Bake the cake for 35-40 minutes or until it begins pulling away from the sides and a toothpick comes out clean when inserted into the middle.
Allow the cake to cool for at least 20 minutes. Gently remove from the pan, then slice and serve, drizzled with additional honey if you like.
*Make your own oat flour for this recipe by placing 1 cup whole oats in a blender and blending until a coarse flour forms. Alternatively, you can buy pre-made oat flour at well-stocked grocery stores and online (either regular or gluten-free). Be sure to buy gluten-free oats if you want to keep the recipe gluten-free.Bake in a square pan, slice into squares and serve as a sweet cornbread alongside your favorite soups, stews, and chilis.Serve with a giant dollop of Vanilla Bean Sea Salt Coconut Whipped Cream or homemade whipped cream and a sprinkling of fresh berries.