Honeybuns Chocolate Cakes

Posted by in Chocolate Reviews on January 17 2012 | Leave A Comment

Honeybuns are a Dorset-based company that specialise in gluten-free cakes, cookies, brownies and whole range of other baked goods. Started in 1998 by the the amazingly named Emma Goss-Custard, who cycled around Oxford delivering cakes to local business and cafés. Relocating to a farm in Dorset in 2001, the company now employs 26 people but still makes its cakes by hand using locally sourced ingredients where possible.

They were kind enough to send several samples to try, so let’s jump right in…

Milk Chocolate Brownie With Coffee
These come in 85gram or 40g “mini” sizes, are gluten free and come decorated with chocolate chips. I’ve sampled a lot of brownies over the years, and these are definitely worth trying. They’re soft and quite dense in texture, but taste light and chocolatey.

The coffee flavour is very subtle, but that’s just the way I like it, as the chocolatey flavour comes through rather nicely. Overall, one of the nicest brownies I’ve had recently, although it doesn’t compete with my all time favourite.

Coppice Cake
A gluten free sponge cake with chocolate chips and cranberry. Like the brownie, it’s light and moist and melts in the mouth. Made with hazelnuts, almonds, polenta and free range eggs, it’s not particularly chocolatey in itself, but the dark chocolate chips are sizeable and add a chocolatey dimension. A great cake that went down very nicely with a cup of tea.

Chocolate Caramel Shortbread
A thick slide of shortbread covered in caramel and Belgian dark chocolate. Like the cake, the shortbread is made with polenta and is gluten-free. It has a nice crunchy texture and a good flavour although it is a little too sweet for me. That probably just means that normal humans will love it.

Triple Chocolate Tinker Cookie
A 50g chocolate chip cookie made with almonds and rice syrup. This one wasn’t quite my cup of tea as the texture just wasn’t cookie-like. It’s soft and chewy, but more like a very dense cake than a cookie. The flavour wasn’t quite right either, with a slightly burnt aftertaste.

Heathcliffe Brownie
Finishing up with another winner, this brownie is made with dark chocolate and orange oil. The scent of the orange hits you as soon as you open the wrapper. Like the coffee brownie, the texture is dense but light and it melts in your mouth. The orange is perfect, tasting natural without being overpowering. Very tasty indeed.

Overall, with the exception of the cookie, an impressive and tasty gluten-free range. Worth seeking out.


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  1. trust me on this one, it’s the best ever:~~Chantal’s New York Cheesecake~~INGREDIENTS15 graham cerrkcas, crushed2 tablespoons butter, melted(I like to add 2 tablespoons of heavy cream so it’ll make the crust soft and easy to cut)4 (8 ounce) packages cream cheese1 1/2 cups white sugar3/4 cup milk4 eggs1 cup sour cream1 tablespoon vanilla extract1/4 cup all-purpose flourDIRECTIONS1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

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