Whereas Robin Hood’s tie-in snack was a struggle for me, this one was quite straightforward. There is nothing that silly ol’ bear loves more than HUNNY. So here’s a hunny* cake!

*for the purposes of ensuring all my recipes are FULLY VEGAN, I did NOT use honey in this recipe, but either honey or agave syrup can be used to your preference.

So, what you will need for this recipe is:

• 1 cup plain soy yogurt
• 1 cup canola oil
• 1 cup strong black coffee
• 1/2 cup orange juice
• 1/4 cup whiskey
• 4 tsp vanilla extract
• 1 1/4 cup sugar
• 1/2 cup dark brown sugar
• 3 1/2 cups flour
• 4 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 TBS cocoa powder
• 4 tsp cinnamon
• 1/2 tsp ginger
• 1/8 tsp cloves
• 1 cup honey/agave syrup

First, preheat the oven to 350 F and prepare a bundt pan with baking spray. Then, combine the yogurt, oil, coffee, whiskey, and vanilla until combined. Add both kinds of sugar and whisk until dissolved.

In the bowl of a stand mixer, mix together the dry ingredients — flour, baking powder, baking soda, salt, cocoa, cinnamon, ginger, and cloves. Once the dry ingredients are combined, remove the bowl from the stand mixer and add the wet ingredients. Stir with a whisk until the dry ingredients are just moistened.

Add the agave syrup, return the bowl to the mixer, and use the whisk attachment to stir until your batter looks like a thick soup. Pour it into the bundt pan.

Bake the cake for 45 minutes, then rotate the pan and lower the temperature to 325. Bake the cake for another 25-35 minutes. Once it’s baked, let it cool in the pan for at least 20 minutes, then remove it onto a wire rack and let it cool for another 2-3 hours. You can also add a simple icing using powdered sugar, soy milk, and vanilla extract if desired!

Hopefully this will help with the rumbly in your tumbly.