- butter-flavored cooking spray
- 3 cups granular sucralose sweetener (such as Splenda®)
- 2 cups non-dairy margarine
- 6 eggs, at room temperature
- 4 cups whole wheat pastry flour, divided
- 1 cup liquid non-dairy creamer
- 1 (12 fluid ounce) can evaporated goat milk
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup honey (optional)
- Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt(R)) with cooking spray.
- Combine sweetener and margarine in a bowl; beat with an electric mixer until smooth and creamy. Beat in eggs one a time, scraping down the bowl after each addition. Beat in 2 cups flour and creamer. Add goat milk and vanilla extract; beat well.
- Mix remaining 2 cups flour with baking powder and salt in a bowl. Add to the sweetener mixture; mix well until smooth. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
- Cool in the pan for 20 minutes per inverting onto a cake dish. Drizzle honey on top.