I Am Real Honey Upside Down Cake

Because turning things upside down is kind of my thing.

Let’s talk cake.

Sweet, sticky, golden—yes. But also… symbolic.

This isn’t just dessert. This is a message.

I didn’t create I Am Real Honey just to drizzle on toast—I built it to flip the honey industry on its head.

No more plastic tubs.

No more fake sustainability.

No more microplastic-packed “natural” foods.

Just real honey. Real purpose. Real change.

Why an upside-down cake?

Because when you flip it, the good stuff rises.

Because sometimes, change doesn’t look neat—it looks sticky, gooey, and full of flavour.

Because I’m here to turn things around—on your plate and in the world.

The Recipe: I Am Real Honey Upside Down Cake

Ingredients:

• ½ cup I Am Real Honey (plus extra for drizzling)
• 3 tbsp butter (melted)
• 1 tsp vanilla extract
• 2 eggs
• ½ cup coconut sugar (or brown sugar)
• 1¼ cups almond flour (or all-purpose if you prefer)
• 1 tsp baking powder
• A pinch of Himalayan salt
• Sliced fruit of choice: pineapple, peach, banana, or nectarine
• Optional: a pinch of cinnamon or cardamom for a warming twist

Instructions:

1. Preheat oven to 170°C (340°F). Grease a round cake tin.
2. Line the base with sliced fruit.
3. Drizzle generously with I Am Real Honey.
4. In a bowl, whisk eggs, butter, vanilla, and coconut sugar.
5. Fold in almond flour, baking powder, and salt.
6. Pour the batter over the fruit and honey layer.
7. Bake for 30–35 mins until golden and set.
8. Cool for 10 mins, then flip onto a serving plate.
9. Drizzle with more I Am Real Honey, because you can.

Why This Matters

This cake is a vibe.

It’s sweet with a kick.

It’s soft with strength.

It’s a dessert that means business.

I Am Real Honey is more than a brand. It’s a mission to reduce plastic, protect bees, and make real food the norm—not the exception.

Bake boldly. Eat with purpose … and repeat after me I Am Real Honey!