Cantaloupe Cake Recipe in 55 Minutes

Instructions:

1. Place cubed, seedless cantaloupe into a blender or food processor and pulse until completely smooth. Measure out exactly 1 cup (240ml) of the purée.
2. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
3. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
4. In a separate vessel, beat the eggs with the coconut sugar until pale, then stir in the cantaloupe purée, coconut oil, vanilla extract, and lemon juice.
5. Fold the dry ingredients into the wet ingredients until just combined, ensuring no flour streaks remain.
6. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the cake in the pan for 10 minutes before transferring to a wire rack.
8. Whisk together powdered sugar, honey, and milk, then drizzle the glaze over the warm cake.