Nothing says the Jewish New Year like honey cake. It’s like latkes on Hanukkah or hamantaschen on Purim — it’s just not Rosh Hashanah without this sweet treat. As a vegan, this is troubling since many vegans don’t eat honey and I am one of them. But have no fear, vegans: I decided to roll the dice and make honey cake using agave, that magic honey substitute that comes from a cactus (and also has a lower glycemic index!). And lo and behold: It works perfectly.
This is a vegan honey cake which will fool even the most devout honey cake-lover. It’s got a touch of coffee for robustness and you can add walnuts or chocolate chips to jazz it up, but it’s also good plain Jane. This cake has made Rosh Hashanah sweet again in the most humane way and best of all: non-vegans don’t even know it’s not honey. Everyone wins.
Note: You can either bake this cake in one 9” round pan or two 8” round pans. Make sure to generously grease and line the cake pan(s) with parchment paper as this cake can be sticky.
Vegan Honey Cake
This sweet, traditional cake from Jewish actress Mayim Bialik is the perfect vegan-friendly dessert for your Rosh Hashanah celebration. No eggs, no honey, no problem, this recipe relies on an egg replacement, agave syrup and Turkish coffee for sweet, balanced flavor and texture.
- Total Time: 30-50 minutes
- Yield: 6-8 servings
Ingredients
- 2 egg equivalents (I use Ener-G egg replacer)
- ¾ cup agave
- 1 cup sugar
- ½ cup + 1 Tbsp oil
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp sea salt
- 1 tsp cocoa powder
- 1 tsp cinnamon
- ½ cup chopped walnuts
- 2 cups sifted flour
- 1 cup strong coffee (I use Turkish)
- powdered sugar for serving (optional)
Instructions
- Preheat the oven to 375°F. Generously grease and line your cake pan with parchment paper.
- Combine egg replacer, agave, sugar and oil.
- Mix in the dry ingredients, alternating with the coffee. Beat together for 5 minutes.
- Pour into the prepared pan.
- Bake for 35-40 minutes in a 9″ pan; the cake is done when a cake tester or skewer comes out clean from the center. If using two 8″ pans, bake for 20-25 minutes, test for doneness after 20 minutes.
- Dust with powdered sugar before serving, if desired.
Notes
You can either bake this cake in one 9” round pan or two 8” round pans. Make sure to generously grease and line the cake pan(s) with parchment paper as this cake can be sticky.
- Prep Time: 10 minutes
- Cook Time: 20-40 minutes
- Category: Vegan
- Method: Baking
- Cuisine: Ashkenazi
The Nosher celebrates the traditions and recipes that have brought Jews together for centuries. Donate today to keep The Nosher’s stories and recipes accessible to all.
No Honey in this honey cake????
Hi, Can this be made ahead and frozen?
We have not tried freezing this recipe, so can’t say for sure. Please let us know how it turns out if you try it.
honey is not vegan, ergo the sugar
Any recommendations on a good substitute for the coffee?
Strong black tea, though this will slightly change the taste of the cake.