundt tin with olive oil
  3. In a bowl, mix all the dry ingredients together
  4. In another bowl, beat the eggs, add in the vanilla, oil, honey, grated ginger and orange zest. Fold in the yoghurt.
  5. Add the wet mix to the dry and mix gently until combined and no lumps.
  6. Pour into the bundt tin and bake for 35-40 mins, until a skewer comes out clean.
  7. Leave to cool for 10 mins then turn out onto a wire cooling rack.


Independent, the brand owned by Costcutter, offers a range of quality, affordable products across all categories including fresh vegetables, baking supplies and cupboard staples. I am always on the hunt for ways to keep our food bills down, and these products are great quality at low value. Independent is available from Costcutter, Mace, Kwiksave, SuperShop and SimplyFresh stores across the UK. You can find more about them here costcutter.co.uk and find them on Twitter and Facebook. 
Disclosure; this post was sponsored by Costcutter. All opinions are my own.

22 thoughts on “Honey Ginger Bundt Cake

  1. Hope you had an amazing time being bridesmaid at your brothers wedding. What a special family occasion, especially that you made a lovely cake! I have a bundt tin, I’ve rarely used it – need to rectify that. The cake sounds amazing and I love gingerbread flavours as well as honey!

  2. Where are the wedding pictures? Bundts are brilliant for making cake’s look fantastic with very little effort. Love the flavours you’ve used and spelt makes such splendid bakes.

  3. Congratulations to your brother and new sister – how wonderful! I love the fuchsias and autumnal leaves you’ve used, they’re so pretty!

    The cake itself looks and sounds gorgeous, so warming and comforting!

Thank You! I love hearing from you all.